Description
Cinnamon Roll Pull-Apart Toast is a comforting and easy-to-make fusion of cinnamon rolls and pull-apart bread. This delightful treat features layers of buttery, cinnamon-sugar-coated bread, baked to golden perfection, and drizzled with a creamy glaze. Perfect for breakfast, brunch, or dessert, this recipe captures the essence of classic cinnamon rolls in a simpler, shareable format.
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 desired consistency)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Bread:
- Preheat your oven to 350°F (175°C).
- Slice the bread into 1-inch sections without cutting all the way through, creating a fan-like structure. Then, make crosswise cuts for a grid pattern, leaving the bottom intact.
- Make the Cinnamon Mixture:
- Combine melted butter, granulated sugar, and ground cinnamon in a small bowl. Mix until smooth.
- Fill the Bread:
- Spread or brush the cinnamon mixture into all the cuts, ensuring it reaches every crevice.
- Bake:
- Place the loaf on a baking sheet lined with parchment or foil. Bake for 15–20 minutes until golden brown and bubbly.
- Prepare the Glaze:
- In a bowl, mix powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for a pourable consistency.
- Glaze and Serve:
- Let the bread cool slightly. Drizzle the glaze generously over the top, ensuring it seeps into the crevices. Serve warm by pulling apart pieces.