Cinnamon Pull-Apart Bread

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.

Yield: 12 servings
Recipe from Kraft Philadelphia

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 340
  • Cholesterol: 35mg
  • Fiber: 1g
  • Iron: 6%
  • Calcium: 4%
  • Fat: 19g
  • Sodium: 590g
  • Sugars: 22g
  • Saturated fat: 9g
  • Carbohydrate: 40g
  • Protein: 4g


  • 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


  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.
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