A delightful and easy-to-make cinnamon sugar pull-apart bread that is perfect for sharing with family and friends.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the correct texture.
Cut each biscuit into quarters.
Use a sharp knife for clean cuts.
In a mixing bowl, combine the granulated sugar and ground cinnamon.
Ensure the cinnamon is evenly distributed in the sugar.
Coat the biscuit pieces in the cinnamon sugar mixture.
Shake the pieces in a bag with the mixture for even coating.
Arrange the coated biscuit pieces in a greased bundt pan, layering with chopped pecans.
Distribute the pecans evenly for consistent flavor.
Melt the butter and stir in the brown sugar until combined.
Melt the butter gently to avoid burning.
Pour the caramel sauce over the biscuit pieces in the pan.
Pour slowly to ensure even coverage.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
Check for doneness by inserting a toothpick; it should come out clean.
Let the bread cool in the pan for 10 minutes, then invert onto a serving plate.
Cooling slightly helps the bread hold its shape when removed.
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