This Fort Wilderness Buckaroo Bread recipe is an easy copycat inspired by the sweet, pull-apart bread served at Disney’s Fort Wilderness Resort. Using refrigerated canned biscuits keeps the recipe simple while still creating soft, fluffy bites coated in cinnamon sugar and baked over a rich, buttery caramel layer. It is a warm, gooey treat that works perfectly for breakfast, brunch, or dessert.
You can use any variety of refrigerated canned biscuits for this Buckaroo Bread, including homestyle, buttermilk, jumbo, or flaky layers. Cut larger biscuits into smaller pieces so they bake evenly, and check the center carefully since thicker biscuit dough may need a few extra minutes in the oven. Arrange the pieces loosely in the pan to give them room to rise, and place the baking dish on a sheet pan in case the caramel bubbles over. Let the bread rest for only 5 to 10 minutes before turning it out so the caramel stays warm and releases easily from the pan.
Caramel Base
Bread & Coating
Fort Wilderness Buckaroo Bread is easy to make, and it's the best dessert to make when you are missing Trail's End at Fort Wilderness. This is a simple recipe that will transport you straight to your favorite quick-service dining spot at the Walt Disney World Resort. If you want to create another iconic Disney food at home, check out my Fort Wilderness Cornbread recipe. Enjoy!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
This easy Buckaroo Bread combines canned biscuits, cinnamon sugar, and buttery caramel in a warm, gooey pull-apart treat.
Preheat your oven to 350 degrees. Lightly grease a 9x13-inch baking dish or a bundt pan.
In a small saucepan over medium heat, melt 1/2 cup of butter and brown sugar with 1 tablespoon of water. Stir constantly until completely smooth and bubbling. Pour this caramel directly into the bottom of your baking dish.
Open the biscuit cans. Cut each individual biscuit into 4 equal bite-sized pieces.
Combine the sugar and cinnamon in a large ziplock bag. Dip the biscuit pieces into the melted butter, drop them into the cinnamon-sugar bag, and shake until heavily coated.
Arrange the coated biscuit pieces evenly on top of the caramel layer in your baking pan. Sprinkle any leftover cinnamon sugar over the top.
Bake for 28 to 32 minutes until the top is deeply golden brown and the center biscuits are cooked through.
Let it cool for 5 minutes. Carefully invert the bread onto a serving platter so the gooey caramel from the bottom runs down the sides.
Serve warm ♨ and enjoy!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
