Cinnamon Pull-Apart Bread Recipe

Introduction

Cinnamon Pull-Apart Bread is a soft, sweet treat perfect for sharing at breakfast or brunch. Layers of cinnamon sugar nestled between tender rolls come together in an easy-to-make loaf that’s as fun to eat as it is delicious.

Ingredients

• 12 frozen dinner rolls
• ¼ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup powdered sugar
• 1-2 tablespoons whole milk
• ½ teaspoon vanilla

Instructions

1. Step 1: Thaw the 12 frozen dinner rolls by placing them on a parchment-lined baking sheet. Cover and let them sit at room temperature until they are soft enough to roll out.
2. Step 2: Preheat the oven to 350°F (175°C) and spray a 9×5-inch loaf pan with non-stick spray. Flatten each thawed roll to about ¼ inch thick.
3. Step 3: In a bowl, combine the melted butter, granulated sugar, and ground cinnamon. Coat each flattened roll thoroughly with the cinnamon butter mixture.
4. Step 4: Stack the coated rolls on top of each other and carefully place the stack sideways into the prepared loaf pan, fitting them snugly to fill the pan.
5. Step 5: Brush any remaining cinnamon butter over the top of the loaf. Cover the pan and let the dough rise for about an hour until it nearly reaches the top of the pan.
6. Step 6: Bake the loaf for 30 to 35 minutes, until the exposed dough is golden brown and the internal temperature reaches 190°F (88°C). Remove from oven and allow to cool completely in the pan.
7. Step 7: While the loaf cools, prepare the glaze. Stir together powdered sugar, 1 to 2 tablespoons whole milk, and vanilla. Start with 2 tablespoons of milk and add more if needed to reach a drizzle-able consistency.
8. Step 8: Drizzle the glaze evenly over the cooled loaf. Slice and serve.

Tips & Variations

• Use room temperature butter for easier mixing and better coating of the rolls.
• For a richer flavor, substitute half of the granulated sugar with brown sugar in the cinnamon mixture.
• Add chopped nuts or raisins between the layers for added texture and flavor.
• Make this bread in advance and reheat gently before serving for a fresh-baked taste.

Storage

Store the cinnamon pull-apart bread covered at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices in a microwave or oven until warm before serving. Avoid glazing until serving if stored without glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dinner rolls instead of frozen?

Yes, fresh rolls can be used. Simply roll them out and assemble as directed without the thawing step.

How do I know when the bread is fully baked?

The bread is done when it is golden brown on top and an instant-read thermometer inserted into the center reads about 190°F (88°C).

Cinnamon Pull-Apart Bread Recipe

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★★★★★

4.8 from 77 reviews

• Author: Isabella
• Total Time: 2 hours 45 minutes
• Yield: 1 loaf (about 12 servings) 1x

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Description

This Cinnamon Pull-Apart Bread recipe transforms frozen dinner rolls into a deliciously soft, sweet, and cinnamon-spiced loaf perfect for breakfast or dessert. Layers of melted butter, cinnamon, and sugar create a tender, fragrant pull-apart bread that is finished with a smooth vanilla glaze.

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Ingredients

Scale 1x2x3x

Rolls and Butter Mixture

• 12 frozen dinner rolls
• ¼ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Glaze

• 1 cup powdered sugar
• 1–2 tablespoons whole milk
• ½ teaspoon vanilla extract

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Instructions

1. Thaw: Thaw 12 frozen dinner rolls by placing them on a parchment-lined baking sheet, covering them, and letting them reach room temperature until they are soft enough to roll out.
2. Preheat: Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray. Flatten each roll to about ¼ inch thickness.
3. Mix and Coat: In a bowl, combine ¼ cup melted unsalted butter, ½ cup granulated sugar, and 1 tablespoon ground cinnamon. Coat each flattened roll thoroughly with this butter mixture.
4. Shape: Stack the coated rolls on top of one another and place the stack sideways into the prepared loaf pan, fitting them snugly to fill the pan.
5. Proof: Brush any remaining butter mixture over the top of the loaf. Cover the loaf and let it rise for about one hour until it has risen nearly to the top of the pan.
6. Bake: Bake the loaf for 30-35 minutes until the exposed dough is golden brown and an internal temperature of 190°F (88°C) is reached. Remove from the oven and let cool completely.
7. Make Glaze: While the bread cools, mix 1 cup powdered sugar with 1-2 tablespoons whole milk and ½ teaspoon vanilla extract until smooth. Adjust milk quantity to achieve desired drizzling consistency.
8. Glaze and Serve: Drizzle the glaze evenly over the cooled pull-apart bread. Serve and enjoy!

Notes

• Ensure the rolls are completely thawed and soft before rolling out to avoid tearing.
• Use room temperature butter for easier mixing and even coating.
• The loaf pan should be well-sprayed to facilitate easy removal after baking.
• You can adjust the cinnamon and sugar quantities to taste for a more or less sweet bread.
• Letting the bread cool before glazing prevents the glaze from melting and running off.
• Leftover bread can be stored in an airtight container for up to 3 days or frozen for longer storage.

• Prep Time: 15 minutes (plus 1 hour thawing and 1 hour rising)
• Cook Time: 30-35 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: Cinnamon pull-apart bread, sweet bread, cinnamon rolls, easy breakfast bake, homemade cinnamon bread