Cinnamon Pullaparts

Need something quick and easy for Easter morning breakfast? This is a good easy sweetbread that they kids can even help you make.That is if your not squeamish about the mixture of dough, butter, cinnamon sugar and little people.

One word of advice though…do eat some of the hard boiled eggs first, or you’ll never leave room. This little thing is mighty tasty, and once you start…it will be hard to stop!

Ingredients

3 cans (7.5 oz. each) refrigerated buttermilk biscuits
3/4 cup  granulated sugar
1 Tbsp. ground cinnamon
1/2 cup  (1 stick) 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

HEAT oven to 350°F.

CUT each biscuit into quarters.

MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.

PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/2 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.

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

Feed it to the baby birds.

Original recipe found at the Kraft Kitchen

Cinnamon Pullaparts
 
Ingredients
  • 3 cans (7.5 oz. each) refrigerated buttermilk biscuits
  • ¾ cup granulated sugar
  • 1 Tbsp. ground cinnamon
  • ½ cup butter or margarine, melted
  • 4 oz. PHILADELPHIA Cream Cheese, softened
  • ½ cup powdered sugar
  • 1 to 2 Tbsp. milk
  • HEAT oven to 350°F.
  • CUT each biscuit into quarters.
  • MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  • PLACE ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ 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.
  • BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
Instructions
  1. cans (7.5 oz. each) refrigerated buttermilk biscuits
  2. /4 cup granulated sugar
  3. Tbsp. ground cinnamon
  4. /2 cup (1 stick) butter or margarine, melted
  5. oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  6. /2 cup powdered sugar
  7. to 2 Tbsp. milk
  8. HEAT oven to 350°F.
  9. CUT each biscuit into quarters.
  10. MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  11. Place ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ the butter. Repeat.
  12. Sprinkle with any remaining cinnamon-sugar.
  13. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown.
  14. Cool in pan 5 min.; invert onto serving plate.
  15. Remove pan.
  16. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.
  17. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended.
  18. Blend in enough of the remaining milk until glaze is of desired consistency.
  19. Drizzle over warm bread.

 

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