Categories: Breakfast
Ingredients
- 2 12-oz. tubes refrigerated flaky layers biscuits, separated and cut into quarters
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 cup dried cranberries or cherries
- 1 cup chopped pecans
- 1/2 cup butter, melted
- 2 cups powdered sugar
- 1 tsp vanilla
- 3 to 4 tbsp milk
Directions
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Preheat oven to 350. Grease a 13×9-inch baking pan. Arrange biscuit quarters in an even layer in bottom of pan. In a small bowl, stir together brown sugar, cinnamon, and ginger. Sprinkle over biscuits in pan. Top with cranberries and pecans. Drizzle with melted butter.
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Bake 25-30 minutes or until golden. Cool slightly in pan on a wire rack.
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In a small bowl, stir together powdered sugar, vanilla and enough milk to make icing of drizzling consistency. Drizzle over coffee cake. Serve warm.