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Cinnamon Pull-Apart Bread

Prep time 15 mins
Cook time 45 mins
Yield 12 servings
Do yourself a favor and don’t bother monkeying around with any other recipes for cinnamon pull-apart bread. They’ll go ape for every perfectly glazed bite.


  • 3 cans (7.5 oz. each) refrigerated buttermilk biscuits
  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter or margarine, melted
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup powdered sugar
  • 1 to 2 Tbsp. milk

Nutrition Information

  • calories 340
  • cholesterol 35 mg
  • fiber 1 g
  • iron 6 %
  • calcium 4 %
  • fat 19 g
  • sodium 590 g
  • sugars 22 g
  • satfat 9 g
  • carbohydrate 40 g
  • protein 4 g

How to Make It

  1. HEAT oven to 350°F.

  2. CUT each biscuit into quarters.

  3. MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat.

  4. PLACE half the biscuit pieces in greased 12-cup fluted tube pan; 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 serving plate. Remove pan.

  5. BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

  6. KRAFT kitchens tips:
    Enjoy a serving of this sweet bread on a special occasion.
    For an extra cinnamon hit, lightly sprinkle glazed loaf with additional cinnamon.
    Prepare using a 9x5-inch loaf pan.