* Exported from MasterCook *
Bread, Cinnamon Apple Pull-Apart
Recipe By :Darcy Lenz
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Baking spray
1/3 cup light brown sugar -- packed
1/4 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon kosher salt
12 each Pillsbury Grands Flaky Layers biscuits -- (1 1/2 cans)
6 tablespoons unsalted butter -- melted and cooled slightly
1 teaspoon vanilla extract
2 medium Granny Smith apples -- peeled and cored
(about 2C chopped)
2 tablespoons honey
CREAM CHEESE GLAZE
2 ounces cream cheese -- softened
1/4 cup powdered sugar -- sifted
2 tablespoons milk
1/4 teaspoon vanilla extract
1 pinch kosher salt
For a special breakfast that's sure to impress, this easy Cinnamon
Apple Pull-Apart Bread is a must. Not only is it a looker, but every
fluffy crevice and golden fold of this loaf is smattered with
irresistibly buttery, apple and cinnamon-brown sugar goodness. Using
canned biscuits keeps this pull-apart bread recipe simple enough for
bakers of all skill levels; however, it's what you bring to the
convenience dough product that yields a treat that tastes completely
homemade. If you find that your melted butter begins to re-solidify
slightly after you've stirred in the vanilla extract, no worries -
just pop it back into the microwave for a few seconds and proceed
with brushing the biscuit dough rounds. When arranging the stacks of
dough into your pan, keep in mind that the dough will need space to
rise and expand a bit as it bakes. A tangy cream cheese drizzle over
the warm cinnamon-apple bread is certainly a welcome finishing touch,
but it's not essential if you'd rather dig in immediately.
Hands On: 30 Mins
Total: 1:20
Preheat oven to 350F. Spray a 9 x 5" loaf pan with baking spray; set aside.
Whisk together the brown sugar, granulated sugar, cinnamon, and salt
in a medium bowl.
Cut each biscuit in half horizontally; press each piece out slightly
into a thinner, ovular round. Whisk the vanilla into the melted
butter. Brush both sides of each dough piece with the butter mixture,
then dredge each side with the brown sugar mixture, shaking excess
back into the bowl.
Chop the apples into very small pieces. In a large bowl, combine the
apple pieces, honey, any remaining brown sugar mixture, and any
remaining butter mixture; stir well to combine.
Spoon about 1 tablespoon of apple mixture onto 1 dough round; place
another dough round on top of the apple mixture pressing gently.
Spoon another tablespoon of apple mixture onto this biscuit. Repeat
layering of apple mixture and biscuits until you've created a stack
of 4 biscuits, ending with spooning apple mixture on top. Repeat to
create 5 more (4-layer stacks). Turning each stack on it's side
transfer the stacks to the prepared loaf pan, arranging the stacks so
that the sides of each touch one another and fill the pan. Make sure
to arrange the stacks so that filling-topped biscuit layers are not
directly lining the ends of the pan.
Loosely cover the pan with aluminum foil and bake at 350F for 40
minutes; remove the foil and continue baking until golden brown and
cooked through, another 10 minutes. Allow the bread to cool slightly
before removing from pan. Drizzle with cream cheese glaze, if desired.
To make the glaze, combine the cream cheese and powdered sugar in a
medium bowl; beat with an electric mixer until smooth. Beat in the
milk, vanilla extract, and salt until combined and smooth. Spoon the
glaze over the bread before serving.
Note: The reason we call for using 1 1/2 cans of biscuit dough,
rather than using both cans in entirety or stopping at a single can,
is in the interest of fully filling out the pan for the best loaf of
pull-apart bread possible. However, be aware that this will leave you
with 4 extra biscuits to bake off as a buttery snack or seal in a
plastic zip-top bag and refrigerate for later use.
S(Internet address):
https://www.myrecipes.com/holidays-and-occasions/christmas-recipes/christmas-brunch-recipes
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Per Serving (excluding unknown items): 303 Calories; 14g Fat (40.1%
calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber;
21mg Cholesterol; 566mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 1216