If you’re looking for an easy recipe that will make all of your friends happy, then look no further than pull-apart cinnamon bread! This delicious dessert bread is sure to be a hit at any party or gathering and it’s perfect for sharing. All you need is some frozen bread dough, some butter and cinnamon sugar mixture, and a little time.
I have partnered with Rhodes to create Easy Pull-Apart Cinnamon Bread – a delicious treat that you can make at homeeven if you don’t know how to knead dough! It starts with two loaves of Rhodes White Breadand a few ingredients that you probably already have at home.
Ingredients
For this super simple cinnamon bread recipe, you need the following ingredients:
For the Bread
2loaves of Rhodes White Bread,thawed overnight in the refrigerator
½cupbuttersoftened
¼cuppowdered sugar
¼cuphoney
1teaspoonvanilla
½cupsugar
1teaspoongranulated cinnamon
For the Glaze
1cuppowdered sugar
2-3tablespoonsof milk
HOW TO MAKE PULL-APART CINNAMON LOAVES
Begin by thawing the two loaves of Rhode’s Yeast Bread in the refrigerator overnight.
In the morning when you are ready to make the bread, start by combining butter and powdered sugar. Add honey and vanilla and mix until smooth. Set aside. This is the butter mixture.
In a separate bowl, combine cinnamon and sugar and set it aside.
Place the thawed loaves of bread on a lightly floured cutting board and divide the dough. For each loaf, mark the middle, then on each side of that mark the middles again – effectively making four sections.
Then with each of those sections, mark in halves. At this point, you should now have 8 sections, but what you really want is sixteen slices. For example, for each of the sections you see below, I cut two slices. (It may seem confusing at first, but it gets much simpler.)
Next, spread the butter mixture on top of each slice and then top with cinnamon sugar.
Put the reassembled loaves into two loaf pans that have been lightly sprayed with nonstick spray. (I typically have some cinnamon sugar mixture left over, so I sprinkle it on top of the loaves.)
Next, place them in a warm place to let them rise until they have just about doubled in size. (My tip: heat your oven to about 150 degrees Fahrenheit and then turn it OFF. This creates a nice, warm environment for proofing dough.)
After they have risen, remove them from the oven and then preheat the oven to 350 degrees. Then place the loaves in the oven and bake for about 22-25 minutes.
They will start to develop a nice, golden top. At this point, it’s very important to carefully cover them with aluminum foil so that the tops won’t burn. The center of the loaves will take a little more time to bake.
Return the loaves to the oven to cook for 15 more minutes for a total cook time of 40 minutes.
Remove them from oven, remove the foil, and let them cool on a wire rack.
Combine powdered sugar and milk to make a glaze and drizzle it over the cooled loaves.
Easy Cinnamon Pull-Apart Bread Recipe
You can make delicious loaves of Easy Pull-Apart Cinnamon Bread, even if you don’t know how to knead dough! Here are step-by-step directions.
2loaves Rhodes White Breadthawed overnight in refrigerator
½cupbuttersoftened
¼cuppowdered sugar
¼cuphoney
1teaspoonvanilla
½cupsugar
1teaspooncinnamon
Glaze
1cuppowdered sugar
2-3Tablespoonsmilk
Instructions
Remove dough from refrigerator and place on a lightly floured cutting board.
Combine butter and powdered sugar. Add honey and vanilla and mix until smooth. Set aside.
Combine cinnamon and sugar and set aside.
Cut each loaf into 16 slices. Spoon butter mixture over slices and sprinkle with cinnamon sugar.
Place the slices of each loaf into a loaf pan that has been lightly sprayed with nonstick spray.
Sprinkle with any remaining cinnamon sugar.
Place loaves in a warm place and let rise until doubled, about 1 hour.
Preheat oven to 350 degrees. Bake loaves for 25 minutes – the tops will be golden brown.
Remove pans from oven and carefully cover both loaves with aluminum foil. Return them to the oven to cook for 15 more minutes for a total cook time of 40 minutes.
Remove from oven, remove foil, and let cool.
