- 3/4 cup granulated sugar
- 1 Tbsp ground cinnamon
- 2-3 cans (7.5 oz each) refrigerated buttermilk biscuits
- 1/2 cup butter, melted, divided
Preheat oven to 350 degrees F. Cut biscuit dough into quarters with scissors. Mix sugar and cinnamon in medium bowl. Roll dough quarters in cinnamon sugar. Place half of biscuits into greased 12-cup fluted tube pan. Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter. Top unbaked loaf with remaining cinnamon sugar mixture in bowl. Bake 40-45 minutes or until golden. Meanwhile prepare Philadelphia Cream Cheese Glaze.
Let loaf stand 5 minutes, invert onto plate.
Philadelphia Cream Cheese Glaze: Ingredients
- 4 oz. Philadelphia Cream Cheese, softened
- 1/2 cup powdered sugar
- 1-2 Tbsp milk
Beat cream cheese and powdered sugar in bowl with electric mixer until well blended. Add milk, beating until desired consistency is reached. Spoon over warm loaf. Makes 12 servings.
No comments:
Post a Comment