Cinnamon Roll Pull Apart Bread
This Cinnamon Roll Pull Apart Bread is soft, gooey, and loaded with buttery cinnamon-sugar flavor, all made easy with frozen Rhodes dinner rolls. Baked until golden and topped with a sweet vanilla glaze, it’s the perfect shareable treat for breakfast, brunch, or holidays. Minimal prep, maximum flavor, and ready to impress every time.
Servings: 8 servings
Ingredients
For the bread:
- 18 Frozen Rhodes dinner rolls you can use another brand but it must be raw dough
- ⅓ cup salted butter
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- ½ tsp vanilla
For the icing:
- ½ cup powdered sugar
- 2-4 tbsp heavy cream or milk
- ½ tsp vanilla extract or vanilla bean paste
Instructions
For the bread:
- Line a 9-inch springform pan with parchment paper and spray with nonstick spray. In a medium bowl, mix melted butter, cinnamon, brown sugar and vanilla extract until combined.
- Arrange 12 frozen rolls in the bottom of the pan. Pour 1/3 of the cinnamon-sugar mixture over them. Add 6-8 more rolls on top or in the gaps, and drizzle with another 1/3 of the mixture. Cover with sprayed plastic wrap and let rise at room temperature for 45–60 minutes, until doubled in size.
- Preheat oven to 350°F. Pour the remaining mixture over the top, spreading evenly. Gently press down any rolls that are too tall. Bake for 25–30 minutes, until golden brown and cooked through. Tent with foil if browning too quickly. Cool for 15 minutes before removing from the pan.
For the icing:
- In a medium bowl, whisk powdered sugar, cream, and vanilla until smooth. Drizzle over warm bread and serve.