Caramel Pull-Apart Biscuits

Caramel Pull-Apart Biscuits

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

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

12

servings

2
cans (12 oz each) Pillsbury® Golden Layers® refrigerated buttermilk biscuits
1
cup packed brown sugar
1/2
cup whipping cream
1
teaspoon ground cinnamon
  1. 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.
  2. In small bowl, mix remaining ingredients; pour over biscuits.
  3. 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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Using kitchen scissors makes quick work of cutting biscuits.
Purchasing
Star-shaped fluted tube cake pans can be found at kitchen specialty stores.
Success
Spray the pan with cooking spray so the biscuits release easily.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 295
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 4 g,),
  • Cholesterol 10 mg;
  • Sodium 690 mg;
  • Total Carbohydrate 45 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 1/2 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.