Pull Apart Cinnamon Roll Bread is unbelievably decadent, crispy on the outside, gooey on the inside, and drizzled with rich cream cheese icing. This is sure to be a breakfast or brunch favorite!
This post is sponsored on behalf of Fleischmann’s® Yeast to create this recipe. I only partner with brands that I use in my kitchen. All opinions expressed are 100% my own.
I can’t even contain myself with how excited I am about today’s recipe. I mean if you just glance at the pictures you’ll understand. What we have here, are TONS of little mini cinnamon rolls, all baked together and topped with cream cheese frosting. So basically every cinnamon roll is the center of the roll…which we all know is the best part. The outside of the “bread” gets slightly caramelized, so you have rich flavor, soft, gooey cinnamon rolls AND frosting. It’s a Christmas miracle.
Today, I used the Cinnamon Roll Pull Apart Bread recipe from my friends over at Fleischmann’s® Yeast which is such a great recipe that I only adapted it slightly! Baking cinnamon rolls from scratch is easier than you’d think, especially when you use Rapid Rise™ Yeast. It’s become a holiday tradition in my house, which is why I am LOVING this fun spin on classic cinnamon rolls!
My youngest son always helps me make cinnamon rolls at the holidays, so in case you were wondering, there is no reason to be intimidated by yeast baking. This is such a great special occasion recipe, with a major “wow” factor. But what I love most, is it’s also easy enough to make on a weekend morning, which is why it’s the ultimate “Bake It Yourself” moment! Baking homemade cinnamon rolls is so rewarding and for me, a really special bonding time with my son, and this recipe will be a fun one to create together.
The dough comes together easily, and if you have a dough hook attachment on your mixer, that can do all the work for you! You just mix your ingredients together, and then let the dough rest for 10 minutes. Once it’s rested roll it out into a large rectangle shape…
Spread some butter on top, then a nice sprinkle of cinnamon sugar.
Roll that up tightly and slice it into 24 mini cinnamon roll slices.
You then place them all in a 9×5 loaf pan, cover them with a clean towel and let them rise for only an hour, which is why I love using Fleischmann’s® Rapid Rise™ Yeast.
It will almost double in size…
Then you bake it for 35-40 minutes, and it will be so beautiful you might shed a tear.
Seriously, for real.
Remove it from the pan and see all the pretty swirls of cinnamon perfection.
Oh, then frosting. I mean, it’s not optional folks.
Then dig in!
I know you will love this as much as I do!
2-1/2 to 3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet Fleischmann’s® RapidRise Yeast
1/2 teaspoon kosher salt
3/4 cup water
3 tablespoons butter or margarine
1 1/4 cups granulated sugar
2 tablespoons ground cinnamon
1/4 cup butter, very soft
1/4 cup butter, melted
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 2 tablespoons butter, room temperature
- 1 and 1/2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Coat a 9 x 5-inch loaf pan with nonstick spray. Line the bottom and up the ends with parchment paper (for easy removal). Coat again with nonstick spray. Set aside.
- Combine 1 cup of flour, sugar, dry yeast and salt in the bowl of your stand mixer fitted with the paddle attachment. Turn mixer to low and stir the ingredients until combined, about 30 seconds.
- Place the water and butter in a microwave-safe bowl and heat on high in 25 second increments until very warm (120° to 130°F. Butter won’t melt completely). Add this to to flour mixture in the mixing bowl and then add the egg.
- Turn mixer to medium speed for mix for 2 minutes, scraping the sides of the bowl as necessary. Add in 1 1/2 cups flour and mix for 2 minutes additional minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball. If the dough is sticky, add in more flour, 1 tablespoon at a time until it forms a ball.
- Replace the paddle attachment on your mixer with the hook attachment and turn to medium speed, allowing the mixer to knead the dough for 6 minutes until until smooth and elastic and dough springs back when lightly pressed with 2 fingers. Cover with a clean towel and allow the dough to rest for 10 minutes. Alternately, you can knead the dough by hand on a lightly floured surface for 6-8 minutes.
- For the filling, combine the sugar and cinnamon in a small bowl. Measure 1/2 cup of sugar/cinnamon mixture and set aside.
- When the dough is rested, roll it into a 7 x 24-inch long, rectangle using a rolling pin. Spread 1/4 cup of room temperature butter on top of the dough.
- Sprinkle evenly with 1/2 cup of the reserved cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly, pinch the seams to seal. Using a sharp knife, cut into 24 equal slices.
- Dip each cinnamon roll into the melted butter and then coat in the remaining cinnamon sugar mixture. Place each roll into the prepared pan.
- Cover the pan with a clean towel and let the dough rise in warm place until doubled in size, about 45 to 60 minutes.
- Preheat oven to 350ºF and bake bread for 35-40 minutes, or until the edges are golden and the center is cooked. If you notice the top getting too brown, lightly tent the pan with foil.
- Cool the bread for 20 minutes in the pan and then transfer to serving tray.
Cream Cheese Frosting
- Place the cream cheese and butter into the bowl of your stand mixer fitted with the whisk attachment. Mix together for 1-2 minutes until smooth, scraping the sides of the bowl as necessary.
- With the mixer on low, add in the powdered sugar, vanilla, and milk. Mix for 2 minutes until smooth, scraping the bowl as needed.
- Drizzle the frosting on top of the bread and serve immediately.