Not long ago a friend shared a video for pull-apart cinnamon bread on Facebook that looked delicious, so I, of course, shared it so I’d have it for a rainy day. A bunch of my friends saw the post and shared too. Obviously, we all thought it looked easy and scrumptious. I don’t know how many of them have gotten around to making it, but I tried it the other day. The original video can be found at realmoms.com. A shoutout to them for having some great recipes on their blog. I made some changes to their original recipe, though, based on what I had on hand. One of these days I’ll get around to trying the original, but for now here’s my version.
Every month the National Honor Society students at my high school have a special breakfast honoring individual departments. Students bring fruit, juice, donuts, bagels, and all of the other typical breakfast goodies. Last month one of these bright young students brought cinnamon rolls–in the can. I’m not sure how he or she expected the math teachers to bake them, but the sentiment was thoughtful. Needless to say, the cans didn’t get taken to the math department’s workroom, but instead wound up in my refrigerator. I’m not overly fond of baked good in cans, but they do make a great place to start other recipes, which this one does.
- 2 cans refrigerated cinnamon rolls (I used the regular size)
- 8-oz. cream cheese, room temperature
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- 1/2 cup caramel ice cream topping
- 3/4 cup coarsely chopped pecans
Preheat oven to 350 degrees. To prepare bread pan, either spray with butter-flavored cooking spray or use real butter. *I used 5 small cardboard bread pans as I made these for gifts.
- Drizzle caramel sauce in the bottom of prepared baking pan and top with chopped pecans. Set aside.
- Using a hand mixer, combine cream cheese, cinnamon, and sugar until light and fluffy.
- Open cans of cinnamon rolls and place on a lightly floured surface, flatten slightly and cut in half.
- Spread cream cheese mixture onto each cinnamon roll half round, stack cinnamon rolls in pan.
- Bake in 350-degree oven for about 40 minutes. *Since I used smaller baking pans, it took less time–about 25 minutes.
- Immediately invert from pan onto your serving plate. Best served warm.
As I said, I made these rolls as gifts for some of my colleagues. Since I couldn’t invert them from their pans, I frosted the tops. For the frosting, I combined the leftover cream cheese mixture (about a tablespoon and a half) and the frosting that came in the cans. When the bread was cool, I frosted the top and sprinkled more pecans over the top. As you can see from the pictures I dressed them up further with matching cellophane and ribbon. The easy, inexpensive, and delicious gift got rave reviews.