This gooey cinnamon roll pull apart is the most perfect breakfast. Calories don’t count when they taste this good!
Each Thanksgiving and Christmas we make a Cinnamon Roll Pull Apart for breakfast. Last year for Christmas I went to the store to purchase the pre-made rolls that I showed you here and I couldn’t find a single store that had them. I guess that was my bad for waiting until Christmas Eve to go shopping! but I, and the rest of the family was devastated. I decided that I wouldn’t break tradition just because of it and made them from scratch. WOW! They turned out amazing and I make them this way all the time now.
Now, on a side note, I have had a few people ask me before if there “REALLY” is a difference between salted and unsalted butter in a recipe. The answer is YES! It’s like asking if adding an extra teaspoon of salt to a recipe will make a difference. Have you ever made a recipe, cookie, cake, anything and when it was all done you realized it was just a little too salty? That’s most likely because you did’t get the unsalted butter! I don’t think people are realizing this when they buy their butter. So I want to educate you….you DO want to purchase and use unsalted butter from time to time!
Ok, now onto this AMAZING recipe!
- ⅓ cup warm water
- 2¼ tsp yeast
- ⅓ cup + ¼ tsp sugar
- 1⅓ cups milk warmed up
- ¾ cup unsalted butter (room temp)
- 1 egg
- 1½ tsp salt
- 4½ cups flour
- 2¼ cups brown sugar
- ground cinnamon
- ½ cups pecans (optional)
- combine ⅓ cup warm water, ¼ tsp sugar and 2¼ tsp yeast in a liquid measuring cup and stir using a whisk until yeast and sugar is fully dissolved. Let rest 5-10 minutes to activate the yeast.
- Place yeast mixture, warmed milk, ⅓ cup sugar, 5 tablespoons butter egg and salt into a large mixing bowl. Using the whisk attachment, beat until well combined. Then add 2 cups flour into mixture
- Switch to the bread attachent and ½ cup at a time, add the remaining flour on medium-low speed until fully combined. The dough will be slightly sticky but will pull away from the sides when finished combining (you may need to add/subtract an extra ¼ cup depending on your climate!)
- Place dough in a greased bowl and cover for 1½ hours until double in size. Then seperate into 2 section for rolling. Roll out on a floured surface until 12" wide and only ¼ inch thick.
- spread 2 tablespoons of butter on top of dough followed by a sprinkle of ground cinnamon, 1 cup brown sugar and ¼ cup pecans (optional). Pat the pecans down into the brown sugar to prevent from spilling while it's rolled. Starting at one end, roll from front to back into a tube.
- Slice into ½ inch sections.
- Repeat on the second section of dough.
- Place all sliced sections randomly into a greased bundt pan. Top all of it with last ¼ cup of brown sugar.
- Cover and let rest 45 minutes (*to make night before, see notes)
- Bake at 375 for 25-30 minutes
- To remove from the pan, place your place on top of the pan and then flip the whole thing upside down and it should fall out!
- Top with cream cheese frosting or glaze and pecans. Serve warm
- Store leftovers in an airtight container.
This is definitely our favorite around the Barker household!!
Do you have a tradition that you do each holiday?