Barth Bakery
Sep 13, 20152 min
Updated: Feb 28, 2022
This sticky, sweet, sinful pull-apart bread is just as easy to make as it is to eat! With warm, fluffy, melt-in-your mouth balls of bread baked with a buttery cinnamon sugar caramel, this gooey goodness makes a delicious treat for breakfast or dessert.
1 (12 oz) can refrigerated biscuits (flaky or buttermilk)
½ cup granulated sugar
2 tsp ground cinnamon
⅓ cup butter
¼ cup light brown sugar, packed
½ tsp pure vanilla extract
Preheat oven to 350°F. Generously grease an 8x4-inch loaf pan with nonstick cooking spray.
Cut the biscuits into quarters and roll each piece into a ball.
Combine the sugar and cinnamon in a shallow dish. Roll the biscuit balls in the cinnamon sugar. Alternatively, you can place the sugar and cinnamon with the biscuits in a plastic storage bag and shake the bag until each biscuit piece is evenly coated.
Arrange the coated balls in the prepared pan. Sprinkle the balls with any leftover cinnamon sugar once in the pan.
In a small saucepan, melt the butter with the brown sugar and vanilla over medium-low heat. Heat the mixture until the sugar dissolves, stirring frequently.
Pour the butter mixture over the top of the biscuit balls. Bake for about 30-35 minutes, or until the top is golden brown and caramelized, and the biscuit pieces are cooked through. Remove the pan from the oven and allow to cool in the pan for 5-10 minutes. Place a plate on top of the pan and flip over to remove the bread from the pan, and serve. (Unless you're impatient like us and don't care about the presentation, just eat right out of the pan!)