Cinnamon Pull-Apart Bread

Posted at recipegoldmine.com by Leslie from Kraft Kitchens Sunday Dec 10th, 2006 02:30 pm

3/4 cup granulated sugar
1 tablespoon ground cinnamon
3 (7.5 ounce) cans refrigerated buttermilk biscuits
1/2 cup (1 stick) butter or margarine, melted
4 ounces (1/2 of 8 ounce package) cream cheese, softened
1/2 cup powdered sugar
1 to 2 tablespoons milk

Heat oven to 350 degrees F.

Mix granulated sugar and cinnamon in medium bowl; set aside.

Cut each biscuit into quarters; roll in cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon-sugar.

Bake for 40 to 45 minutes or until golden brown. Cool in pan 5 minutes; invert onto serving plate.

Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add 1 tablespoon of the milk; beat until well blended. Beat in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. Serve warm.

You can Jazz It Up: For an extra cinnamon hit, lightly sprinkle glazed loaf with additional cinnamon.