Cinnamon roll pull-apart toast turns refrigerated French bread dough into a fun, shareable loaf of soft cinnamon-sugar layers finished with a cream-cheese glaze. It’s like pull-apart cinnamon rolls in a loaf — ideal for brunch, potlucks, or giftable bake sale breads.
Prep Time: 20 mins • Bake Time: 40 mins • Cool Time: 35 mins • Total Time: 1 hr 35 mins • Servings: 8 (3 slices)
Ingredients
Bread & Filling
- cooking spray
- 1/2 cup packed dark brown sugar
- 2 tbsp ground cinnamon
- 1/4 tsp kosher salt
- 2 (11 oz) cans refrigerated French bread dough (such as Pillsbury)
- 1/4 cup unsalted butter, melted and cooled slightly
Glaze
- 3 oz cream cheese, softened
- 3/4 cup sifted powdered sugar
- 3 tbsp whole milk (or a touch more)
- 3/4 tsp vanilla extract
- 1/4 tsp kosher salt
Directions
Step 1
Preheat oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan with cooking spray and line with parchment, leaving a 2-inch overhang for easy lifting.
Step 2
In a small bowl combine brown sugar, cinnamon, and salt. Set aside.
Step 3
On a parchment-lined work surface, open one can of dough and gently roll/stretch into a 10×12-inch rectangle. Brush evenly with ~2 tbsp melted butter and sprinkle half the cinnamon-sugar mixture across the surface, pressing lightly so it adheres.
Step 4
Cut that dough sheet into 12 equal rectangles (~3×3½ inches). Stack the rectangles on top of each other, then carefully transfer the stack into the prepared loaf pan standing upright like dominoes. Repeat with the second can of dough, butter, and remaining cinnamon-sugar.
Step 5
Bake 40–45 minutes until loaf is puffed and deep golden, tenting with foil after 30 minutes to prevent over-browning. Remove and cool in pan 5 minutes.
Step 6
Use parchment handles to lift loaf onto a wire rack; cool to room temperature (~30 minutes).
Step 7
Meanwhile make glaze: Beat cream cheese until fluffy, then add powdered sugar, 3 tbsp milk, vanilla, and salt; beat until smooth. Add extra milk 1½ tsp at a time if glaze is too thick.
Step 8
Drizzle or spread glaze over warm or room-temp loaf; serve slices and extra glaze on the side.
Cook’s Note
For a decadent version, add 1/4 cup chopped pecans between stacked rectangles or brush the layers with browned butter before stacking.
Nutrition Facts (per 3-slice serving)
Calories 390 • Total Fat 11g • Saturated Fat 6g • Cholesterol 26mg • Sodium 586mg • Carbs 64g • Fiber 3g • Protein 9g