Pull Apart Cinnamon Bread

  • Yield: 16 servings

Ingredients

6tablespoons sugar
2teaspoons ground cinnamon
3-- (12-ounce) cans refrigerated biscuits
1/2cup chopped pecans
1/3cup dried cranberries
1/4cup butter
1/2cup light brown sugar

Instructions

  1. Preheat oven 350F. Coat nonstick Bundt pan with nonstick cooking spray. 
  2. In resealable plastic bag, mix sugar and cinnamon. Open 1 can of biscuits. Separate biscuits and cut into quarters. Place in plastic bag and shake. Arrange coated biscuit quarters in bottom of prepared pan. Sprinkle with half pecans and cranberries. Repeat with second can of biscuits.
  3. Open remaining can of biscuits. Separate biscuits and cut into quarters. Place in plastic bag and shake. Place on top of cranberry and nut layer.
  4. In microwave-safe container, microwave butter and brown sugar 1 minute. Remove, stir and return to microwave another minute or until boiling. Pour evenly over biscuits.
  5. Bake 35 minutes. Let sit in pan 5 minutes then invert onto serving plate.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 262
  • Fat 10g
  • Saturated Fat 3g
  • Cholesterol 8mg
  • Sodium 541mg
  • Carbohydrate 41g
  • Fiber 1g
  • Sugars 17g
  • Protein 4g