Cinnamon Sugar Pull-Apart Bread
This is a fun twist on the already fun monkey bread. Here, pre-packaged tubed biscuits (like Pillsbury Grands) are gently split in two, individually dipped in butter and cinnamon sugar, then are layered into a loaf pan. When finished, the bread is drizzled with an awesomely easy-to-make glaze made with just powdered sugar, vanilla extract, and milk.
Best of all, this buttery and sweet dessert bread is perfect for sharing… but only if you chose to.
- 3/4 Cups sugar
- 2 generous Tablespoons cinnamon
- 2 packages tubed biscuits
- 3/4 Cups butter, melted
- 1 Cup confectioners’ sugar
- 3 Tablespoons milk
- 1 Teaspoon vanilla extract
Pre-heat oven to 350 degrees.
Mix sugar and cinnamon together in a bowl; set aside.
Pop open the biscuits and gently separate each biscuit into two pieces. Then, dip each round into butter, then the cinnamon sugar mixture, and then place into the pan. Repeat with remaining biscuits, and layer them vertically and slightly offset as you place them into the loaf pan ensuring that you are filling both the width and length of the pan with seasoned biscuit pieces. See the video here for instructions.
Bake in a 350 degree oven for 40-50 minutes until fully baked.
While the bread in cooking, prepare the glaze.
In a bowl place the confectioners’ sugar, vanilla, and milk and whisk until smooth. If too thin, add more sugar. Inversely if the glaze is too thick, simply add a little more liquid.
Remove bread from the oven and let cool. When ready to serve, you can reheat slightly then removed the bread from the pan before drizzling it with the glaze.