I made this recipe for my grandma’s 80th birthday and she absolutely loved it! As we sat happily munching on more than our fair share we reminisced about all those morning spent in her kitchen, whipping up tasty breakfast treats and declared that this was by far one of the best we’d ever had.
And it’s such a simple recipe, too! With the help of some semi-homemade ingredients (refrigerated biscuits and canned pie filling) this is a great recipe to make with your kids. The apples and cinnamon baked with the soft biscuit dough make for one of the best breakfasts (or desserts) you’ll ever eat!
1/4 cup light brown sugar
1/4 cup white sugar
2 teaspoons cinnamon
2 (16 ounce) cans refrigerated biscuits
1 (20 ounce) can apple pie filling, roughly chopped
1 cup light brown sugar
3/4 cup unsalted butter, melted
3/4 cup powdered sugar
2 tablespoons heavy cream (or milk)
1 tsp vanilla extract
Preheat oven to 350F. Grease a 12-cup bundt pan with non-stick cooking spray. Set aside.
In a small bowl, combine the brown sugar, white sugar, and cinnamon. Set aside.
Separate each biscuit and cut into quarters.
Roll each biscuit piece into the cinnamon sugar mixture. Place about half of the biscuit pieces in the prepared bundt pan.
Spoon about half of apple pie filling over biscuits.
Top with remaining biscuit pieces, followed by rest of apple pie filling. Set aside.
To make the caramel sauce, add brown sugar and melted butter to a small bowl. Stir thoroughly to combine.
Pour sauce over biscuits.
Bake for 30-32 minutes, or until biscuits are golden and slightly set in the center. If biscuits brown too quickly, loosely cover the top of pan with foil.
To make the vanilla glaze, add powdered sugar, heavy cream, and vanilla extract to a small bowl. Stir to combine.
Drizzle over warm bread.
USE RED NEXT PAGE LINK BELOW
Quick tip: For a cheesecake twist before rolling the dough balls in the cinnamon sugar mixture, flatten them out and add a teaspoon of cream cheese. Wrap the dough around the cream cheese and continue with rest of directions.
Photo attribution and recipe courtesy of: Pumpkin Spice.
Leave A Comment