Ingredients
For the pull-apart bread
- 2 16-oz cans refrigerated biscuit dough not flaky layers; 32 oz total
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter melted
- 1 pinch fine salt
- 1 tsp vanilla extract optional
Equipment
- 10-inch Bundt pan Grease all grooves and center tube.
- Mixing bowl
- Serving plate Large enough to catch glaze.
Instructions
Coat, bake, and serve
- Heat oven to 350°F. Grease a 10-inch Bundt pan thoroughly, including the center tube and grooves.
- Cut each biscuit into quarters. Mix granulated sugar and cinnamon in a wide bowl, then toss the dough pieces in the mixture until coated. Arrange loosely in the prepared pan.
- Stir melted butter, brown sugar, salt, and optional vanilla until combined. Pour evenly over the dough, letting it run between the pieces.
- Bake 35–45 minutes until the top is deeply golden and the center pieces are cooked through with no raw dough. If the top darkens early, tent loosely with foil.
- Cool in the pan 10–15 minutes, then carefully invert onto a serving plate. Lift off the pan and serve warm so pieces pull apart easily.
Nutrition
Calories: 380kcalCarbohydrates: 55gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 550mgSugar: 30g
Video
Notes
Use standard refrigerated biscuits rather than flaky-layer biscuits, which can pull apart differently. Bake until dough in the center is cooked, not just until the visible top looks brown. Let stand 10–15 minutes before inverting; much longer and the glaze can set in the pan. Place a rimmed plate beneath the pan to catch any warm glaze. Nutrition is an estimate per serving.
