3 tubes refrigerated biscuits
1/3 C. sugar
1/2 tsp. cinnamon
1/2 C. nuts, chopped
1 1/2 sticks margarine
1 C. brown sugar
1 tsp. cinnamon
1/4 C. white Karo syrup

Put nuts in bottom of greased Bundt pan. Mix sugar and 1/2 teaspoon cinnamon and set aside. Cut each biscuit into 4 pieces and coat each piece in the sugar-cinnamon mixture. Place pieces evenly on top of nuts. Bring the margarine, brown sugar, syrup and remaining ingredients to a boil. Pour over biscuit pieces. Bake at 350° for 25 minutes. Let cool on rack 10 minutes and turn out onto plate.

Author:       Categories: Breads & Rolls, Breakfast, Cookbook

Leave a Reply


Recent Recipes

Chocolate Frosting

Posted on Feb - 14 - 2017

0 Comment

Tegge’s Oriental Salad

Posted on Jul - 6 - 2015

0 Comment

Oatmeal Chocolate Chip Cookies

Posted on Apr - 4 - 2014

0 Comment

Angel Cookies

Posted on Feb - 3 - 2014

0 Comment