Monday, February 24

BAKE IT: Pull-apart Cinnabon Bread

Quick and easy, this fun bread is a great way to start off your weekend. The warm cinnamon and gooey frosting make for a perfect brunch or breakfast dish.

Full time 50 minutes
Serves 6-8

You will need:

3 can Pillsbury Grands Cinnabon Cinnamon Rolls (5 count)
1 stick butter, melted
1 cup sugar
1/2 cup brown sugar
3 tsp cinnamon

Let us begin:

Preheat oven to 350' and grease a bundt cake pan very well.


In a large zip top bag mix sugar and 2 tsp cinnamon, pour roughly 1/4 of mixture into a small bowl and set aside.


Working with one can at a time. Open cinnamon rolls and cut each into quarters.



Add quarters into zip top bag and shake to cover.


Continue with remaining two cans. Once last can is added, add in the reserved sugar mixture.


Shake to fully cover pieces.


Pour into bundt pan and spread pieces out evenly.


In a bowl combine melted butter, brown sugar, and 1 tsp cinnamon to create a thick syrup.


Spoon mixture over cinnamon roll pieces and spread out using a back of spoon.




Bake in oven for 30-35 minutes or until the cinnamon rolls feel set and do not giggle much.


While this bakes, place the un-lidded frosting containers on the stove top to warm but, not melt frosting.


Once baked remove from oven and let set in bundt pan for 10 minutes.

Once set, flip out of pan by placing plate over pan and carefully inverting. 

Shake pan lightly to help slide out of pan.


Pour frosting over bread.


Serve immediately and cheers!