Cinnamon Pull-Apart Bread

Photo by Debbie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cans (7.5 oz. each) refrigerated buttermilk biscuits

  • 3/4

    cup granulated sugar

  • 1

    Tbsp. 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. CUT each biscuit into quarters. 2. MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat. 3. 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. 4. 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.

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