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Easy Cinnamon Roll Pull-Apart Bread

Close-up of warm Cinnamon Roll Pull-Apart Bread drizzled generously with white vanilla icing on a white plate.
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Make a soft, gooey cinnamon roll pull-apart bread using refrigerated biscuit dough for a quick and shareable treat.

Ingredients

Scale
  • 2 cans (16.3 ounces each) refrigerated biscuit dough
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 10-cup bundt pan or a 9×5 inch loaf pan.
  2. Open both cans of biscuit dough. Cut each biscuit into quarters.
  3. In a medium bowl, mix together the granulated sugar and cinnamon.
  4. Dip each quartered biscuit piece into the melted butter, then roll it thoroughly in the cinnamon-sugar mixture.
  5. Place the coated biscuit pieces randomly into the prepared pan.
  6. Sprinkle the brown sugar evenly over the biscuit pieces in the pan.
  7. Bake for 30 to 35 minutes, or until the bread is golden brown and cooked through.
  8. While the bread bakes, prepare the glaze. In a small bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract. Mix until you have a smooth, pourable glaze.
  9. Let the bread cool in the pan for 10 minutes before inverting it onto a serving plate.
  10. Drizzle the cream cheese glaze generously over the warm pull-apart bread before serving.

Notes

  • If you do not have a bundt pan, a standard 9×5 inch loaf pan works well for this recipe.
  • For a gooier result, slightly underbake by about 3 minutes.
  • You can substitute the cream cheese glaze with a simple vanilla icing made from powdered sugar and milk.

Nutrition

Find it online: https://spoonfulsnap.com/cinnamon-roll-pull-apart-bread-recipe/