Sticky Breakfast Pull-Apart Bread
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
A sweet pull-apart bread made with biscuit dough coated in cinnamon sugar and baked with a sticky syrup. Perfect for breakfast or brunch.
Ingredients
- 0.5 topping for Sticky Buns
- 59.1 ml heavy cream
- dough for Buttermilk Biscuits
- 59.1 ml melted butter
- 118 ml sugar
- 4.93 ml ground cinnamon
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 49.8 mg
- Iron: 0.19 mg
- Magnesium: 3.65 mg
- Phosphorus: 56 mg
- Potassium: 18.2 mg
- Zinc: 0.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 0.5 topping for Sticky Buns
- 59.1 ml heavy cream
- dough for Buttermilk Biscuits
- 59.1 ml melted butter
- 118 ml sugar
- 4.93 ml ground cinnamon
Let's Cook
-
Step 1.
10 to 12 servings
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Step 2.
Preheat the oven to 400°F. Generously butter a 10-inch Bundt pan (preferably nonstick). Prepare ½ recipe of the topping for Sticky Buns, stirring in at the end ¼ cup (60g) heavy cream. Set aside. Prepare the dough for Buttermilk Biscuits. When the dough comes together, form or cut it into 16 pieces. Roll the pieces in 4 tablespoons (2 oz or 55g) melted butter then in ½ cup (100g) sugar mixed with 1 teaspoon ground cinnamon, and nestle them in the prepared pan. Pour the sticky syrup evenly over the biscuits. Bake until browned and a skewer inserted in the center comes out clean, 30 to 35 minutes. Turn the bread out onto a serving platter while it is still hot, being careful not to burn yourself with the molten sugar syrup.