Pockets of warm bread filled with brown sugar and cinnamon and topped with a buttery maple glaze? Hello, fall goodness. Brought to you in the form of this super-simple, crazy delicious, maple glazed pull-apart bread.
A can of refrigerated biscuits + a few simple ingredients come together to make the most amazing dessert/appetizer/snack (let’s be real. We ate this as a snack). So what exactly is maple glazed pull-apart bread? Let’s dive in.
Biscuits, filled with maple butter and a brown sugar-cinnamon mixture, with a hit of nutmeg for a little extra depth of flavor. Said biscuits folded up taco-style and baked together until golden brown and just a tiny bit crisp on the outside, and perfectly soft on the inside.
And it’s all topped off by a warm hug of melty-maple butter glaze. YUM.
Are you sold yet? If not, please see GLAZE POUR above ??✨ Pure maple magic. I’m obviously having a moment with maple syrup right now, and I’m not sorry about it. Nope, not even a little.
Take this Sweet Potato Casserole – I could’ve been a normal person and just used a mix of brown sugar + cane sugar in the filling, but why be normal when you can also have MAPLE SYRUP? When given the opportunity, always add maple syrup.
Make this for all your fall gatherings! Including but not limited to:
- Halloween
- Game Days
- Thanksgiving
- Any other day you can think of because IT’S JUST SO GOOD
Make a few pans of this to feed larger crowds!
Could you even imagine eating anything more perfect this time of year? It’s cold outside but you’ve got this warm maple-buttery goodness. Time to park yourself in that comfy chair by the window, grab a plate of this, and watch the leaves fall. Maybe there’ll even be a few flurries of snow.
That fluffy texture. That maple glaze. ? Treat yo self.
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Maple Glazed Pull-Apart Bread
Ingredients
- 3 tbsp butter salted
- 1 tsp vanilla
- 2 tbsp maple syrup
- 4 tbsp brown sugar
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2-3 tbsp powdered sugar
- 1 can refrigerated biscuit dough
Instructions
- Prep: Preheat oven to 350 degrees. Spray a loaf pan well with non-stick cooking spray.
- Assemble: Open the can of biscuits and roll each one out a bit larger – about the width of the loaf pan you are using. Melt the butter and mix in the vanilla and maple syrup. In another bowl, mix together the brown sugar, cinnamon, and nutmeg.Brush each biscuit with the maple butter mixture and then sprinkle with some of the brown sugar mixture. Gently fold it in half like a taco, and line each folded biscuit up in the loaf pan. Brush the leftover maple butter mixture over the tops of the biscuits in the pan, saving some for the glaze. Sprinkle with the last of the brown sugar mixture (if you ran out no worries, just mix up a little extra brown sugar with a pinch of cinnamon).
- Bake: Bake for 28-32 minutes, or until golden brown.
- Serve + Store: Let the bread cool slightly (just a few minutes) before glazing with the reserved glaze from earlier. (If you ran out, mix together 3 TBS of melted butter + 1 tsp vanilla + 2 TBS maple syrup. Add 2 TBSP of powdered sugar and whisk until smooth. If it’s a little too runny, add a bit more powdered sugar.)Drizzle the glaze over the bread. Serve warm. Store leftovers at room temp, covered tightly, for a day or two. It's best enjoyed fresh and warm from the oven!
Nutrition
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Elizabeth | The Recipe Revival says
I love anything maple! What a simple recipe. Great for Christmas morning!
bluebowl says
Thank you!