The Best Brunch in Town
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.SEE THE RECIPE
by Land O'Lakes Test Kitchen
by Land O'Lakes Test Kitchen
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Although going out for breakfast can be fun, here is why staying in is even better: everything on the menu is exactly what you are craving, making food at home is more cost effective, and you don’t even have to change out of your pajamas if you don’t want to.
I recently tried out a stellar new brunch recipe – Cinnamon Pull-Apart Party Loaf – and it was such a hit that I wanted to share it with you. This recipe has all the delicious flavors of cinnamon rolls without any of the hassle. I love that it can be prepped in advance which leaves more quality time with family while breakfast cooks itself! Here’s how to make it:
Preheat your oven to 350°F.
With a serrated knife, cut the bread into a 1-inch grid pattern being careful not to cut through the bottom. Set aside.
In a small bowl, combine butter, sugar, vanilla and cinnamon. Mix well.
Place cut bread on top of two pieces of aluminum foil (it should look like an X). Spoon the butter mixture into the cut areas of the bread and be sure to spread some on top as well. I put my hand under the bottom of the loaf and pushed up lightly to separate the bread pieces. This helped get the butter mixture down into the loaf and evenly spread throughout.
Wrap the foil loosely around the loaf and place onto an ungreased baking sheet. Bake for 30 minutes. Pull back the foil and continue to bake for another 5-10 minutes or until the bread is golden brown and deliciously crunchy on top.
In another small bowl, mix together the powdered sugar, cream cheese and butter. Stir in the half & half and vanilla extract. Be sure to mix well and press out any clumps. Drizzle the glaze over the warm bread.
(TIP: if you want your glaze to be pure white, use a clear vanilla extract.)
Be sure to serve this amazing loaf immediately. I used two forks to pull out the bread pieces which help to keep your hands clean.
My friends loved this dish and I loved how easy it was to make. Try making Cinnamon Pull-Apart Party Loaf the next time you open up the doors to the best brunch kitchen in town and be sure to tell me how you liked it!
Rebecca is a Product Specialist in the Test Kitchen.
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