I’m a pretty serious procrastinator.
No, really. If you even knew remotely how long it took me to finish college, you’d understand.
Or even how long it took me to actually MAKE this recipe. A year, people. A whole, solid, 365 days.
For the life of me I can’t recall why it took so long for me to whip this up, but I can tell you it took about half a second for me to stuff my face in the pan. No lie.
This bread can’t wait another year to be made. It’s simple and delicious, and that’s really all you need to know ;) Now GO!
Grand’s Cinnamon-Sugar Pull Apart Bread
(adapted from JoyTheBaker – serves 4)
1 package Grand’s Flaky Layers Buttermilk Biscuits
1/2 cup unsalted butter, melted
2 teaspoons ground cinnamon
2/3 cup casters sugar (superfine baking sugar if possible, but plain granulated white sugar won’t kill ya)
1/8 teaspoon salt
Enough Crisco to coat the inside of a 9x5x3 inch loaf pan + AP flour for dusting
Preheat oven to 350F.
Grease the inside of your loaf pan with Crisco. Tip: Don’t want to get your hands super greasy? Use the baggie method! Turn a zippy sandwich bag inside out and place over your hand. Using your bagged hand, scoop out a tablespoon of Crisco from the tub and smear around the inside of your loaf pan. It may take more than one tablespoon to ensure even, thorough coverage – be liberal because you do NOT want this bread to stick to the pan! To remove Crisco-laden baggie from hand, simply pinch your bagged fingers together and using your non-bagged hand, pull up on the zippy end of the bag. This turns the bag inside out, keeping the Crisco inside and your hand clean to tackle other tasks! Like… Dust with AP flour and set aside.
In a small bowl, combine sugar, cinnamon, and salt. Set aside
Carefully open your Grand’s biscuit package. Pull apart each biscuit and place on a sheet of wax or parchment paper.
Using a pastry brush (or fresh nylon paint brush!), brush the top of each biscuit with melted butter. While still wet, sprinkle cinnamon mixture. Flip biscuits over and repeat the butter-cinnamon ritual until all surfaces of the biscuit are covered in goodness.
Turn your loaf pan on it’s short end and stack sugared biscuits in a staggered pattern. Return pan to it’s natural orientation, biscuits up, and pour any additional butter over the top of the biscuits. Follow with any remaining cinnamon mixture before popping in the oven for 15-20 minutes or until puffed and golden (looking too golden? cover with foil for the remaining time!)
Remove from oven and let rest for 5 minutes before inverting pan over a dish towel to pop-out bread. Pull apart warm bread and serve with a tall glass of chilled milk!