2 sticks butter
1 cup pecans, chopped
1/2 cup sugar
1 T. ground cinnamon
1 can refrigerated biscuits (we used the large refrigerated biscuits)
1. Preheat oven according to biscuit directions. Melt 3/4 cup plus 2 T. of butter, set aside.
|Ingredients - melted butter, cinnamon-sugar, canned biscuits and pecans|
2. Add 2 tablespoons of melted butter to bottom of oven safe pan (I used a cast iron skillet).
3. In a small bowl, mix the cinnamon, sugar and pecans. Sprinkle 1/4 of the mix into the bottom of the cast iron skillet.
4. Open canned biscuits and roll each biscuit flat. Then dip each biscuit in the melted butter. Layer 4 flattened biscuits in the cast iron skillet, on top of the cinnamon-sugar.
|Biscuits rolled out and dipped in butter layered over cinnamon-sugar and butter|
5. Now repeat the cinnamon-sugar-pecan layer and then another buttered biscuit layer.
6. Top with remaining cinnamon-sugar-pecan mix and drizzle the remaining melted butter over the top, as well.
|Ready to bake with two layers of buttered biscuits and cinnamon-sugar-pecans in between.|
7. Bake 20 minutes or until golden brown and cooked through. While still warm invert the Cinnamon Bun Pie onto a cake plate. Be sure to get all of the topping out of the skillet and onto the top of the pie! Best when served warm.
-original recipe from Mr. Food
|Not only is it delicious but your home will smell heavenly too!|
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