Description
This Cinnamon Pull-Apart Bread recipe is a delightful treat made from thawed frozen dinner rolls coated in a buttery cinnamon-sugar mixture, stacked and baked to golden perfection. Finished with a sweet vanilla glaze, it’s perfect for breakfast, brunch, or a cozy snack.
Ingredients
Scale
For the Bread:
- 12 frozen dinner rolls
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
- Thaw Rolls: Thaw 12 frozen dinner rolls by placing them on a parchment-lined baking sheet. Cover them and let them thaw at room temperature until soft enough to roll out.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick spray to prevent sticking.
- Flatten Rolls: Once thawed, flatten each roll to about ¼ inch thickness.
- Prepare Cinnamon Mixture: 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 mixture.
- Stack Rolls: Place the coated rolls one on top of the other to form a stack.
- Assemble Loaf: Place the roll stack sideways into the prepared loaf pan, fitting them snugly to fill the pan.
- Brush Remaining Butter: Brush any remaining cinnamon butter mixture over the top of the assembled loaf in the pan.
- Let Rise: Cover the pan and let the loaf rise at room temperature for about one hour or until the dough has nearly filled the pan.
- Bake: Bake the loaf for 30-35 minutes until golden brown and the internal temperature reaches 190°F (88°C). Remove from oven and let cool completely.
- Make Glaze: While cooling, mix 1 cup powdered sugar, 1-2 tablespoons whole milk, and ½ teaspoon vanilla extract in a bowl. Start with 1 tablespoon milk and add more as needed for desired drizzle consistency.
- Glaze and Serve: Drizzle the glaze evenly over the cooled loaf. Serve and enjoy!
Notes
- Ensure rolls are fully thawed before flattening to avoid tearing the dough.
- Use a thermometer to confirm the loaf’s internal temperature is 190°F for perfect doneness.
- The glaze consistency can be adjusted by adding more or less milk depending on your preference.
- If you prefer a less sweet bread, reduce the sugar in the cinnamon mixture slightly.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
