Lemon-Poppy Seed Pull-Apart Bread 

This Lemon-Poppy Seed Pull-Apart Bread is a show-stopping brunch treat that’s as easy as it is delicious. Using canned biscuits cleverly coated in tangy lemon-scented sugar and poppy seeds, then baked and drizzled with a cream cheese-lemon glaze, each pull-apart piece bursts with sweet-tart flavor and buttery goodness. Ideal for casual weekend mornings or festive gatherings, it's an effortless recipe that feels indulgent—thanks to a winning Pillsbury Bake-Off creation, now perfected on the Sweet Little Bluebird blog.

Ingredients

• 1 can (8-count) refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits (16.3 oz) — each separated in half, totaling 16 pieces
  
  

• ⅔ cup granulated sugar
  
  

• 1 tablespoon poppy seed
  
  

• 1 large lemon (1 tbsp lemon zest for the bread + 1–2 tbsp fresh lemon juice for the glaze)
  
  

• 3 tablespoons melted butter (for brushing)
  
  

• 1½ teaspoons butter at room temperature (for the glaze)
  
  

• 1 tablespoon cream cheese, softened (regular, full-fat)
  
  

• ½ cup powdered sugar
  
  

Directions

1. Preheat your oven to 350 °F (or 325 °F if using a dark or non-stick loaf pan). Spray a 9″×5″ loaf pan with non-stick spray and line with parchment paper, leaving 2 inches overhang for easy removal.
   
   

2. Open the biscuit can and separate each into two layers to make 16 total pieces.
   
   

3. In a bowl, combine granulated sugar, lemon zest, and poppy seed, mixing until evenly distributed.
   
   

4. Melt the 3 tablespoons butter. Brush each biscuit piece on both sides with the melted butter, then coat in the lemon-sugar-poppy seed mix.
   
   

5. Place coated biscuits into the prepared loaf pan, standing them on their edges in rows starting from the short end. Evenly sprinkle any remaining sugar mixture in between the biscuits.
   
   

6. Bake for 30–45 minutes, or until golden brown. If the bread is browning too quickly, tent with foil loosely.
   
   

7. Once baked, remove from oven and let cool for a few minutes. Lift the bread out using the parchment overhang, place on a cooling rack, and let cool an additional 10 minutes.
   
   

8. Prepare the glaze: In a small bowl, whisk together powdered sugar, 1½ teaspoons room-temperature butter, cream cheese, and lemon juice until smooth and drizzleable.
   
   

9. Drizzle glaze over the warm pull-apart loaf and serve.
   
   

10. Storage Tip: Store leftovers tightly covered in the refrigerator. For best flavor, reheat slices briefly in the microwave before serving.
    
    

Nutrients (estimated per serving — recipe yields about 8 hearty servings)

• Calories: ~380 kcal
  
  

• Carbohydrates: ~45 g
  
  

• Protein: ~3 g
  
  

• Fat: ~18 g
  
  

• Saturated Fat: ~10 g
  
  

• Cholesterol: ~35 mg
  
  

• Sodium: ~420 mg
  
  

• Fiber: ~0.5 g
  
  

• Sugar: ~21 g