Step 1

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray 8x4-inch loaf pan with cooking spray. Line pan with cooking parchment paper, allowing paper to hang 2 inches over long sides of pan.

Step 2

2 Separate dough into 8 biscuits (set icing aside); split biscuits in half, making total of 16 biscuit rounds. Place on work surface or cutting board. Press dough into 3-inch rounds; spread 1 teaspoon hazelnut spread on one side of each of 15 of the biscuit rounds.

Step 3

3 Stack biscuits in 4 piles of 4 rounds 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. (Stack will not touch ends of pan.)

Step 4

4 Bake 32 to 37 minutes or until top is deep golden brown and center is baked through. Remove from oven to cooling rack; cool 10 minutes. Holding onto the parchment paper sides, carefully remove from pan, and transfer to serving platter, top side up.

Step 5

5 In small microwavable bowl, beat cream cheese and icing with whisk until smooth. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle on top of bread; serve warm.