Cinnamon & Sugar Pull Apart Bread

I made something really yummy today.  Dangerous!

It was fast and it was easy and it looked pretty . . . all the while taunting me with it’s aroma.

It really didn’t need a vanilla glaze, it was already quite perfect as it was . . . but that glaze sent it over the top.  Just look at that caramel glaze that awaits you underneath that Cinnamon & Sugar Bread.

It’s simple.  A simple loaf of frozen bread dough transformed into magic.  If you have the time, you can even make homemade bread dough and do the same thing.

Pretty simple so far . . .

Slice your still COLD bread dough into thin slices. 24 to be exact. Don’t slice too many at a time or they will thaw and get soft on you.

Slice a few, dip in butter and roll in Cinnamon & sugar and place in the greased loaf pan . . . repeat.

They should look something like this.

Eventually . . . your loaf pan will be full.  I only have 19 slices.  That is A o.k.  Cover your pan or pans with loose plastic wrap.  I sprayed mine lightly with cooking spray so that it wouldn’t stick to that beautiful Sugared top as it rises.

Let the bread rise until it’s at least double in size. I actually let mine rise a tad longer than that!

In a hurry?  I pre-heated my oven to 170 degrees, then I TURNED THE OVEN OFF.  I like to lay a clean kitchen towel across the rack in the oven, and set the loaf pans on top of the towel.  Close the oven door, and let the bread rise up beautifully in the pan. It doesn’t take as long this way.

NOW:  TAKE THE LOAF PANS OUT OF THE OVEN.

Preheat your oven to 350 degrees.  Place the loaf pan back in the oven (middle of the oven) and bake for about 30 minutes.  Note:  I noticed that the bottom didn’t seem quite brown enough for me.  I lowered the rack to the lowest it would go, and baked for an additional 5 minutes.

You really can’t sit around . . . make your glaze!

Oh . . . the bread is ready and it smells really good.

I placed my loaves on a lightly sprayed rack, so that the bottom that is coated with that beautiful yummy caramel . . . will harden to the loaf and not the parchment paper!

It was a splendid idea.

See . . . it would be good without the glaze, just in case you were too tired to make the glaze.  The vanilla glaze makes it perfect though.

My husband even dug into this.  Will wonders never cease!

Easy.

Last but certainly not least, our hearts and prayers go out to all those living in and around Oklahoma.  We know that hearts are breaking because of the loss of children and loved ones. Many have lost everything they own and more.  We hope you can feel the lifting power of our thoughts and prayers.  I’m sure that whatever we can each donate, will be greatly appreciated and very needed.

 

Cinnamon & Sugar Pull Apart Bread
 
Prep time
Cook time
Total time
 
:
Ingredients
  • 1 Loaf Bread Dough, barely thawed or 12 Rhodes Dinner Rolls , thawed but still cold * I used Rhodes bread dough
  • ½ cup butter, melted (1 stick)
  • ¾ cup sugar
  • 3 teaspoons cinnamon
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla
Instructions
  1. If using loaf, slice into 24 thin pieces.
  2. If using rolls, cut each roll in half and flatten each half into a 2×3-inch oval.
  3. Combine the sugar and cinnamon and mix well.
  4. Dip each dough piece in the melted butter and then in the cinnamon sugar.
  5. Line them up in a sprayed 9×5-inch loaf pan, each piece on it’s edge, to make a loaf shape.
  6. Cover with plastic wrap and let double in size.
  7. Remove wrap and bake at 350°F 20-25 minutes. Make sure that the bottom of the loaf is brown as well.
  8. Cool in pan 5 minutes and then place on cooling rack.
  9. Combine glaze ingredients and drizzle over warm cinnamon slices.
Notes
* Rhodes frozen bread or roll dough can be found in the freezer section of most grocery stores.

 

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  • Lynn - May 21, 2013 - 11:45 pm

    Oh my stars Jonna!! You are killing me.

    I was hit by a truck while out riding my bike just 20 days ago. Here I sit in a wheelchair and probably will be for most of the year. Surgeries still to come.

