Last weekend, I hosted an annual Flip Flop Exchange and brunch for friends and their little (or not so little anymore!) girls. We had a blast and I wish I had better / more pictures to share but I was busy enjoying the company and conversation. I love making breakfast and having friends for brunch gives me an excuse to try some new recipe ideas. Someday, if my dream of owning a bed and breakfast comes true, I'll get to do it all the time! Anyways, I digress.
This time around I made two new things that I want to share. The first is a pecan roll bundt cake. It's like an easier version of monkey bread and I was initially skeptical about the method of using whole biscuits so I gave it a test run a few weeks prior when BFF and baby girl were here. It turned out fantastic and really easy. I love pecan rolls / sticky buns and everything of this genre so I ate waaayyy too much.
Layered in the pan
Just out of the oven before inverting it
Pecan Roll Bundt
original recipe here
1.5 cans refrigerated biscuit dough (I used Pillsbury Grands Original)
3 T butter, melted
1/2 cup maple syrup
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans
Spray a bundt pan with non-stick spray. Combine melted butter and syrup in a small bowl and set aside. In another bowl, combine sugar, cinnamon, and pecans.
Place about half of the syrup mixture in the bottom of the pan. Sprinkle about half of the sugar and cinnamon mixture on top. Lay the biscuits in the pan overlapping the edges (like the photo above) to form a ring. Sprinkle with the rest of the sugar cinnamon mixture and pour over the rest of the syrup mixture. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool for a minute or two in the pan before running a knife around the edges and inverting onto a serving platter.