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Lemon Poppy Seed Pull-Apart Bread Recipe

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4 from 80 reviews

This easy Lemon Poppy Seed Pull-Apart Bread features flaky refrigerated biscuits layered with lemon-poppy seed sugar and topped with a sweet-tart cream cheese glaze, perfect for breakfast, brunch, or dessert.

Ingredients

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Ingredients

  • 1 can 8 count, refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits (16.3 ounce can) (each biscuit separated/divided in half, making 16 total)
  • 2/3 cup granulated sugar
  • 1 Tablespoon poppy seed
  • 1 large lemon (1 Tablespoon lemon zest/peel for the bread, and 1–2 Tablespoons fresh lemon juice for the glaze)
  • 3 Tablespoons + 1 1/2 teaspoons butter (3 Tablespoons melted butter for brushing the biscuits and 1 1/2 teaspoons of butter at room temperature for making the lemon glaze)
  • 1 Tablespoon cream cheese, softened at room temperature (I use regular, full fat)
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven and prepare pan: Preheat oven to 350 degrees f. (325 degrees f if using dark or a non-stick loaf pan). Spray a 9″x5″ loaf pan with non-stick cooking spray, then line the pan with parchment paper – use enough paper to pull out after baking, about 2 inches extra length on each side.
  2. Prepare the biscuits: Open the can of biscuits and separate each biscuit into 2 layers/in half – making 16 total.
  3. Mix sugar and lemon zest: In a medium size bowl, add sugar, lemon zest/peel and poppy seed. Mix well, making sure the lemon zest is distributed evenly with the sugar. In a small bowl, melt the 3 Tablespoons of butter.
  4. Coat biscuits: Brush each biscuit with butter on both sides and coat in the lemon-poppy seed sugar mixture.
  5. Arrange biscuits in pan: Place the biscuits in the prepared loaf pan by starting at the short end of the pan, placing them on their sides, lining them up loosely, side-by-side. Spoon remaining sugar mixture in between the biscuits.
  6. Bake the bread: Place the pan on the middle rack of the oven and bake for 30–45 minutes, until the bread is golden brown. *If your bread starts to brown too much too early, loosely place a piece of foil on top. When bread is ready, remove from oven, place on a cooling rack and allow to cool for a few minutes. Using the parchment paper hanging from the sides of the pan, pull the bread out of the pan and place on cooling rack and allow to cool an additional 10 minutes.
  7. Make the glaze: While the bread is cooling, prepare the glaze. In a small bowl add powdered sugar, 1 1/2 teaspoons of butter, cream cheese and lemon juice. Using a small whisk (or electric mixer), mix the glaze until it has a nice, smooth consistency that is easy to drizzle over bread.
  8. Serve: Drizzle glaze over bread while it is still warm, serve – enjoy! Store leftover bread tightly covered in refrigerator.

Notes

  • For the glaze, I used a small whisk by hand in a small bowl. I soften the cream cheese by placing on a microwave safe dish and microwaving for about 10 seconds. Make sure butter is at room temperature too – this makes it easy to mix without lumps. *The original recipes calls for an electric mixer on medium speed, but you can do it by hand.
  • I used salted butter, but unsalted works too.
  • These are best served warm – you can reheat the slices in the microwave for a few seconds.
  • If the bread starts to brown too much too soon, loosely cover with foil.
  • Prepare the lemon glaze while the bread is cooling.
  • Store leftover bread tightly covered in refrigerator.
  • To watch a great video tutorial for this bread and for nutritional information, please head over to Pillsbury. While you are there, be sure to read the great five-star reviews!

Find it online: https://yumfoodusa.com/lemon-poppy-seed-pull-apart-bread-recipe/