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Irresistible Cinnamon Pull-Apart Bread is inspired by the popular cinnamon bread served at the Grist Mill eatery in Dollywood. With this copycat version, you can recreate that buttery, sweet deliciousness easily with frozen rolls.
Reasons You’ll Love This Recipe
- So Easy to Make: Cinnamon pull-apart bread has all the comforting taste of cinnamon rolls but is made effortlessly with frozen rolls.
- Crowd-pleasing: Each piece of pull-apart bread is gooey, flavorful, and melt-in-your-mouth delicious. Everyone who tries it loves it!
- Great for Holiday Brunch: This fun twist on traditional cinnamon rolls will be a hit and is so perfect for Christmas morning breakfast. Pair it with my sausage balls and mini quiches for the perfect spread!
Ingredients For Cinnamon Pull-Apart Bread
This easy pull-apart bread recipe is perfect for breakfast, brunch, or a sweet snack! As an added plus, the ingredient list is short and sweet. Scroll down to the recipe card for exact measurements.
- Frozen Dinner Rolls: Light and fluffy with zero effort!
- Unsalted Butter: Melted butter adds rich flavor and helps the sugar and cinnamon distribute more evenly.
- Granulated Sugar: Adds the perfect amount of sweetness.
- Ground Cinnamon: The star spice for that signature cinnamon roll taste!
Glaze
- Powdered Sugar: Creates a sweet, smooth glaze.
- Whole Milk: Thins the powdered sugar for the right consistency.
- Vanilla Extract: For warm, cozy flavor.
How to Make Cinnamon Pull-Apart Bread
This cinnamon pull-apart recipe is a cinch to make, requiring minimal prep and just a few simple ingredients! Coat the soft rolls in cinnamon sugar, layer in a loaf pan, and bake to golden perfection. Drizzle the glaze on top, and prepare to fall in love!
- Prep Rolls: Thaw the frozen rolls, then place them on a parchment-lined baking sheet. Cover them and then let them thaw at room temperature. Preheat the oven to 350ºF and then spray a 9×5-inch loaf pan with non-stick spray. Flatten the rolls to about ¼ inch thick.
- Coat: In a bowl, mix the butter, sugar, and cinnamon; coat each roll in the butter and cinnamon sugar mixture, and then place them in a stack on top of each other.
- Fit into Pan: Afterward, take the stack and place it sideways in the loaf pan, fitting them to fill the pan.
- Let Rise: Once the pan has been filled, brush any remaining butter mixture over the top of the loaf. Cover and let the loaf rise for about an hour until it’s risen almost to the top of the pan.
- Bake: When the loaf has risen, bake it for 30-35 minutes. The dough should be golden brown where it’s exposed, and the loaf should temp out to 190ºF. Remove the loaf from the oven and let it cool completely.
- Add Glaze: Make the glaze while the loaf is cooling. In a bowl, mix the powdered sugar, milk, and vanilla. Start with two tablespoons of milk, then add more as needed to achieve the desired consistency. After the cinnamon pull-apart bread has cooled, drizzle the glaze over the top and serve!
Tips for Pull-Apart Cinnamon Bread
If you want your cinnamon pull-apart bread to turn out perfectly, then I have some ideas for you that can help!
- Use Homemade Dough: You can use homemade dough. I recommend a roll dough or other sweeter loaf dough.
- Fitting the Rolls: The roll stack will seem like it doesn’t fill the pan, but trust the process. Gently press them down into the pan to fill the bottom, and as they proof, they will expand perfectly!
Storing Leftovers
Store your cinnamon pull-apart bread properly so you can enjoy it for days!
- Room Temp: Store bread in an airtight container at room temperature for up to 3 days.
- Fridge: For longer storage, transfer bread to the fridge for up to a week.
- Freezer: Freeze the loaf in an airtight container for up to 2 months.
More Cinnamon & Sugar Bread Recipes
I have so many wonderful sweet bread recipes that you’re sure to love. If you like cinnamon and sugar as much as I do, you have to try some of my family’s favorites!
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Thaw the frozen rolls. Place the rolls on a parchment-lined baking sheet, cover, and let them thaw at room temperature until they can be rolled out.
Once rolls are thawed and ready to use, preheat the oven to 350 degrees Fahrenheit and spray a 9×5-inch loaf pan with non-stick spray. Flatten the rolls to about ¼ inch thick.
In a bowl, mix the butter, sugar, and cinnamon. Coat each roll in the butter mixture and place them in a stack on top of each other.
Once all the rolls have been coated, take the stack and place it sideways in the loaf pan, fitting them to fill the pan.
Brush any remaining butter mixture over the top of the loaf once the pan has been filled. Cover and let the loaf rise, for about an hour until it’s risen almost to the top of the pan.
When the loaf has risen, bake it for 30-35 minutes. The dough should be browned where it’s exposed and the loaf should temp out to 190 degrees Fahrenheit. Remove the loaf from the oven and let it cool completely before glazing.
While the loaf cools make the glaze. In a bowl mix together the powdered sugar, milk, and vanilla. Start with 2 tablespoons of milk and add more as needed to achieve the desired consistency. When the loaf is cooled, drizzle the glaze over the top and serve!
Calories: 2702kcalCarbohydrates: 464gProtein: 46gFat: 79gSaturated Fat: 37gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 124mgSodium: 2720mgPotassium: 671mgFiber: 24gSugar: 227gVitamin A: 1466IUVitamin C: 0.3mgCalcium: 1023mgIron: 19mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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