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You were up to your elbows in prep work for The Feast. We get it. And chances are, the last thing you want to do is cook breakfast. But trust us, your gang will think you hung the moon if instead of handing them a box of cereal, you present them with this hot-from-the-oven cinnamon bread.
Four ingredients. You can do it. Your family might be so thankful, they’ll offer to do the dinner dishes.
CINNAMON PULL-APART BREAD
1 cup sugar
2 tablespoons ground cinnamon
3 cans (7.5 ounces each) refrigerated buttermilk biscuits
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm. 16 servings.
McCormick
You were up to your elbows in prep work for The Feast. We get it. And chances are, the last thing you want to do is cook breakfast. But trust us, your gang will think you hung the moon if instead of handing them a box of cereal, you present them with this hot-from-the-oven cinnamon bread.
Four ingredients. You can do it. Your family might be so thankful, they’ll offer to do the dinner dishes.
CINNAMON PULL-APART BREAD
1 cup sugar
2 tablespoons ground cinnamon
3 cans (7.5 ounces each) refrigerated buttermilk biscuits
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm. 16 servings.
McCormick
