Tuesday, October 25, 2011

Bread: Cinnamon Pull Apart

I made this this past weekend. It didn't stick together quite right for me, but the family loved it. So the photo is in it's fallen apart glory. But these are super tasty. I don't recommend eating them with yesterday's French Toast, though. That's a little overwhelming. I got the recipe from a magazine years ago by Kraft foods. The original recipe can probably be found on their website, but I tweaked it a little.


3/4 cup granulated sugar
1 Tbsp. Ground cinnamon
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup butter, melted and divided
4 oz. Cream cheese, softened
1/2 cup powdered sugar
1-2 Tbsp. Milk


  1. Preheat oven to 350ºF. Separate biscuit dough into individual biscuits and cut each one into quarters.
  2. Mix sugar and cinnamon in a gallon ziploc bag. Shake dough quarters in the cinnamon sugar by batches, until coated.
  3. Place half of biscuits into greased 12-cup fluted tube pan (bundt pan). Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter.
  4. Top unbaked loaf with remaining cinnamon sugar mixture. Baked 40 to 45 minutes or until golden. Let loaf stand 5 minutes, then invert onto plate. While waiting to invert loaf, make glaze.
  5. Beat softened cream cheese and powdered sugar in bowl with electric mixer until well blended. Add 1 to 2 Tbsp milk, beating until desired consistency is reached. Spoon over warm loaf

Other details:

  • Makes 12 servings. (The four of us went through this in one sitting, so I'm not sure 12 servings is really accurate.) 
  • Nutrition is given per serving with 12 servings in mind.
  • Prep 15 min.
  • Total 1 hour.
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