Cinnamon Pull Apart Bread

Cinnamon Pull Apart Bread

This cinnamon pull apart bread tastes like the center of a cinnamon roll. The WHOLE loaf is like that gooey, buttery, cinnamon sweetness you get in the very center of a cinnamon roll. It is A-MAZING!

I got the idea when I was making my Pumpkin Pull Apart Bread. If you love pumpkin definitely try that one. Both are super delicious but I think this one is definitely my favorite!


Cinnamon Roll Pull Apart Bread


  • 1 can (8 count) Large Biscuits (homestyle or buttermilk, not flaky)

Cinnamon Paste

  • 1 stick salted butter softened (room temperature)
  • 1/2 cup of granulated sugar
  • 4 tablespoons cinnamon
  • 1/2 teaspoon of vanilla

Cinnamon Roll Icing – Choose Icing of Your Choice 

  • Use your favorite store bought vanilla icing. It makes this recipe quick and easy and tastes just as good! My favorite is the Pillsbury Cream Cheesing Frosting. Top cinnamon loaf with icing right when it comes out of the oven. Let icing melt and drip down the sides. I also like to add icing in between each layer. I mean…go big or go home right?

OR you can make homemade frosting….

Regular Homemade Vanilla Icing

  • 1 cup powdered sugar*
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons heavy whipping cream or milk
  • a pinch of salt* (optional)

Homemade Cream Cheese Icing

  • 4 oz of cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar*
  • 1  tablespoon of milk or heavy cream


  1. Preheat oven to 350°F. Spray a 9×5- inch loaf pan with nonstick cooking spray (use the kind with flour for best results or sprinkle your greased pan with a little flour).
  2. Open the can of biscuits and slice each in half horizontally making a total of 16 biscuit rounds.
  3. Stir together the butter, granulated sugar, cinnamon, and vanilla until well blended and mixture forms a paste.
  4. Spread 1 tablespoon of cinnamon paste on top of each biscuit round then place another biscuit piece on top. Add more cinnamon paste and continue stacking, spreading, and layering until you’re out of biscuits. Place carefully into the pan. Optional: Gently spread remaining paste on top of loaf.
  5. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through. If your loaf starts to get too brown then loosely cover it with foil.
  6. Choose Icing of your choice. To make the regular icing, in a small bowl, mix powdered sugar, vanilla, milk, and a pinch of salt (optional) until well blended. To make the cream cheese icing, in a bowl cream together cream cheese and butter. Add vanilla and powdered sugar, pinch of salt (optional) and milk or heavy cream. Spread over warm loaf. Serve warm.

Recipe Notes:

  •  I tend to like my cinnamon roll icing a little bit on the thicker side so sometimes I play with the powdered sugar and milk until I get the consistency I like. If you think your frosting/glaze is too runny add more powdered sugar. If it’s too thick add more milk or heavy cream.
  • I always like to add a pinch of salt to my glaze to break up the sweetness and give it that sweet and salty flavor.
  • Depending on your oven this recipe might need more or less cooking time. I baked mine for 50 minutes. If needed, cover loaf loosely with foil towards the end of baking to prevent the top from burning.

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