Easy Cinnamon Pull-Apart Bread (Cinnamon Puffs)
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic and incredibly easy pull-apart bread made with canned biscuits coated in cinnamon-sugar and baked in a rich buttery glaze. Perfect for a sweet breakfast treat or comforting dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | 5 mins | 10-12 servings |
🔪 Key Equipment
- Bundt pan
- Medium bowl
- Large plastic bag
- Knife
- Serving platter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Sugar | Granulated |
| 2 teaspoons | Cinnamon | Ground |
| 2 cans | Biscuits | 10 count each, refrigerated |
| 1 stick (1/2 cup) | Butter or Margarine | Melted |
Instructions
Step 1: Preparation
- Preheat your oven to 350°F. Generously grease a Bundt pan.
Step 2: Coating the Biscuits
- In a medium bowl or a large plastic bag, combine the 3/4 cup sugar and 2 teaspoons cinnamon.
- Separate the 2 cans biscuits and cut each biscuit into quarters.
- Toss the biscuit pieces in the cinnamon-sugar mixture until loosely coated, then arrange the coated pieces evenly in the prepared Bundt pan.
Step 3: Baking and Serving
- Combine the 1 stick (1/2 cup) butter or margarine with any remaining cinnamon-sugar mixture and pour it evenly over the biscuits in the pan.
- Bake for 30 minutes, or until the top is golden brown and the biscuits are cooked through.
- Let the pan cool for about 5 minutes, then place a serving platter over the pan and carefully invert it until golden brown and fragrant. Serve warm.
💡 Make-Ahead & Storage: Best served warm immediately after baking, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
Original Recipe Scan
