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Cinnamon Roll Pull Apart Cake


  • 1 pkg {36oz} 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


  • 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.