Cinnamon Pull-Apart Bread
Scott and I are blessed to have parents who are exceptional cooks in their own rights. My parents were concerned that I would starve to death after moving out of the college dorm because I had shown absolutely no interest in the kitchen area of the house my entire life. (That concern was completely legitimate as I had to call my mom and ask her how to turn on the oven in my first apartment.) I don’t know if Scott’s folks had the same concern for him, but I’m pretty sure his mom wondered a bit about me when, while reading a recipe she’d given me, I called and asked her what it meant to “brown” meat. I’ve since learned that it’s far less humiliating to just look this stuff up online. Thankfully, Scott’s mom has continued to give me recipes, presumably because she’s impressed that neither Scott nor I have managed to burn the house down in our kitchen escapades to date. This recipe, Cinnamon Pull-Apart Bread, is one to which I was introduced at a family brunch. It’s absolutely delicious, and I can say for a fact that you won’t have to worry about leftovers if there are very many people at the table that day!
Ingredients
- 3 cans (cheap) buttermilk biscuits
- 1 cup sugar
- 3 tsp cinnamon
- nuts and raisins (optional)
- PAM or some other non-stick spray
- 1 stick of butter
Directions
- Pre-heat the oven to 350 degrees.
- Mix the cinnamon and sugar together in a bowl.
- Cut each biscuit into 6 pieces and roll in the cinnamon sugar.
- Stack the biscuit pieces in a greased bundt pan evenly. I suppose if you’re going to add nuts and/or raisins, this would be the time to do it. I do not like nuts or raisins in breads, so I’ve never actually put them in this recipe. Just put them in around/between the pieces of bread.
- Sprinkle a bit of the remaining cinnamon sugar over the top of the bread.
- Melt 1 stick of butter and pour it over the top.
- Bake for 25-30 minutes and ENJOY!!!