Overnight Pull Apart Cinnamon Loaf Recipes

CINNAMON PULL-APART PARTY LOAF

Steps:

• Heat oven to 350ºF. Place 2 (24-inch) pieces aluminum foil, crossing one over other, on flat surface.
• Cut bread, using serrated knife, in grid pattern, spacing about 1 inch between rows. (Do not cut through bottom crust.) Set aside.
• Combine all remaining bread ingredients in bowl; mix well.
• Place loaf into center of aluminum foil pieces. Spoon butter mixture into cut areas of bread, spreading some over top of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.
• Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and top is crunchy.
• Combine powdered sugar, cream cheese and 1 tablespoon butter in bowl; mix well. Stir in half & half and 1/2 teaspoon vanilla. Drizzle over warm bread.
• Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into the loaf to include filling and bread.

OVERNIGHT PULL-APART CINNAMON LOAF

Steps:

• In a small saucepan heat the milk until just warm (105°F to 115°F). Pour into a large mixing bowl, then add the yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.
• With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double).
• Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4-inch strips. Stack strips, then cut six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.
• Let rise in a warm place for 45 minutes or until nearly double in size. Preheat oven to 350°F. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve. QUICK GLAZE
• In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.

CINNAMON SUGAR PULL APART LOAF

Steps:

• Heat oven to 400°F. Generously grease 8x4-inch loaf pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well.
• Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted butter; roll in sugar-cinnamon mixture. Arrange in greased loaf pan.
• Bake 19 to 25 minutes or until deep golden brown and center is baked through. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.

OVERNIGHT CARAMEL PULL-APARTS

Steps:

• Grease a 12-cup Bundt pan.
• Cut each thawed loaf into 8 slices.
• Combine white sugar with cinnamon and nuts in a small bowl.
• Melt the 3/4 cup butter.
• Dip each slice of dough into melted butter, then coat with cinnamon/sugar mixture.
• Stand slices upright in prepared pan. Sprinkle any remaining cinnamon mixture over rolls, then sprinkle with dry pudding mix.
• Stir brown sugar into remaining melted butter; pour over rolls.
• Cover tightly with plastic wrap; refrigerate for several hours or overnight (rolls should rise to top of the pan).
• The next day (or several hours later), remove rolls from refrigerator, remove the plastic wrap; let stand at room temperature for 15 minutes.
• Bake in a 325° oven for 35-40 minutes.
• Invert onto a serving dish, remove pan, serve warm.
• Delicious!

BEST EVER CINNAMON PULL APARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
• In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
• Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
• Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
• Bake in preheated oven for 45 minutes, until top is golden brown.