Almond Glazed Raspberry Pull-Apart

Steps

• 1

  Heat oven to 350°F. Generously spray 12-cup bundt cake pan with cooking spray. In pie plate or shallow dish, mix granulated sugar and cinnamon; set aside.
• 2

  Separate dough into 16 biscuits; split each biscuit into 2 layers by cutting with serrated knife, making a total of 32 biscuit rounds. Thoroughly coat both sides of each biscuit in sugar mixture. Spread about 1/2 teaspoon raspberry jam on one side of each biscuit round.
• 3

  Stack biscuits, jam side up, in 8 stacks of 4 biscuits each. Place stacks on their sides in a row in pan, making sure each stack of biscuits touches the next. Sprinkle any remaining sugar mixture on top of biscuits. Pour melted butter on top of biscuits.
• 4

  Bake 42 to 47 minutes or until loaf is deep golden brown and center is baked through. Cool 5 minutes; run metal spatula around edges and inside of pan to loosen. Turn pan upside down onto serving platter.
• 5

  Meanwhile, in small bowl, mix powdered sugar, 3 teaspoons milk and the almond extract until smooth and drizzling consistency, adding additional 1 teaspoon milk if necessary. Drizzle on top of bread; top with sliced almonds and garnish with raspberries. Serve warm.