Pull-Apart Sticky Cinnamon Rolls
This recipe for Easy Cinnamon Roll 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!
Some people call this Monkey Bread or Sticky Rolls, my Mom calls them Christmas Cinnamon Rolls…whatever you call them, they are AMAZING! My family makes this Cinnamon Roll Pull-Apart Bread every year for Christmas morning.
Once you make this Easy Cinnamon Roll 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.
Pull-Apart Sticky Buns
Sticky Pecan Cinnamon Rolls
Pull-Apart Cinnamon Rolls
Pull-Apart Sticky Cinnamon Rolls
- 10-12 frozen bread rolls (I use Rhodes brand)
- 1/2 cup butter, divided
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4- 1/2 cup chopped nuts (optional, walnuts or pecans work great!)
The Night Before
- Prepare a, 8-10" bundt or tube 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 15-second intervals. You probably only need 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 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!! The rolls can be next to each other, but not on top of each other.
- Take a piece of foil or plastic wrap and spray one side with non-stick spray. Place over the top of the pan to cover 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 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 about 5 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!!