This is a very easy to make yet impressive breakfast treat. This melt in your mouth bread pulls apart with a warm, soft middle and a carmelized sugar coated crust. Perfect for holidays or a brunch and our favorite for guests!
- 2 cans Pillsbury Mini Grands (butter tastin’ flavor)
- 3 Tbsp. butter, melted
- 1/2 C. syrup
- 1/3 C. brown sugar
- 1/2 tsp. cinnamon
- 1/2 C. chopped pecans
- Spray a bundt pan with non-stick spray. Combine the melted butter and syrup in a bowl and in another bowl, combine the brown sugar, cinnamon, and nuts. Pour half of the syrup mixture in the bottom of the pan, then sprinkle half of the brown sugar mixture. Lay the biscuits into the pan, overlapping to fit into the pan. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for 20-25 minutes or until golden brown. Invert onto a serving platter and enjoy!
Feel free to leave the pecans out if you prefer no nuts. This is delicious with OR without the pecans!
If you can’t find the Mini Grands, feel free to use 1 tube of regular Grands biscuits, and cut each biscuit in half.