A delightful twist on sticky buns, this pull-apart bread is easy to make and perfect for sharing.
Preheat your oven to 350°F (175°C) and grease a small casserole dish with non-stick spray.
Ensure the dish is well-greased to prevent sticking and make cleanup easier.
Cut the refrigerated biscuits into quarters and set aside.
Cutting the biscuits into smaller pieces ensures even cooking and better caramel absorption.
In a microwave-safe bowl, combine the light brown sugar, unsalted butter, and heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and bubbly.
Stirring between intervals prevents the caramel from burning and ensures a smooth texture.
Layer the biscuit pieces, chopped pecans, and caramel sauce alternately in the prepared casserole dish.
Ensure each layer is evenly distributed for consistent flavor in every bite.
Bake in the preheated oven for 25 minutes, or until the biscuits are golden brown and the caramel is bubbling.
Check the dish halfway through baking to ensure even cooking.
Let the dish cool slightly before serving. Enjoy warm for the best experience.
Serving warm enhances the gooey texture and flavor of the caramel.
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