| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for the pan
- Two 16.3-ounce tubes refrigerated large flaky biscuits
- 3 tablespoons rainbow sprinkles
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/2 teaspoons almond extract
- 1 cup confectioners’ sugar
- 4 ounces (1/2 block) cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/8 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 to 3 tablespoons whole milk
- 4 1/2 teaspoons rainbow sprinkles, for garnish
Instructions
- For the pull-apart bread: Preheat the oven to 350 degrees F. Grease a 10-inch bundt pan with nonstick cooking spray.
- Separate the biscuits and cut into quarters. Put the rainbow sprinkles in a large resealable plastic bag, add the biscuit pieces and shake until coated. Add the brown sugar, cinnamon and 1/2 cup of the granulated sugar. Seal the bag and shake until everything is mixed. Pour the pieces into the prepared pan and set aside.
- Heat the butter with the remaining 1/2 cup granulated sugar in a saucepan over medium-low heat, stirring, until the butter is melted and the sugar is dissolved. Mix in the almond extract. Pour the mixture over the biscuit pieces.
- Bake until the top of the bread is golden, about 30 minutes. Cover with foil and continue to bake until cooked through, an additional 5 to 10 minutes. Let cool.
- For the frosting: Mix the confectioners’ sugar, cream cheese, butter and salt in a medium bowl. Add the vanilla and 2 tablespoons of the milk and mix until smooth. Add another tablespoon of the milk if the frosting’s too thick.
- Spread the frosting on top of the cake and garnish with the rainbow sprinkles.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 549 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 1 g |
| Sugar | 42 g |
| Protein | 6 g |
| Cholesterol | 33 mg |
| Sodium | 488 mg |
Reviews
Very very sweet but really good and very moist