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1 cup firmly packed light brown sugar
½ cup granulated sugar
1½ teaspoons apple pie spice
1½ teaspoons orange zest
⅛ teaspoon kosher salt
2 (16.3-ounce) cans refrigerated biscuits,* each cut into 6 pieces
½ cup unsalted butter
½ cup fresh orange juice
3 tablespoons dark corn syrup
¼ cup heavy whipping cream
1½ teaspoons vanilla extract
Garnish: chopped toasted Schermer Pecans
Preheat oven to 350°. Spray a 12- to 15-cup Bundt pan with cooking spray.
In a large bowl, stir together sugars, apple pie spice, zest, and salt. Add dough pieces, tossing to coat. Place dough pieces and any remaining sugar mixture in prepared pan.
In a small saucepan, melt butter over medium heat. Remove from heat; stir in orange juice and corn syrup until combined. Stir in cream and vanilla. Pour over dough.
Bake until browned and bubbly, about 40 minutes. Spray a knife with cooking spray, and run around edges of pan. Place a plate over pan, and immediately invert bread onto plate. Garnish with pecans, if desired. Serve warm.
*We used Grands! Homestyle Butter Tastin’ Biscuits.