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- 4 cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - ½ cup whole milk, warmed - ¼ cup granulated sugar - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon salt - 1 tablespoon ground cinnamon - ½ cup packed brown sugar - ½ cup chopped pecans or walnuts (optional) - 1 cup powdered sugar - 2 tablespoons cream cheese, softened - 2 tablespoons milk (for glaze) You can swap some ingredients for a different taste. Use almond milk instead of whole milk. This gives a nice flavor. If you want to skip the eggs, use ¼ cup of applesauce. It works great in sweet doughs. For a nut-free version, leave out the pecans or walnuts. You can also add chocolate chips for a fun twist. Choose fresh yeast for the best rise. Look for yeast that has not expired. When picking flour, go for unbleached all-purpose flour. It has more flavor. Use unsalted butter for better control of salt. For the milk, whole milk works best. It makes the dough rich and soft. Always check the labels on sugar and cream cheese to avoid additives. {{ingredient_image_1}} Start by getting the yeast ready. In a small bowl, mix the warm milk, yeast, and 1 tablespoon of sugar. Let this sit for about 5 to 10 minutes. You want it to get frothy. This shows the yeast is alive and ready to rise. Next, grab a big mixing bowl. Add the flour, the rest of the sugar, and salt. Pour in the melted butter and eggs. Then, add the yeast mix. Stir it well until a dough forms. Now, transfer this dough to a floured surface. Knead it for about 5 to 7 minutes. You want it to be smooth and elastic. After that, place it in a greased bowl and cover it with a cloth. Let it rise in a warm spot for 1 hour. It should double in size. While the dough rises, let's make the filling. In a bowl, mix the brown sugar, ground cinnamon, and nuts if you like them. Stir it well until it’s all combined. This mix will give your rolls that sweet, warm flavor. Once the dough has risen, gently punch it down. Roll it out on a floured surface into a rectangle, about ½ inch thick. Spread the cinnamon mixture evenly over the dough, leaving a small edge. Roll the dough tightly into a log from one of the long sides. Cut this log into 12 equal pieces. Take a large round baking dish and grease it. Place the cinnamon roll pieces standing up in the dish. Cover it with a cloth and let the rolls rise again for 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, until they turn golden brown. After baking, let them cool a bit before adding the glaze. One common mistake is not letting the dough rise enough. This can make your rolls dense and dry. Always wait until the dough doubles in size. Another mistake is using too much flour while rolling. This can lead to tough rolls. Be gentle and use just enough flour to keep the dough from sticking. To get soft and fluffy rolls, use warm milk to activate the yeast. Yeast loves warmth and will help the dough rise well. Knead the dough until it is smooth and elastic. This process develops the gluten, which helps the rolls stay airy. Lastly, don’t skip the second rise. This step makes a big difference in texture. For the glaze, make sure your rolls are warm. This helps the glaze soak in and adds flavor. Use a whisk to mix the powdered sugar, cream cheese, and milk until smooth. If the glaze is too thick, add a bit more milk. Drizzle it over the rolls using a spoon or a squeeze bottle for a nice finish. Pro Tips Use Fresh Yeast: Ensure your yeast is fresh and active for the best rise and fluffiness in your rolls. Don’t Overroll: When rolling the dough, avoid rolling too tightly to allow room for the rolls to expand during baking. Perfect Glaze Consistency: Adjust the milk in the glaze for your desired consistency; add more for a thinner glaze or less for a thicker one. Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness. {{image_2}} If you want a nut-free version, simply skip the pecans or walnuts. The cinnamon roll pull-apart will still taste great. You can add more brown sugar or extra cinnamon for added flavor. This keeps it tasty and safe for those with nut allergies. Want to mix things up? You can add chocolate chips or fruits. Dark chocolate chips give a sweet twist. You might also try adding sliced apples or berries to the filling. Just sprinkle them evenly before rolling up the dough. This adds fun flavors and makes every bite special. The glaze can change with your mood. If you want something fruity, mix in lemon juice or zest. For a richer taste, add vanilla extract or almond extract to the cream cheese glaze. You can also use a simple milk and powdered sugar mix for a classic look. Each glaze can add a new layer of flavor to your pull-apart rolls. To keep your leftover pull-apart rolls fresh, place them in an airtight container. This helps keep moisture in and prevents them from drying out. If you don't have a container, wrap them tightly with plastic wrap. Store the rolls at room temperature for up to three days. For longer storage, consider the freezer. To reheat the rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10-15 minutes or until warm. If you want a soft texture, you can also microwave a roll for about 20 seconds. Just be careful not to overheat it, or it may become tough. To freeze your cinnamon rolls, let them cool completely first. Wrap each roll in plastic wrap and then in foil. This double layer helps to keep them fresh. You can freeze them for up to three months. When ready to enjoy, thaw them in the fridge overnight and reheat as mentioned above. This way, you have a treat ready whenever you need it! Yes, you can make the dough ahead of time. Prepare the dough up to the first rise. Then, cover it tightly and place it in the fridge. The dough can stay there for up to 24 hours. When you are ready to bake, take it out and let it come to room temperature. Then, shape and let it rise again before baking. To check if the rolls are done, look for a golden brown color. You can also insert a toothpick in the center. If it comes out clean, the rolls are ready. The rolls should feel soft but firm. If you tap the top, it should sound hollow. You can serve cinnamon roll pull-apart with various delicious sides. Cream cheese icing is a classic choice. Fresh fruit, like berries or sliced bananas, adds a nice touch. You can also serve it with coffee or a glass of milk to balance the sweetness. Yes, you can use different types of flour. If you want a lighter roll, try bread flour. For a healthier option, whole wheat flour works well too. Just know that the texture may change slightly. Adjust the liquid in the recipe if needed. This blog post covered how to make share-size cinnamon roll pull-apart. We explored ingredients, substitutions, and tips for picking the best items. I shared step-by-step instructions for making the dough and rolling it out. You learned about common mistakes and options to make unique rolls. I also discussed how to store and reheat your creation. In the end, creating this dish can be fun and satisfying. Enjoy the process and get creative. Happy baking!

