Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.
Ingredients
- brown sugar: 1 cup
- butter: 0.25 cup
- milk: 1 Tbsp
- ground cinnamon: 1 tsp
- pecans: 1 cup (chopped)
- refrigerated buttermilk biscuit dough (such as Pillsbury®): 3 cans (10 ounce cans)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
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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.
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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.
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Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.
