This weekend I went out of town with some friends and made this for part of our Saturday morning brunch. It was really easy and fun to make, and I found myself (along with most of the out of town gang) eating the homemade caramel sauce straight from the pot. De-lish. Adapted from a variety of recipes.
- 30 ounces of raw buttermilk biscuits (e.g. Pillsbury brand)
- 1 cup granulated sugar
- 3 tablespoons cinnamon
- 1/2 cup chopped pecans
- 3/4 cup butter
- 3/4 cup brown sugar
Preheat the oven to 350 degrees.
Grease a bundt or tube pan (make sure it does not have a removable bottom- or else the caramel will ooze out while cooking). Sprinkle the chopped pecans in the bottom of the pan. Set aside.
Mix the granulated sugar and cinnamon in a large ziplock bag. Then cut each biscuit into 3 or 4 pieces and quickly roll into balls. Toss them in the cinnamon-sugar and place them in the pan… try to overlap the seams, so that the bread doesn’t have any particular weak spots.
Meanwhile, melt the butter in a pan over medium heat. Add the brown sugar and boil until all combined and thick (a few minutes). Pour mixture over the bread.
Bake for about 30-35 minutes. Remove from oven and let cool about 5 minutes. Invert the cake onto a large serving plate and eat warm! YUM.
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