Description

A gooey, pull-apart treat made with Pillsbury biscuit dough coated in cinnamon sugar and baked in a buttery brown sugar caramel. Perfect for breakfast, brunch, or dessert.

Ingredients

1 cup granulated sugar

2 teaspoons ground cinnamon

2 cans refrigerated Pillsbury biscuits (Grands! Flaky Layers or buttermilk style)

1/2 cup butter (salted or unsalted)

1 cup packed brown sugar

Optional: 1/2 cup chopped walnuts

Optional: 1/2 cup raisins

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Instructions

Preheat oven to 350 °F. Grease a 12-cup fluted tube pan (Bundt pan).
In a large resealable bag, mix granulated sugar and cinnamon.
Separate biscuits and cut each into quarters.
Place the biscuit pieces into the bag and shake until evenly coated with the cinnamon-sugar mixture.
Layer the coated biscuit pieces in the prepared pan, sprinkling walnuts and raisins between layers if using.
In a saucepan, melt the butter and whisk in brown sugar until smooth.
Pour the butter-brown sugar mixture evenly over the biscuit pieces in the pan.
Bake for 30–40 minutes, until the center is no longer doughy and the top is golden brown.
Let cool in the pan for 5–10 minutes, then invert onto a serving plate.
Allow the caramel to drizzle over the top and serve warm.

Notes

Use a Bundt pan for even baking and caramel pooling.
Tent with foil after 25 minutes to prevent over-browning.
Best served warm for optimal gooey texture.
Store in an airtight container at room temp for 2 days or refrigerate up to 3 days.
Can be frozen for up to 2 months; thaw before reheating.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: 320
Sugar: 18g
Sodium: 400mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg