Maple Glazed Pull-Apart Bread
Pockets of warm bread filled with brown sugar and cinnamon and topped with a buttery maple glaze bring this pull-apart bread to life. Hello, fall goodness.
Servings 5 servings
Calories 138kcal
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
Calories: 138kcal