Super-Simple Pull-Apart Breakfast Buns

Ingredients

• 1 1/2 cups dark brown sugar
• 3 tablespoons ground cinnamon
• 1 tablespoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 dash salt

• 3 (7 1/2 ounce) cans refrigerated biscuits (NOT BUTTERMILK)

• 1 (3 ounce) package vanilla pudding mix (NOT INSTANT)
• 1/2 cup chopped walnuts, toasted
• 1/3 cup dark raisin
• 1/2 cup butter, melted
• 3/4 cup granulated sugar
• 2 tablespoons lemon rind, grated
• 2 tablespoons orange rind, grated

Directions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Lightly grease10-inch Bundt cake pan.

3. 3

   Combine 1 cup brown sugar, cinnamon, nutmeg, cloves, salt in a zip-lock plastic bag. Separatge and cut the biscuits in quarters; shake in plastic bag to generously coat. Set aside.

4. 4

   In a small bowl mix together combine 1/2 cup of brown sugar, pudding mix, walnuts, raisins, and butter; give a good stir unitl all of these ingredients are moistened.

5. 5

   Spoon half of the pudding mixture into the prepared Bundt pan. Layer the biscuits over the pudding mixture; spoon the remaining evenly over the top. Repeat layer until biscuits are used. (LAYER LIKE BRICKS.).

6. 6

   Combine the white granulated sugar and grated rinds. Sprinkle evenly over biscuits.

7. 7

   Bake for 20 minutes, cover with foil and bake an additional 5 mintues or until biscuits in the center are done.

8. 8

   Invert immediately onto a serving plate; let the pan remain until the sugary-goo and walnuts slide out.

9. 9

   Serve warm with a large glass of cold milk or a piping-hot cup of coffee -- What a delicious way to start the day!