For ten minutes work, this recipe delivers a decadent payoff-- a crispy, sweet buttery crust with gooey pockets of caramel. It takes refrigerator biscuits to the next level.
Recipe courtesy of Food Network Kitchen
Total:
55 min
Active:
5 min
Yield:
12 servings
Level:
Easy
Total:
55 min
Active:
5 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: A 10-inch nonstick Bundt pan

Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.

Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.

Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.

Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

Categories:
More from:

Snacks for Kids

IDEAS YOU'LL LOVE

Beer Bread

Recipe courtesy of Cathy Bieniek

Garlic Bread

Recipe courtesy of Rachael Ray

Banana Bread

Recipe courtesy of Food Network Kitchen

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Irish Soda Bread

Recipe courtesy of Ina Garten

Date Nut Spice Bread

Recipe courtesy of Ina Garten

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking