Looking for a warm, irresistible breakfast or brunch treat? These Cinnamon Pull-Aparts deliver gooey, cinnamon-sugary goodness with minimal fuss. They’re essentially a pull-apart, monkey-bread–style loaf made with soft roll dough and a butter-brown sugar sauce. Make them from your favorite homemade roll dough or save time by using thawed frozen rolls (like Rhodes). Assemble the night before and bake in the morning for a cozy, bakery-scented start to your day.
Use frozen roll dough or your own recipe
Either option works well. If you use frozen roll dough, partially thaw it so you can cut each roll into about four pieces. Uniformity isn’t necessary—varying sizes give the finished pull-apart a rustic, homemade look and make it extra fun to pull apart at the table.
What kind of pan should I use?
An angel food pan or Bundt pan gives the best presentation and helps the pieces bake into a neat, tall loaf. If you don’t have one, a 9″ x 13″ baking pan works fine—the texture will be the same, though the appearance will be more sheet-like. For added texture and flavor, toss in ½ cup chopped pecans between layers as you fill the pan.
Can I make these the night before?
Yes—this is one of the best make-ahead breakfast ideas. Assemble the rolls in the pan, pour the brown sugar–butter sauce over them, then cover tightly with plastic wrap and refrigerate overnight. In the morning, let the pan sit at room temperature for about 30 minutes, then bake as directed. This slow, chilled rise yields excellent flavor and makes holiday mornings easier.
Serve warm for best gooey texture. These pull-aparts are perfect for Thanksgiving or Christmas morning, brunch gatherings, or any time you want a comforting, shareable treat.
Enjoy! — Dianna
Cinnamon Pull-Aparts
Ingredients
- Use homemade roll dough to make 24 rolls or 20 balls of roll dough (such as frozen roll dough), thawed
- ½ cup chopped pecans, optional
For Coating
- 1 ¼ cups granulated sugar
- 1 tablespoon ground cinnamon
For Sauce
- ¾ cup butter (1 ½ sticks)
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Spray a Bundt pan or angel food pan with cooking spray to coat the interior thoroughly.
- For the coating: Mix the granulated sugar and ground cinnamon in a large bowl. Cut each roll into four pieces (thaw frozen dough before cutting). Toss each piece in the cinnamon-sugar until well coated. Place coated pieces into the prepared pan, layering and sprinkling chopped pecans between layers if using.
- For the sauce: In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring constantly. Once the butter is melted, cook for about 2 minutes, then remove from heat and stir in the vanilla.
- Pour the warm butter-brown sugar mixture evenly over the coated dough pieces in the pan. Cover the pan and let the dough rise for 45–60 minutes, or until nearly doubled in size.
- Place the Bundt or angel food pan on a baking sheet (to catch any drips) and bake at 350°F for 30–35 minutes, until the top is golden and the sauce is bubbling.
- Remove from the oven and let cool for about 5 minutes. Invert onto a serving plate or platter. If some pieces stick, loosen the edges with a small spatula and give the pan a few gentle taps to release the bread. Serve warm.
Notes
If preparing the night before, assemble the pull-aparts in the pan and cover tightly with plastic wrap. Refrigerate overnight for a slow rise. In the morning, remove the pan from the fridge, let it sit at room temperature for about 30 minutes, then bake as directed. This strategy saves time on busy mornings while delivering fresh-baked aroma and texture.
Nutrition (per serving)
Calories: 355 kcal | Carbohydrates: 48 g | Protein: 4 g | Fat: 17 g | Saturated Fat: 8 g | Cholesterol: 23 mg | Sodium: 322 mg | Fiber: 2 g | Sugar: 24 g
Originally published November 19, 2018