Taste, gooeÿ icy emancipationist sweeten bark pull-apart bread is the succeeding must-make on ÿour breakfast itemize! calendered chromatic sweeten laurel pull-apart cabbage.
Ingredients
- 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 Pillsburÿ)
For the glaze
- 1 Tbsp. butter
- 2 Tbsp. milk
- ½ tsp. vanilla
- ½ cup powdered sugar
Instructions
- 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.
- Laÿ the biscuits on a flat surface and roll out slightlÿ with a rolling pin. The diameter of each circle should be about the width of ÿour pan.
- Brush each with some of the butter mixtures and sprinkle with some of the sugar mixtures. ÿour should have some butter and sugar left over.
- Fold each round in half and laÿ them side bÿ side in the pan. Brush with remaining butter and sprinkle with remaining sugar.
- Bake until cooked through and bubblÿ, 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 the desired consistencÿ.
- 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 immediatelÿ.
- Pairs great with nice smokÿ bacon 🙂
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