Michael Scott likes to wake up to the smell of crackling bacon, and I like to wake up to the smell of cinnamon and bread.
This Cinnamon Roll Pull Apart is about to be the best part of your day. I love making this for breakfast on Sundays because it is so fast and easy.
I usually have most the ingredients on hand, so I can pretty much make it on demand. Pair it with a side of fresh orange juice, and it’s going to be a good day.
My kids also love this one. I can tell they wake up in a little better mood, when they know a delicious breakfast awaits them downstairs.
Looking for more pull apart recipes?! Try our Pumpkin Pull Apart Breakfast Bread!
This recipe could not get more easy. Here is how you make it:
tips on how to make Cinnamon Roll Pull Apart
Tip 1: Spraying your bundt pan with non-stick cooking spray, is essential with this recipe. I usually go pretty heavy with the non-stick cooking spray, just because things get a little sticky with the frosting.
You will also want to use a butter based cooking spray. You could also use olive oil, or coconut oil, but we definitely recommend using olive oil.
Tip 2: The smaller you cut your biscuits the better. Bundts look better, when they have more dynamic pieces to them. It’s also easier to eat, when the pieces are bite size.
I don’t know about you guys, but this is a finger food for our family. It’s a pinch and indulge food, at our family gatherings.
Tip 3: When tossing your biscuits in cinnamon and sugar, we find it best to use our fingers or a fork for this process. We usually mix the cinnamon and sugar in a small bowl, and do one piece at a time.
Tip 4: Once you roll your biscuits in cinnamon and sugar, simply place them right into the bundt pan to avoid further mess.
You only want your bundt pan to be about halfway full. If it is any fuller than that, your bread will grow over the sides and lose it’s attractive shape at the top.
Tip 5: The bundt cooks for 20 minutes, but be sure to watch it carefully the last five or so minutes of baking. As soon as you see the inside edge and outside edge get golden, you are safe to remove it from the oven.
Tip 6: As the bundt is baking, you will want to make the frosting. As soon as the bundt comes out of the oven, you will want to put the frosting on it, so it can melt and seep into the cracks of the pull apart.
This allows every bite to be covered in frosting goodness.
Tip 7: When making the frosting, I prefer to use a hand mixer, but you could also use a whisk.
Tip 8: As soon as the bundt is done baking, remove the warm bundt from the pan and place on a plate. Pour the frosting over the bundt.
Tip 9: Serve immediately. It is best when eaten warm.
The secret to this recipe is putting on the frosting when the bundt is still warm, but not hot. It creates the perfect texture without losing all the frosting from the heat of the bread.
What’s better than cinnamon bread? Cinnamon bread smothered in frosting. I wish you could smell what I am smelling. My whole house smells like happiness.
How Should I store this?
This is best when it is eaten fresh out of the oven. However, if you have some leftover, I usually keep it on the plate I served it on, then lightly apply a piece of tin foil over it.
When I am serving this for a crowd or guest, I usually take the bundt out of the pan then add the frosting. However, when I am serving it for my family, I keep it in the pan because the frosting gets a little messy.
watch how to make our other favorite, Taco Time Pumpkin Empanada, here:
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looking for more cinnamon roll recipes?
The Best Homemade Cinnamon Roll
Homemade Apple Cinnamon Rolls
Cinnamon Roll Waffles with Apple Topping
Cake Mix S’mores Cinnamon Rolls
Cinnamon Roll Pull Apart Recipe
Ingredients
- 24 ounces refrigerator buttermilk biscuits, 2 (12 ounce) cans
- ½ cup sugar
- 1 Tablespoon cinnamon
Frosting
- ¼ cup melted butter
- 1½ cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Spray bundt pan with non-stick cooking spray.
- Cut each biscuit round into fourths.
- In a small bowl, combine the cinnamon and sugar and toss with fork until fully incorporated.
- Roll the cut up biscuits in the cinnamon and sugar mixture and place in the greased bundt pan.
- Continue this process until the bundt pan is a little more than halfway full, or until all the biscuits are gone.
- Place in oven and cook for 20 minutes or until the edges are slightly golden.
- Make the frosting immediately.
- Combine the melted butter, powdered sugar, milk, and vanilla, and mix with a hand mixer or whisk until fully combined.
- Remove the warm bundt from the pan and place on a plate.
- Pour the frosting over the bundt.
Notes
- This is best when it is eaten fresh out of the oven. However, if you have some leftover, I usually keep it on the plate I served it on, then lightly apply a piece of tin foil over it.
Nutrition
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This looks amazing! Can’t wait to try it out when I muster the courage. :).
waw smells good, i’ll try this recipe 🙂
I like the distinctive cinnamon aroma. i will try to make it
An awesome recipe, seems to be more moist than typical caramel-like monkey bread, definitely recommend!
This turns out really good! Just a couple of notes – apparently I seem to have gotten rid of my Bundt pan. So I made this in a rectangle cake pan and it worked just as nice. I made it another time in a circular deep dish Pyrex pie pan. If you use glass, you wanna bake it a little longer I found. Also, the recipe portion for the frosting makes too much. I am going to only make half that much in the future. We wasted too much powdered sugar.