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  1. Caramel Pull-Apart

Caramel Pull-Apart

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20 servings. 1 bun each

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  • 1. Preheat oven to 400°F. Spray 12-cup fluted pan or 10 inch tube pan with cooking spray. Sprinkle pecans evenly on bottom of pan. Set aside. Melt 2 Tbsp. of the butter in microwave. Add syrup; stir until blended. Drizzle over pecans. Set aside. Melt remaining butter. Set aside. Mix sugar and cinnamon, in shallow bowl, set aside.
  • 2. Separate dough into 20 biscuits, Roll out to about 1/4 inch thickness. Place caramel squares in the middle and place some tiny chocolate chips on top of the caramel. Sprinkle a little of the sugar mixture on top and gather sides and seal together. Roll in butter and then in sugar mixture.
  • 3. Arrange half the balls in prepared pan. Then place remaining balls on top to create a second layer. Drizzle remaining butter and sugar mixture over top of buns.
  • 4. Bake for 30 minutes or until golden brown. Cool 1 minute in pan; invert onto serving platter. Scrape any remaining pecans over top of buns. Serve warm.


This is a little sweeter recipe, but you can really put anything.

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