Cinnamon Roll Pull Apart Bread

 

I love this cinnamon roll pull apart bread.  It is simple to make and is perfect for weekends and holidays.  The cream cheese spread in between the layers is delicious.  Also, using flaky biscuits gives the cinnamon roll pull apart bread and lightness that is superb.  If you want a twist on cinnamon rolls, try this recipe.

 

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Ingredients

• 1 can jumbo/grands flaky biscuits (8 ct) 16.3 oz  – refrigerated
• 1/2 cup of sugar for the cinnamon and sugar mixture
• 1/4 cup of sugar for cream cheese mixture
• 8 ounce regular cream cheese (softened to room temperature)
• 1 egg
• 2 teaspoons of ground cinnamon
• Crisco vegetable oil
• 1 teaspoon of vanilla

Drizzle

• 3/4 cup of powdered sugar
• 2-3 Tablespoons of milk

Supplies For Cinnamon Roll Pull Apart Bread

• Bread loaf pan (9 x 5)
• Hand mixer
• Mixing bowl
• Spatula

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Directions For Cinnamon Roll Pull Apart Bread

• Pre-heat oven to 375 degrees Fahrenheit for light colored bread pans and 365 degrees for dark colored bread pans.
• Mix cinnamon and sugar in a small bowl with a fork.

 

• With a hand mixer, blend the cream cheese, 1/4 cup of sugar, vanilla and egg until smooth.

 

• Then divide each biscuit in half and set to the side.

 

• Next, dip both sides of the separated biscuits in the cinnamon sugar mixture. Then set to the side.

 

• On one side of the biscuit, apply the cream cheese mixture with a butter knife or spatula.  Then place side by side into the greased baking pan.

 

• Do not place cream cheese mixture sides on the ends of the pan.  It should be the biscuit side only.

 

• Bake uncovered for 35-40 minutes or until done.

• Allow cinnamon roll pull apart bread to cool for 15 minutes.
• Mix powdered sugar and milk with whisk until well blended.  Then drizzle on top of the bread.

• Serve the cinnamon roll bread warm and pull it apart.  Let me know how it works out for you.

 

For another great recipe, try my Creamy Croissant Chicken Rolls here:  https://majorgates.com/recipes/creamy-croissant-chicken-rolls/

 

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