CARAMEL PULL-APART BISCUITS

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Caramel Pull-Apart Biscuits image

Gooey, warm caramel biscuits can star at your next breakfast or brunch. It's easy when you start with refrigerated biscuits!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 4

2 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
1 cup packed brown sugar
1/2 cup whipping cream
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
  • In small bowl, mix remaining ingredients; pour over biscuits.
  • 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.

Nutrition Facts : Calories 295, Carbohydrate 45 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg

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