Almond Glazed Raspberry Pull-Apart

Name: Almond Glazed Raspberry Pull-Apart
Prep time: 25 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 1/3 cup granulated sugar; 1 teaspoon ground cinnamon; 2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count); 6 tablespoons seedless raspberry jam; 1/2 cup butter, melted; 1 cup powdered sugar; 3 to 4 teaspoons milk; 1/2 teaspoon almond extract; 2 tablespoons sliced almonds; Fresh raspberries, if desired

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Pillsbury Kitchens

Updated May 12, 2021

Almond Glazed Raspberry Pull-Apart

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Prep Time 25 min
Total 1 hr 10 min
Ingredients 10
Servings 16

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Ingredients

Pull-Apart Bread

1/3 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
6 tablespoons seedless raspberry jam
1/2 cup butter, melted

Almond Glaze

1 cup powdered sugar
3 to 4 teaspoons milk
1/2 teaspoon almond extract

Topping

2 tablespoons sliced almonds
Fresh raspberries, if desired

Make With

Pillsbury Biscuits

Instructions

Step
1

Heat oven to 350°F. Generously spray 12-cup bundt cake pan with cooking spray. In pie plate or shallow dish, mix granulated sugar and cinnamon; set aside.
Step
2

Separate dough into 16 biscuits; split each biscuit into 2 layers by cutting with serrated knife, making a total of 32 biscuit rounds. Thoroughly coat both sides of each biscuit in sugar mixture. Spread about 1/2 teaspoon raspberry jam on one side of each biscuit round.
Step
3

Stack biscuits, jam side up, in 8 stacks of 4 biscuits each. Place stacks on their sides in a row in pan, making sure each stack of biscuits touches the next. Sprinkle any remaining sugar mixture on top of biscuits. Pour melted butter on top of biscuits.
Step
4

Bake 42 to 47 minutes or until loaf is deep golden brown and center is baked through. Cool 5 minutes; run metal spatula around edges and inside of pan to loosen. Turn pan upside down onto serving platter.
Step
5

Meanwhile, in small bowl, mix powdered sugar, 3 teaspoons milk and the almond extract until smooth and drizzling consistency, adding additional 1 teaspoon milk if necessary. Drizzle on top of bread; top with sliced almonds and garnish with raspberries. Serve warm.

Nutrition

300 Calories

12g Total Fat

4g Protein

43g Total Carbohydrate

20g Sugars

Tips from the

Pillsbury Kitchens

tip 1

For more raspberry flavor, top bread with raspberry jam glaze in addition to the almond glaze. In small microwavable bowl, heat 1/4 cup raspberry jam uncovered on High 10 to 15 seconds or until slightly warm and drizzling consistency. Drizzle on top of bread.
tip 2

Pull-apart bread is best served warm. Store loosely covered at room temperature.

Almond Glazed Raspberry Pull-Apart

Almond Glazed Raspberry Pull-Apart