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BREAD - Cinnamon pull apart
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 3 can(s) (7 ounces each) refrigerated buttermilk biscuits | |
| 3/4 cup(s) | granulated sugar |
| 1 tablespoon(s) | ground cinnamon |
| 1/2 cup(s) | butter, melted |
| margarine, alternative | |
| 4 ounce(s) (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, softened | |
| 1/2 cup(s) | powdered sugar |
1 tablespoon(s) (or up to 2 tablespoons) milk
Heat oven to 350 degrees F.
Cut each biscuit into quarters.
Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat.
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 minutes or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 minutes; invert onto serving plate. Remove pan.
Beat cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 tablespoon milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
Tips & Techniques
Size-Wise: Enjoy a serving of this sweet bread on a special occasion.
Special Extra: For an extra cinnamon hit, lightly sprinkle glazed loaf with additional cinnamon.
Substitute: Prepare using a 9- by 5-inch loaf pan.
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