Cinnamon Bun Pie
- COOK TIME
- 20 Min
What You'll Need:
cup plus 2 tablespoons butter, melted, divided
1 cup chopped pecans
1 tablespoon ground cinnamon
1 (16.3-ounce) package refrigerated biscuits (8 biscuits)
What To Do:
Preheat oven to 375 degrees F. Coat bottom of a deep-dish pie plate with 2 tablespoons melted butter; set aside. Place remaining melted butter in a small bowl.
In another small bowl, combine pecans, sugar, and cinnamon; mix well. Sprinkle one-quarter of the pecan mixture over bottom of pie plate.
Separate each biscuit into 3 layers. Dip biscuit pieces one at a time in melted butter, making sure to coat each thoroughly. Layer 8 biscuit pieces in bottom of pie plate, completely covering pecan mixture. Repeat pecan mixture and biscuit layers 2 more times. Top with remaining pecan mixture and drizzle with any leftover melted butter.
Bake 20 to 25 minutes, or until biscuits are golden and cooked through. Allow to cool 5 minutes, then invert onto a serving platter and slice into wedges. Serve warm.
- Keep biscuits refrigerated until ready to pull apart.
- To enjoy every last bit of pecan flavor, make sure to remove all pecans from bottom of pie plate after inverting and place over top of pie before slicing.
- The smell of anything with cinnamon baking in the oven is heavenly! We also suggest you try our Cinnamon Pecan Muffins, since they're ready in a jiffy and delicious, too!
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