Name: Cinnamon Roll Pull-Apart Toast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: For the Toast: 2 cans of store-bought dough; 4 tablespoons unsalted butter, melted and divided; 1 cup brown sugar; 1 tablespoon ground cinnamon; Pinch of salt; Cooking spray; For the Glaze: 4 ounces cream cheese, softened; 1 cup powdered sugar; 3–5 tablespoons milk; 1/2 teaspoon vanilla extract

Description

The Cinnamon Roll Pull-Apart Toast combines the comforting flavors of cinnamon rolls with the texture of French toast. This easy-to-make recipe uses store-bought dough to create a decadent, pull-apart loaf layered with buttery cinnamon-sugar goodness and topped with a creamy glaze. Perfect for breakfast, brunch, or a cozy snack, this dish will fill your home with the warm aroma of cinnamon and bring everyone together around the table.

Ingredients

Units Scale

For the Toast:
- 2 cans of store-bought dough
- 4 tablespoons unsalted butter, melted and divided
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
- Cooking spray
For the Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 3–5 tablespoons milk
- 1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan with cooking spray and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a small bowl, mix the brown sugar, cinnamon, and salt until well combined. Set aside.
Roll out one can of dough into a 10 x 12-inch rectangle on a parchment-lined surface. Brush with 2 tablespoons of melted butter, then evenly sprinkle half of the cinnamon-sugar mixture, pressing gently to adhere.
Cut the dough into 12 equal rectangles (approximately 3 x 3.5 inches). Stack the rectangles and place them upright like dominoes in the prepared loaf pan.
Repeat the process with the second can of dough, remaining butter, and cinnamon-sugar mixture, adding it to the pan alongside the first stack.
Bake for 40–45 minutes, tenting with foil after 30 minutes to prevent over-browning. Let cool in the pan for 5 minutes before transferring to a wire rack using the parchment overhang.
While cooling, prepare the glaze: Beat the cream cheese in a medium bowl until whipped. Add powdered sugar, 3 tablespoons milk, vanilla extract, and a pinch of salt. Mix until smooth, adjusting the milk for desired consistency.
Drizzle the glaze over the warm bread and serve, with extra glaze on the side if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 8 servings
Calories: 280 kcal per serving