Description
These pull-apart cinnamon rolls are a quick and easy breakfast or brunch treat made with refrigerated biscuits, cinnamon sugar, and a simple glaze. Perfect for sharing, this gooey and sweet pastry is baked in a bundt pan and served warm.
Ingredients
- 2 cans refrigerated biscuits (like Pillsbury Grands)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
- 1/2 cup raisins (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F and grease a bundt pan.
- In a small bowl, mix granulated sugar and cinnamon.
- Cut biscuits into quarters. Roll each piece in the cinnamon sugar mixture.
- If using, layer some chopped nuts and raisins in the bottom of the bundt pan.
- Layer the coated biscuit pieces in the bundt pan, adding more nuts/raisins between layers if desired.
- In another bowl, mix melted butter, brown sugar, and vanilla extract. Pour evenly over the biscuit pieces.
- Bake for 35-40 minutes, or until golden brown and cooked through.
- Let the pan rest for 10 minutes before inverting onto a serving plate.
- Mix powdered sugar with milk to make a glaze and drizzle over the warm rolls.
- Serve warm and enjoy!
Notes
- You can prepare the night before and bake in the morning.
- Best served fresh, but can be reheated in the microwave.
- Use a non-stick bundt pan and spray well to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 390
- Sugar: 25g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
