This super simple coffee cake starts with a can of biscuit dough. Simply cut the biscuits into pieces, coat them with butter, cinnamon sugar and bake.
This pull-apart coffee cake is a shortcut recipe. Its base is a can of biscuit dough. You know the kind? It makes a dramatic pop when you open it. Yup. That one. The dough is not only quick to use. Its soft texture and just a touch of saltiness, goes perfectly with the cinnamon-sugar coating. This is an irresistible coffee cake.
To make it, turn the oven on. This way it’ll be hot by the time you’ve assembled the cake. Cut the biscuit dough into quarters. Dip each piece in melted butter. Roll the buttery pieces in a mixture of cinnamon-sugar. Place them into a greased cake pan. Press them together as you go. You can tuck some chopped nuts or dried fruit in between the pieces.
Pop the pan into the hot oven. Soon the aroma of cinnamon-sugar will fill the house. As they bake, the biscuits swell and rise. The coating turns into almost a crackling crust. Unlike its cousin, monkey bread, this one doesn’t make a caramel coating.
When it comes out of the oven, you can enjoy it almost right away. You definitely want to let it cool a little. if you’re feeling up to it, drizzle the top with a simple icing. Does it need it? No, but it adds such a pretty touch.
To serve, leave it in the pan. It doesn’t slice, of course. Just pull at it. (Hence the name.) Then eat it with your fingers. In our house, we tend to wander by, a hot cup of coffee in hand, and pick at it all morning long.
Ingredients
You only need four ingredients to make this coffee cake. If you want to make the optional glaze, you’ll need six ingredients. It’s that simple.
- Canned Biscuit Dough. You want buttermilk-style biscuits for this recipe. Skip the flaky biscuits. They rise too much.
- Sugar. Granulated adds nice sweetness.
- Cinnamon. This brings such a good flavor.
- Powdered Sugar. If it has lumps, sift it before using.
- Milk. Any milk woks.
How to Make a Pull Apart Coffee Cake
Note: Turn the oven on before you even open the can of biscuits. Putting everything together goes fast. You’ll want the oven waiting for you when these sugary, buttery biscuits are ready to bake.
- Open the can of biscuits. This is the most stressful part.
- Cut the biscuits into quarters. There’s no need to roll them.
- Dip each piece into melted butter.
- Coat with cinnamon sugar.
- Place the biscuits into a cake pan. Press them close together.
- Bake until golden brown. The biscuits will puff as they bake. Let the cake cool for a bit before eating. If you want, drizzle the icing over the top.
Pull Apart Coffee Cake
Ingredients
For the Coffee Cake
- ½ cup granulated sugar (3 ½ ounces; 100 grams)
- 2 teaspoons cinnamon
- 1 (16.3 ounce) can buttermilk biscuits
- 4 tablespoons butter, melted (2 ounces; 56 grams)
For the Glaze
- ½ cup powdered sugar (2 ounces; 56 grams)
- 1 ½ tablespoons milk
Instructions
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Prepare the coffee cake: Heat oven to 375°F. Grease an 8-inch square cake pan.
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Mix together sugar and cinnamon in a small bowl.
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Separate biscuits and cut each onto into quarters. Dip each piece into melted butter and then roll into the sugar-cinnamon mixture.
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Place biscuit pieces into the prepared pan. Fit them tightly into the pan.
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Bake until golden brown, about 25 minutes.
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Let the cake cool for about 10 minutes.
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Prepare the glaze: stir together powdered sugar and milk until smooth. If glaze is thick, add a teaspoon additional milk.
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Pour glaze evenly over cake. Enjoy. Cake keeps for about a day. Store the leftovers covered on the counter.
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