This recipe for Easy Cinnamon Pull-Apart Bread using Rhodes frozen dinner rolls will quickly become a favorite in your home. They are very easy to make and delicious to eat! With only 6 ingredients, you can't go wrong with this sweet breakfast treat that everyone will love!
Ok, some people call this Monkey Bread or Sticky Buns, my Mom calls them Christmas Cinnamon Rolls...whatever you call them, they are AMAZING! My family makes this Cinnamon Pull-Apart Bread every year for Christmas morning (hence, my mom's name for them).
I got this recipe from my Mom who got it from my Aunt, who got it from her grandma. How cool is that?!? Needless to say, this recipe has been around for q long time. These rolls have quickly become a family tradition because they are so easy to make and so good!
Once you make this Easy Cinnamon Pull-Apart Bread you will have a quick and simple recipe on hand for any occasion. The best part is, you can have the frozen rolls in your freezer in advance so there is hardly any planning ahead. It's also a fun activity for kids while getting ready for Santa the next day if you are making these for Christmas morning.
Ingredients List for Rhodes Rolls Cinnamon Pull Apart Bread
You only need 6 ingredients for these rolls and no one will know how easy they were to make because they are so delicious. Of course, these don't only have to be for a holiday or special occasion. You can make them whenever you want!
- frozen bread rolls (I use Rhodes brand)
- brown sugar
- chopped nuts (optional)
Equipment Needed to Make Sticky Cinnamon Pull-Apart Rolls
The most important thing to know is you need a Bundt pan or a tube pan and you have to prepare these the night before. I LOVE my silicon pan for these rolls because nothing ever sticks to it. Other than the Bundt pan, you need a few mixing bowls and a pie pan or dish to serve them in.
How to Make Pull-Apart Cinnamon Bread from Frozen Rolls
- Prepare your pan with non-stick spray. As I mentioned, I use a silicone pan and it makes everything easy.
- Place the chopped nuts at the bottom of the pan all around.
- In a microwave-safe bowl, soften ¼ cup of the butter in the microwave for 15-second intervals, be careful not to completely melt it! Mix in the brown sugar with the softened butter and drop/spread the mixture over the chopped nuts.
- In another medium microwave-safe bowl, completely melt the remaining butter (about 30 seconds). In one other medium-sized bowl, combine the sugar and cinnamon.
- Take each frozen roll, one at a time, and dip it first into the melted butter, then into the cinnamon-sugar mixture and ensure they are fully coated. Place the coated roll on top of the nut and butter layers. Repeat until the bottom of your pan is completely full. Be careful not to overcrowd the pan, these are going to rise A LOT!!
- Cover with foil or plastic wrap that has been sprayed with non-stick spray and place the pan in a cold oven overnight.
- The next morning, REMOVE the pan from the oven first and then pre-heat the oven to 350°. Remove the foil and bake for 30 minutes.
- Once baked, remove the pan from the oven. Allow the pan to cool for a minute or two. Now you are going to flip the pan over onto a large plate or pie pan using potholders. BE CAREFUL because the pan and the rolls are REALLY hot!!!
- Allow the bread to cool for about 5 minutes before serving and enjoy!
Cinnamon Pull-Apart Bread
- bundt pan or tube pan (8.5"- 9.5")
- plastic wrap
- 9" pie pan or large plate for serving
- 10-12 frozen bread rolls (I use Rhodes brand)
- ½ cup butter, divided (1 stick)
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼-½ cup chopped nuts (optional, walnuts or pecans work great!)
The Night Before
- Prepare the pan with non-stick spray. I use a silicone pan and it is amazing! The silicone makes it easy to remove the bread and it's easy to clean.
- Place the chopped nuts at the bottom of the pan all around. These will end up on top of rolls when you flip the pan after baking.
- Soften ¼ cup of the butter in the microwave at 10-second intervals. You probably only need one or two intervals, mixing in between. Be careful not to completely melt the butter. Add the brown sugar to the softened butter and mix completely. Spread the mixture over the chopped nuts.
- In a microwave-safe bowl, completely melt the remaining butter (about 30 seconds in the microwave). Use a medium-sized bowl because this will be one of the dipping steps. In another medium-sized bowl, combine the sugar and cinnamon. This will be the second dipping step.
- Take each frozen roll one at a time and dip it first into the melted butter, then into the cinnamon-sugar mixture and ensure it is fully coated. Place the coated roll on top of the nut and butter layers. Repeat until the bottom of your pan is completely full. Be careful not to overcrowd the pan, these are going to rise A LOT!!
- Take a piece of foil or plastic wrap and spray one side with non-stick spray. Place it over the top of the pan to cover the rolls (the cooking spray is so the rolls don't stick to the foil after they rise). Place the pan in a cold oven or on the counter overnight and they will be ready to bake in the morning when you wake up!
The Next Morning
- REMOVE the pan from the oven first (if you stored it in there overnight) and then pre-heat the oven to 350°F. Remove the foil and bake for 30 minutes.
- Remove the pan from the oven and allow the pan to cool for a minute or two. Now you are going to flip the pan over onto a large plate or cake pan using potholders. I discovered my 9" cake pan was perfect for these rolls and the lip keeps all that gooey cinnamon glaze on the rolls. BE CAREFUL because the pan and the rolls are REALLY hot!!!
- Allow the rolls to cool for 1-2 minutes before serving and enjoy!
- Remember, you prepare these the night before and bake them the next morning. You won't be able to make these in the morning because the rolls are frozen and need to rise so don't forget!!
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.