- 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.
- cans (7.5 oz. each) refrigerated buttermilk biscuits
- /4 cup granulated sugar
- Tbsp. ground cinnamon
- /2 cup (1 stick) butter or margarine, melted
- oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- /2 cup powdered sugar
- 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.
Recipe by Gracious Rain at https://graciousrain.com/easter-cinnamon-pullaparts/
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