Anna Watson Carl is a NYC-based private chef, recipe developer, and food writer. She writes the blog TheYellowTable.com and is the author of The Yellow Table: A Celebration of Everyday Gatherings (Sterling 2015).
?A pull-apart breakfast bread stuffed with a creamy pumpkin filling joyetech tron-t? Yes, please.?
Total Time: 0:55
1/2 c. cinnamon sugar
1 c. canned pumpkin
1/2 c. cream cheese, softened
1 c. brown sugar
1 tsp. pumpkin pie spice
3 7.5-ounce cans refrigerated biscuits
1/2 c. butter
1/2 c. confectioners’ sugar
1/2 tbsp. milk
Preheat oven to 350 degrees F and grease a bundt pan.
In a large resealable plastic bag, add cinnamon sugar and set aside.
In a small bowl, combine pumpkin, cream cheese, 1/4 cup brown sugar, and pumpkin pie spice and whisk until creamy. (Alternatively, you can beat this mixture using a stand mixer fitted with the paddle attachment.)
On a cutting board, separate biscuits and cut in half. Use your hands to flatten piece and spoon over a teaspoon of pumpkin-cream cheese mixture. Roll up tightly from all corners Disaster Recovery, pinching to close, and toss in plastic bag with cinnamon sugar. Continue until all biscuit pieces are stuffed. Once all biscuit pieces are in bag, seal and shake vigorously .
In a small saucepan over low heat, melt butter and remaining 3/4 cup brown sugar.
Arrange half the coated biscuits in the greased bundt pan and pour over half the butter-brown sugar mixture. Add remaining biscuits and pour over remaining butter-brown sugar mixture.
Transfer to the oven and bake until deeply golden, 30 to 35 minutes. Let cool in pan, then turn out onto a serving plate.
While bread is cooling, whisk together confectioners’ sugar and milk. Drizzle bread with glaze and serve Hong Thai Travel.