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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
