Sister Schubert’s Cinnamon Roll Pull Apart Bread

Sister Schubert’s Cinnamon Roll Pull Apart Bread is buttery, full of cinnamon roll filling and topped with cream cheese frosting. The ultimate speedy way to enjoy homemade cinnamon rolls in less than 30 minutes!

I guess it’s only fitting that I’ll be making my first personal appearance for this blog at a Sister Schubert’s event later this month. Sister Schubert has been in my life for a long time. When I was little, I thought Sister Schubert’s rolls were a dessert. I’d eat one after another of these pillowy soft and buttery rolls leaving everything else on my plate. Of course, I drown them in butter! Oh, the memories!

Sometimes they were actually dessert. My mother is a good cook, but she didn’t do pie crusts and she didn’t do anything with yeast. Being a smart and savvy person though and knowing how much I loved cinnamon rolls, she turned classic Sister Schubert’s Parker House Style rolls into Cinnamon Rolls in one swipe of her magic wand, ok it was a bread knife but whatevs.

Just how good are these?

I must have been nervous thinking about my visit to Sister Schubert’s home as I was making these Cinnamon rolls. First I dropped a spoonful of the Cinnamon Roll filling on my newly mopped floor. Just don’t mop, that always happens if you mop. Then I dropped it again, the spoon and filling all down my shirt this time. And if that wasn’t bad enough, I then flipped out a whole roll, Julie Robert’s style, trying to get a gooey roll from the middle!

I ate it anyway. They’re that good.

I realize that Sister’ Schubert’s make Cinnamon Rolls now. But, this is an old family favorite and there’s just something about the foods I enjoyed when I was little that warms my heart. We had these Cinnamon Roll Pull Aparts on holidays and special occasions.

These sweet rolls are very easy to make. It would be a perfect recipe for children or someone learning to cook to master giving them a little confidence in the kitchen. However, for young children, you’ll want to help them slice the bread.

First, allow the rolls to thaw completely in the refrigerator. Just put them in the fridge before you go to bed and they’ll be perfect in the morning.

Sister Schubert’s Cinnamon Roll Pull Apart Bread

Remove the rolls from the fridge and carefully remove them from the pan. Remove one roll and set aside. This is so you can match the top and bottom evenly later. Using a serrated knife, slice through the bread horizontally. Leave the rolls connected. You’ll have 2 round discs. Place the bottom disc back in the pan.

Mix the cinnamon roll filling and spread it on the bottom pan as pictured above. The filling will be thick, like icing on a cake. It looks like chocolate frosting, but really it’s heavy on the cinnamon.

Replace the top disk of rolls, matching them up so that the rolls fit together. Now, remember that one roll you removed? Slice it open, fill it with spread and place it upside down in the pan.

Cover with foil and bake per package directions, 15 to 20 minutes on 350 degrees F or until rolls are heated through and lightly browned on top.

Frosting

I used my Best Cream Cheese Frosting recipe to frost these rolls. The frosting recipe as written will be too much for one pan of rolls. You can make the recipe as is and store it in the refrigerator for up to two weeks. I do this all the time then have the icing ready for cookies, cakes etc. Or you can half or even fourth the recipe and it’ll be plenty for these rolls.

Sister Schubert's Cinnamon Roll Pull Apart Bread

Buttery, full of cinnamon roll filling and topped with cream cheese frosting.

Author: Paula

5 from 12 votes

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8 servings

Ingredients

• 11 ounce package Sister Schubert's Parker House Style yeast rolls

Cinnamon Roll Filling

• ½ cup butter softened but not melted
• ½ cup brown sugar
• 2 tablespoons ground cinnamon
• pinch of salt

Instructions

• In a small bowl mix butter, brown sugar, cinnamon and salt until it's combined completely.Cinnamon Rolls
• Preheat oven to 350 degrees F.
• Allow rolls to thaw completely in the bag.
• When rolls are thawed, remove from pan without separating the rolls. Carefully cut through all the rolls horizontally so that you have 2 discs. (Just like you would slice through a cake layer.)
• Place the bottom of the rolls back in the pan.
• Using an off-set spatula or butter knife spread cinnamon mixture over bottom layer.
• Replace top of rolls. Cover with foil and bake15 to 20 minutes or until hot and desired browning has occurred on top.
• Remove foil and cool slightly, about 5 minutes.
• Drizzle with Cream Cheese Frosting if desired.

Notes

• Depending on how much you like cinnamon you make want to decrease the amount of cinnamon used in this recipe. However, to get that true cinnamon roll taste what I have listed is what I suggest.
• To line up the rolls evenly, you can remove one roll place bottom disc in pan, frost with cinnamon mixture. Place top on the add the mixture to the middle of the one roll you removed and replace it in pan. That way, they will all match when you're trying to pull them apart.
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Nutrition

Calories: 265kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 310mg | Potassium: 72mg | Fiber: 3g | Sugar: 14g | Vitamin A: 355IU | Calcium: 103mg | Iron: 2mg

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I have been invited to participate in a Sister Schubert’s ambassador program, and this post is sponsored by Sister Schubert’s. The opinions and ideas expressed here are my own.