This is not a low-fat food.

Shocking, I’m sure.

You might think it would be difficult to justify inhaling an entire loaf of this cinnamon sugar pull-apart bread. But alas, you are wrong. Because while the health merits of this bread do you absolutely no favors (sorry), the size does.

Delightfully dainty and petite, this is made with just ONE can of buttermilk biscuits!

And yes — For once, we’re using pre-packaged things.

I know I’m constantly babbling about cooking from scratch, but even I get tired of doing it. There just isn’t always the time, patience, or energy to bother with it, particularly when it comes to making dough. So I cut to the chase with this recipe and relied on canned biscuits, because it was the easy thing to do. It was also easy to put this together (10 minutes), bake it (30 minutes) and devour it (26 seconds).

You start by combining softened, salted butter with a touch of vanilla, then brushing it over rolled-out rounds of biscuits. Sprinkle each round with a heavy hand of cinnamon-sugar mix, then fold into half moons. Transfer to a greased loaf pan, coat with more butter + sugar, then bake!

It’s embarrassingly easy, just like all weekend food should be.

On its own this bread is boss as hell, but smothering it with vanilla bourbon glaze takes it to another level. A simple mix of butter, bourbon, vanilla, and sugar, the glaze comes together on your stove top in just minutes. The bourbon flavor is pronounced without overpowering, and I just LOVE how the glaze seeps into the bread’s crispy crust. Plus, there’s something naughty about booze in the morning, right?

Assuming, of course, that’s not how you normally start your day.

The whole pull-apart aspect obviously lends major appeal — fun, functional, YES! — but the ease is the best part. This recipe can easily be doubled or tripled to feed major crowds, and it freezes SO well too.

That is, obviously, if you have any left. xo

Cinnamon Sugar Pull-Apart Bread w/ Vanilla Bourbon Glaze


  • BREAD:
  • 3 tbsps salted butter, softened
  • 1 tsp vanilla
  • 2 tbsps granulated sugar
  • 2 tbsps dark brown sugar
  • 1/2 tsp cinnamon
  • 16 oz can buttermilk biscuits
  • Crisco to grease
  • GLAZE:
  • 1 1/2 tbsps salted butter
  • 1 1/2 tbsps 2% milk
  • 1 1/2 tbsps bourbon
  • 1/2 tsp vanilla
  • 1 – 1 1/4 cups powdered sugar


  1. Pre-heat oven to 350F. Amply grease a 7″ x 3″ loaf pan with Crisco.
  2. In a small mixing bowl combine the butter and vanilla, whisking until smooth. In another mixing bowl combine the granulated sugar, dark brown sugar, and cinnamon, tossing well.
  3. Use a rolling-pin to roll each buttermilk biscuit into a flattened round. Use a pastry brush to brush each round with vanilla butter, then sprinkle with the cinnamon sugar — You should have butter and sugar leftover once all rounds are coated.
  4. Fold each biscuit round into a half-moon, then transfer to the greased loaf pan. Brush the top of the rounds with the remaining vanilla butter, then sprinkle with the last of the cinnamon sugar. Bake on oven middle rack for 30 – 35 minutes until the bread is browned and cooked through. Allow to cool completely.
  5. Once the bread is cool, remove it from the loaf pan and transfer to a wire rack. Next, prepare the glaze. In a small saucepan combine the butter, milk, bourbon, and vanilla over medium-low heat until smooth, then quickly whisk in the powdered sugar — The more sugar you use the thicker the glaze will be, so adjust to your liking. When ready, slather the glaze over the entire loaf, then eat!

so good.

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