Cream Cheese Stuffed Pumpkin Spice Pull Apart Bread Recipes

CREAM CHEESE STUFFED PULL APART BREAD

Steps:

• Heat oven to 375°F.
• Brush bottom of 10-inch cast-iron skillet with 1 tsp. butter.
• Separate biscuits. Split each biscuit horizontally in half to make 2 rounds.
• Mix cream cheese with 1-1/2 tsp. rosemary and 1/2 tsp. garlic powder in medium bowl until blended. Spoon evenly onto centers of biscuits, adding about 2 tsp. cream cheese mixture to each biscuit. Gather edge of each biscuit over top of cream cheese mixture, completely enclosing cream cheese mixture; pinch edge of dough together to seal. Roll into ball.
• Place, seam sides down, in single layer in prepared skillet.
• Mix remaining butter and garlic powder until blended; brush onto tops of biscuits. Sprinkle with remaining rosemary.
• Bake 22 to 25 min. or until golden brown.

CREAM CHEESE STUFFED PUMPKIN SPICE PULL APART BREAD RECIPE

Steps:

• 1.Preheat oven to 350 degrees F. 2.Spray a 10 to 15 cup bundt pan. 3.In a zip-lock bag combine pumpkin spice, cinnamon, and ½ cup sugar. Open biscuit cans and cut each biscuit in half; you will have 32 pieces. 4.In a small bowl, mix cream cheese with ¼ cup sugar. Divide cream cheese into 32 sections. 5.Make the biscuit sections into small discs and place one cream cheese into the center of each and close it up into a ball. Place the balls in the zip-lock bag and coat them with the sugar mixture. Layer the biscuit balls in the bunt pan. 6.Mix together melted butter and brown sugar in a small microwave safe bowl. Microwave for 1 minute. Stir to combine and pour over biscuits and bake for 30 to 35 minutes at 350 degrees F until biscuits are cooked through.