Ingredients
3 rolls buttermilk biscuit dough, refrigerated
1 stick butter, melted
1 c. sugar
2 tsp. cinnamon
1 c. powdered sugar
3 tbsp. whole milk
1 tsp. pure vanilla extract
purple, yellow and green sanding sugar sprinkles
Preparation
Step 1Make the Pull-Apart Bread: Preheat oven to 350°. As it heats, open the biscuit dough, pulling apart all of the biscuits. Slice each in half and roll into balls.Step 2Dip the balls into melted butter, then place in a resealable plastic bag. Add sugar and cinnamon, then seal and shake until all of the dough balls are covered. Step 3Coat a Bundt pan with nonstick cooking spray (or grease with butter), then fill with dough balls, packing them in close together. Bake for 28 to 30 minutes, or until dough balls are lightly golden and have puffed up. Step 4Flip over the Bundt pan to remove the pull-apart bread. (It should form a domed circle.) Set aside to cool.Step 5Make the Glaze: Whisk powdered sugar, milk, and vanilla together in a medium-sized mixing bowl. Spoon glaze over the cake, covering it completely, and top with sprinkles.
