All I can say is WOW. Quick and easy too.
- Carbohydrate 92.4981825 g
- Cholesterol 30.503125 mg
- Fat 11.52360125 g
- Fiber 0.690299980163574 g
- Protein 0.23846375 g
- Saturated Fat 7.29232 g
- Serving Size 1 1 Serving (108g)
- Sodium 97.25 mg
- Sugar 91.8078825198364 g
- Trans Fat 0.813119250000003 g
- Calories 459 calories
Step-by-step
- Preheat oven to 350 degrees.
- Lightly grease a 12 cup fluted tube or bunt pan.
- In a plastic food storage bag, mix sugar and 1 teaspoon cinnamon .
- Quarter each roll and place in bag. Shake bag to coat.
- Arrange cut rolls in pan.
- Mix brown sugar, 1 teaspoon cinnamon, and melted butter.
- Pour brown sugar mixture over roll pieces.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in center.
- Cool in pan for 10 minutes.
- Turn upside down onto serving plate.
- Drizzle icing over top of bread. (Heat up icing if necessary).
- Pull apart and eat.
- Serve warm.
Can refrigerated biscuit or cinnamon roll dough be substituted interchangeably when making pull-apart pastries, and what happens to the final structure when you make that swap? Using pre-made canned dough accelerates prep considerably, yet understanding how fats and sugars interact during the bake prevents common pitfalls like a soggy interior. When replacing the specified cinnamon rolls with standard unseasoned biscuits, remember to increase the granulated sugar and cinnamon coating ratio to compensate for the missing spice profile inside the dough itself. Butter must be melted properly and combined thoroughly with brown sugar before pouring over the dough pieces, because pouring separated fat into the 12-cup fluted tube pan results in greasy spots rather than a uniform caramel coating. Baking requires a precise oven temperature of 350 degrees Fahrenheit maintained for 28 to 32 minutes, yielding an exterior crust that turns deep golden brown while the center cooks through entirely without collapsing into raw dough. Allowing the pan to sit for exactly ten minutes before inversion lets the boiling sugar syrup thicken just enough to coat the exterior without sticking permanently to the metal surface. Texture relies entirely on maintaining air pockets between the quartered pieces during assembly; packing the dough too tightly into the bundt pan restricts expansion and produces dense, heavy chunks instead of tender, easily separable layers.
