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Caramel Pull-Apart Biscuits
Gooey, warm caramel biscuits can star at your next breakfast or brunch. It’s easy when you start with refrigerated biscuits!

 

  • 2 cans (12 ounces each) Pillsbury® Golden Layers® refrigerated buttermilk biscuits
  • 1 cup packed brown sugar
  • 1/2 cup whipping (heavy) cream
  • 1 teaspoon ground cinnamon

 

 

  1. Heat oven to 350°F. Spray 12-cup star-shaped bundt cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
  2. Mix remaining ingredients; pour over biscuits.
  3. Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.