Pull Apart Cinnamon Rolls

This Pull Apart Cinnamon Rolls recipe features all of your favorite cinnamon roll flavors…in a fun pull-apart version. It’s great for overnight visitors or the holiday season!

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There are so many different ways you can make cinnamon rolls. There’s the traditional ‘roll’ version – with a fantastic maple glaze I might add! There’s an easy version with no yeast. And of coarse the sky is the limit if you start mixing up the flavors – Funfetti, Cappuccino, Peanut Butter, Hot Cocoa…the list goes on and on.

Well today we’re adding a new version to the list: Pull Apart Cinnamon Rolls. Now this recipe sticks to the classic cinnamon bun flavors – cinnamon, brown sugar, butter and {optional} chopped pecans.

However, instead of rolling the dough up into a big log like you would for traditional cinnamon rolls, the dough gets divided into 16 smaller pieces. Those pieces get pressed out and then brushed with melted butter, cinnamon and brown sugar. Fold those pieces up, pinch the seams together and toss ’em into a Bundt pan. That’s it. As that dough bakes, it transforms into a monkey bread – and each individual ball of dough is filled with cinnamon roll goodness!

Pull Apart Cinnamon Rolls

This Pull Apart Cinnamon Rolls recipe would be great for Christmas morning or anytime of the year when guests are visiting. After all, who doesn’t love a freshly baked, warm cinnamon roll? That’s one of my all-time weaknesses! (I’m still somewhat surprised that I was able to take these photos without eating the entire thing first.)

This cinnamon roll recipe does call for yeast. I’m sure you could make this recipe with refrigerated biscuits or rolls. I’m sure it would be tasty. But there’s just something magical about homemade cinnamon rolls! Don’t be afraid of yeast. As I like to say, yeast does all the work for you!

Ingredients in Homemade Cinnamon Rolls

• For the Dough: Flour, sugar, instant yeast, milk, butter, eggs and a pinch of salt. The dough itself does include some sugar, but it’s a relatively small amount. The sweet flavor of cinnamon rolls comes from the filling. If the dough used more sugar, then the entire roll would end up too sweet.
• For the Filling: Brown sugar, cinnamon, butter, chopped pecans. This proportions for this filling are spot on! Just enough butter to be buttery. Just enough cinnamon and brown sugar to be cinnamon-y sweet. And then a handful of pecans for taste and crunch. (The pecans are entirely optional. I personally love ’em, but feel free to omit.)
• For the Glaze: The glaze on top of cinnamon rolls is just as important as the filling. Too much milk and the glaze is thin and runs off the rolls. This glaze yields a very thick icing that can be brushed or spread on top of the rolls. It’s my go-to glaze recipe!

How to Reheat Leftovers

Cinnamon rolls are best when they’re fresh out of the oven – there’s no question about that! However, if you do end up with leftovers, store them in an airtight container at room temperature. (Leftovers can also be frozen in a freezer bag for up to 3 months. Just let them thaw at room temp before reheating.)

To reheat, place the rolls in a baking pan and cover lightly with aluminum foil. Bake in a 350°F oven for 10-15 minutes or until warmed through. If you know you’re going to have leftovers, I recommend leaving the leftover portion unglazed. Just cover the extra glaze with plastic wrap and spread the icing on top after the rolls are reheated. Of course, the microwave is always a quick and easy option, too!

If you’re looking for a fun cinnamon roll recipe for holiday entertaining, then I highly suggest this one! We usually make traditional cinnamon buns on Christmas morning, but I told Laura that we might have to switch things up and make this Cinnamon Roll Pull Apart Bread now – it’s that good! Happy baking!

Did you make a batch of these Pull Apart Cinnamon Rolls at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Pull Apart Cinnamon Rolls

This Pull Apart Cinnamon Rolls recipe features all of your favorite cinnamon roll flavors…in a fun pull-apart version. It's great for overnight visitors or the holiday season!

5 from 4 votes

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Rising Time: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Servings: 16 servings

Calories: 311kcal

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Ingredients

For the Dough

• 1 cup milk
• 1 Tbsp active dry yeast
• 3¾ cups all-purpose flour
• ⅓ cup granulated sugar
• ½ teaspoon salt
• 2 large eggs
• ¼ cup unsalted butter room temperature

For the Filling

• ¾ cup brown sugar
• 1 Tbsp ground cinnamon
• ¼ cup unsalted butter melted
• ½ cup pecans chopped

For the Glaze

• 1½ cups powdered sugar
• 2 Tbsp unsalted butter melted
• ½ tsp vanilla extract
• 2 Tbsp milk

Instructions

For the Dough

• Using either microwave or small saucepan, heat milk until warm. (Note: The milk should only be lukewarm, not hot.)
• Stir yeast into warm milk; let stand for 5 minutes.
• Using a stand mixer fitted with the dough hook attachment, add the flour, sugar and salt; stir until well combined.
• Add eggs and milk/yeast mixture; stir until well combined.
• Add butter; stir until well combined. Gradually increase speed to medium and mix for 4-5 minutes. (If making dough by hand without a mixer, knead dough for about 10 min, or until very smooth.) The dough will be slightly sticky and smooth at this stage.
• Grease a large bowl with nonstick cooking spray. Place dough in bowl and cover with towel or plastic wrap. Let sit in warm spot until dough has almost doubled in size (~1 hour). (Tip: A great place to let dough rise is inside of your oven with just the oven light on. Just don’t forget the dough is in there if you turn the oven on!)
• Turn dough out onto a lightly floured countertop; fold dough several times and then let sit for 15 more minutes (covered).

For the Filling

• Meanwhile, using a small bowl, make the filling by whisking together brown sugar and cinnamon; set mixture aside. (Note: The butter will be used later.)
• Divide the dough into 16 equal pieces. (If you have a kitchen scale, it’s really useful here! Each piece of dough should be ~60 grams or ~2 ounces.)
• Working on a lightly floured countertop, flatten each piece of dough into a 3½” round. (Tip: You can use a rolling pin, but it’s just as easy to flatten each piece of dough with the palm of your hand.)
• Brush the tops of the rounds with melted butter. Sprinkle the cinnamon sugar mixture evenly on top of the rounds.
• Fold dough over and pinch edges to seal.
• Spray a 12-cup fluted or tubed cake pan with nonstick cooking spray.
• Place dough balls seam-side up in pan. Drizzle any remaining butter on top. Sprinkle chopped pecans on top of dough.
• Cover pan lightly and leave in warm spot until dough has approximately doubled in size. (~40 minutes).
• Preheat oven to 375°F.
• Bake for 15 minutes and then tent the top of the pan with foil. Continue baking for 5-7 more minutes.
• Let rolls cool in pan for 5 minutes before turning out onto a large serving plate. Let cool completely before adding glaze.

For the Glaze

• Using a small bowl, add all of the glaze ingredients; whisk together until smooth. Brush glaze over rolls before serving.

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