2 cans Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
2 cups Granny Smith apples, chopped into 1/2″ pieces, divided
2 Tbls brown sugar
2 Tbls sugar
1/2 tsp cinnamon
2/3 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
4 Tbls butter, melted
1 cup brown sugar
Preheat oven to 350 degrees.
Grease bundt pan.
Combine 2 tablespoons brown sugar, 2 tablespoons sugar, and 1/2 tsp cinnamon in medium bowl. Toss apples to coat. Reserve half a cup of apples.
Open the biscuits and cut each biscuit into quarters. Press flat and place one apple piece in the center of each.
Fold the dough around the apple and pinch the edges to close. Repeat for all 64 quarters and set aside.
Bring butter, brown sugar, and cream to a boil in a small saucepan, stirring occasionally.
Continue cooking for three minutes, stirring frequently.
Pour one third of the caramel sauce into the greased bundt
Sprinkle the half cup of reserved apples on top of the caramel sauce.
Roll each biscuit ball in melted butter and then the brown sugar and place in bundt pan. Use only a couple tablespoons of brown sugar at a time so it doesn’t get clumpy.
Place about 20 balls in the pan and then pour another third of the caramel sauce over the top.
Repeat. Top with remaining balls.
Place bundt pan on a foil lined baking sheet to keep your oven clean in case it bubbles over.
Bake for 40 minutes, or until cooked through,checking at 30 minutes to see if it’s too brown. If it’s getting dark, tent foil over the top of the bread to keep it from browning further.
Let cool for 20-30 minutes, then invert pan over a serving dish or cake plate before serving.