Cinnamon Sugar Pull-Apart Bread with Maple Glaze
This pull-apart bread is one of those easy shortcut bakes that feels way more impressive than the effort it takes. It starts with frozen Rhodes rolls, which makes the whole thing simple while still giving you that soft, fluffy bakery-style texture. The rolls are coated in cinnamon sugar, baked until golden and gooey, then finished with a rich maple glaze that melts into every layer. It is completely dairy-free, egg-free, and nut-free, and comes together without any complicated dough-making. It is perfect for brunch, weekend baking, or anytime you want something warm, sweet, and shareable with minimal effort.
Ingredients
- 12 Rhodes frozen dinner rolls (thawed but still cold)
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/4 cup vegan butter, melted (or dairy-free margarine)
- For the maple glaze: 1 cup powdered sugar
- 2 Tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1-2 tsp water (if needed to thin)
Instructions
- 1Prep the pan and rolls
Grease a standard loaf pan with vegan butter or oil. Once thawed, press each roll into a flat circle about 3-4 inches across.
- 2Coat in cinnamon sugar
Mix cinnamon and sugar in a shallow bowl. Brush each flattened roll with melted butter, then dip into cinnamon sugar.
- 3Assemble the loaf
Stack the coated discs slightly offset, then place stacks vertically into the loaf pan like filing papers. Continue until pan is full. Cover lightly with a towel and let rise in a warm spot for 30-45 minutes until puffy.
- 4Bake
Bake at 350F (175C) for 30-35 minutes, until golden and cooked through.
- 5Glaze and serve
Whisk powdered sugar, maple syrup, and vanilla until smooth. Add water a few drops at a time if glaze is too thick. Drizzle glaze generously over warm bread. Pull apart and enjoy warm, gooey layers.
