These gooey pull-apart rolls are for the people like me who live for the center of a cinnamon roll. The doughy, super cinnamony center part of the rolls is the absolute best part – and every single bite of these tastes like that! The cinnamon rolls are a twist on my family’s go-to caramel version, which I shared LIVE on Food Network Kitchen. We make the caramel rolls for everything from a weekend brunch to holidays, but I think the cinnamon roll version might just be a new favorite this year!

This recipe really is a breeze to make thanks to store-bought biscuits being the star of the show. The rolls would be perfect just as is right out of the oven, but to really take the “cinnamon roll” theme to the next level, I added a glaze on top which you can also use as a dip for the rolls on the side. This recipe is so flexible and you could make it in pretty much any square or round 8-10 inch oven-safe dish you have. Some people even make similar styles of monkey bread in bundt pans. Any way, be sure you make enough to share because they won’t last long!

Pull-Apart Cinnamon Rolls

4 from 2 votes

Recipe by Gabriela Rodiles Difficulty: Easy

Servings

4-6

servings

Cooking time

15

minutes

Total time

45

minutes

Ingredients

• unsalted butter, at room temperature, for the baking dish

• One 16.3-ounce can refrigerated biscuits

• For the cinnamon sugar mix:

• 1/4 cup granulated sugar

• 1 tablespoon ground cinnamon

• For the cinnamon sauce:

• 3/4 cup heavy cream

• 1/3 cup granulated sugar

• 6 tablespoons unsalted butter

• 1 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

• For the glaze:

• 1 cup confectioners’ sugar

• 2 tablespoons heavy cream, plus more if necessary

• 1 pinch kosher salt

Directions

• For the biscuits: Preheat the oven to 350 degrees F. Grease a 9- or 10-inch round baking dish with butter. (I used a round cast iron skillet but a pie dish would work too!)
• Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
• In a small sauce pot, melt the heavy cream, granulated sugar, butter, ground cinnamon, salt and any leftover cinnamon sugar mix (Can’t let that go to waste!) over medium until the sugar has melted, about 4 minutes. Whisk to incorporate the cinnamon so there are no clumps.
• Pour the cinnamon sauce over the biscuits. Bake until dark golden brown, bubbling and slightly crisp at the edges, about 30 minutes.
• Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter.
• In a small bowl, whisk together the confectioners’ sugar, heavy cream and pinch of salt. Let inverted cinnamon rolls cool about 5 minutes more and spread the icing over the top. Serve and enjoy!

Notes

• These pull-apart rolls keep well covered with foil or in an airtight container for 1-2 more details eaten as is or even reheated for a few seconds in the microwave!

If you do end up with leftovers, these rolls easily become breakfast, dessert or a snack the next day. I like to pop them into the microwave for about 10 seconds just to warm them up a little bit and make that cinnamon sauce warm and gooey again.

I cannot WAIT to see you all make this recipe. Share on social media and tag @gourmet_gab on Instagram so I can see. Happy baking!