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Lemon Poppy Seed Pull-Apart Bread

Lemon Poppy Seed Pull-Apart Bread

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Lemon Poppy Seed Pull-Apart Bread is a delightful treat that transforms any breakfast or snack time into a special occasion. This easy-to-make recipe combines the refreshing zest of lemon with crunchy poppy seeds, resulting in a fluffy, sweet bread that pulls apart effortlessly. Each layer is generously coated in a luscious glaze, making this pull-apart bread not only visually appealing but incredibly delicious. Perfect for family brunches or cozy gatherings, this bread is a crowd-pleaser that brings joy to every table. With its bright flavor and inviting aroma, Lemon Poppy Seed Pull-Apart Bread will quickly become a cherished favorite in your home.

Ingredients

Scale
  • 1 can refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits (16.3 ounces)
  • 2/3 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 1 large lemon (for zest and juice)
  • 3 tablespoons butter
  • 1 tablespoon cream cheese
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (or 325°F for dark pans).
  2. Prepare a 9"x5" loaf pan with non-stick spray and parchment paper.
  3. Separate each biscuit into two layers for a total of 16 layers.
  4. In a medium bowl, mix granulated sugar, lemon zest, and poppy seeds.
  5. Melt butter and brush each biscuit layer on both sides before coating them in the sugar mixture.
  6. Arrange the coated biscuits in the loaf pan and sprinkle any remaining sugar mixture between layers.
  7. Bake for 30–45 minutes until golden brown; cover with foil if browning too quickly.
  8. Allow cooling slightly before removing from the pan.

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