Share-Size Cinnamon Roll Pull-Apart

A delightful and shareable cinnamon roll treat that pulls apart easily, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 0.5 cup whole milk, warmed
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 0.5 cup packed brown sugar
  • 0.5 cup chopped pecans or walnuts (optional)
  • 1 cup powdered sugar
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons milk (for glaze)

Instructions
 

  • Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until frothy.
  • Mix the Dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, eggs, and the yeast mixture to the bowl. Stir until a dough forms.
  • Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
  • Prepare the Filling: In a bowl, mix the brown sugar, cinnamon, and chopped nuts (if using) until well combined.
  • Roll Out the Dough: After the dough has risen, punch it down gently and roll it out on a floured surface into a rectangular shape, about ½ inch thick.
  • Add the Filling: Spread the cinnamon mixture evenly over the dough, leaving a small margin around the edges. Roll the dough tightly into a log, starting from one of the long sides. Cut into 12 equal pieces.
  • Arrange in a Baking Dish: Grease a large round baking dish (about 10-12 inches) and arrange the cinnamon roll pieces standing upright in the dish.
  • Second Rise: Cover the dish with a cloth and let the rolls rise for another 30 minutes. Preheat the oven to 350°F (175°C).
  • Bake: Bake in the preheated oven for 25-30 minutes, until golden brown.
  • Make the Glaze: In a small bowl, whisk together the powdered sugar, cream cheese, and milk until smooth.
  • Drizzle and Serve: Once the rolls are done baking, remove them from the oven and let cool slightly. Drizzle the cream cheese glaze over the warm rolls and serve.

Notes

For added flavor, consider using different nuts or adding raisins.
Keyword baking, cinnamon rolls, dessert