Food Friday ~ Yummy Buns and Caramel Pull-Apart

Friday, November 23, 2012

Happy Friday! Emily here to bring you my first ever Food Friday post!  I fear many of you (from the US) may not even tolerate the thought of food after celebrating Thanksgiving yesterday!

Regardless of the turkey aftermath, we still need to eat and enjoy today!

I must make a confession: I have an obsession with all things pastry related.  I seriously used to be on the donut-a-day-diet!  I love-love-love cinnamon rolls (You are not helping Amber with your Cinnamon Roll post! LOL! ), caramel rolls, donuts, and the like.  However, most of these yummies are pretty labor intensive to make (worth it–but labor intensive just the same!)  I have TWO recipes that quench my craving for a pastry sweet that are quick and easy to whip up.  I make these so so often I could probably put them together in my sleep with one hand tied behind my back!  I have to make BOTH at the same time because half of my family prefers one and the other half prefers the other.  They are so quick and easy that making both is really no big deal. Gracious! – I have rattled on enough.  Let’s get to it!  Read on to find out how to make our delicious Yummy Buns and Caramel Pull-Apart!

Both of these yummy breakfast treats use very similar ingredients…part of the reason they are so easy to create together!

• 3 tubes of buttermilk biscuits
• 1 cup of brown sugar
• 8 ounces of heaving whipping cream (NOT half and half–I made this mistake waaay back and it is NOT good)

1. Cut the tubes of biscuits in half which will yield 16 half biscuits x 3 tubes.

2. Spread the 1 cup of brown sugar evenly on the bottom of a 9×13 pan.  Press it down with your fingers.

3. Place cut biscuits on top of brown sugar layer, tightly nestled together.  The biscuit layer should completely cover the brown sugar layer.

4. Pour the heavy whipping cream evenly over the biscuit layer.

5. Allow the whipping cream to seap between the biscuits down onto the brown sugar layer.

Bake at 350F for about 17-20 minutes or until biscuits are golden brown on the top and the cream/brown sugar mixture is bubbly and gooey!

6. Allow pull apart to cool in the pan for about 5 minutes.  Then (very carefully) place a cookie sheet on top of the pan and quickly FLIP the whole thing over (my hubby also does this part for me…he’s pretty much my hero!)—the pull apart should leave the 9×13 pan and land on the cookie sheet (7) in all its gooey glory! Enjoy!

• 3 tubes of buttermilk biscuits
• 1 cup sugar
• 1-2 TBSP cinnamon
• 1 stick of butter or margarine
• 1 cup brown sugar
• 1 tsp vanilla (forgot this in the ingredient pic! apology!)
• 2 TBSP milk

1. Cut all the biscuits in half.

Place the sugar and cinnamon in a gallon sized baggie and mix thoroughly.  Add more or less cinnamon to taste. (no pic for this one…make it your own!)

2. In a microwave safe bowl, combine butter, brown sugar, vanilla, and milk.  Microwave in one minute increments, stirring in between, until melted together.

3. In a bundt pan or angel food cake pan, pour about half of this mixture on the bottom.

Place about 8-10 biscuits into the baggie with the cinnamon and sugar mixture.  Shakety-shake until they are well coated with the mixture.  (How I missed all the baggie-cinnamon-sugar-goodness pics, I have no idea!)  Transfer the biscuits from the bag to the bundt pan.  Repeat until all the biscuits are coated and placed in the bundt pan.

4. After all the biscuits are placed in the bundt pan, drizzle the remaining microwaved mixture on top.

5. Bake at 350 degrees for about 20-22 minutes or until the top biscuits are a deep golden brown.  Remove from the oven.

 6. Very carefully place an oversized plate on top of the golden biscuits in the pan, grip firmly (use potholders!…again this is where I call in the hubby reinforcements!) and FLIP! (REALLY hard to take a picture of this process! )

7/8. Again, gooey goodness abounds! Enjoy!

Check out the TWO downloadable recipe cards below!  Long live pastry…and gooey goodness!

This blog post and recipe cards were made using one of my favorite kits, Clementine!  I love the rich, fall colors and thought they went perfectly with these recipes that I tend to make more often during the fall and winter holiday seasons.  The recipe cards were made from templates from the oh-so-adorable, Muffin Man Recipe Card templates!

Thank you so much for taking a peek at my first Food Friday post! Be sure to come back Monday to help us honor another Layout of the Week!

Have a wonderful weekend!

EmilyFood Stuff, Free (not desktops), Uncategorized 8 Comments