Brown Sugar Pull Apart Bread with Brown Butter Cream Cheese Frosting





There are no words.

Brown Sugar Pull Apart Bread with Brown Butter Cream Cheese Frosting

(serves 4)

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!


Cinnamon Sugar Pull Apart Bread

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!



Breakfast Baguette

Let’s face it – after a week of having guests in your home (and in your hair), you start to not care what the heck they eat for breakfast. There’s only so many cinnamon rolls one can make, omelets are SO last season, and it’s tough to convince most folks over the age of 7 to eat fruity, marshmallowy cereal.

Enter the breakfast baguette. Chock full of the sophistication your guests will appreciate: Parm, lemon, and parsley. Throw in some prosciutto and you’ve got the makings of a yummy Euro-inspired morning meal.

Bonus: It’s easy enough to go from oven-to-table in 30 minutes!!!


Breakfast Baguette

(adapted from Martha Stewart Living – January 2012)

1 baguette (~15 inches long)

5 large eggs

1 teaspoon lemon zest

3 tablespoons water

1/4 cup Italian parsley, roughly chopped

4 slices prosciutto, thinly sliced (pick up the Columbus brand!)

1/4 cup shredded parmigiana cheese (optional)

Preheat oven to 350F. Hollow out the inside of the baguette (the easiest way to do this is pretend you work at Subway and cut into the bread in a V shape down the length of the baguette, discard the negative V, and forcefully run your fingers through the inside to remove most of the soft interior). Tear the crumbs into small pieces and set aside.

the subway cut!

side note: yes, that is indeed a candy-cane shaped baguette. fresh & easy sets my heart aflutter :)


In a medium bowl, whisk together the eggs, zest, water, and parsley. Season with salt and pepper per your normal tastes. Stir in 1/2 cup reserved bread crumbs.

Place hollowed out bread on a baking sheet. Shingle the inside of the bread with prosciutto slices (depending on the size of your baguette, you may need more or less slices of prosciutto – work accordingly).

Slowly pour egg mixture into the meat-lined cavity until you reach the brim.

Bake for 30-35 minutes or until eggs puff and are cooked through. Remove from oven and sprinkle with parmigiana cheese. Slice and serve!

Now you have the Lucky Charms back to yourself ;)