Cinnamon Roll Pulls Recipe - sourdough loaf cut across both ways, slathered with an amazing Vanilla Honey Butter, sprinkled with cinnamon and sugar, baked and drizzled with a powdered sugar glaze. SOOOO good! Took this to a party and it was gone in a flash! Everyone loved it. Great for breakfast too. Can make ahead of time and put in fridge for an easy weekday breakfast.
To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Set aside. (You can use regular butter if desired)
Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices. Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust.
Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar. It will just depend on how large your bread loaf is.)
Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm. Unwrap cinnamon bread and place on serving platter.
Combine powdered sugar and milk - adding milk until you get the consistency desired. Drizzle icing over bread and serve immediately.
I used a loaf of sourdough bread. You can use any loaf of bread that you prefer. This method will work with any firm loaf of bread.
You can assemble the bread ahead of time and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking cold after being in the refrigerator.
Can Cinnamon Roll Pulls be frozen? I haven't frozen this bread, but I don't see why not! I would freeze it unbaked and thaw and bake when ready to serve.