Cherry Pie Pull-Apart Bread

1. To Prep: Preheat oven to 350°F and line a 9 x 5 inch loaf pan with parchment paper.
2. Open the can of biscuits and separate them all. Peel apart each biscuit in half, so you have 16 biscuit pieces.
3. Dip each biscuit in melted butter and roll in sugar and place a spoonful of cherry pie filling on top of each one.
4. 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.
5. Bake for 1 hour at 350°F 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:

1. Add confectioner's sugar and milk to a medium mixing bowl and whisk until combined and smooth.
2. 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.
3. 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.
4. Drizzle glaze liberally over the top of the cherry fritter bread, allowing glaze to run down the sides.