To make cinnamon pull-apart bread, mix together 1/2 cup sugar and 1 teaspoon sugar in a resealable bag. Cut 2 cans of Pillsbury Grands Homestyle refrigerated buttermilk biscuits into quarters, and shake them in the bag to coat. Place the coated biscuits in a greased 12-cup fluted cake pan, and pour a mixture of 1 cup brown sugar and 3/4 cup melted butter over them. Bake the bread for 47 to 52 minutes at 325 F.
To make garlic herb pull-apart bread, begin by spraying a fluted tube pan or Bundt pan with cooking spray. In a mixing bowl, combine 1/2 cup melted butter, 2 teaspoons dried parsley and 2 teaspoons crushed, dried rosemary. Also add 2 teaspoons dried basil and 7 cloves of crushed and chopped garlic. Pull apart 2 10-ounce cans of refrigerated biscuits, and dip each biscuit into the butter mixture before placing it in the greased pan.
Pour any remaining butter mixture over the biscuits, and place the pan in an oven heated to 350 degrees F. Bake for 15 to 20 minutes or until the bread is golden brown and fully cooked in the center. Invert the bread onto a cutting board, and serve by pulling off individual biscuits.