Cinnamon Pull Apart Bread
Sweet cinnamon pull-apart bread with creamy pudding filling, perfect for breakfast or dessert. Its soft, gooey texture and aromatic spices make it a crowd-pleaser.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a 13x9 inch pan, coat the bottom with 2 tablespoons of margarine and 1 teaspoon of cinnamon.
- Let the dough rise and thaw according to the package instructions.
- When the dough is ready, break off medium-sized pieces, roll into balls, and place in the buttered pan.
- In a saucepan, combine both puddings, brown sugar, margarine, and cinnamon.
- Cook on low heat, stirring constantly, until the mixture begins to boil.
- Pour the pudding mixture over the dough in the pan.
- Bake for 20 to 30 minutes until golden and cooked through.
- Immediately flip the bread onto a cookie sheet and serve warm.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want a twist, try adding chopped nuts or dried fruit to the dough before baking. You can also experiment with different pudding flavors such as butterscotch or chocolate for a unique taste. Ensure to monitor the baking time closely, as ovens can vary in temperature.
Serving Suggestions
Serve this warm, gooey bread fresh out of the oven as a delightful breakfast or dessert. It pairs beautifully with Easy Homemade Strawberry Jam for an added touch of sweetness. You can also enjoy it with a side of fresh fruit or a dollop of whipped cream for a special treat.
Storage & Reheating
Store any leftover Cinnamon Pull Apart Bread in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply place slices in the microwave for 10-15 seconds or warm them in the oven at 350°F (175°C) for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Pull Apart Bread contains roughly 297 calories, with 1g protein, 26g carbohydrates, and 21g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen dough instead of Rhodes Sweet dough?
Yes, you can use any type of frozen sweet bread dough, but you'll need to follow the thawing instructions on the package. The texture might vary slightly, but the end result should still be delicious.
How do I know when the bread is done baking?
The bread is done when it is golden brown on top and cooked through. You can insert a toothpick in the center; if it comes out clean, the bread is ready. Keep an eye on it during the last few minutes of baking to prevent overcooking.
Can I make this recipe ahead of time?
Yes, you can prepare the dough and the pudding mixture the night before. Assemble the bread in the pan, cover it tightly, and refrigerate overnight. In the morning, let it come to room temperature before baking it for a warm, fresh breakfast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).