Ready to blow everyone’s minds (including your own)? You’re about to turn ready-made biscuits into something other-wordly—think monkey bread meets cinnamon rolls (but way more sophisticated). In under an hour, you’ll effortlessly throw together a picture-perfect treat that’s chock-full of sweet dried apricots, fluffy biscuits, warming cinnamon, rich-and-tangy maple cream cheese frosting, and toasty pecans. Serve it for brunch, dessert, or anytime really.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Adjust rack to top position and preheat oven to 375 degrees. Grease a baking dish (we used a 9-by-13-inch dish) with 1 TBSP butter.
Place apricots in a small bowl with ¼ cup water. Let soak until softened, at least 5 minutes. Remove apricots from soaking liquid (reserve soaking liquid for batter). Remove biscuits from package; separate biscuits and cut into quarters. Place in prepared baking dish. Roughly chop pecans; reserve 1 TBSP for serving.
Place 4 TBSP butter in a medium microwave-safe bowl; microwave until melted, 20-30 seconds. Crack eggs* into bowl with melted butter. Add apricots, reserved apricot soaking liquid, crème fraîche, brown sugar, cinnamon, and ½ tsp salt. Whisk to combine.
Pour batter over biscuits in baking dish. Stir to coat, then spread out biscuits in an even layer. Sprinkle with remaining pecans. Bake on top rack until golden brown and cooked through, 30-35 minutes. Let rest 5 minutes after baking.
Meanwhile, in a second medium bowl, add cream cheese, maple syrup, 2 TBSP white sugar, and a small pinch of salt. Using a spatula, stir until thoroughly combined.
Evenly spread maple–cream cheese frosting over biscuit bake. Sprinkle with reserved pecans, then slice into squares. (TIP: We recommend running a butter knife around the edge of the baking dish for easier removal.) Divide between plates and serve.