Combine ingredients for glaze and drizzle over cooled loaves.
Serving fresh-from-the-oven bread and rolls is easy with Rhodes products. Every item is portion controlled and preformed – just place dough on the pan, Rise, bake and serve.
Their superior ingredients and quality assurance guarantee you will always have scrumptious flavor, consistent performance, uniform size, and appealing aroma. In short, they give you the best!
Be sure to head over to RhodesBread.comwhere you will find this recipe along with hundreds of other recipes using Rhodes Bake N Serve frozen bread in the recipe section.
Too much flour will give you stiff, dense, dry cinnamon rolls. Arrange your rolls in a lightly greased 9-inch or 10-inch pan. I appreciate that this recipe makes a slightly smaller batch than most other cinnamon roll recipes.
Thankfully, this is something that can be easily remedied next time. So here's what you do: "Avoid this by giving pull-apart cinnamon rolls a good 1" of space all around, and more if you like 'stand-alone' cinnamon rolls. Bake 'stand-alones' on a sheet tray with 2"-2 1/2" between the rolls.
Monkey bread (also known by other names including plucking cake, pull-apart bread, and bubble bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat.
Place the sliced rolls on a baking sheet or in a 9" by 13" pan, being sure to leave 1" to 2" of space between each of the shaped rolls. (Otherwise, the rolls will form together as they bake and you'll lose the distinct design.)
It's a matter of ingredients and process. Higher protein flours tend to produce chewier breads than lower protein flours. Some additions, like fats or pre-gelatinized starches, tend to make breads softer. Lean breads, which have no fats or sugars added, tend to be chewier.
The distinction between soft and hard bread can be understood in terms of the interplay between starch and water molecules. Specifically, soft bread is characterized by a significantly higher content of both these molecules, resulting in an increased level of amylopectin, which produces a more cohesive dough.
Prepare 9x13in (doesn't have to be exact, just close) baking pans by lining with parchment paper. I use parchment paper just about every time I bake anything. Not only does it help keep things from sticking to the pan, it also helps keep the dough from burning. Now is a good time to start the oven preheating (350°F).
Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.
The trick with cinnamon rolls is not to rush the rising process. If your cinnamon rolls are coming out of the oven dry and dense, the rolls are telling you that you didn't adequately rest the dough before baking. During the first rise, your dough should at least double in size.
Monkey bread gets its name by the method in which it is eaten: picking off chunks of buttery, gooey dough with your fingers not unlike a monkey grooming his buddy (which is actually a weird thing to name a food after, if you really think about it.)
Scoring is the technique term for slashing bread dough before baking with a sharp knife or lame. Slashing creates weak spots in the bread's crust, allowing for expansion instead of burst seams.
If pulling apart slices of warm, cheesy, garlicky bread is your idea of a good time, do this: Slice crusty bread into a grid pattern, coat every nook and cranny with garlic butter, tuck in some shredded mozzarella and bake the whole thing. What was just a loaf of bread is now a worthy party centerpiece.
Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME. Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.
If you like, you can assemble the rolls (don't bake them), place them in a baking dish or baking sheet, cover them with plastic wrap and place them in the fridge overnight. In the morning, let them come to room temp (about 1 hour) and then bake them.
water - Water is necessary for hydration when reheating leftovers. Adding a little water will soften and rehydrate a hard cinnamon roll. butter - Adding a bit of butter will soften stale rolls that have been around for a couple of days.
This is a super convenient method that creates some steam in the microwave and transforms leftover homemade cinnamon rolls that may be hard or cold into warm, gooey cinnamon rolls. If I don't have much time- this is always how I get the best results.
According to Mashed, other reasons cinnamon rolls might turn out too hard include packing them in the pan too tightly, which causes them to go doughy and dense in the center, including too much flour. Taste of Home suggests mixing the dough slowly, steadily sprinkling in the flour as the mixer runs.
The first is using sugar in the formula, sugar (or honey or malt extract) provides the golden appearance of bread but it also hardens during heating in the oven. The second probable cause is the use of water inside the oven or as a spray upon the introduction of the loaf in the oven.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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