Caramel Pull-Apart Biscuits**
Source of Recipe
betty crocker
Recipe Introduction
Gooey, warm caramel biscuits can star at your next breakfast or brunch. It’s easy when you start with refrigerated biscuits!
Recipe Link: http://bettycrocker.com
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.
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