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Lemon Poppy Seed Pull-Apart Bread Recipe

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4.6 from 61 reviews

Lemon Poppy Seed Pull-Apart Bread is a delightful, easy-to-make treat featuring flaky buttermilk biscuits layered with a sweet lemon-poppy seed sugar mixture and brushed with melted butter. After baking, it is topped with a tangy lemon glaze that perfectly complements the citrusy, nutty flavors. This pull-apart bread is perfect for breakfast, brunch, or as a sweet snack.

Ingredients

Bread Ingredients

  • 1 can (8 count, 16.3 oz) refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits (each biscuit separated and divided in half, making 16 total)
  • ⅔ cup granulated sugar
  • 1 tablespoon poppy seed
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 3 tablespoons melted butter (for brushing biscuits)

Glaze Ingredients

  • 1–2 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 ½ teaspoons butter at room temperature
  • 1 tablespoon cream cheese, softened at room temperature
  • ½ cup powdered sugar

Instructions

  1. Prepare the Biscuits: Preheat your oven to 350°F (175°C). Separate the 8 refrigerated buttermilk biscuits and cut each biscuit in half horizontally, resulting in 16 biscuit halves.
  2. Mix the Sugar Topping: In a medium bowl, combine the granulated sugar, poppy seeds, and lemon zest. Stir well to evenly distribute the poppy seeds and lemon zest throughout the sugar.
  3. Brush and Layer Biscuits: Brush a 9-inch round baking pan with some of the melted butter. Dip each biscuit half into the melted butter, then into the lemon-poppy seed sugar mixture, pressing gently to coat both sides. Layer the coated biscuit halves in the prepared pan, stacking them on top of each other to create the pull-apart effect.
  4. Bake the Bread: Once all biscuit halves are coated and layered in the pan, bake in the preheated oven for about 45 minutes or until the bread is golden brown and cooked through.
  5. Prepare the Lemon Glaze: While the bread is baking, prepare the glaze by combining the softened cream cheese, 1 ½ teaspoons of room temperature butter, powdered sugar, and fresh lemon juice in a small bowl. Whisk until smooth and creamy.
  6. Glaze the Bread: Remove the bread from the oven and allow it to cool slightly for about 10 minutes. Drizzle the lemon glaze over the top of the warm pull-apart bread, letting it seep between the layers.
  7. Serve: Serve the Lemon Poppy Seed Pull-Apart Bread warm or at room temperature. Pull apart sections to enjoy the flaky, sweet, and tangy flavors.

Notes

  • For best flavor, use fresh lemon zest and juice.
  • Make sure the cream cheese and butter for the glaze are softened to ensure a smooth mixture.
  • This recipe is perfect for sharing as it makes a sizable loaf with 8 servings.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat gently in the microwave or oven for a fresh-baked taste before serving.
  • Can be made with regular biscuits if Pillsbury Grands are not available, but flaky layers give the best texture.

Find it online: https://mealoria.com/lemon-poppy-seed-pull-apart-bread-recipe/