Heavenly Cinnamon Bun Pie
Is it breakfast? Is it dessert? There's no need to decide with this awesome recipe!
If you love being able to have the best of both worlds when it comes to dessert and breakfast, you're going to adore this Heavenly Cinnamon Bun Pie.
This delightfully-unique refrigerator biscuits recipe will knock your socks off. Whether you're preparing dessert, breakfast, or you just happen to be someone who likes having dessert for breakfast, this is one recipe that will satisfy all cravings.
The fluffiness of a cinnamon bun radiates through this tasty "pie" with the help of pre-made biscuit dough. Drizzle a bit of icing (store bought or homemade) on top if you like your desserts a little sweeter. Otherwise, this is the perfect brunch item!
Chilling Time5 min
Cooking Time25 min
Cooking Vessel Size9-inch round pan
Ingredients
- 1 1/2 stick butter
- 1 cup chopped pecans
- 1 cup dried cranberries
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 (16.3-ounce) tube refrigerated biscuits (about 8 biscuits)
For more recipes like this one, check out our collection: Dessert for Breakfast: 32 Best Breakfast Recipes
Instructions
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Preheat oven to 375 degrees F.
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Melt the butter in a medium bowl in the microwave. Spoon about 2 tablespoons into a deep-dish ceramic pie plate or a 9 inch round pan and tip to coat the bottom and sides.
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In another small bowl, stir together the pecans, cranberries, sugar, and cinnamon. Spoon about a cup of the mixture into the bottom of the baking dish.
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Remove biscuits from the tube and divide each one into three layers. Dip each biscuit layer into the butter and arrange 6 of them in the bottom of the baking dish to cover the nut, cranberry, and sugar layer.
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Spoon another layer of pecans, cranberries, sugar, and cinnamon on top of the 6 biscuits, and dip the remaining 2 biscuits in melted butter and place them on top.
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Pour the remainder of the pecans, cranberries, sugar, and cinnamon on the top layer, and pour the rest of the melted butter over the top of the dish.
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Bake about 25 minutes until biscuits are completely cooked. Cool in the pan on a cooling rack for 5 minutes, then turn out onto a serving plate. Scrape any nuts and sugar remaining in the bottom of the pan on top of the pile.