Bubble Bread
Recipe 1- 4 pack of Pillsbury Buttermilk Biscuits (4 tubes /7.5 ounces each)
- 1 cup sugar
- 2 Tablespoons Cinnamon
- 1 Stick butter or margarine
- 3/4 cup brown sugar
Preheat oven to 350 degrees. Grease Bundt pan. Cut biscuits into quarters. Place 1 cup of sugar and 2 T. cinnamon in large zip lock bag. Shake well. Place biscuits in bag, shake to coat well. Place in greased Bundt pan. Melt 1 stick of butter or margarine and 3/4 cup of brown sugar in small saucepan. Pour mixture over the top of the coated biscuits. Bake at 350 degrees for 25-30 minutes. Cool slightly in pan, then turn pan over onto plate, life off Bundt pan. Let cool. Optional: sprinkle bubble bread with powered sugar and serve. Do not slice bread, as it does not slice easily. Instead, pull and pick apart to serve. ~ Contributed by Kambriana Recipe 2- 1/3 cup chopped pecans
- 3/4 cup sugar
- 4 tsp cinnamon
- 2 11 oz packages refrigerated breadsticks
- 1/3 cup butter or margarine, melted
- 1/2 cup caramel sauce
- 2 tbsp syrup
Generously grease a Bundt pan. Sprinkle about 1/2 of the pecans in the bottom of the pan. Set aside. Stir together sugar and cinnamon; set aside. Separate each package of dough into 8 pieces, making 16 total. Do not unroll. Cut the pieces in half crosswise. Dip each piece of dough into melted butter then roll in sugar mixture. Arrange dough pieces, spiral side down, in the prepared pan. Sprinkle with remaining pecans. In a measuring cup, stir together caramel topping and syrup; drizzle over dough in pan. Bake in a 350° oven about 35 minutes or until dough is light brown, covering with foil the last 10 minutes. Let stand 1 minute only. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. To make a suggestion, fill out our feedback form. | 
