Super-Simple Pull-Apart Breakfast Buns |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These quick and delicious pull-apart buns are made with refrigerated biscuits. Sweet from the brown sugar, tangy from the citrus flavored sugar, crunchy from the toasted walnuts, these breakfast delights are pretty addictive. Ingredients:
1 1/2 cups dark brown sugar |
3 tablespoons ground cinnamon |
1 tablespoon ground nutmeg |
1/2 teaspoon ground cloves |
1 dash salt |
3 (7 1/2 ounce) cans refrigerated biscuits (not buttermilk) |
1 (3 ounce) package vanilla pudding mix (not instant) |
1/2 cup chopped walnuts, toasted |
1/3 cup dark raisin |
1/2 cup butter, melted |
3/4 cup granulated sugar |
2 tablespoons lemon rind, grated |
2 tablespoons orange rind, grated |
Directions:
1. Preheat oven to 375 degrees F.
2. Lightly grease10-inch Bundt cake pan.
3. Combine 1 cup brown sugar, cinnamon, nutmeg, cloves, salt in a zip-lock plastic bag. Separatge and cut the biscuits in quarters; shake in plastic bag to generously coat. Set aside.
4. In a small bowl mix together combine 1/2 cup of brown sugar, pudding mix, walnuts, raisins, and butter; give a good stir unitl all of these ingredients are moistened.
5. Spoon half of the pudding mixture into the prepared Bundt pan. Layer the biscuits over the pudding mixture; spoon the remaining evenly over the top. Repeat layer until biscuits are used. (LAYER LIKE BRICKS.).
6. Combine the white granulated sugar and grated rinds. Sprinkle evenly over biscuits.
7. Bake for 20 minutes, cover with foil and bake an additional 5 mintues or until biscuits in the center are done.
8. Invert immediately onto a serving plate; let the pan remain until the sugary-goo and walnuts slide out.
9. Serve warm with a large glass of cold milk or a piping-hot cup of coffee - What a delicious way to start the day!
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