Caramel Breakfast Cake
Recipe: #8850
April 02, 2013
Categories: Breads, Breakfast, Dinner rolls or other breads, Pecan, Brunch, Oven Bake, Refrigerated Dough, more
"This is a cheaters way out in making sticky buns. This recipe uses canned biscuits and it actually turns out pretty good."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (19.5 g)
- Calories 93.7
- Total Fat - 6.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 10 mg
- Sodium - 145.3 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.4 g
- Sugars - 2.3 g
- Protein - 1.1 g
- Calcium - 24.4 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400°.
Step 2
Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts.
Step 3
Pour topping over nuts.
Step 4
Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
Step 5
Bake at 400° for 23-25 minutes.
Step 6
Let stand 5 minutes; invert onto serving plate.
Step 7
Serve warm.
Tips
No special items needed.
0 Reviews
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