Maple Nut Biscuit Ring

This is the kind of pull-apart bread that looks like you spent all morning baking but actually takes about 15 minutes to assemble. Refrigerated biscuit dough stands on edge in a bundt pan, gets drenched in a bubbling brown sugar and maple syrup glaze loaded with chopped walnuts, then bakes until golden and sticky.

The trick is standing the biscuits on edge so they overlap slightly around the pan. This creates layers that bake together but still pull apart easily at the table. A quarter cup of the sugar mixture goes in first as a base, then the rest pours over the top and seeps between the biscuits as they bake.

Don’t skip the 3-minute cool down before inverting. Flip it too soon and the hot glaze runs everywhere. Wait too long and it cements to the pan. Three minutes is the sweet spot where the caramel sets just enough to hold but releases cleanly.

Pro Tips

• Grease the bundt pan well, including the center tube. The sugar mixture is sticky and will bond to any ungreased surface.
• Pack the brown sugar firmly into the measuring cup. Loosely measured brown sugar won’t create enough caramel.
• Place a plate or platter over the pan when inverting, then flip confidently in one motion. Hesitation makes a mess.
• If any glaze or nuts stay stuck in the pan, scrape them out and press them back onto the ring while still warm.

Variations

• Use pecans instead of walnuts, or a mix of both.
• Add a teaspoon of cinnamon to the butter-sugar mixture for a cinnamon roll vibe.
• Drizzle with a simple powdered sugar glaze after cooling for extra sweetness on a holiday brunch table.