discarding liquid.
For the pull-apart bread, combine flour and granulated
NOT INSTANT), cold coffee, and cinnamon.
Spoon butter mixture over
Cut each biscuit into quarters.
Mix together 3/4 cup sugar and 3 teaspoons cinnamon.
Roll biscuit pieces to coat.
Layer in ungreased tube pan with nuts.
Combine 3/4 cup oleo, 1 cup brown sugar and rum or milk.
Bring to a boil.
Pour over biscuits.
Bake at 350\u00b0 for 20 to 40 minutes.
Cake will not slice, just pull apart.
May also use frozen bread dough instead of biscuits.
Mix together 3/4 cup white sugar and cinnamon. Cut biscuits into quarters and coat with sugar and cinnamon mixture. Drop into greased tube pan. Use remaining mixture and add 1/2 cup white sugar, brown sugar and butter. Bring this mixture to a boil. Pour over biscuits. Bake 45 minutes at 350 degrees. Remove from pan immediately. Raisins and nuts may also be added before baking. Pull apart and enjoy.
Open dinner rolls and pull apart.
Cut into quarters and roll into small balls.
Dip into melted oleo.
Roll in brown sugar-cinnamon mixture.
Drop balls into ungreased angel food pan. Bake for 30 minutes in 350\u00b0 oven.
Mix sugar and cinnamon in bowl.
Shake in biscuit pieces. Melt butter and add to bowl mixture.
Put in Bundt pan (grease first).
Bake at 350\u00b0 for 25 minutes.
Cool 10 minutes and remove from pan.
Pull apart to eat.
cup of sugar and cinnamon into a shaker bag.
Preheat oven to 375 degrees.
Roll each biscuit into a ball.
Combine sugar, cinnamon and nuts in a small bowl.
Dip each biscuit ball in melted butter and then roll in sugar mixture.
Layer balls in a greased bundt or tube pan.
Bake for 45 to 50 minutes or until golden brown.
Tip out onto a serving plate and pull apart what you want!
Grease tube or Bundt pan.
Sprinkle brown sugar and pecans in bottom.
Dip roll in melted butter and roll in cinnamon sugar mixture.
Place in pan.
Cover with towel.
Let rise in warm place overnight.
Bake at 350\u00b0 for 20 to 30 minutes.
Invert on large plate and serve hot.
Pull apart with 2 forks.
Cut biscuits in 1/4 with scissors.
Roll in small balls and dip in sugar and cinnamon mixture.
Drop in ungreased Bundt pan. Melt oleo and add sugar and vanilla mixture.
Pour over biscuits that are in Bundt pan.
Bake approximately 40 minutes at 350\u00b0. Remove from pan and pull apart the desired amount for each individual.
This is good cold, but delicious warm.
Cut biscuits in half.
Mix brown sugar and pecans.
Melt butter.
Dip biscuits in butter.
Roll in brown sugar and pecan mix.
Lay biscuits in Bundt cake pan.
Bake at 350\u00b0 until golden brown for 15 to 20 minutes.
Pull apart and eat.
Slice each loaf into 8 slices.
Cut each slice in fourths, making 64 pieces.
Spread these in a 9 x 13-inch buttered pan. Mix Jell-O, sugars and spices.
Add nuts and sprinkle evenly over bread. Dab butter over all.
Let rise to top of pan.
Bake in a 350\u00b0 oven about 30 minutes.
Take from oven and turn upside down on a cookie sheet so juices run through the pull apart rolls. Delicious.
Defrost bread.
Stretch and make 20 balls per loaf.
Mix cinnamon, sugar and flour.
Melt butter, drizzle 1 to 2 tablespoons in Bundt pan.
Turn dough balls in butter and roll in cinnamon mixture, place in pan.
Make 2 layers.
Sprinkle cinnamon mixture in bottom of pan, sprinkle with pecans (optional).
Also repeat in between layers.
Using extra butter and cinnamon mixture, pour over bread.
Rise until double size.
Bake at 350\u00b0 for 25 minutes.
Cut biscuits in fourths.
In a bowl, mix sugar and cinnamon together.
Roll biscuits in mix, layer one row at a time in pan. Then sprinkle cinnamon on top.
Repeat until all biscuits are done.
Use 1/2 cup butter or oleo to cover biscuits.
Bake at 350\u00b0 for 30 to 40 minutes.
Melt stick of butter in saucepan.
Mix cup of sugar with cinnamon and pecans.
Pour 1/2 of melted butter in a Bundt pan. Roll 1 package of frozen yeast rolls in butter, then in the sugar mixture and drop in Bundt pan.
Cover pan with a towel and set in refrigerator for 10 to 12 hours.
Bake at 350\u00b0 for 25 to 30 minutes or until golden brown.
Cool and remove from pan.
Mix powdered sugar with milk and drizzle over bread.
Great at breakfast.
Spray Bundt pan with vegetable spray.
Sprinkle 1/2 cup pecans and half the brown sugar in bottom of pan.
Cover with cinnamon. Separate frozen rolls and place in pan.
Add 1/2 cup pecans, remaining brown sugar, cinnamon and dry pudding mix.
Drizzle melted butter on top.
Add additional cinnamon and remaining pecans.
Cover and allow to rise overnight.
Bake at 350\u00b0 for 30 minutes.
Yield:
12 to 16 servings.
small bowl combine sugar, cinnamon and a dash of salt
Open cans of biscuits.
Cut biscuit dough into quarters.
Mix sugar and cinnamon in Ziploc bag.
Coat pieces by shaking in bag. In greased Bundt pan, put nuts and raisins, then the coated pieces, alternating until done.
Melt brown sugar and butter, then pour over cubes.
Bake at 350\u00b0 for 35 minutes.
Let cool slightly, then invert onto plate.
Now the nuts and raisins are on top.
Grease Bundt pan.
Cut biscuits into quarters.
Roll pieces in sugar/cinnamon mixture and put into Bundt pan.
Scatter pieces all around pan.
Cook brown sugar/butter/cinnamon mixture until it comes to boil.
Boil for 3 minutes.
Pour over biscuit pieces. Bake at 350\u00b0 for 25 to 30 minutes.
Let stand in pan for 10 minutes after taking out of oven, then \"dump\" on plate.
Roll biscuits in 3/4 cups sugar and 1 teaspoon cinnamon in a lunch bag and shake till all of biscuits are coated well.
Place in greased Bundt pan.
In a saucepan, boil 1 cup of sugar, butter or margarine and cinnamon until the sugar dissolves.
Pour over biscuits. bake at 350.