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Ingredients
- 1 cup plus 2 tablespoons firmly packed brown sugar
- 1 cup chopped walnuts
- 3/4 cup butter, melted
- 3 (10-ounce) cans refrigerated cinnamon-sugar biscuits (we tested with Pillsbury Hungry Jack)
Method
- Combine brown sugar and walnuts in a small bowl. Stir in butter. Spoon half of sugar mixture in bottom of a greased Bundt pan.
- Cut each biscuit in half (use kitchen scissors for quick cutting). Place half of biscuit halves alternately over sugar mixture. Spoon remaining sugar mixture over biscuits in pan; top with remaining biscuits. Bake at 350° for 30 to 35 minutes or until browned. Turn out onto a serving platter immediately, spooning any sauce left in pan over bread.
