Sweet, gooey glazed brown sugar cinnamon pull-apart bread is the next must-make on your breakfast list!
Breakfast in my house is an interesting time. We’re usually running somewhere – school, church, camp, soccer – and we’re usually running a little late. So quick, easy breakfasts are a must. And the dream is one breakfast for 4 people. Not waffles for one, eggs for another, yogurt for the third and pancakes for the fourth. ONE breakfast. I may have finally found the ONE: glazed brown sugar cinnamon pull-apart bread. If you’re not already drooling, let me add that it is made using a simple can of biscuits. (Don’t think less of me… I do occasionally use packaged food. And why not when it means I can get this drool-worthy breakfast on the table in 30 minutes???) My whole family was reaching for more when I served this over the weekend.
Allow me to elaborate: the rounds of dough are flattened and spread with a mixture of butter and vanilla, then sprinkled with brown sugar and cinnamon. Fold each round in half and line them up in a pan. Top with remaining butter and sugar and bake until your kitchen smells like heaven and the bread has a nice sugary-crust top. Drizzle a little glaze over it and dive in. Sooooo good. Tiny fingers were seen dipping into the glaze that dripped off the sides of the loaf.
- 2 Tbsp. butter, softened
- ½ tsp. vanilla paste or 1 tsp. vanilla
- 3 Tbsp. brown sugar
- 1 Tbsp. white sugar
- 1 tsp. cinnamon
- 1 16.3-oz can refrigerated buttermilk biscuits (I used Pillsbury)
- 1 Tbsp. butter
- 2 Tbsp. milk
- ½ tsp. vanilla
- ½ cup powdered sugar
- Preheat oven to 350F.
- Grease a 9-inch loaf pan and set aside.
- In a small bowl, whisk together the butter and vanilla paste or vanilla.
- In another small bowl, mix together the brown sugar, sugar and cinnamon.
- Lay the biscuits on a flat surface and roll out slightly with a rolling pin.The diameter of each circle should be about the width of your pan.
- Brush each with some of the butter mixture and sprinkle with some of the sugar mixture. Your should have some butter and sugar left over.
- Fold each round in half and lay them side by side in the pan. Brush with remaining butter and sprinkle with remaining sugar.
- Bake until cooked through and bubbly, about 25-30 minutes.
- While the bread is baking, make the glaze. Combine the milk, butter and vanilla in a small pan over low heat. Whisk until smooth. whisk in the powdered sugar to desired consistency.
- When the bread is cooked through, remove from oven and cool in the pan for 2 minutes. Remove from pan (I used a spatula to lift it out of the pan). Set on a platter and drizzle with the glaze. Serve immediately.
- Paris great with nice smoky bacon 🙂