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!
Servings: 16 servings
Calories: 311kcal
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.
Nutrition
Calories: 311kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 92mg | Potassium: 98mg | Fiber: 1g | Sugar: 26g | Vitamin A: 282IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg
