Recipe courtesy of Brandi Milloy
Pull-Apart Confetti Birthday Cake Bread
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Pull-Apart Bread:
Frosting:
Directions
Special equipment:
a 10-inch bundt pan- 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.
