Cinnamon Pull Apart Bread From Scratch Recipes

Steps:

• Heat oven to 350°F.
• Cut each biscuit into quarters.
• Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces, 1 at a time; toss to evenly coat.
• Place half the biscuit pieces in 12-cup fluted tube pan sprayed with cooking spray; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto plate. Remove pan. Cool 10 min.
• Beat cream cheese, powdered sugar and 1 Tbsp. milk in small bowl with mixer until blended. Beat in remaining milk, if needed, for desired glazing consistency. Spread over warm bread.

Steps:

• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the chocolate, sugar and cinnamon in a bowl.
• Combine the butter, vanilla and salt in a separate bowl then spread over the 12-inch square of dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
• Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with any fallen pieces of chocolate.
• Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
• Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.

Steps:

• 1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
• 2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
• 3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

Steps:

• Dough:.
• Active yeast in the warm water with the sugar, let sit for 5 minutes.
• Mix flour, salt, oil with the yeast.
• Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
• Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
• Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
• Sauce:.
• In a small bowl, mix sugar and cinnamon, set aside.
• In a small sauce pan heat butter, brown sugar and water.
• Preheat Oven to 350.
• Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
• Pour heated mixture over dough balls, bake for 25-30 min at 350.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
• In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
• Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
• Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
• Bake in preheated oven for 45 minutes, until top is golden brown.

Steps:

• In a bowl, combine cream cheese, sugar, and cinnamon.
• On a floured surface, flatten each cinnamon roll and spread cream cheese mixture on top.
• Cut flattened roll in half and place one half on top of the other. Repeat for the rest of the cinnamon rolls.
• Line a loaf pan with parchment paper. Lay the pan vertically on its side, and stack cinnamon rolls cut side facing the bottom of the pan.
• Cover the loaf pan loosely with foil.
• Bake at 325˚F (160˚C) 70 minutes, removing the foil for the last 10 minutes.
• Drizzle with the icing that comes with the cinnamon rolls.
• Enjoy!

Steps:

• Generously grease one 10-inch Bundt pan with melted butter. Set aside. In medium bowl, combine brown sugar and cinnamon. Sprinkle 2 tablespoons sugar mixture into prepared Bundt pan.
• Cut dough into 1/2-inch pieces. Roll into balls. Coat in melted butter, then roll in sugar mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees. Once dough has doubled in size, place in oven and bake for 30 to 35 minutes. Remove from oven and let cool in pan 15 minutes. Invert onto serving plate, and let cool 20 minutes more.

Steps:

• Preheat oven to 350°F. Mix sugar and cinnamon in shallow dish or pie plate. Cut each biscuit into eight pieces. Add to sugar mixture, turning to evenly coat each biscuit piece.
• Sprinkle half of the trail mix onto bottom of greased 12-cup fluted tube pan or 10-inch tube pan; cover with half of the biscuit pieces. Drizzle with half of the butter. Repeat all layers. Sprinkle with any remaining sugar mixture.
• Bake 25 to 30 min. or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Invert bread onto wire rack; gently remove pan. Cool bread completely.