Cinnamon Rolls are sooo last year! Put a twist on favorite everyone’s favorite pastry with this incredible, gooey, Frosted Cinnamon Toast Pull-Apart Bread. Rich layers of flaky, butter bread, cut into thin slices and baked together with oodles of cinnamon and butter, then topped with drizzly vanilla-coffee icing. If you like cinnamon rolls, I can promise you will fall in love with this pull-apart bread. It’s like eating slice-after-slice of the center of a cinnamon roll. That part with all of the frosting, cinnamon and melty goodness? That part is this entire recipe. You will love.
What You’ll Need
To prep this recipe, you’ll want to be sure you have these baking essentials ready to go in your kitchen:
FOR THE DOUGH
- Good Cook 2-Quart Stainless Steel Saucepan
- Good Cook AirPerfect Nonstick 9×5″ Loaf Pan
- Good Cook Classic Wooden Rolling Pin
- Good Cook Flexible Chopping Mats
- Good Cook Mixing Spoons
FOR THE ICING
Now, with all of that raving out of the way, let’s talk food for a minute. Raise your hand if you have special dietary restrictions that keeps you from eating some of your favorite foods.
Do you see my hand raised? Because it totally is.
Mine happens to be – wait for it – dairy AND soy. Yay me!
Really though, my babies are worth it. I have twin 4 month olds who just so happen to fall in to the 3% of infants who are dairy and soy intolerant. Which means mama is the one who has to suffer through missing out on pizza, Mexican food, and anything covered in ranch dressing. But by golly (yes I did just say that) if I am going to miss out on my favorite sweet treats due to dairy and soy restrictions!
You read that right….it’s totally possible to make this recipe both dairy- and soy-free. You won’t even know you’ve made any ingredient swaps, either. The flavor is just incredible, regardless the allergen-free upgrades.
The bread and icing can both made with almond milk rather than whole milk and as a butter substitute I used a dairy- and soy-free butter sub spread. And you would never know the difference in the taste either. It’s the best!
Don’t be deceived either by the look of this bread. It looks difficult, but I promise you it is absolutely not! Believe you me, I am not making anything difficult these days. My babes won’t allow it!
No, you won’t be eating this bread an hour after you start making it, but the rising times just allow for extra relaxation right? (**cough cough** I wish!)
Cinnamon Toast Pull Apart Bread is the perfect breakfast, snack or dessert. Anytime you have a craving for something sweet, this bread is there for you. Simple and delicious. And diet restriction friendly. Doesn’t get much better than that.
Super Quick Shortcut
Love the idea of this bread, but don’t have time to make a batch of homemade yeast bread? Here’s how to make this bread in less than 20 minutes: Use a refrigerated tube of crescent dough, pizza dough or biscuit mix. Then prepare the rest of pull-apart bread according to the recipe below. It’s seriously that simple!Print
Cinnamon Toast Pull-Apart Bread
Rich and delicious, this homemade pull-apart bread is a splendid new way to enjoy all the flavors of cinnamon rolls.
- 1 cup unsweetened almond milk (or whole milk)
- ¼ cup canola oil
- ¼ cup granulated sugar
- 1 1/8 tsp active dry yeast (1/2 packet)
- 2 cups, plus ¼ (additional) flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1 tsp kosher salt
- ¼ cup dairy-free, soy-free butter, melted (or butter)
- 1 cup sugar
- 2 Tbsp ground cinnamon
FOR DOUGH: In a Gook Cook 2-Quart Stainless Steel saucepan, whisk together almond milk, canola oil and sugar on high. Heat until very hot but not boiling. Remove from heat and allow to cool until tepid. Sprinkle over the yeast and stir in 2 cups flour. Place lid on saucepan and allow to rise at least one hour, until more than doubled in size. After the hour, stir in remaining ¼ cup flour, as well as baking soda, baking powder and salt. Place dough in the saucepan or in a large ziplock bag in the refrigerator at least an hour or up to 24 hours. If placing it in fridge for more than an hour, remove and allow to come slightly to room temperature before working with it. Clean and flour your work surface and place dough on floured surface. Using a rolling pin, roll out dough in a large rectangle roughly 1/8 in thick. Take the melted butter and brush it evenly over the top side of the dough rectangle. Use any remaining melted butter to brush inside a bread pan to place dough in. Sprinkle over 1 cup granulated sugar, and then with 2 Tbsp ground cinnamon, not missing any spots on the dough. Using a knife or a pizza cutter, cut the dough into 6-7 equal sized rectangles. Place those rectangles on top of each other, and then cut the stacks into 6 equal sized squares. Place squares in bread pan, not cramming them in. You may have leftover squares. If this is the case, make an additional smaller pan using a ramekin. (Never waste the goods!) Place bread in a warm, draft free area of the kitchen and allow to rise at least 20 minutes, or until the bread rises above the rim of the pan (it took mine about an hour). Preheat oven to 350°F at this time. Once bread is risen, place in oven for 30 minutes. If the top of the bread is becoming too golden brown after 15 or 20 minutes, lightly place a foil sheet over the top to continue cooking, but not burn the top. Remove and allow to cool slightly. FOR THE ICING: Place all icing ingredients in a medium sized bowl and whisk together until it becomes runny and perfect. If needed, add more powdered sugar to reach desired consistency. Drizzle over bread just before serving. Serve bread warm or at room temperature