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Breads

Cinnamon Swirl Coffee Cake

Cinnamon Swirl Coffee Cake recipe
photo by:kraft
Made with refrigerated buttermilk biscuits, this easy Cinnamon Swirl Coffee Cake has everything you'd expect—and a surprise ingredient you wouldn't!
time
prep:
10 min
total:
40 min
servings
total:
12 servings, 1 piece each
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What You Need

1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2
cup  PLANTERS Chopped Pecans, divided
1
Tbsp.  ground cinnamon
1/2
cup   packed brown sugar
2
cans  (7.5 oz. each) refrigerated buttermilk biscuits
1/2
cup  (1 stick) unsalted butter, melted

Make It

HEAT oven to 350ºF. Spray 12-cup fluted tube pan with cooking spray. Sprinkle 1/2 the pudding mix evenly on bottom of pan. Top with 1/2 the pecans; set aside.

COMBINE cinnamon and sugar; set aside. Separate dough into 20 biscuits. Place 10 biscuits in pan, slightly overlapping. Sprinkle with remaining pudding mix, remaining pecans and 1/2 the cinnamon-sugar. Drizzle with 1/2 the butter. Top with remaining biscuits, cinnamon-sugar and butter.

BAKE 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Serve warm.

Kraft Kitchens Tips

Size Wise
A warm coffee cake makes a great addition to a brunch menu that will feed a crowd.
Substitute
Substitute chopped PLANTERS Walnuts for the pecans.
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