Some breakfasts are so deliciously intoxicating and sweetly addicting that they almost should qualify as desserts...almost. Luckily, they've got just enough gooey biscuit-apple substance to count them as brunch.
Thank goodness for that! We just put a little twist on our Cinnamon Pull-Aparts
because you can NEVER have too many variations on those delectable morsels!
CARAMEL APPLE CREAM CHEESE PULL-APARTS
PREP TIME 20 min
COOK TIME: 30 min
RECOMMENDED PELLETS: Apple or Cherry
2 (12-oz) cans refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup whipping (heavy) cream
3 tart apples, like Pink Lady or Granny Smith, peeled and cut into 1-inch cubes
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt, divided use
4 ounces cream cheese, room temperature
1/4 cup whipping cream or whole milk
6 tablespoons powdered sugar, or more to taste
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.
Spray a 12-cup bundt pan with cooking spray. Mix together the 2 tablespoons of sugar and the teaspoon of cinnamon in a small bowl and toss together with the diced apples to coat them all evenly.
Separate the biscuit dough into individual biscuits and cut each biscuit into fourths.
Make the caramel sauce by mixing together the brown sugar, the 1/2 cup whipping cream and 1/4 teaspoon salt. Heat up for a minute in the microwave to help it to combine.
Sprinkle a handful of chopped apples in the bottom of the bundt pan. Then follow with half of the chopped biscuits and half of the remaining apples.
Pour half of the caramel evenly over the top of the biscuit mix.
Layer the rest of the biscuits and apples and top with the remaining caramel.
Place the pan on the middle of the grill and cook for 30 to 35 minutes or until golden brown and biscuits are cooked.
Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes.
Meanwhile make the cream cheese glaze/icing by mixing the softened cream cheese, 1/4 cup whipping cream/milk, powdered sugar and the remaining 1/4 teaspoon salt until it's thoroughly combined. Add more milk if you want a thinner glaze or more cream cheese if you like it thicker. You may also want more or less powdered sugar so add it gradually and taste as you go.
Drizzle the cream cheese icing liberally over the pull-aparts and serve them warm. Just try and resist them, we dare you.
Caramel Apple Pullaparts Recipe.docx (12.35 kb)