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Cranberry Orange Pull-Apart Bread

Name: Cranberry Orange Pull-Apart Bread
Prep time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 1 can (16.3 oz) Pillsbury™ Grands!™ flaky layers refrigerated Buttermilk biscuits; 3 tablespoons butter, melted; 1/4 cup granulated sugar; 1/4 cup dried cranberries; 1/4 cup sliced almonds; 2 teaspoons grated orange zest; 1 1/2 cups powdered sugar; 2 tablespoons butter, softened; 2 to 3 tablespoons milk; 1 tablespoon orange liqueur, such as Grand Marnier®

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Kitchen Tested

Prep 20 min
Total 50 min
Servings 8

Good morning to everyone except those under 21 years of age—sorry kids! This adults-only breakfast bread made with dried cranberries, orange zest and chopped almonds gets doused in an orange liqueur glaze that’s so good, you’ll want to make extra of it for dipping. Plus, the butter and sugar that catches between layers of flaky biscuit dough gets transformed to a delectable caramelized coating that makes this sweet treat irresistible.

By Tablespoon Kitchens

Updated October 4, 2019

Ingredients

Pull-Apart bread

1 can (16.3 oz) Pillsbury™ Grands!™ flaky layers refrigerated Buttermilk biscuits
3 tablespoons butter, melted
1/4 cup granulated sugar
1/4 cup dried cranberries
1/4 cup sliced almonds
2 teaspoons grated orange zest

Glaze

1 1/2 cups powdered sugar
2 tablespoons butter, softened
2 to 3 tablespoons milk
1 tablespoon orange liqueur, such as Grand Marnier®

Steps

1

Heat oven to 375°F. Generously spray 9-inch round cake pan with cooking spray. Separate dough into 8 biscuits. Cut each into 6 pieces. Place biscuit pieces in medium bowl. Pour 3 tablespoons melted butter over biscuits. Stir to coat.
2

In medium bowl, mix granulated sugar, cranberries, almonds and orange zest. Place biscuit pieces in sugar mixture; toss to coat. Arrange in single layer in pan. Sprinkle top with any remaining sugar mixture.
3

Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes.
4

Meanwhile, in small bowl, mix powdered sugar, softened butter, 2 tablespoons of the milk and the liqueur; stir in additional milk, 1 teaspoon at a time, until thin enough to drizzle.
5

Run knife around side of cake pan to loosen. Remove from pan, and place on serving platter.
6

Drizzle with about 1/4 cup glaze; serve with more glaze on the side for dipping.

Feel free to substitute chopped pecans for the almonds in this recipe.
Don’t feel like adding alcohol? Substitute 1 teaspoon of vanilla for the orange liqueur in the glaze.

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 130

Total Fat: 15g; 23%

Saturated Fat: 7g; 36%

Trans Fat: 0g

Cholesterol: 20mg; 6%

Sodium: 510mg; 21%

Potassium: 35mg; 1%

Total Carbohydrate: 61g; 20%

Dietary Fiber: 1g; 5%

Sugars: 38g

Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;