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Categories:Viewed: 16 - Published at: 7 years ago
Ingredients
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 (16 ounce) cans refrigerated buttermilk biscuits
- 1/2 cup pecans, chopped
- 1 cup brown sugar
- 3/4 cup butter, melted
- 1 tablespoon maple syrup
Method
- Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
- Combine the sugar and cinnamon in a gallon sized plastic bag.
- Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
- In a small bowl, combine melted butter, brown sugar, and maple syrup.
- Spoon the mixture evenly over the biscuit pieces.
- Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.
