Caramel-Pull-Apart Bread

I can almost taste these while I'm typing! Gooey pull-apart bread goes well at any breakfast table. Or if you're having a bad day, sit down and eat the whole thing. Someone said it relieves stress. This is especially wonderful over the holidays.

Caramel-Nut Pull-Apart Bread
12 servings
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1 cup plus 2 tablespoons firmly packed brown sugar
1 cup chopped walnuts
3/4 cup butter, melted
3 (12-ounce) cans refrigerated biscuits. I use Pillsbury Golden Layers Flaky.
2 tablespoons cinnamon sugar

1. Preheat oven to 350 degrees F. Combine brown sugar and walnuts in a small bowl. Stir in butter. Spoon half of brown sugar mixture in bottom of a greased 12-cup Bundt pan.

2. Cut each biscuit in half, and place in a large bowl. Sprinkle with cinnamon sugar, toss well to coat. Arrange half of biscuits over brown sugar mixture in Bundt pan. Spoon remaining brown sugar mixture over biscuits in pan; top with remaining biscuits.

3. Bake at 350 degrees for 30 to 36 minutes or until browned. Turn out onto a serving platter immediately, spooning any sauce in pan over bread. Serve warm.

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