This cinnamon cheese pull-apart starts with frozen dinner rolls! Prep the night before and let it rise in the fridge for the next-day’s breakfast!
Great For Breakfast Or Any Time
These cinnamon cheese pull-aparts make a really great breakfast. This recipe is made with one convenience ingredient I’m never without and the remaining ingredients are common in most everyone’s pantry.
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Always Keep This In Your Freezer
Frozen white bread and frozen dinner rolls are two things you will always find in my freezer. These are two of the most versatile things you can have on hand. These breads and rolls are unbaked. All you do is thaw and raise it.
You can substitute the frozen dough in many recipes calling for a yeast-based dough. These Orange Breakfast Rolls use it.
If you can’t find the dinner rolls–and many times my store is out of stock on these–the white bread dough logs are usually available. You can always make rolls (or any shape) out of the thawed bread dough for recipes such as this. This is why I find them more practical. And remember it’s always useful when you run out of bread!
Prep The Night Before
If you want to use the loaves, obviously they must thaw first before you can shape it, but the rolls can be prepped frozen for this recipe. So I suggest doing the prep work the night before you plan on serving them. The rolls will thaw and rise in the refrigerator, but if they aren’t double in bulk the next morning, just leave them, covered with greased plastic wrap, in a draft-free place for about 30-60 minutes.
The Recipe
- 1 package (36 count) frozen unbaked dinner rolls (see NOTES)
- ½ cup melted butter
- 1 cup sugar
- 2 tsp cinnamon
- 4 oz cream cheese, cut in small cubes (optional)
- Glaze:
- 1 cup confectioners sugar
- 2-3 tbs cream
- Spray or grease a 9 or 10-inch cake pan or springform pan.
- Mix sugar and cinnamon together in a small bowl.
- Dip frozen rolls in melted butter, then coat with the cinnamon sugar. You won't use all the rolls; store the extra in the freezer.
- Place in the prepared pan, spacing about 1-2-inches apart.
- If using the cream cheese, place the pieces in the spaces between the rolls (the cheese will not melt when it bakes)
- Cover the pan with a sheet of greased plastic wrap and place in the refrigerator overnight.
- If rolls are not double in bulk the next morning, remove them from the fridge and let them stand, covered, in a draft-free place for 30-60 minutes.
- You may sprinkle the rolls with additional cinnamon sugar and additional melted butter if you like.
- Preheat oven to 350 degrees F.
- Bake rolls for 30-35 minutes or until nicely browned.
- Mix glaze and drizzle over rolls.
Yum
They look delicious! I used to keep frozen dough in our freezer all the time. Once we were empty nesters I quit and started making bread from scratch.
Marisa Franca @ All Our Way recently posted…Cheese Tortellini Salad with Sun-Dried Tomatoes
I find it very handy to keep in the freezer for times of need LOL. I never had trouble with yeast things until I moved here 31 years ago. The house is very drafty so yeast stuff became iffy. Problem solved though with a bread machine and the oven-method for rising.
It’s going to be so hard to wait until morning to eat these! Yum!
The cheese won’t melt Miranda, but when it’s covered with cinnamon sugar and baked all those little cubes taste like mini cheesecakes! Enjoy!