Sunday, March 28, 2010

Caramel-Nut Pull-Apart Bread ***

These were actually really good.  Sadly, I was unaware that I possessed a Bundt pan, but I had firm plans to borrow my mom's.  The sadder part is that I forgot to do that also.  So, I ended up doing them in a pie-sized baking dish.  The very center rolls didn't get done, but other than that, it was delicious.  I definitely want to experiment again, since dh and the boys all loved it.  I want to try one with more of a cinnamon glaze, though.  This one is just a bit too sweet and buttery for me.  Definitely yummy, though.

Photo courtesy of

(luckymommyto2boys ~ Amy ~ Southern Living)

1 cup plus 2 tablespoons firmly packed brown sugar
1 cup chopped walnuts
3/4 cup butter, melted
3 (12-oz) cans refrigerated biscuits
2 tablespoons cinnamon sugar

Preheat oven to 350 degrees. Combine brown sugar and walnuts in a small bowl. Stir in butter. Spoon half of brown sugar mixture in bottom of greased 12-cup Bundt pan.
Cut each biscuit in half, and place in a large bowl. Sprinkle biscuits with cinnamon sugar; toss well to coat. Arrange half of biscuits over brown sugar mixture in Bundt pam. Spoon remaining brown sugar mixture over biscuits in pan; top with remaining biscuits.
Bake at 350 degrees for 30-35 minutes or until browned. Turn out onto a serving platter immediately, spooning any sauce in pan over bread. Serve warm.

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