Cinnamon Roll Pull Apart Bread

There’s just something magical about the smell of cinnamon and brown sugar wafting through the kitchen. It’s the kind of scent that makes everyone wander in, peek over your shoulder, and ask, “When will it be ready?”

This Cinnamon Roll Pull Apart Bread is my shortcut to that magic. It’s warm, sticky, soft in the middle, and drizzled with a sweet vanilla glaze that melts into every crevice. Imagine a mash-up between a pan of cinnamon rolls and my Monkey Bread —it’s that same “pull a piece off and pop it in your mouth” fun, but with buttery layers of cinnamon-sugar baked right in.

And here’s the best part: there’s no kneading, rolling, or waiting hours for dough to rise. Thanks to frozen Rhodes dinner rolls, you get all the bakery-style fluff without the extra work. Just stack, drizzle, rise, and bake. The oven does the rest.

Why This Recipe Works

• Minimal prep, maximum payoff – You’ll only need about 10 minutes of hands-on time.
• Perfectly gooey inside, golden outside – The cinnamon-sugar mixture seeps into every roll as it bakes.
• Customizable – You can swap the glaze, add nuts, or even stuff the rolls with cream cheese for a surprise inside.
• Kid-approved – No forks required—just grab, pull, and enjoy.

How to make it

Start by preparing your baking pan. I like using a 9-inch springform pan lined with parchment paper and sprayed with nonstick cooking spray—it makes for easy removal later—but a loaf pan, cake pan, or even a bundt pan will work. Just adjust the number of rolls so they fit comfortably without crowding too much.

Next, make the cinnamon-sugar mixture. In a medium bowl, melt your salted butter, then stir in the brown sugar, vanilla and ground cinnamon until it forms a thick, sandy paste. This buttery mixture is going to soak into every roll, giving you that gooey, caramel-like flavor throughout.

Take your frozen Rhodes dinner rolls straight from the freezer and arrange about 10–12 of them in the bottom of your prepared pan. Drizzle or spoon one-third of the cinnamon-sugar mixture evenly over the rolls, making sure to get it between them so the flavor seeps into every bite. Place another 6-8 rolls on top (don’t worry if there are gaps, they’ll fill in as they rise) Pour another one-third of the cinnamon-sugar mixture over the top layer.

Cover the pan loosely with plastic wrap that’s been sprayed with nonstick spray. This will ensure it won’t stick to the dough as it rises. Let the rolls rest at room temperature for about 45–60 minutes, or until they’ve doubled in size. If your kitchen is on the cooler side, set the pan near a warm oven or in a sunny spot to help the process along.

Once the rolls have risen, preheat your oven to 350°F. Pour the remaining cinnamon-sugar mixture evenly over the top, spreading it with a spoon or spatula so all the rolls are coated. If any rolls are sticking up higher than the rest, press them down gently so the bread bakes evenly. Bake for 25–30 minutes, or until the tops are golden brown and the rolls are cooked through. If they’re browning too quickly before the center is done, cover the top loosely with foil during the last 10 minutes.

Remove from the oven and allow the bread to cool for about 15 minutes before removing from the pan (if you plan to transfer it to a plate or cake stand). While it cools, make the glaze by whisking together powdered sugar, heavy cream (or milk), and vanilla bean paste in a medium bowl until smooth. Adjust the consistency as needed—add more cream for a thinner drizzle or more powdered sugar for a thicker one. Drizzle the glaze generously over the warm pull-apart bread, then serve and enjoy.

Recipe Tips

• Pan Options – A springform pan makes it easiest to remove and serve the bread in one piece, but you can use a loaf pan, 8×8 or 9×9 cake pan, or even a bundt pan for a different look. Just adjust the number of rolls so they fit comfortably without overcrowding.
• Perfect Rising Conditions – For the fluffiest bread, let the dough rise in a warm, draft-free spot. If your kitchen is cold, you can place the pan in the oven (turned off) with the light on, or set it on top of the oven while it preheats.
• Make It Extra Gooey – Love sticky buns? Double the cinnamon-sugar mixture for even more gooey caramel in each bite.
• Flavor Twists – Try adding chopped pecans or walnuts between the layers, or swap in pumpkin pie spice for a fall twist.
• Prevent Overbrowning – If the rolls are getting too dark before the center is baked, loosely cover the pan with foil for the last 5–10 minutes.
• Easy Cleanup – Lining with parchment makes cleanup much easier and prevents any caramelized sugar from sticking stubbornly to the pan.
• Serving Warm – This bread tastes best fresh from the oven while still warm and soft. If reheating later, a quick 10–15 seconds in the microwave brings it back to life.

There’s nothing quite like tearing into a warm piece of this Cinnamon Roll Pull Apart Bread and letting the sweet glaze melt in your mouth. It’s cozy, comforting, and guaranteed to disappear faster than you think, whether you serve it for a holiday breakfast, a weekend brunch, or just because. If you’re looking for more morning inspiration, check out some of my other breakfast recipes for even more delicious ways to start the day.