Cherry Pull-Apart Bread
Flaky biscuits, sweet cherry filling, and a gooey, donut-like center – this cherry pull-apart bread is a must-try and perfect for sharing!
Cherry Pie Pull-Apart Bread
Flaky biscuits, layered with sweet cherry pie filling, baked to ooey-gooey deliciousness – this Cherry Pull-Apart bread is perfect for sharing and tastes like a cherry donut!
A couple years ago I shared a recipe for pumpkin pie pull-apart bread, made with biscuit dough. It went viral and is still one of my most popular recipes on the blog (and it is DELICIOUS!)
Readers have been sending me ideas for flavors they’d like to see made using the same pull-apart bread technique, and cherry pie was one of the things I kept seeing over and over. I love cherry pie and knew it would taste amazing!
You guys…
This might be the BEST flavor of pull apart bread yet!!
The cherries bake into the buttery biscuit dough, and when you top every thing with a simple glaze, it actually tastes just like a cherry-filled donut! The pictures don’t even do this recipe justice…it tastes even better than it looks. Trust me on this!!
Ingredients
- 1 can Grands Flaky Biscuits (8ct)
- 1 can cherry pie filling
- 1/2 cup melted butter
- 1/2 cup granulated sugar
Glaze Ingredients
- 1/2 cup powdered sugar
- 3 TB milk
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Helpful Kitchen Supplies
Instructions
To Prep: Preheat oven to 350ยฐF and line a 9 x 5 inch loaf pan with parchment paper.
- Open the can of biscuits and separate them all. Peel apart each biscuit in half, so you have 16 biscuit pieces.
- Dip each biscuit in melted butter and roll in sugar and place a spoonful of cherry pie filling on top of each one.
- Stack the biscuits on top of one another, forming stacks 4-5 biscuits high. Arrange biscuits in the loaf pan, carefully turning stacks on their sides as you do so. Make sure that a plain biscuit is on each end of the loaf, and that every other biscuit has cherry filling between them. Scoop any leftover cherry pie filling on top of the biscuits, in the middle.
- Bake for 1 hour at 350ยฐF and check for doneness. Bake an additional 5-10 minutes, if needed, until the biscuits are cooked through in the middle.
Directions to Make the Glaze:
- Add confectioner’s sugar and milk to a medium mixing bowl and whisk until combined and smooth.
- If the glaze is too thick to pour or drizzle, add another Tablespoon of milk and mix again. If the glaze is too runny for your liking, add a bit more powdered sugar and whisk until you have your desired consistency.
- When the bread has cooled enough to handle, use the parchment paper to pull the loaf out of the bread pan and place onto a cutting board or serving platter.
- Drizzle glaze liberally over the top of the cherry fritter bread, allowing glaze to run down the sides.
Video Demo:
Prep Tips
- Biscuits โ For this recipe, it is important to use the flaky-style biscuits because they are designed to be pulled apart easily into layers. This is necessary to allow us to put cherry pie filling between all the biscuits and for getting the โpull apartโ effect after baking. Southern style biscuits are crumbly as opposed to flaky, so they wonโt work the same in this recipe.
- Storage โ This bread can be kept in an airtight container at room temperature for a day, or can be stored in the fridge for 1-2 days.
More Cherry Recipes To Try:
- Cherry Garcia Cookies
- Very Cherry Cupcakes
- Cherry Garcia Fudge
- Iced Cherry Quick Bread
- Cherry Jello Shots
- No Bake Cherry Cheesecake
- Cherry Sheet Cake
- Chocolate Covered Cherry Cookies
- Cherry Mini Brownie Cupcakes
Cherry Pull Apart Bread Recipe (Printable Recipe Card)
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Cherry Pie Pull-Apart Bread
Equipment
- 9ร5โณ Loaf Pan
- Parchment paper
Ingredients
- 1 can Grands Flaky Biscuits 8ct
- 1 can cherry pie filling
- 1/2 cup melted butter
- 1/2 cup granulated sugar
Glaze Ingredients
- 1/2 cup powdered sugar
- 3 TB milk
Instructions
- To Prep: Preheat oven to 350ยฐF and line a 9 x 5 inch loaf pan with parchment paper.
- Open the can of biscuits and separate them all. Peel apart each biscuit in half, so you have 16 biscuit pieces.
- Dip each biscuit in melted butter and roll in sugar and place a spoonful of cherry pie filling on top of each one.
- Stack the biscuits on top of one another, forming stacks 4-5 biscuits high. Arrange biscuits in the loaf pan, carefully turning stacks on their sides as you do so. Make sure that a plain biscuit is on each end of the loaf, and that every other biscuit has cherry filling between them. Scoop any leftover cherry pie filling on top of the biscuits, in the middle.
- Bake for 1 hour at 350ยฐF and check for doneness. Bake an additional 5-10 minutes, if needed, until the biscuits are cooked through in the middle.
Directions to Make the Glaze:
- Add confectioner's sugar and milk to a medium mixing bowl and whisk until combined and smooth.
- If the glaze is too thick to pour or drizzle, add another Tablespoon of milk and mix again. If the glaze is too runny for your liking, add a bit more powdered sugar and whisk until you have your desired consistency.
- When the bread has cooled enough to handle, use the parchment paper to pull the loaf out of the bread pan and place onto a cutting board or serving platter.
- Drizzle glaze liberally over the top of the cherry fritter bread, allowing glaze to run down the sides.
Video
Notes
Nutrition
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