Ingredients
20
20 servings
- •1 cup brown sugar
- •¼ cup butter
- •1 tablespoon milk
- •1 teaspoon ground cinnamon
- •1 cup chopped pecans
- •3 (10 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
- Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
- Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.
Nutritional Facts
Per 20 servings
- Calories: 222
- Carbohydrate: 26g
- Fat: 12g
- Fiber: 1g
- Protein: 3g
- Sugar: 10g
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