Lemon‑Poppy Seed Pull‑Apart Bread 

This Lemon‑Poppy Seed Pull‑Apart Bread, featured on Sweet Little Bluebird, is a brilliantly easy and impressive treat. Using refrigerated canned biscuits, a vibrant lemon-poppy seed sugar coating, and a sweet-tart cream cheese glaze, it's ready in under 75 minutes with minimal prep—no yeast dough or kneading required. Perfectly golden and buttery with a bright citrus punch, it's ideal for brunch, dessert, or anytime you want something irresistible and shareable. Pull apart each flaky segment for a fun, interactive experience.

Ingredients

• 1 can (8-count, 16.3 oz) refrigerated Pillsbury Grands! Flaky Layers Buttermilk Biscuits (makes 16 halves)
  
  

• ⅔ cup granulated sugar
  
  

• 1 tablespoon poppy seeds
  
  

• Zest from 1 large lemon (about 1 tablespoon)
  
  

• 3 tablespoons butter, melted (for brushing biscuits)
  
  

• 1½ teaspoons butter, softened (for glaze)
  
  

• 1 tablespoon cream cheese, softened
  
  

• ½ cup powdered sugar
  
  

• 1–2 tablespoons fresh lemon juice (for glaze)
  
  

Directions

1. Preheat your oven to 350°F (or 325°F for dark or nonstick pans). Spray and line a 9"×5" loaf pan with parchment, leaving 2" overhang on long sides.
   
   

2. In a medium bowl, stir together sugar, poppy seeds, and lemon zest until evenly combined.
   
   

3. Separate biscuits into layers (16 pieces). Brush both sides of each with melted butter, then coat thoroughly in the lemon‑poppy sugar.
   
   

4. Arrange the coated biscuit layers on their sides, loosely side-by-side in the loaf pan, starting from one short end. Sprinkle any remaining sugar mixture between pieces.
   
   

5. Bake for 30–45 minutes, until golden brown. If browning too quickly, tent loosely with foil. Remove and let cool about 10 minutes in pan. Lift out with parchment and cool another 10 minutes on rack.
   
   

6. While cooling, whisk together softened butter, cream cheese, powdered sugar, and lemon juice until smooth and drizzle-ready.
   
   

7. Drizzle the glaze over the warm bread, then serve warm or at room temperature. Store leftovers tightly covered in refrigerator.
   
   

Nutrients (Per Serving; recipe yields ~8 servings)

• Calories: ~320 kcal
  
  

• Total Fat: 12 g
  
  

• Protein: 3 g
  
  

• Carbohydrates: 50 g
  
  

• Sugars: 28 g
  
  

• Sodium: 510 mg
  
  

• Cholesterol: 15 mg