This Cinnamon Roll Pull Apart Bread dessert is made with sweet round bread, cinnamon, brown sugar and butter and drizzled with icing.
CINNAMON ROLL PULL APART BREAD
So, this next recipe for Cinnamon Roll Pull Apart Bread is sinful. I mean, it's finger-lickin' - "Where's my napkin?" - "Is that icing on my shirt?" - "How many exclamation points can I add after the word 'good'!!"- good. Like, you won't be able to stop at one bite, good. You have been warned my sweet friend...
Now, you can use any type of bread for this. I prefer this Hawaiian Sweet Bread but if you can't find it where you are, just use any sweet, yeast bread.
Also, it doesn't necessarily have to be round. You could definitely try it using a loaf of brioche bread as well. 
INGREDIENTS:
1 King's Hawaiian Sweet Round Bread
1 cup light brown sugar
6 tbsp. salted butter
1 tsp. ground cinnamon
3 tbsp. honey
for the icing:
1 cup powdered sugar
1-2 tbsp. milk
1 tsp. vanilla extract
HOW TO MAKE THIS DELICIOUS DESSERT:
Preheat oven to 400F degrees. Remove loaf of sweet bread from aluminum pan. That's what I love about this bread. It comes with it's own pan to bake it in! Make 5 vertical slices in loaf about 1 ½ inches apart stopping about ½-inch from bottom crust.
In a small saucepan over medium/low heat, combine brown sugar, butter and honey. Stir constantly until everything is melted and combined (about 5 minutes.) Remove from heat then stir in cinnamon.
Open each slice that you made in the bread and spread on a couple of tablespoons of the glaze. Press the slices together to make sure glaze gets distributed on each side of the slices.
Then take your knife and make 4 more horizontal slices. Then fill in those slices with glaze. It'll get a little messy, that's alright because goodness awaits - I promise. Just scoop up any of the glaze that runs out of the sides and spoon it right back on.
Push loaf back together and put it back in to the aluminum pan (note: you can spray the aluminum pan with nonstick cooking spray if you are going to be removing this bread from the pan to serve.) Spread any remaining glaze over the bread. Bake loaf for about 8-10 minutes
While bread is in the oven, start making the glaze. Whisk together powdered sugar, milk and vanilla extract. Make this to your desired thickness. If it is too thin for you, add in a bit more powdered sugar. Too thick? Just add in a little more milk. Once bread is finished baking, you can remove it from the pan or serve it directly from the pan (be careful, it's hot!) Spoon the glaze on the warm bread.
Y'all, this stuff is absolutely divine!
Enjoy
CINNAMON ROLL PULL APART BREAD
This Cinnamon Roll Pull Apart Bread dessert is made with sweet round bread, cinnamon, brown sugar and butter and drizzled with icing.
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Servings: 6
Calories: 355kcal
Ingredients
- 1 KING'S HAWAIIAN Sweet Round Bread
- 1 cup light brown sugar
- 6 tbsp salted butter
- 1 tsp ground cinnamon
- 3 tbsp honey
- for the icing:
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400F degrees.
- Remove loaf of sweet bread from aluminum pan.
- Using a serrated knife, make 5 vertical slices in loaf about 1 ½ inches apart stopping about ½-inch from bottom crust.
- In a small saucepan over medium/low heat, combine brown sugar, butter and honey.
- Stir constantly until everything is melted and combined (about 5 minutes.)
- Remove from heat then stir in cinnamon.
- Open each slice that you made in the bread and spread on a couple of tablespoons of the glaze. Press the slices together to make sure glaze gets distributed on each side of the slices.
- Then take your knife and make 4 more horizontal slices.
- Then fill in those slices with glaze.
- Push loaf back together and put it back into the aluminum pan (note: you can spray the aluminum pan with nonstick cooking spray if you are going to be removing this bread from the pan to serve.) Spread any remaining glaze over the bread. Bake loaf for about 8-10 minutes
- While bread is in the oven, start making the glaze. Whisk together powdered sugar, milk and vanilla extract.
- Once bread is finished baking, you can remove it from the pan or serve it directly from the pan (be careful, it's hot!)
- Spoon the glaze on the warm bread.
Video
Nutrition
Calories: 355kcal | Carbohydrates: 65g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 114mg | Potassium: 48mg | Sugar: 63g | Vitamin A: 355IU | Calcium: 41mg | Iron: 0.3mg
Nutritional Disclaimer
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Looks poifect! And Gawgeous too! ;-D Our family is wild about hawaiian bread - pinning and will be making soon...YES PLEASE!!
Oh good lord in heaven...this is too yummy to pass up!
Julianne - LOL! I'm telling y'all, this stuff was so good, we didn't talk the whole time we were eating it. All you heard was "Mmm. Mmmm." Haa!
This looks so so so good!!!
Looks soooooo delicious. I really want to make this for my kids this summer. Thanks for sharing an easier version of one of their favorite treats.
So quick & easy!. I'm going to add some pecans when I make it.
I can't wait to try this! Sounds like a weekend winner.
Rita
Ooooh, love the idea of adding pecans - yummy! Hope you love it!
looks so yummy will have to try this
thank you
Oh my....sounds scrumptious!! I like the idea of adding pecans. Pinning it!!
Yummmmy thank god for your. Recipies thank you....
Just a thought - why not slice the bread horizontally first and spread on butter, sugar mixture and then slice vertically. Less messy and challenging.
I made this for my coffee group yesterday and it was s big hit'! It is kind of messy putting the butter/sugar mix on the soft bread, but it is delicious. One thing is s little confusing in the directions. It calls that mixture the "glaze" but then says after baking to put the glaze on the warm bread, meaning the powdered sugar mixture.
Just made and tried this (like the plate is still in front of me). Yes, this got kinda messy, but boy, oh, boy was it worth it! It tastes so much like Moravian Sugar Cake!
It is a hit in my home and I'll definitely make this again and again. But I WILL be putting a piece of foil underneath the pan to catch any errant glaze from now on. 🙂 Thanks for another wonderful recipe!