2DTCYg82OG1tGxN_jCRgL3BqzpN6plWVDEc2BXspaqY,QqbS7QCTk53P9a-TyYuQAoivRTU3zxBxE1RrI3SmY40

Sticky Toffee Bread

Total Time:
1 hr
Prep Time:
20 mins
Cook Time:
40 mins
Yield:
10 servings
Dish Size:
Fluted Tube Pan
print this recipe
March 13, 2015

Ingredients

  • 1 1/4 cups butter
  • 2 cups light brown sugar, packed
  • 1 1/2 teaspoons cinnamon
  • 2 (16.3 ounce) tubes refrigerated biscuit dough
  • 2/3 cup heavy cream

Directions

  1. Preheat oven to 350 degrees. 
  2. Melt 1/4 cup of butter and swirl it all around the inside of your temp-tations® fluted tube pan. Set aside.
  3. Put 1 cup of brown sugar and all of the cinnamon in a large bowl. Mix well.
  4. Tear each biscuit into three pieces. Roll each piece into a ball. Place a few balls at a time in the brown sugar mixture and toss to coat. Place in your fluted tube pan. 
  5. Repeat the process until all of the dough balls are coated. 
  6. Place 1 cup of butter, 1 cup of brown sugar, remaining brown sugar and cinnamon mixture and heavy cream in a large saucepan. Bring to a simmer over medium-high heat, stirring frequently. Remove from heat and pour 2/3 of the sauce over the dough balls. Save the rest for serving. 
  7. Bake for 35 - 40 minutes or until golden brown. Invert onto a plate and serve with remaining sauce. 
Tell us what you think!
Disqus
comments powered by Disqus