Cranberry Lemon Crescent Roll Pull Apart Bread
Pull Apart Bread recipe is tasty for a holiday, breakfast, brunch, or dessert! Made with crescent rolls, cranberries, and fresh lemon, this Cranberry Lemon Crescent Roll Pull Apart Bread recipe is served hot, flipped over like an upside down cake—steaming hot and gooey good! Optional to use refrigerated biscuits, but we love crescent rolls the best for this recipe!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 -8
- 1/2 cup sugar separated
- 1/2 cup chopped walnuts or whatever nuts you have on hand
- 1 cup dried cranberries
- 2 Tbsp. grated lemon peel
- 1/4 cup melted butter
- 3 tubes crescent rolls cut into 1-inch pieces
- Glaze: 1 cup powdered sugar and 2 T. lemon juice optional
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!