Peach Cobbler Pull-Apart Bread


  • 1 (16.3-ounce) tube refrigerated Pillsbury Grands Flaky Layers Honey Butter biscuits
  • 3/4 cup peach preserves (I used Smucker’s)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 cup confectioners powdered sugar
  • 1 or 2 drops vanilla extract, optional
  • Pinch salt
  • 2 to 3 teaspoons heavy cream, Half and Half, or whole milk


Preheat oven to 350°F. Spray a 8×4-inch loaf pan with cooking spray. (A disposable aluminum loaf pan works great.) Set aside. Separate the 8 biscuits; then separate each biscuit in half, for a total of 16 thin biscuits. (I laid them out on a piece of foil.) Spread about a tablespoon of preserves on top of each biscuit piece. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle mixture over the preserves. Tilt the loaf pan upright on one end. (I set it over a pot to keep it from falling over.) Stack the biscuits in 4 piles of 4 biscuits each. Starting at the bottom end of the pan, begin stacking the piles of biscuits, starting and ending with the sides without the filling against the ends of pan. (When you have them all stacked in the pan, you might need to lightly shake the pan to fill it fully.) Bake 40 to 45 minutes, or until golden brown. Cool in pan on a wire rack for about 30 minutes, until lukewarm. Transfer to a serving plate, top side up. Whisk together the confectioners sugar, salt, vanilla, and just enough cream for drizzling consistency. Drizzle over the top of the loaf. (I used a plastic ziptop bag for drizzling.) Pull bread apart and serve warm with a cup of freshly brewed coffee.

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