Cranberry Lemon Pull Apart Bread
Cranberry Lemon Pull Apart Bread is a recipe made with crescent rolls, cranberries, and fresh lemon! Serve warm, flipped over!
Happy Monday, Friends! Enjoy this delicious Pull Apart Bread recipe for a holiday, breakfast, brunch, or dessert! It even makes a great snack for weekend company! [This post is reposted from March 2018.]
Cranberry Lemon Pull Apart Bread
Pull Apart Rolls with a tangy and bright lemon flavor is the perfect sweet and tart treat for breakfast or tea. Give it a try!
Crescent Roll Pull Apart Bread
Ooey and gooey, make sure you have plenty of napkins! Optional to use refrigerated biscuits, but we love crescent rolls the best for this recipe!
All you need are these ingredients:
- Sugar
- Walnuts
- Dried cranberries
- Grated lemon peel
- Butter
- Want to make a glaze?
The glaze is delicious, but optional: Start with one cup of powdered sugar and add 2 tablespoons of lemon juice! Easy!
How to make pull apart bread
Instead of the usual refrigerated biscuits, I love to use crescent rolls. But you can use either.
- Spray a 9×13 pan with cooking spray.
- Add boiling water to the cranberries and soak; drain well.
- In a small bowl, combine 1/4 cup sugar, chopped nuts, drained cranberries, grated lemon peel (or zest), and melted butter. Mix well and press down on the bottom of a 9×13 pan.
- With kitchen scissors, cut the 3 tubes of crescent rolls into 1-inch pieces. Place in a large bowl. Sprinkle the remaining 1/4 cup sugar over the dough; gently toss.
- Place the dough evenly on top of cranberry nut mixture.
- Bake at 375 until golden brown.
- Remove from oven, cut around the outside of the edges and invert onto a rectangular dish.
- Optional to top with the lemon drizzle. Cover with foil to keep hot until serving!
You make the gooey bottom, which eventually becomes the topping when you flip it over (like this peach upside down cake).
Serve it hot, and it’s so gooey ooey good!
We’ve had a beautiful display of white snow the last few weeks. It started when our friends came for the weekend and we ended up at the Fall River again, flyfishing, and my friend Kristi and me hiking around.
It was glorious.
Elk in Sunriver, OR
We saw the stately elk in Sunriver again! It’s been over a year since we’ve seen them, and we wondered where they were. :)
On the way to the Fall River, there they were, running through the field and eventually crossing the road. I just love the elk.
It’s so important to get outside, even when it’s cold out. We love to just drive and see what surprises await us!
Happy Monday!
More holiday breakfast recipes to try
Looking for some hot breakfast casseroles to serve? This Winter Breakfast Casserole Recipe, Slow Cooker Pesto Denver Omelette, or Challah French Toast Breakfast are great recipes to try! Or this Slow Cooker Cinnamon Roll Monkey Bread [Crazy for Crust] or Hawaiin Pineapple Coconut Crescent Braid [Melissa’s Southern Style Kitchen].
Get the Recipe:
Cranberry Lemon Crescent Roll Pull Apart Bread
Ingredients
- ½ cup sugar, separated
- ½ cup chopped walnuts, or whatever nuts you have on hand
- 1 cup dried cranberries
- 2 Tbsp. grated lemon peel
- ¼ cup melted butter
- 3 tubes crescent rolls, cut into 1-inch pieces
- Glaze: 1 cup powdered sugar and 2 T. lemon juice, optional
Instructions
- Spray a 9×13 pan with cooking spray.
- Add boiling water to the cranberries and soak for 5 minutes; drain well.
- In a small bowl, combine 1/4 cup sugar, chopped nuts, drained cranberries, grated lemon peel (or zest), and melted butter. Mix well and press down on the bottom of a 9×13 pan.
- With kitchen scissors, cut the 3 tubes of crescent rolls into 1-inch pieces. Place in a large bowl. Sprinkle the remaining 1/4 cup sugar over the dough; gently toss.
- Place the dough evenly on top of cranberry nut mixture.
- Bake at 375 for about 25-30 minutes, until golden brown.
- Remove from oven, cut around the outside of the edges and invert onto a rectangular dish.
- Optional to top with the lemon drizzle. Cover with foil to keep hot until serving!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
