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Cinnamon Pull-Aparts

I’m a sucker for a batch of warm cinnamon buns. Even if they’re the fancy, rolled and cut kind, I tend to pull them apart in big pieces, rarely committing to an entire roll. This is the way my family tends to eat sweet baked goods – to pull off pieces (or break cookies, or slice off a sliver from the brownie pan) which is what makes these sticky pull-apart buns so appealing. That, and the fact that they are made up of warm bread, butter and sugar, doused in cinnamon. So delish.

My sister brought these over for fathers’ day brunch – but it could have been any other celebration. With kids, brunch is our family get-together of choice – kids have the energy to play while we linger over fruit salad, sausages and coffee, and we don’t have to worry about naps or bedtime.

Another selling point to these buns – they can be assembled the night before and left to rise in the fridge, and all you need to do is put them in the oven to bake while you get the family ready to go. And if you’re not going anywhere, you can linger over coffee and the paper while the smell of them baking fills the house. Bliss.

Cinnamon Pull-Aparts

Thanks to the Best of Bridge for this formula! Their recipes always turn out great. If you like, roll the dough and place it in the pan while still frozen; it will thaw on the countertop overnight. If it’s already thawed, popping it in the fridge will slow it down.

20 thawed frozen dough rolls or 1-2 lb. pizza or bread dough
1 cup brown sugar
1/4 cup instant vanilla pudding mix (dry)
1 Tbsp. cinnamon
1/2 cup raisins or chopped pecans (optional)
1/4-1/2 cup melted butter

Grease a 10″ bundt pan and stir together the brown sugar, pudding powder and cinnamon. If you’re working with thawed frozen dough, pull off balls the size of a golf ball (otherwise start with thawed frozen rolls) and dip in the brown sugar mixture, rolling to coat. Place in the greased pan. When all the dough is dipped, shake any remaining sugar overtop, and then pour over the melted butter.

Cover with a tea towel and let rest on the countertop for an hour or overnight. If they dough is already thawed, put them in the fridge overnight.

In the morning, preheat the oven to 350F and bake for 25 minutes. Invert on a serving plate while still warm.

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