Caramel Pull-Apart Wreath

Kick off your holiday brunch with ooey-gooey, cinnamon- flavored coffee cake, deliciously drizzled with buttery brown sugar.

Prep: 25 min | Total: 1 hr 30 min | Yield: 12 servings

Ingredients

• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 4 (7.5 ounce) cans Pillsbury® refrigerated biscuits
• 1/2 cup butter or margarine, melted
• 3/4 cup packed brown sugar
• 1 roll Betty Crocker® Fruit by the Foot® strawberry chewy fruit snack (from 4.5 ounce box)
• Green and red candy-coated chocolate candies

Instructions

1. Grease or spray a 12 cup Bundt® cake pan.
2. Mix granulated sugar and cinnamon in a 1 gallon bag. Separate dough into 10 biscuits; cut each into quarters. Shake quarters in bag to coat; place in pan. Mix butter and brown sugar; pour over biscuit pieces.
3. Bake at 350 degrees F for 40 to 45 minutes or until golden brown. Cool for 10 minutes.
4. Meanwhile, unroll fruit snack. To shape into a bow, make a 1 3/4 inch loop 5 inches from end; secure by pressing firmly to fruit snack. Make 5 additional loops, with one in center of bow, leaving remainder of fruit snack for ribbon. Press loops together to secure. Set aside.
5. Turn wreath upside down. Place bow on top of wreath. Place red and green candies on wreath for holly and leaves. Pull apart to serve.
6. Serve warm.

Nutrition

Per serving (1 Serving (Undecorated)) Calories 350 (Calories from Fat 90), Total Fat 10g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 20mg; Sodium 730mg; Total Carbohydrate 61g (Dietary Fiber 1g, o Sugars 31g), Protein 4g

Exchanges: 2 Starch; 2 Other Carbohydrate; 2 Fat

Carbohydrate Choices: 4

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury

®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota