Imagine warm, gooey, fresh-baked cinnamon bread drizzled with icing. Now imagine not having to make dough, let it rise, or roll it out. The secret shortcut to this easy cinnamon pull apart bread? Start with cinnamon rolls. This pretty and tasty bread is easy to make and you can make it ahead. Perfect for weekends or as a special treat on holiday mornings for breakfast or brunch.
In a medium sized bowl, mix together the sugar, brown sugar and cinnamon with a fork until evenly blended.
In another medium-sized glass bowl, melt the butter.
Remove cinnamon rolls and icing from the package. Set icing aside.
Take each cinnamon roll, stretch it out using your fingers until it becomes flat like a pancake then dip it in melted butter until thoroughly coated. Then dip in the sugar and cinnamon mixture, coating completely.
Place the coated cinnamon rolls into the loaf pan, loosely alternating from side to side. It will start to look a bit like a braid. See photos for reference.
Once you've placed all the coated rolls into the loaf pan, it should be mostly full. Keep in mind the rolls will expand once it cooks. Sprinkle pecans on top of your loaf if desired and then you're ready to bake!
Bake at 350˚ for 20-25 minutes or until golden brown on top. Check a center piece with a fork to make sure dough is firm. Cover with foil and cook longer if too doughy and top is getting too dark. Remove from oven when done and let cool for 5 minutes. Top with both containers of icing and enjoy!