Lunch: Grands!® Cinnamon Pull-Apart Bread

Shake things up with this ooey-gooey, cinnamon-flavored coffee cake, deliciously drizzled with a buttery brown sugar topping that complements a cup of fresh java!

This recipe includes superfoods such as:

Cinnamon

Health benefits of Grands!® Cinnamon Pull-Apart Bread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted

Instructions

Heat oven to 325 °F. Lightly grease 12-cup fluted tube cake pan.
In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
Bake 47 to 52 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

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