    I SOooooo want to get back into my kitchen and MAKE this!! Maybe it’s a good thing I can’t……yet. ; )

    My goals? Walk again someday. And MAKE THIS!ReplyCancel

    • Get Off Your Butt and BAKE - May 22, 2013 - 8:45 am

      Hi Lynn,

      I am soooo sorry that you are going through all of this! We are all thankful that you are still her though!
      You will be in our thoughts and prayers for a quick recovery.

      Love,
      JonnaReplyCancel

  • Katrina @ Warm Vanilla Sugar - May 22, 2013 - 5:52 am

    I’ve been meaning to make this for sooo long!! Yours looks so freaking good :) ReplyCancel

  • aimee @ like mother like daughter - May 22, 2013 - 12:19 pm

    This looks absolutely amazing! I’ve got a cinnamon swirl bread but haven’t tried pull apart! I can’t wait to try this!ReplyCancel

  • Dani - May 22, 2013 - 4:50 pm

    I really like boiling water in the microwave for about 3 minutes and then putting my bread in the microwave to rise with the steaming glass of water. It really keeps the bread moist. But I agree that if you can shorten the rising process you should. I hate waiting for something that smells incredible.ReplyCancel

    • Get Off Your Butt and BAKE - May 22, 2013 - 4:54 pm

      Hi Dani,

      Great idea!
      With this bread, it’s pretty darn moist given that each slice is rolled in butter first.
      What a great idea for whole grain breads for a faster rise time.
      Thanks so much.

      JonnaReplyCancel

  • Cindy Harris - May 23, 2013 - 8:20 am

    Yes–dangerous is a good word for this. But I will make it when I have kids here to help me eat it!!ReplyCancel

  • dee taylor - May 27, 2013 - 1:39 pm

    This is an extremely dumb question, but I’m a newbie when it comes to baking bread, so please be patient w/me! If I let the bread rise in the preheated oven, do I still cover it w/the sprayed plastic wrap (or anything else)? Also, how long does it take (approximately) to rise in the oven, and on the countertop? Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - May 28, 2013 - 9:10 pm

      Hi Dee,

      Yes, Preheat the oven to 170 degrees, then TURN THE OVEN OFF. Place the covered loaf pan into the warm oven to rise. Make sure the oven is turned off. Let the bread rise until it’s at least double in size. This will take approximately 30 minutes to one hour. Before baking, take the bread out of the oven. Turn the oven on and pre-heat to 350 degrees. Once the oven is heated to 350, place the loaf pan back in the oven and bake for 30 minutes or until the bread is done.

      If you rise the bread out of the oven, it will take longer to rise. Approx is about one hour. Sometimes it will be longer, if the house temp is cold.
      Covering the bread while it rises, keeps the top of the bread from drying out. If it dries and forms a crust, it won’t rise correctly.

      Hope this helps,
      JonnaReplyCancel

  • Dee Taylor - May 29, 2013 - 9:07 am

    Thanks so much for your quick response, and thanks for having a great website with easy to follow recipes, and pictures that make me drool!ReplyCancel

  • Marci - June 2, 2013 - 2:48 pm

    Jonna,
    Did you just put brown sugar (looks like some kind of crumble) on top? I can’t wait to make this! MmmmReplyCancel

    • Get Off Your Butt and BAKE - June 2, 2013 - 3:13 pm

      Hi Marci,

      The little bit of sugar & Cinnamon I had left, after dipping in butter and rolling in the cinnamon & sugar mixture,
      I just sprinkled over the top of the loaf! (I didn’t use any Brown sugar . . . promise.)

      JonnaReplyCancel

  • ann - June 3, 2013 - 7:54 am

    Hi Jonna, if I make the bread from scratch, would I need to keep it in the frig before slicing?ReplyCancel

    • Get Off Your Butt and BAKE - June 3, 2013 - 6:54 pm

      Hi Ann,

      It helps for the bread to be cold, so that you can slice the loaf in thin slices.
      With a loaf of homemade bread, I shape the bread dough, and place it in the freezer for 15 to 20 min. or so, then slice. It’s not absolutely required, but helps to keep the loaf shape!

      JonnaReplyCancel

  • ann - June 4, 2013 - 9:53 pm

    Thank you so much for your quick response! I am going to try this recipe very soon. Love your blog!ReplyCancel

  • Pat - December 6, 2013 - 8:27 pm

    Do you use one loaf of frozen bread for each bread pan?ReplyCancel

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