Salted Caramel Pull Apart Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Preheat the oven to 350°F.

In a large mixing bowl, combine the 2 cups sugar with 3 tablespoons cinnamon. Stir together and set aside. Prep a bundt pan by coating the inside with the butter, spreading to ensure an even layer throughout all of the nooks and crannies. Sprinkle a couple TBSP of the chopped pecans over the bottom of the buttered pan.

In a small pot, melt the Salted Caramel Dessert Spread over medium-low heat. Stir in the brown sugar, pinch of salt, and remaining ½ tsp cinnamon until dissolved, then add the heavy cream and continue stirring until blended. Remove from the heat and stir in the vanilla extract. Allow to cool slightly.

Remove the biscuits from the cans, separating each. Use your palm to flatten each of the regular-sized biscuits, then use a butter knife or small spoon to spread a thin layer of cream cheese in the center, fold in half and seal around the edges (like you’re making tiny empanadas). Separate the larger biscuits and cut into quarters.

Toss each of the biscuit pieces in the cinnamon sugar until well-coated. Layer them in the bundt pan by hand, spreading the cream cheese-filled pockets evenly throughout, until the pan is about half full. Pour in half of the caramel syrup, sprinkle in half of the remaining chopped pecans, then repeat with a second layer: coated biscuit pieces, caramel syrup, then the remaining pecans.

Bake for 40 minutes, until the biscuits are fluffy and starting to brown along the very top. Remove from the oven and while hot, carefully flip the pan onto a serving platter, ensuring that the dough has separated before removing the pan completely.

Resist the temptation to dive in immediately and allow the bread to cool at least 10 minutes before serving.

Yield: 8 servings