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Brown Sugar Pull Apart Bread with Brown Butter Cream Cheese Frosting
1 package Grand’s Buttermilk Flaky Biscuits
1 stick unsalted butter, browned and cooled
1 cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon salt
1 package cream cheese, room temperature
If you’re not familiar with how to brown butter: In a heavy bottomed sauce pot, melt the unsalted butter over medium heat. Depending on your pan, the browning time varies, but what you’re looking for is an amber color for the liquid and for all the butter solids at the bottom of the pan to be a toasty shade of brown. Tip: Since doneness is gauged by color, steer clear of black or dark pots. Remove from heat and allow to cool to room temperature before using.
In a large plastic zippy bag, combine brown sugar, cinnamon, and salt. Set aside.
Lay out each biscuit on parchment paper and VERY CAREFULLY use a knife to halve each biscuit crosswise into two rounds. This took me a few minutes to perfect because the darn things are so sticky. Suggestion? Short, quick slices through a quarter of the round at a time. Rotate and repeat.
Completely brush each biscuit with browned butter. Toss buttered biscuit into cinnamon-sugar mixture and toss to coat. Place in greased and floured loaf pan. Bake 30 minutes, checking for doneness at 20 (cover loosely with foil if necessary to prevent over-browning).
Meanwhile… In a medium mixing bowl beat softened cream cheese until fluffy. Add in leftover brown butter (got a lot? you only need 1 tablespoon of the butter liquids and all the solids – you can discard the rest) and whip to combine. Taste. If it needs sweetening, whip in a tablespoon of the cinnamon-sugar mixture. Transfer frosting to a bowl for serving.
When the cinnamon-sugar bread is done, remove from oven and let cool briefly before serving with frosting!