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!
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!