Description
From a breakfast bread to an easy dessert, this glazed pull-apart cinnamon and apple bread can be made with your favorite biscuit dough recipe. Adapted from Host the Toast
Ingredients
Scale
For the bread:
- 1 can Pillsbury Grands refrigerated biscuits
- 2 medium granny smith apples, peeled and finely diced
- 1 teaspoon lemon juice
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch of salt
For the glaze:
- 1 1/2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
Instructions
- Prehat oven to 350 degrees. Grease a 9×5 inch loaf pan.
- In a medium saucepan over medium heat, combine the diced apples, lemon juice, sugars, vanilla, spices and salt.
- Cook, stirring occasionally, until apples are soft and sauce has thickened, about 10 minutes.
- Carefully pull the canned biscuits apart horizontally (just like you woul open a cooked biscuit) to form two circles. Flatten each biscuit half with the palm of your hand.
- Spoon about a tablespoon of the apple filling onto one biscuit round. Top with a second biscuit round and another tablespoon of filling. Repeat until you have a stack of 3-4 biscuits with filling in between.
- Continue making stacks with the biscuits and filling until all the biscuit halves have been used.
- Carefully stand the stack on end in the loaf pan, arranging them so that there is no filling touching the two ends of the pan (you may have to put to sides with filling together).
- Pour any remaining apple filling over the dough in the pan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until bread is golden brown.
- Remove to a wire rack and cool for 5-10 minutes before removing loaf from pan.
- Meanwhile, in a small bowl, whisk together ingredients for glaze.
- Drizzle glaze over warm bread and serve immediately.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Baking