This is an amazing treat to make for so many different occasions! We made this and enjoyed watching some television. Any excuse will do! After eating some of this Easy Caramel Cinnamon Pull Apart Bread I don’t even remember what we watched but I definitely remember the snack we made! Isn’t that terrible! These gooey, sweet little balls are so yummy you can’t help but eat a bunch of them!
Served best warm, this dessert dish never disappoints! Well I haven’t met anyone that was disappointed! Everyone I know that tries it loves it and always want more than I make!
Have a peek at our video and you can see just how easy this recipe for Easy Caramel Cinnamon Pull Apart Bread is to make. You will be glad you did!
Easy Caramel Cinnamon Pull Apart Bread
FOR THE DOUGH:
- 2 tubes refrigerated biscuits, quartered
FOR THE BROWN SUGAR COATING
- 1 2/3 cup brown sugar, packed
- 1 tablespoon cinnamon, ground
- 3/4 cup unsalted butter, melted
FOR THE GLAZE:
- 1 cup powdered or icing sugar
- 2 tablespoons milk
Preheat your oven to 350 degrees.
Dip paper towel in melted butter and grease your pan. Set aside.
In a small bowl combine brown sugar and cinnamon. Place melted butter in second bowl. Set aside.
Open tube and place biscuits on your work surface. Cut biscuits into quarters. Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture. Gently place dipped balls in even layers into your prepared pan.
Bake until the top is dark brown and caramel begins to bubble around the edges, 25 to 30 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 5 more minutes.
While bread cools, whisk powdered or icing sugar and milk in small bowl until all of the lumps are gone. Using a spatula scrape all of the icing into a resealable bag. Press icing into one corner as best you can. Cut tip off the corner of the bag. Press and squeeze icing all over your cinnamon balls to decorate,. Serve warm and enjoy!
Recipe originally adapted from Pillsbury.com