maple glazed pull-apart bread

Hello, maple-hugged goodness. Brought to you in the form of this super-simple, super-addictive 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 goodness. 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.

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 start wishing for the snow to fall. (Yes, I love winter ❄️)

That texture 😍 Treat yo self.


Recipe:

  • 3 TBS butter
  • 1 tsp vanilla
  • 2 TBS pure maple syrup
  • 4 TBS brown sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2-3 TBS powdered sugar
  • 1 can refrigerated biscuits

Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray. Open the can of biscuits and roll each one out so that it’s just 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. There should still be maple butter left, brush some 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 sprinkle on a little extra brown sugar with a pinch of cinnamon).

Bake for 28-32 minutes, or until golden brown. There should still be a little of the maple butter mixture left. (If there’s not, just mix together 3 more TBS of melted butter with 1 tsp vanilla and 2 TBS maple syrup). Mix 2 tablespoons of powdered sugar in to the maple butter mixture and whisk until smooth. If it’s a little too runny, add another tablespoon and whisk.

Let the bread cool slightly (just a few minutes) and then drizzle the glaze over the top. Serve warm.

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