Now that cooler weather is moving in, there’s not much I like better than to grab a cup of coffee and some cinnamon-yummy treat to start my day. This recipe is easy-peasy for a a weekend breakfast, or make ahead and warm up for those busy work-day mornings.
Prep Time: 15 min.
Total Time: 50 min.
Servings: 12 servings
Drizzled with glaze and topped with toasted pecans, this pull-apart coffee cake looks like it came from a bakery. Wait until they find out you made it!
1 can (16.3 oz.) refrigerated buttermilk biscuits
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. orange zest
1/4 tsp. ground cinnamon
2 Tbsp. butter, melted
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup powdered sugar
2 tsp. milk
2 Tbsp. chopped toasted PLANTERS Pecans
Heat oven to 350ºF.
Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
Bake 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.
Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.
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