Ingredients:
3 cans (7.5 oz.) refrigerated buttermilk biscuits
3/4 c. granulated sugar
1 Tbsp. ground cinnamon
1/2 c. butter or margarine, melted
4 oz. cream cheese, softened
1/2 c. powdered sugar
2 Tbsp. milk
Directions:
Heat oven to 350 degrees.
Cut each biscuit into quarters.
Mix granulated sugar and cinnamon in a medium bowl. Add biscuit pieces, 1 at a time; toss to evenly coat.
Place half the biscuit pieces in a 12-cup fluted tube pan sprayed with cooking spray; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon sugar. Bake 40-45 minutes or until a toothpick inserted near the center comes out clean and top is golden brown. Cool in pan for 5 minutes; invert onto plate. Remove pan. Cool 10 minutes.
Beat cream cheese, powdered sugar and 1 Tbsp. milk in a small bowl with a mixer until blended. Beat in remaining milk, if needed, for desired glazing consistency. Spread over warm bread.
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