Grands! Cinnamon Pull-Apart Bread

Shake things up with this ooey-gooey, cinnamon-flavored coffee cake, deliciously drizzled with a buttery brown sugar topping that complements a cup of fresh java!

Grands! Cinnamon Pull-Apart Bread

PillsburyRecipe by Pillsbury

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1

25 minutes

1 hour 5 minutes

12 servings

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Nutrition Info

  • 1 Serving
  • 450
  • 22g
    (Saturated Fat 11g, Trans Fat 4 1/2g)
  • 30mg
  • 890mg
  • 58g
    (Dietary Fiber 0g, Sugars 31g)
  • 5g
  • Percent Daily Value*
  • 8%
  • 0%
  • 4%
  • 15%
  • Exchanges
  • 4
  • 2
  • 2
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F. Bake 33 to 37 minutes.

  • For the best results, keep the biscuit dough in the refrigerator until just before you use it. Warm dough might get sticky and be hard to handle.

Ingredients

  • 1/2  cup granulated sugar
  • 1  teaspoon ground cinnamon
  • 2  cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1  cup packed brown sugar
  • 3/4  cup butter or margarine, melted

Directions

  1. 1Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
  2. 2In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
  3. 3Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Categories: Course, Breakfast

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Anonymous User
Anonymous said:

‎~*~One note to this recipe!!!!~*~ Increase baking time to 45 minutes!!! I still use my old recipe for Monkey Bread but a friend of mine tried this and followed the recipe with the baking time given. It was still doughy in the middle. She has a good oven and the temp is dead on. Just don't want anyone wasting ingredients!!!

11/20/2010 1:02:53 PM

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