Ingredients
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1 tablespoon butter, softened (or more, depending on the size of your bundt pan, DO NOT SUBSTITUTE)
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4 (10 count) cans refrigerated biscuits, each biscuit halved
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1/4 lb butter, melted
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1 cup sugar
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1 tablespoon cinnamon
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1/2 cup finely chopped pecans
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1/2 cup coarsely chopped pecans
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1 cup vanilla frosting
Instructions
- Heat oven to 375°F (350°F if using a glass bundt pan).
- Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
- Roll biscuit half into a ball and let stand at room temperature.
- In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
- Roll each biscuit ball in butter and then in sugar mixture (I usually do a handful of biscuit balls at a time).
- Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
- Bake for 40-45 minutes or until golden brown.
- Remove from oven and up-end onto serving plate.
- Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.