• Easy Cinnamon Pull Apart Bread
  • Easy Cinnamon Pull Apart Bread
  • Easy Cinnamon Pull Apart Bread

Easy Cinnamon Pull-Apart Bread

Instructions

  • 1. In a medium sized bowl, mix together the sugar, brown sugar and cinnamon with a fork until evenly blended.
  • 2. In another medium-sized glass bowl, melt the butter.
  • 3. Remove cinnamon rolls and icing from the package. Set icing aside.
  • 4. Take each cinnamon roll, press it flat like a pancake using your fingers then dip it in melted butter until thoroughly coated. Then dip in the sugar and cinnamon mixture, coating completely. Finally, place the flattened, coated roll up against the 5" side of the loaf pan. It won't be as wide as the loaf pan, so move it until it touches the 9" side of the pan.
  • 5. Now repeat for each roll and alternate placing the flattened rolls up against the opposite side of the pan as the last roll you placed. Once you've placed all the coated rolls into the loaf pan, it should be mostly full. Keep in mind it will expand once it cooks. Sprinkle pecans on top of your loaf if desired and then you're ready to bake.
  • 6. Bake at 350˚ for 20 minutes. Remove from oven to cool and your loaf should have a really pretty braided look to it. Top with as much or as little icing as you like and enjoy!
Published on August 7, 2017 | In | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 loaf

    • Ingredients

    • 1 (17.5 oz) packages of your favorite variety of cinnamon rolls
    • 1/3 cup butter
    • 1 tbsp cinnamon
    • 1 tbsp sugar
    • 1 tbsp brown sugar
    • 1/4 cup chopped pecans (optional)
    • Difficulty Level

You are going to love how easy this is.

Imagine warm, gooey, fresh-baked cinnamon bread drizzled with icing. Now imagine not having to make dough, let it rise, or roll it out. Do you like where this is headed?

OK, let’s take this one step further and talk about the loaves of artisan bread you and I admire at Panera or the local farmer’s market. I love the texture and look of bread that is more than just a big honkin’ loaf. I appreciate a dusting of flour, the slits that have baked open to perfection or when the dough is braided or formed into some other fun shape. Those little details make me excited, but the thought of putting in the time to create those details myself can get overwhelming. Especially since when I do most of my “fancy” cooking, it’s around the holidays or it’s for a birthday party and my stress level is already a little higher that it needs to be. This is why I like a good shortcut.

pyrex-glass-loaf-pan-lidSo, here’s the deal. All you need is about 10 minutes of prep time, a loaf pan, a fair amount of butter and a little know-how to get a great looking pull-apart loaf. My secret? Using Pillsbury Cinnamon rolls as a starting point. This also saves time not having to make icing since the rolls come with icing already (hello cream cheese icing!!) and you get the Pillsbury cinnamon roll flavor you love but without all the dry edges. Raise your hand if you only really and truly enjoy the middle of the cinnamon rolls. ???? So, this cinnamon bread is basically like the center of the cinnamon rolls but ALL OVER. Am I your new best friend or what?

Do you love cinnamon everything? Then you might want to also check out my cinnamon french toast bake recipe.

Ingredients

  • 1 (17.5 oz) packages of your favorite variety of cinnamon rolls
  • 1/3 cup butter
  • 1 tbsp cinnamon
  • 1 tbsp sugar
  • 1 tbsp brown sugar
  • 1/4 cup chopped pecans (optional)

Instructions

  • 1. In a medium sized bowl, mix together the sugar, brown sugar and cinnamon with a fork until evenly blended.
  • 2. In another medium-sized glass bowl, melt the butter.
  • 3. Remove cinnamon rolls and icing from the package. Set icing aside.
  • 4. Take each cinnamon roll, press it flat like a pancake using your fingers then dip it in melted butter until thoroughly coated. Then dip in the sugar and cinnamon mixture, coating completely. Finally, place the flattened, coated roll up against the 5" side of the loaf pan. It won't be as wide as the loaf pan, so move it until it touches the 9" side of the pan.
  • 5. Now repeat for each roll and alternate placing the flattened rolls up against the opposite side of the pan as the last roll you placed. Once you've placed all the coated rolls into the loaf pan, it should be mostly full. Keep in mind it will expand once it cooks. Sprinkle pecans on top of your loaf if desired and then you're ready to bake.
  • 6. Bake at 350˚ for 20 minutes. Remove from oven to cool and your loaf should have a really pretty braided look to it. Top with as much or as little icing as you like and enjoy!

Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. In a medium sized bowl, mix together the sugar, brown sugar and cinnamon with a fork until evenly blended.
  • 2. In another medium-sized glass bowl, melt the butter.
  • 3. Remove cinnamon rolls and icing from the package. Set icing aside.
  • 4. Take each cinnamon roll, press it flat like a pancake using your fingers then dip it in melted butter until thoroughly coated. Then dip in the sugar and cinnamon mixture, coating completely. Finally, place the flattened, coated roll up against the 5" side of the loaf pan. It won't be as wide as the loaf pan, so move it until it touches the 9" side of the pan.
  • 5. Now repeat for each roll and alternate placing the flattened rolls up against the opposite side of the pan as the last roll you placed. Once you've placed all the coated rolls into the loaf pan, it should be mostly full. Keep in mind it will expand once it cooks. Sprinkle pecans on top of your loaf if desired and then you're ready to bake.
  • 6. Bake at 350˚ for 20 minutes. Remove from oven to cool and your loaf should have a really pretty braided look to it. Top with as much or as little icing as you like and enjoy!

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Easy Cinnamon Pull Apart Bread

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