Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

Gooey pull-apart bread; this one's great! Learned it in my college cooking class and it's been a favorite of mine ever since! A winner with all the boys (great way to make friends!) :)

Ingredients Nutrition


  1. Break dough into small balls (golf ball size).
  2. Melt butter in medium size bowl.
  3. Mix sugar and cinnamon in separate bowl.
  4. Roll the balls into the butter bowl, then the cinnamon-sugar bowl and place in pan (loaf, cake, bundt, etc.).
  5. Pour remaining butter and cinnamon-sugar mixture onto balls; mix.
  6. Let rise until doubled (about 30 minutes in a warm place).
  7. Bake at 350 degrees F for 20-25 minutes.
  8. Let cool for approximately 2 minutes, then flip over onto plate.
  9. If desired, drizzle icing over top while hot.
Most Helpful

I was looking for something to serve DD's friends after her slumber party and I chose your recipe. I had some frozen rolls in the freezer and these worked perfectly. I did cut them in half before coating with the butter and rolling in cinnamon sugar mixture. I did not glaze the bread and the girls loved it anyway. Thankyou for sharing withg us.

mommyoffour October 01, 2012

They are in the oven as I type and I know how good they are going to be without even trying them. I like to make them in small serving sizes for the kids to take to school, so I used frozen bun dough rather than a whole laof and cut each bun into 4 then baked them in muffin tins for 20 minutes. The smell is heavenly. A lady I work with makes them using the buns and just puts the buns into the bundt pan and makes them 12 at a time. I made a double batch and did find I needed more butter and sugar than called for but that is in part to my desire for them to be sticky buns. Will definately be making these more often.

pacific_opal November 14, 2007

Very tasty...great recipe. I did make my own white bread in my bread machine. Needed to double up on the butter and the cinnamon/sugar mix. Will be making again as I had company over and they devoured it

Half Sauced June 16, 2015