Pull Apart Cinnamon Biscuits Food

GRANDS!™ CINNAMON PULL-APART BREAD

Steps:

• Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan.
• In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
• Bake 47 to 52 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

BEST EVER CINNAMON PULL APARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
• In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
• Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
• Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
• Bake in preheated oven for 45 minutes, until top is golden brown.

CINNAMON PULL-APART BREAD

Steps:

• Heat oven to 350°F.
• Cut each biscuit into quarters.
• Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces, 1 at a time; toss to evenly coat.
• Place half the biscuit pieces in 12-cup fluted tube pan sprayed with cooking spray; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto plate. Remove pan. Cool 10 min.
• Beat cream cheese, powdered sugar and 1 Tbsp. milk in small bowl with mixer until blended. Beat in remaining milk, if needed, for desired glazing consistency. Spread over warm bread.

CINNAMON PULL APARTS

Steps:

• Cut bicuits in fourths.
• Mix white sugar and 1/4 tsp cinnamon together in a small bowl and rolls biscuits in it. Place in a greased loaf pan.
• Melt butter and add brown sugar and remaining cinnamon. Pour over biscuits and bake at 350 for 35 to 40 minutes. Serve warm. Yum!

CINNAMON PULL-APART BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
• 2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
• 3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

CINNAMON NUT PULL APART BREAD

Steps:

• Combine sugar and nuts; stir in butter.
• Spoon half the mixture into a greased bundt pan.
• Cut each biscuit in half using kitchen scissors.
• Layer half of the biscuits on top of sugar mixture.
• Spoon remaining mix over biscuit layer.
• Top with remaining biscuits.
• Bake at 350 degrees for 40 minutes.
• Turn upside down on serving plate immediately after removal from the oven.

PULL-APART CARAMEL ROLLS

Steps:

• For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
• Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
• For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
• Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
• For the whipped cream: While biscuits are baking, whisk the cream and confectioners' sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
• Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.

CINNAMON PULL-APART BREAD

Steps:

• Preeat oven to 350*. Cut biscuit dough into quarters with scissors.
• Mix sugar and cinnamon in medium bowl. Roll dough in cinnamon sugar.
• Place half of biscuits into greased 12-cup fluted tube pan. Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter.
• Top unbaked loaf with remaining cinnamon sugar mixture in bowl. Bake 40 to 45 minutes or until golden.
• Meanwhile prepare glaze. Let loaf stand 5 minutes.,invert onto plate.
• Glaze: 4 oz. Cream Cheese softened, add 1/2 cup powdered sugar in bowl with electric mixer until well blended. Add 1-2 tablespoons milk, beating until desired consistency is reached.
• Spoon over warm loaf.

GOOEY PULL APART CINNAMON BUNS

Steps:

• Spray a Bundt pan or 10-inch tube pan with baking spray.
• Spread chopped nuts evenly over bottom of pan.
• Place frozen dough balls evenly over walnuts in pan.
• Melt butter in microwave; mix with brown sugar, vanilla pudding mix (NOT INSTANT), cold coffee, and cinnamon.
• Spoon butter mixture over dough balls.
• Cover pan with plastic wrap and let dough balls rise overnight (or several hours) til double in size. NOTE: can refrigerate overnight, but will take an extra couple of hours at room temperature for the dough balls to rise til double!
• Place (room temperature) Bundt pan on a baking sheet in case of overflow while baking ~ bake in a PREHEATED oven at 325 degrees for a dark Bundt pan, or 350 degrees for a shiny pan, for 30-35 minutes.
• Cool in pan for 10 minutes, then invert onto a large plate to catch all the gooey sauce!
• Portions will pull apart into about 14 servings.

CINNAMON SUGAR PULL APART LOAF

Steps:

• Preheat oven to 400 degrees.
• Grease an 8x4 inch loaf pan (do not use dark-coated pan).
• In small bowl, mix sugar and cinnamon together.
• Separate dough into 10 biscuits.
• Cut each biscuit into quarters.
• Dip each quarter into melted butter; roll in cinnamon-sugar mix.
• Arrange biscuits in greased loaf pan.
• Bake for 19-27 minutes.
• Cool 2 minutes; loosen edges; remove loaf from pan.
• Serve warm.

CINNAMON PULL-APART BREAD

Steps:

• Preheat oven to 350°F Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan.
• Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
• Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

CINNAMON PULL-APART BREAD FROM SCRATCH

Steps:

• Dough:.
• Active yeast in the warm water with the sugar, let sit for 5 minutes.
• Mix flour, salt, oil with the yeast.
• Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
• Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
• Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
• Sauce:.
• In a small bowl, mix sugar and cinnamon, set aside.
• In a small sauce pan heat butter, brown sugar and water.
• Preheat Oven to 350.
• Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
• Pour heated mixture over dough balls, bake for 25-30 min at 350.