Description
Cinnamon Roll Pull-Apart Toast is a comforting and indulgent dish that merges the irresistible flavors of cinnamon rolls with the shareable nature of pull-apart bread. Layers of buttery bread infused with cinnamon-sugar goodness, topped with a creamy vanilla glaze, make this dish a perfect treat for breakfast, brunch, or dessert.
Ingredients
Units
Scale
- 1 loaf of bread (brioche or challah preferred)
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar
- 2–3 tablespoons milk (adjust for glaze consistency)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Bread:
Preheat oven to 350°F (175°C). Slice the loaf into 1-inch thick cuts, being careful not to cut all the way through, creating a fan-like structure. Repeat crosswise to create a grid pattern. - Make the Cinnamon Mixture:
Combine melted butter, granulated sugar, and cinnamon in a bowl to form a thick paste. - Fill the Bread:
Spread the cinnamon mixture deep into the bread cuts, ensuring every piece is well-coated. - Bake:
Place the bread on a parchment-lined baking sheet and bake for 15-20 minutes, or until golden brown and bubbly. - Prepare the Glaze:
Mix powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Adjust milk quantity as needed. - Glaze and Serve:
Drizzle the glaze over the baked bread, letting it seep into the crevices. Serve warm, pulling apart individual pieces to enjoy.