Cinnamon Pull-Apart Bread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Do yourself a favor and don’t bother monkeying around with any other recipes for cinnamon pull-apart bread. They’ll go ape for every perfectly glazed bite. Ingredients:
3 cans (7.5 oz. each) refrigerated buttermilk biscuits |
3/4 cup granulated sugar |
1 tablespoon ground cinnamon |
1/2 cup butter or margarine, melted |
4 oz. (1/2 of 8-oz. pkg.) philadelphia cream cheese, softened |
1/2 cup powdered sugar |
1 to 2 tbsp. milk |
Directions:
1. HEAT oven to 350°F.
2. CUT each biscuit into quarters.
3. MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat.
4. PLACE half the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.
5. BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
6. KRAFT kitchens tips:SIZE-WISEEnjoy a serving of this sweet bread on a special occasion.SPECIAL EXTRAFor an extra cinnamon hit, lightly sprinkle glazed loaf with additional cinnamon.SUBSTITUTEPrepare using a 9x5-inch loaf pan.
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