Cinnamon Roll Pull Apart Bread

As if we needed another reason to love our Janey Lou’s Cinnamon Rolls, we turned them into gooey, delicious pull-apart bread topped with cream cheese frosting. This recipe is just screaming to be used for Chrismas breakfast!

More creative ways to use Janey Lou’s Cinnamon Rolls

Our Janey Lou’s Cinnamon Rolls (#9134) are one of our best selling products, and they can be used in some fun and creative ways to change up breakfast time. They are large, fluffy proof-and-bake cinnamon rolls that taste like homemade. 

• Cinnamon Roll Waffles
• Cinnamon Roll Ice Cream Cups

If you like this recipe, try these:

• Cinnamon Apple Stuffed French Toast
• Old Fashioned Donuts
• Sweet Breakfast Naan 3 Ways

As if we needed another reason to love our Janey Lou’s Cinnamon Rolls, we turned them into gooey, delicious pull-apart bread topped with cream cheese frosting.

Cinnamon Roll Pull Apart Bread

Ingredients:

• 10 Janey Lou’s Old Fashioned Cinnamon Rolls (#9134)
• 1/2 cup melted Kirkland Butter (#1723)
• 1/2 cup Cinnamon Vanilla French Toast Sugar (#3894)
• Janey Lou’s Cream Cheese Frosting (#8388)

Instructions:

1. Allow the cinnamon rolls to thaw by covering with plastic and setting in the refrigerator overnight a minimum of 6 hours.
2. Once thawed, spray a loaf pan with Bak-Klene (#5564), then line the bottom and up the ends with parchment paper (#1153) for easy removal. Spray again.
3. Now, dip each roll into the melted butter then roll in the cinnamon sugar. Place into the pan so the rolls are slightly overlapping (as shown above). Repeated until all the rolls are coated, then cover and allow to rise until they double in size, about 45 to 60 minutes.
4. Preheat your oven to 350F and bake for 35-40 minutes or until they begin to brown and are cooked through. Allow to cool then move to a serving platter.
5. Drizzle with cream cheese frosting then dig in!

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