Have you ever heard of Pull apart cinnamon rolls made without a mixer?? NO WAY you say??! yes, its true. These can be made without a mixer! Which makes them very easy and quick for a yummy and quick breakfast.
I mean, the thought of “cinnamon rolls” can be a bit daunting. You have to PLAN ahead to make them, (one of the biggest road blocks), lift your heavy kitchenaid mixer out from under your one pantry (one of MY personal hesitations), and THEN really sanitize your counter tops to roll them all out and have someplace to put them once they are in their cute rolls.
Well, these pull apart cinnamon rolls take care of 2 of the above issues. (You still have to plan ahead…unfortunately) BUT you do NOT have to lug your kitchenaid mixer out….OR sanitize all your counter tops! yay! Its a one bowl, one large cutting board activity.
These can be made by hand, and then rolled out on a large cutting board….which equals easy clean up.
So lets start with what you DO need:
- flour (either whole wheat or white)
- sugar
- salt
- milk (almond or cow’s milk)
- butter
- eggs
- Instant yeast (or dry active)*
- cinnamon
- brown sugar
- your (clean) hands
- a large cutting board
- 2 hours of your time
*I chose to use instant yeast because it was quicker! shocker:)
INSTANT YEAST
can be used interchangeably with DRY ACTIVE. The difference is in how and when you mix in the yeast.
If using INSTANT YEAST, like I did in this recipe, you simply add the dry yeast with all of your dry ingredients. See instructions below.
If using DRY ACTIVE yeast, you must proof the yeast with the warm water/milk and let it get frothy before mixing it with the dry ingredients. You can for sure use it if that is all you have.
Or save yourself 10 min and try INSTANT!
MAKING THE BREAD
STEP #1:
Mix flour, salt, sugar and yeast in large bowl. Set aside.
STEP #2:
Heat water and add melted butter in a small bowl. Add to the flour/yeast mixture in the large bowl when just warm enough to touch. (Approx 115 degrees Fahrenheit.) If its too hot, it will kill the yeast.
STEP #3:
Add the eggs and milk to the bowl. Mix with fork until combined. Add more flour until you can knead it with your hands without getting dough stuck between your fingers.
STEP #4:
Dust flour on cutting board and dump dough out. Knead on cutting board until smooth…approx 4 min. Dough should be soft. Better soft than too stiff.
STEP #5:
Knead into a ball and cover with seran wrap or towel. Place by warm oven or in warm small kitchen (my NY people) and let rise until doubled in size. Approx 45 min.
STEP #6:
Make two rectangles…one at a time (only so you dont have to dirty another cutting board)
With one half…
Flatten out in a rectangle, spread melted butter evenly on the top of each. Sprinkle with cinnamon and sugar mixture to cover the entire rectangle.
STEP #7:
Assembly
Cut into 6 strips (approx 3 in x 6 in)…see photo.
Stack strips to make one stack of long rectangular strips.
Cut those strips into 6 even sections..approx 2 in x 3 in.
Take each section and turn it on its side and place it in a greased loaf pan. Place all sections in the pan going different directions.
Repeat with second half of dough. Filling two, 9 x 5 loaf pans or one, 8 x 8 square pan.
STEP # 8:
Cover and let rise until doubled in size approx 45 min.
STEP # 9:
Bake for 30-40 min, or until golden brown on top. Don’t over bake…no one likes a burnt non gooey cinnamon pull apart.
STEP # 10:
Remove from oven and let cool for about 10 min. Make frosting in a bowl and pour over the pull aparts.
STEP # 11:
Woo your guests and/or yourself because it’s so delicious.
PrintEasy Pull Apart Cinnamon Rolls
need a crowd pleaser?! these gooey, cinnamon pull apart rolls are a delicious breakfast or dessert item to make and very easy with a beautiful outcome.
- Prep Time: 1 1/2 hours
- Cook Time: 20 min
- Total Time: 2.5 hours
- Yield: 12 people 1x
- Category: breakfast
- Method: baking
- Cuisine: dessert
Ingredients
DOUGH:
- 1/4 cup warm water (110–115 degrees)
- 3 Tablespoons INSTANT yeast
- 3 Tablespoons granulated sugar
- 1/2 cup milk (almond or cow’s milk)
- 1 1/2 tsp salt
- 1/2 cup butter (melted)
- 3 1/2 – 4 cups all purpose flour
- FILLING:
- 4 Tablespoons butter (melted)
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 3 Tablespoons ground cinnamon
- pinch of sea salt
FROSTING:
- 1/4 cup butter (melted)
- 2 cups powdered sugar
- 1–2 Tablespoons milk
- 1 tsp vanilla
- pinch of salt
Instructions
- Have large cutting board ready next to you.
- Combine flour, INSTANT yeast, salt and sugar.
- Melt butter and add water to butter.
- When butter/water mix is warm enough to touch, add warm butter/water mixture to flour mixture.
- Mix with fork until combined. Add more flour if needed to make dough soft but NOT sticking to your hands.
- Remove dough ball to cutting board and knead for approx 4 min or until the dough is smoothish.
- Cover and let rise in warm area until doubled in size. Approx. 45 min.
PREPARE FILLING & PAN:
- Melt butter
- Combine sugars and cinnamon in a small bowl, set aside.
- Grease 2 loaf pans or 1, 8 x 8 pan. Set aside.
ASSEMBLE:
- Divide dough into two parts. Repeat steps below to make two rectangles one at a time.
- Make rectangle on cutting board with dough.
- Spread melted butter evenly, sprinkle with sugar/cinnamon mixture
- Cut into 6 even strips.
- Stack all on top of each other to make one stack.
- Cut that stack into 6 equal parts.
- Turn sections on side and place in pan, alternating directions of the stack. (think of pulling it apart, they are never all facing the same direction)
- Cover and let rise until double in size. (approx 45 min)
- Preheat oven to 350 degrees.
- Bake for 20 min or until golden brown.
- While baking, mix powdered sugar, softened butter and vanilla. Add milk slowly until the right consistency.
- Once rolls are done, remove from oven and let cool slightly and frost!
Notes
Although you ,ay think you are packing them too tightly…you arent! They will ruse and that is how they become pull apart buns.
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