Strawberries and Cream Pull-Apart Bread

Steps

• 1

  Heat oven to 350°F. Spray bottom and sides of 8x4-inch loaf pan generously with cooking spray. In medium bowl, beat 4 oz cream cheese, the granulated sugar and 1/4 teaspoon vanilla with electric mixer on medium speed, scraping down side of bowl with spatula, until mixture is smooth.
• 2

  Separate dough into 8 biscuits; split biscuits in half, making total of 16 biscuit rounds. Place on work surface or cutting board. Press dough into 4-inch circles; spread generous teaspoon of the cream cheese mixture and 1 teaspoon of the jam on one side of 15 of the biscuit rounds.
• 3

  Stack biscuits in 4 piles of 4 biscuits each. Place stacks on sides in a row in loaf pan, arranging each biscuit stack to fit loosely in pan and making sure sides without filling are on both ends touching pan. Drizzle with melted butter.
• 4

  Bake 50 to 55 minutes or until top is deep golden brown and center is baked through. Remove pan from oven to cooling rack; cool 10 minutes. Loosen sides of pull-apart bread from pan with metal spatula; carefully remove from pan, and place top side up on serving platter.
• 5

  In small bowl, beat 1 oz cream cheese, the powdered sugar, 2 teaspoons of the milk and 1/4 teaspoon vanilla with whisk. Add more milk if necessary, 1/2 teaspoon at a time, until smooth and drizzling consistency. Drizzle on top of warm bread. Top with strawberries to serve.