Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.
Ingredients
- 1 cup brown sugar
- 0.25 cups butter
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 3 cans refrigerated buttermilk biscuit dough , 10 ounce
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
-
2
Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
-
3
Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
-
4
Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.
Nutrition Facts
Per serving
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