Pull-Apart Cinnamon Caramel Bread – a delicious recipe with Refrigerator, White Sugar, Cinnamon, Butter, Brown Sugar, Water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Cut biscuits in quarters with a scissors and set aside. Mix white sugar and cinnamon together in a large Ziploc bag.
2
2. In a small saute pan, melt butter over medium heat. Add brown sugar, water, and salt when butter has melted. Stir over medium heat till it just begins to bubble and becomes a caramel sauce. Remove from heat.
3
3. Pour about 1/3 of sauce in the bottom of a greased Bundt pan. Then put half of the quartered biscuits into the sugar mixture in the bag. Shake to cover completely. Pick the biscuits out of the bag and place them on top of the sauce (when done, put the remaining biscuits into the bag and shake to coat them). Pour half of the remaining sauce over biscuits. Top with the remaining biscuits and then add the remaining sauce.
4
4. Bake on 350 degrees F for 40 minutes. Let stand for 3 minutes prior to flipping them out of the pan onto plate.
507
kcal
Calories
23
g
Fat
79
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cans Large Refrigerator Biscuits (16.3 Oz Cans), 1 cup White Sugar, 2 teaspoons Cinnamon, 1 stick Butter, and more.
Yes, Pull-Apart Cinnamon Caramel Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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