Ingredients:
3/4 cup sugar
1 tbsp ground cinnamon
2 cans refrigerated buttermilk biscuits
1/2 cup butter, melted & divided
4 oz cream cheese, softened
1/2 cup powdered sugar
1-2 tbsp milk
Directions:
Preheat oven to 350 degrees F.
Cut the biscuit dough into quarters with kitchen scissors. Mix sugar and cinnamon in a medium bowl.
Roll biscuit dough in the cinnamon/sugar mixture.
Place half of the biscuits into a greased bundt or tube pan. Drizzle with a 1/4 cup of the melted butter. Top with remaining biscuit quarters and remaining butter.
Sprinkle leftover cinnamon/sugar mixture over the top of the biscuit dough and butter.
Bake for 40-45 minutes until golden. Let loaf stand for 5 minutes. Invert onto a plate.
Glaze:
Beat cream cheese and powdered sugar in a bowl with an electric mixer until well blended. Add milk beating until desired consistency is desired. Spoon glaze over warm loaf.
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