4-Ingredient Cinnamon Pull Apart Bread
4-Ingredient Cinnamon Pull Apart Bread
Ingredients
- 2 Pillsbury refrigerated crescent rolls, 12-ounce cans
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- 1
Open both cans of Pillsbury refrigerated crescent rolls. Unroll the dough from one can onto a clean cutting surface. Using a knife or pizza cutter, cut the unrolled dough lengthwise into 3-4 strips, then cut these strips crosswise into smaller, roughly 1-inch square or rectangular pieces. Repeat this process for the second can of dough.
⏱️ 5 min
- 2
In one small bowl, combine the granulated sugar and ground cinnamon. Mix them thoroughly with a spoon or whisk to create the cinnamon sugar coating.
⏱️ 2 min
- 3
In another small bowl, melt the unsalted butter. You can do this in the microwave in 30-second intervals until fully melted.
⏱️ 1 min
- 4
Take each individual piece of cut dough, dip it into the melted butter, ensuring it is fully coated. Immediately transfer the buttered dough piece into the cinnamon sugar mixture. Toss or roll it until it is thoroughly coated with the mixture. Repeat this process for all dough pieces.
⏱️ 10 min
- 5
Arrange the coated dough pieces inside a Bundt pan. The pieces can be layered somewhat haphazardly, filling the pan evenly.
⏱️ 2 min
- 6
Preheat your oven to 350°F.
00🌡️ 350
- 7
Bake the assembled bread in the preheated oven for 30 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
⏱️ 30 min•🌡️ 350
- 8
Once baked, carefully remove the Bundt pan from the oven. Let it cool in the pan for 5 minutes.
⏱️ 5 min
- 9
Carefully invert the Bundt pan onto a serving plate. The bread is then ready to be pulled apart and enjoyed.
Kitchen Tools
Nutrition Facts (per serving)
4-Ingredient Cinnamon Pull Apart Bread
- 2 Pillsbury refrigerated crescent rolls, 12-ounce cans
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- 1
Open both cans of Pillsbury refrigerated crescent rolls. Unroll the dough from one can onto a clean cutting surface. Using a knife or pizza cutter, cut the unrolled dough lengthwise into 3-4 strips, then cut these strips crosswise into smaller, roughly 1-inch square or rectangular pieces. Repeat this process for the second can of dough.
⏱️ 5 min - 2
In one small bowl, combine the granulated sugar and ground cinnamon. Mix them thoroughly with a spoon or whisk to create the cinnamon sugar coating.
⏱️ 2 min - 3
In another small bowl, melt the unsalted butter. You can do this in the microwave in 30-second intervals until fully melted.
⏱️ 1 min - 4
Take each individual piece of cut dough, dip it into the melted butter, ensuring it is fully coated. Immediately transfer the buttered dough piece into the cinnamon sugar mixture. Toss or roll it until it is thoroughly coated with the mixture. Repeat this process for all dough pieces.
⏱️ 10 min - 5
Arrange the coated dough pieces inside a Bundt pan. The pieces can be layered somewhat haphazardly, filling the pan evenly.
⏱️ 2 min - 6
Preheat your oven to 350°F.
00🌡️ 350 - 7
Bake the assembled bread in the preheated oven for 30 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
⏱️ 30 min•🌡️ 350 - 8
Once baked, carefully remove the Bundt pan from the oven. Let it cool in the pan for 5 minutes.
⏱️ 5 min - 9
Carefully invert the Bundt pan onto a serving plate. The bread is then ready to be pulled apart and enjoyed.