This is my last recipe for Easter Brunch Week and I wanted to go all out!
I love making biscuit pull apart bread for breakfast and this brunch recipe is inspired by it. I used Rhodes Bread Cinnamon Rolls and made them even more mouthwatering by adding pecans, brown sugar, and butter for an ooey gooey, oh so good breakfast cake!
If you like Monkey Bread, you have got to try this recipe.
Cinnamon Roll Pull Apart Cake is a decadent and stunning brunch dish that everyone can’t get enough of! Perfect for feeding a crowd and serving during the holidays.
I love making biscuit pull apart bread for breakfast and this brunch recipe is inspired by it. I used Rhodes Bread Cinnamon Rolls and made them even more mouthwatering by adding pecans, brown sugar, and butter for an ooey gooey, oh so good breakfast cake!
If you like Monkey Bread, you have got to try this recipe.
Cinnamon Roll Pull Apart Cake is a decadent and stunning brunch dish that everyone can’t get enough of! Perfect for feeding a crowd and serving during the holidays.
It’s Easter Brunch Week!
All this week we will be sharing amazing Easter Brunch Recipes, and our readers have a chance to win some amazing prizes from our generous sponsors.
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Today’s recipe is sponsored by Silpat and Rhodes.
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Ingredients:
- 1 pkg {36oz}of 12 Rhodes Cinnamon Rolls, thawed
- 3/4 cup sugar
- 1 tbsp cinnamon
- 1/2 cup pecans, chopped
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- cream cheese frosting, included with the rolls
Directions:
- Cut thawed rolls into quarters.
- Add the rolls to a large gallon resealable bag.
- Mix together sugar and cinnamon in a bowl. Pour into the bag.
- Shake gently to mix and coat the rolls.
- Add a Silpat mat to the bottom of an 8 inch cake or springform pan{or coat with non stick cooking spray}.
- Arrange rolls in the pan.
- Sprinkle with chopped pecans.
- Cover with plastic wrap and let rise overnight in the refrigerator. They should double in size.
- In the morning, remove the rolls from the fridge and discard the plastic wrap.
- Preheat oven to 350 degrees.
- In a small bowl mix together melted butter and brown sugar.
- Drizzle all over the rolls.
- Bake for 35-40 minutes until browned and cooked through.
- Remove from oven and turn over to carefully invert on a plate.
- Drizzle warm cream cheese frosting over the top and serve warm on a platter.
For this recipe I used Rhode’s Bread frozen cinnamon rolls. There are 12 in a bag and you have to let them thaw and rise but the end result is worth it!
I love Silpat’s pan liners when baking and cooking. I used their 8 inch round liner for this recipe and it worked great! The cake did not stick and it inverted right onto my platter with ease.
Cut thawed rolls into quarters.
Add the rolls to a large gallon resealable bag.
Mix together sugar and cinnamon in a bowl. Pour into the bag.
Shake gently to mix and coat the rolls.
Add a Silpat mat to the bottom of an 8 inch cake {or coat with non stick cooking spray}.
Arrange rolls in the pan.
Sprinkle with chopped pecans.
Cover with plastic wrap and let rise overnight in the refrigerator. They should double in size.
.In the morning, remove the rolls from the fridge and discard the plastic wrap.
In a small bowl mix together melted butter and brown sugar.
Drizzle all over the rolls.
Bake for 35-40 minutes until browned and cooked through.
Remove from oven and turn over to carefully invert on a plate.
It looks perfect but we have one more step!
Drizzle cream cheese frosting over the top and serve warm on a platter.
How can Sunday Brunch get any better, right?!
This cake is such a pretty brunch display and a mouthwatering dish everyone enjoys!
To eat: simply pull off bites of the gooey cinnamon roll cake and enjoy!
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