Apple Butter Pull-Apart Loaf
Directions
- 1Mix 1/4 cup white sugar, 1/4 cup brown sugar, and a couple of tablespoons of cinnamon in a bowl.
- 2Melt about 3/4 of a stick of butter.
- 3Grab a pack of Grands biscuits and pull them apart gently, so each biscuit becomes two pieces.
- 4Take one piece of biscuit, baptize it in the melted butter, and then pat it in the cinnamon sugar mixture.
- 5Stand the coated biscuit piece up in your loaf pan.
- 6For the next piece, repeat the butter baptism and sugar pat-down, then hit it with a spoonful of apple butter before leaning it up against the first biscuit in the loaf pan.
- 7Keep stacking butter, sugar, and apple butter-coated biscuit pieces until the pan is tightly packed.
- 8Pour any extra butter and cinnamon sugar right over the top of the stacked biscuits.
- 9Bake at 350 degrees Fahrenheit for about 30 to 40 minutes, until it's golden and gooey.
- 10After taking it out of the oven, let it cool just enough so it will come out clean.
- 11Flip it out of your pan onto a cutting board.
- 12Drizzle warm caramel all over the top.
- 13Pull it apart and dig in.
Ingredients
- 0.25 cup white sugar
- 0.25 cup brown sugar
- 2 tablespoons cinnamon
- 0.75 stick butter
- 1 pack grands biscuits
- apple butter
- caramel
Equipment
loaf panbowl
Tips
- Pull biscuits apart gently, don't tear them like savages.
- Don't waste any extra butter and cinnamon sugar; pour it over the top before baking.
- Let it cool just enough to come out clean before flipping it out of the pan.
- Drizzle warm caramel over the top for extra fall magic.
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