Apple Cinnamon Biscuit Bundt Bread Wreath
Looking for a super easy Christmas treat recipe? I have a wonderful one to share! It's amazingly easy and quick to prep and so delicious! My family just adores this Apple Cinnamon Biscuit Bundt Bread Wreath and I know your family will too. This recipe is easy enough for everyday, but elegant looking enough for Christmas get-togethers and holiday entertaining. It is a gorgeous addition to a breakfast, brunch, or dessert table at Christmas time. It is made with refrigerated biscuits and pie filling, decorated with frosting, sprinkles, and Maraschino cherries. It is SO tasty!
Ingredients
- 1/4 cup cinnamon and sugar mixture amounts of each per your own taste
- 16 biscuits, refrigerated 2 packages of 8 big biscuits with flaky layers (I love to use Pillsbury Grands! Original flavor)
- 16 Tbsp apple pie filling can I buy a 21 oz. can and blend it smooth & save the remainder for another recipe
- 1 Tbsp. coconut oil to grease bundt pan
- 1 Tbsp. sugar sprinkles, green
- 4 cherries, Maraschino sliced
- 4 Tbsp. butter, melted for frosting
- 1 Tbsp. skim milk for frosting
- 1/4 tsp. vanilla for frosting
- 1 c. powdered sugar for frosting
Instructions
- Remove apple pie filling contents from the can. Blend until smooth with a hand blender.
- Lay all 16 biscuits out on a flat surface. Spread about 1 Tbsp. apple pie filling across all 16 biscuits.
- Grease bundt pan with 1 Tbsp. coconut oil. I use a napkin to spread it all over the bundt pan.
- Stack all biscuits into the bundt pan stacked around the center hole of the pan standing on their sides.
- Sprinkle biscuits with 1/4 c. of the cinnamon and sugar mixture.
- Bake for 45-50 minutes at 375 degrees until golden brown.
- Make the frosting towards the end of the baking period. Melt 4 Tbsp. of butter and add 1 Tbsp. skim milk, 1/4 tsp. vanilla, and 1 c. powdered sugar. Blend with an electric hand blender until smooth. Slice Maraschino cherries.
- Remove from the oven and let cool for 10-15 minutes. Run a butter knife around outside and inside edges of bundt pan to ensure bread is loosened from edges. Turn it upside down and shake and wiggle slightly to place biscuit bread wreath on a serving plate. The cinnamon sugar side will be down on the plate.
- Scoop out any apple filling that remained in the bundt pan and frost it back onto the biscuit bread wreath if desired. Drizzle and spread frosting across warm biscuits so that the frosting drips down the sides. Sprinkle with 1 Tbsp. green sugar sprinkles and add slices of Maraschino cherries to the top of the Biscuit Bundt Bread Wreath. No need to slice. Each biscuit makes a serving. Serve immediately or cover once cooled for storage.
Notes
Bread wreath stores well for several days of enjoyment, that is IF you have any leftovers!!
Tried this recipe?Let us know how it was!