Lemon Poppy Seed Pull-Apart Bread
If you’re seeking a delightful treat that pleases the whole family, this Lemon Poppy Seed Pull-Apart Bread is a must-try! Combining the zesty brightness of lemon with the nutty crunch of poppy seeds, this easy-to-make bread is perfect for breakfast, brunch, or as a cozy snack. Thanks to refrigerated biscuits, you can enjoy a homemade taste without the hassle of making dough from scratch. The sweet-tart glaze adds an irresistible finish that will have everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (16.3 oz) refrigerated buttermilk biscuits
- 2/3 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 large lemon (zest and juice)
- 3 tablespoons + 1.5 teaspoons butter
- For the glaze: 1 tablespoon softened cream cheese, 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (or 325°F for dark pans).
- Prepare a 9"x5" loaf pan with non-stick spray and parchment paper.
- Separate each biscuit into two layers (16 pieces total).
- Mix sugar, lemon zest, and poppy seeds in a bowl.
- Brush melted butter on each biscuit layer; coat with the sugar mixture.
- Arrange the biscuits in the loaf pan and sprinkle any leftover mixture on top.
- Bake for 30–45 minutes until golden brown; cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 7g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg