Hey guys, Vanessa here from Our Thrifty Ideas. I’m so excited to be over here at Girl Loves Glam today, I’ve been a long time fan and the more I get to know McKenzie, the more I love both her and the blog! I feel honored to be posting for you guys today.
Each Christmas, Easter and Thanksgiving we make a Cinnamon Roll Pull Apart for breakfast. Last year for Christmas I went to the store to purchase the pre-made rolls that I showed you here and I couldn’t find a single store that had them. I guess that was my bad for waiting until Christmas Eve to go shopping! but I, and the rest of the family was devastated. I decided that I wouldn’t brake tradition just because of it and made them from scratch. WOW! They turned out amazing and now this is the only way I make them!
Cinnamon Roll Pull-Apart
Ingredients:
1/3 cup warm water
2 1/4 tsp yeast
1/3 cup + 1/4 tsp sugar
1 1/3 cups milk warmed up
3/4 cup Land O Lakes unsalted butter (room temp)
1 egg
1 1/2 tsp salt
4 1/2 cups flour
2 1/4 cups brown sugar
ground cinnamon
1/2 cups pecans (optional)
Directions:
combine 1/3 cup warm water, 1/4 tsp sugar and 2 1/4 tsp yeast in a liquid measuring cup and stir using a whisk until yeast and sugar is fully dissolved. Let rest 5-10 minutes to activate the yeast.
Place warmed milk, 1/3 cup sugar, 5 tablespoons butter egg and salt into a large mixing bowl. Using the whisk attachment, beat until well combined. Then add 2 cups flour into mixture
Switch to the bread attachent and 1/2 cup at a time, add the remaining flour on medium-low speed until fully combined. The dough will be slightly sticky but will pull away from the sides when finished combining (you may need to add/subtract an extra 1/4 cup depending on your climate!)
Place dough in a greased bowl and cover for 1 1/2 hours until double in size. Then seperate into 2 section for rolling. Roll out on a floured surface until 12″ wide and only 1/4 inch thick.
spread 2 tablespoons of butter on top of dough followed by a sprinkle of ground cinnamon, 1 cup brown sugar and 1/4 cup pecans (optional). Pat the pecans down into the brown sugar to prevent from spilling while it’s rolled. Starting at one end, roll from front to back into a tube.
Slice into 1/2 inch sections.
Repeat on the second section of dough.
Place all sliced sections randomly into a greased bundt pan. Top all of it with last 1/4 cup of brown sugar.
Cover and let rest 45 minutes (*to make night before, see notes)
Bake at 375 for 25-30 minutes
To remove from the pan, place your place on top of the pan and then flip the whole thing upside down and it should fall out!
Top with cream cheese frosting or glaze and pecans. Serve warm
Store leftovers in an airtight container.
Tip:
This is great to make ahead of time for your holiday breakfast. Prepare the night before, then cover with greased plastic wrap and put in the fridge overnight. Then preheat and cook in the morning!
