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Canned Biscuits & Salted Caramel Walnut Pull-Apart Bread
Ever wished for a showstopping dessert that didn’t break the bank or require hours in the kitchen? Look no further! Salted Caramel Walnut Pull-Apart Bread is here to save the day. Imagine: warm, buttery bites of biscuit dough, each generously coated in a fragrant cinnamon-sugar blend and studded with crunchy walnuts. But wait, there’s more! A drizzle of luscious, homemade salted caramel takes this monkey bread to a whole new level of deliciousness.
You might be thinking, “Homemade caramel? That sounds complicated!” But fear not, baking friends. We’re taking a shortcut that doesn’t sacrifice one bit of flavor in this Salted Caramel Walnut Pull-Apart Bread. Canned biscuits are our secret weapon, transforming this decadent dessert into a weeknight-friendly treat. No kneading, no rising – just simple assembly and pure indulgence.
Whether you’re a seasoned baker or a total newbie in the kitchen, this recipe is your ticket to baking glory. Get ready to wow your guests with a dessert that tastes like it took hours to prepare, even though you whipped it up in minutes. It’s the perfect centerpiece for your weekend brunch, a casual gathering, or even a special occasion. So grab yourself a few cans of any brand of “el cheapo” biscuits and let’s bake up some magic!
A Familiar Treat, Elevated
This recipe takes inspiration from two classics: The Pioneer Woman’s Easy Monkey Bread and a Praline Pull-Apart Bread recipe I discovered in Southern Living magazine over a decade ago.
While I’ve always loved the simplicity of monkey bread, I’m not a fan of canned biscuits. So, I initially adapted the praline bread recipe, a cherished Christmas morning tradition in our family, to use canned biscuits instead of frozen roll dough. This eliminated the rising time, but I knew I could elevate it further.
One afternoon, my granddaughter’s craving for cake sparked an idea. With limited time and a few cans of biscuits in the fridge, I remembered the ease of monkey bread. Inspired by the praline bread, I decided to create a richer caramel sauce and add my secret ingredient – cardamom. And since I didn’t have pecans, I used walnuts instead. Thus, Salted Caramel Walnut Pull-Apart Bread was born!
This pull-apart bread is warm, gooey, and full of flavor. It’s perfect for breakfast, brunch, potlucks, or any time you want to impress without spending hours in the kitchen. And trust me, the leftovers (if there are any!) are just as delicious the next day.
The Unexpected Star: Cardamom
In this recipe, a pinch of cardamom plays the role of secret ingredient, adding a subtle warmth and floral aroma that perfectly complements the cinnamon and nutmeg. It’s an unexpected twist that adds a little intrigue to the flavor profile.
The first time I made this recipe for my family, they were hooked. They kept asking, “What else is in here?” That’s the beauty of cardamom – it adds a layer of complexity that leaves people guessing.
Baking Made Easy, Your Way
So, are you ready to create some magic in your own kitchen? Grab a few cans of biscuits and let’s get baking! This recipe is so simple, anyone can pull it off, and the end result is a dessert that looks and tastes like you slaved away for hours.
With just a few simple, affordable ingredients and a bit of creativity, you can create a pull-apart bread that’s worthy of any special occasion. Feel free to substitute other nuts for the walnuts, like pecans, almonds, or even macadamia nuts. And if you’re feeling adventurous, try using pink Himalayan salt in the caramel for a subtle mineral flavor. If you’re feeling REALLY adventurous and want to make your own biscuits from scratch, check out my recipe for Homemade Buttermilk Biscuits.
Happy baking, y’all!
Easy Salted-Caramel & Walnut Pull-Apart Bread
Course: Breakfast, Dessert, BrunchCuisine: Southern20
servings30
minutes45
minutes602
kcalIndulge in the ultimate sweet and salty treat with this Easy Salted Caramel & Walnut Pull-Apart Bread. Imagine warm, fluffy bread filled with gooey salted caramel and crunchy walnuts, perfect for sharing with friends and family or enjoying as a cozy indulgence. This recipe transforms store-bought biscuits dough into a decadent dessert that's sure to impress. This recipe is surprisingly simple to follow. Elevate your next gathering or simply treat yourself to the irresistible flavors of this pull-apart bread.
Ingredients
5 Cans of refridgerated biscuits (any el cheapo can biscuits will work!)
3 tablespoons of cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1-1/2 cups granulated sugar
1 cup of brown sugar, packed
1-1/2 cup walnuts, chopped
- For the sauce
1 cup of butter - 2 sticks
3/4 cup brown sugar
1 tsp kosher salt
1/3 cup heavy whipping cream
Directions
- Preheat: Set your oven to 350°F or 177°C
- Prep the biscuits: Cut each biscuit into quarters using kitchen shears or a knife.
- Spice it up: In a large bowl, combine cinnamon, nutmeg, cardamom, granulated sugar, and 1 cup of brown sugar.
- Coat the dough: Add the biscuit quarters, one or two cans at a time, to the sugar mixture. Toss gently until evenly coated.
- Layer it up: In a bundt pan or deep baking dish, alternate layers of coated biscuit pieces and chopped walnuts.
- Make the sauce: In a medium saucepan, melt butter over medium heat. Add salt (if using unsalted butter) and ¾ cup brown sugar. Stir until sugar is dissolved.
- Creamy caramel: Stir in heavy cream and bring to a gentle boil. Remove from heat.
- Pour it on: Slowly pour the caramel sauce over the biscuits in the pan.
- Bake: Bake for 45 minutes, or until golden brown and bubbly. If using a baking dish other than a bundt pan, you may need to adjust the baking time.
- Cool & Serve: Let cool for 10-15 minutes. Invert onto a serving plate and pull apart to enjoy.
Baking Tips from My Kitchen to Yours
- Large Batch: This recipe is perfect for a crowd. If you need less, simply adjust the number of biscuit cans and other ingredients accordingly.
- Get creative: Substitute pecans or almonds for the walnuts.
- Don't Skip the Cardamom: It's my secret ingredient that adds a unique, warm flavor.
- Leftovers: Store in an airtight container at room temperature for up to 2 days.
