Cinnamon Sugar Pull-Apart Bread with Maple Glaze
Gooey, golden pull-apart bread made easy with frozen Rhodes rolls, coated in cinnamon sugar and drizzled with a rich maple glaze. No complicated dough-making required -- perfect for brunch or a cozy weekend bake.
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.
