This amazing pull-apart bread is so easy to make! Made with refrigerated canned biscuits, fresh lemon, poppy seed, sugar, cream cheese, butter and powdered sugar – it’s perfect for breakfast, brunch, dessert or afternoon snack. Absolutely delicious, a five-star recipe!
Easy Lemon-Poppy Seed Pull-Apart Bread
Today’s tried and true recipe is an awesome lemon-poppy seed pull-apart bread topped with a wonderful sweet-tart glaze that will knock your socks off! Best of all, it’s so easy to make. A winning, tried and true recipe from Pillsbury!
This wonderful recipe is a tried and true from Pillsbury – Lemon-Poppy Seed Pull-Apart Bread, Bake-Off Contest 47, 2014, by Cathy Wiechert from Mound, Minnesota.
PLEASE NOTE: This is not a sponsored post. I have no affiliation with Pillsbury or any of the products shared in the post. I’m just a fan.
Ingredients needed (See Full Recipe Below at Bottom of Post)
- 8 count can of refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits (16.3 ounce can)
- 2/3 cup granulated sugar
- 1 Tablespoon poppy seed
- 1 large lemon (1 Tablespoon of lemon zest/peel for the bread, and 1–2 Tablespoons fresh lemon juice for the glaze)
- 3 Tablespoons PLUS 1 1/2 teaspoons butter (3 Tablespoons melted butter for brushing the biscuits and 1 1/2 teaspoons butter at room temperature for making the glaze)
- 1 Tablespoon cream cheese, softened at room temperature (I use regular, full fat)
- 1/2 cup powdered sugar
How To Make Lemon-Poppy Seed Pull Apart Bread
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 on each side.
Open the can of biscuits and separate each biscuit into 2 layers/in half – making 16 total. 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 3 Tablespoons of butter. Brush each biscuit with butter on both sides and coat in the lemon-poppy seed sugar mixture.
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 the remaining sugar mixture in between the biscuit pieces.
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.
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.
Drizzle glaze over bread while it is still warm, then serve – enjoy!
Tips For Making Lemon-Poppy Seed Pull-Apart Bread
- 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 tightly covered in refrigerator.
WANT MORE GREAT LEMON RECIPES? CHECK THESE OUT:
Watch A Great Video over at Pillsbury Showing how to Make this Awesome Bread!
Lemon-Poppy Seed Pull-Apart Bread
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)
- ⅔ 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)
- ½ cup powdered sugar
Instructions
- 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.
- Open the can of biscuits and separate each biscuit into 2 layers/in half – making 16 total.
- 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.
- Brush each biscuit with butter on both sides and coat in the lemon-poppy seed sugar mixture.
- 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.
- 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.
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.
- 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.
Lisa
Hi, this sounds amazing! Quick question: do you have to use the flaky biscuits or will regular buttermilk ones do? Thanks! 🙂
Mary Neumann
The Biscuits work best,Lisa – they are easy to divide and pull apart. You could always experiment, 🙂 I’m sure regular biscuits would be tasty, just not pull apart like the flaky ones do so perfectly.