A delightful pull-apart bread featuring the tangy flavors of cranberries and orange, perfect for breakfast or brunch.
Preheat your oven to 400°F and prepare a 9-inch round cake pan by spraying it with non-stick cooking spray.
Ensure the oven is fully preheated before placing the pan inside for even baking.
In a mixing bowl, combine the granulated sugar, chopped pecans, dried cranberries, butter, and orange zest until well mixed.
Soften the butter slightly to make mixing easier.
Open the biscuit dough package, separate the biscuits, and cut each biscuit into quarters.
Use a sharp knife to make clean cuts for even pieces.
Toss the biscuit pieces in the sugar mixture until evenly coated, then arrange them in the prepared pan.
Ensure the biscuits are evenly coated for consistent flavor throughout.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Check the bread at the 20-minute mark to avoid overbaking.
In a small bowl, mix the confectioners' sugar and milk to create a smooth glaze.
Adjust the consistency of the glaze by adding more milk or sugar as needed.
Turn the baked bread out onto a serving plate and drizzle the glaze over the top.
Drizzle the glaze while the bread is still warm for better absorption.
Serve the bread warm and enjoy.
Pair with your favorite beverage for a complete experience.
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