There’s nothing quite as comforting as the smell of fresh cinnamon rolls wafting through the house, especially when those rolls are Cinnamon Pull-Aparts. This recipe has been a favorite in my family for as long as I can remember, and it’s always a hit at any gathering. The warm, sweet, cinnamony pull-aparts are a perfect treat for breakfast, dessert, or any time you need a sweet pick-me-up. The best part? They’re super easy to make! It’s such a joy to watch the dough rise and transform into these beautiful, fluffy pull-aparts. And the smell – oh, the smell! It’s pure heaven. Not to mention the taste – sweet, buttery, and filled with the comforting flavors of cinnamon and sugar. So why do I love this recipe? It’s simple – it’s delicious, it’s easy, and it brings back so many wonderful memories. I hope it will create lovely memories for you too!
Ingredients
- 1 bag frozen rolls (Rhodes)
- 1 small pkg. vanilla or butterscotch pudding mix (regular, not instant)
- 3/4 c. melted butter
- 1 tsp. cinnamon
- 1 c. chopped nuts
- 3/4 c. brown sugar
- 1 qt. milk
- 2/3 lb. butter or margarine
- 1 1/2 c. sugar
- 2 tsp. salt
- 1 tsp. cardamon
- 3 cakes yeast (fast-rising)
- 12 c. flour
- 3 eggs, beaten
- 1 lb. mixed candied fruit (fruit cake mix)
- 1 c. raisins
- 1 pkg. dry yeast or 1 cake yeast (found in the dairy section of the grocery store)
- 1/4 c. lukewarm water
- 3/4 c. shortening
- 1/2 c. sugar
- 1/2 tsp. salt
- 4 c. flour
- 1 c. milk, scalded
- 3 whole eggs
- 1 tsp. vanilla
Baking Instructions
- Soften dry yeast in 1/4 cup lukewarm water.
- In a large bowl, combine and mix like pie crust until crumbly the shortening, sugar, salt and 2 cups flour.
- Scald milk and add to the dry ingredients in the bowl.
- Stir until smooth.
- Then add whole eggs, one at a time, and beat well. Add softened yeast and vanilla.
Calorie: 450
Total cooking time: 2 hours
Difficulty level: Easy
The Great Cinnamon Pull-Aparts Saga
Let me tell you a tale of how I, an average Joe, dove headfirst into the world of baking, armed with nothing but a sense of humour and a recipe for Cinnamon Pull-Aparts. Spoiler alert: it was a wild ride.
The Ingredients Hunt
The day started with the frantic scavenger hunt for ingredients. You’d think finding a bag of frozen rolls would be easy, right? Wrong. When the store is out of Rhodes, you find yourself staring at a freezer full of every brand but Rhodes. After a good deal of squinting and muttering, I finally found the elusive bag of rolls. I felt like Indiana Jones, minus the whip and the hat.
The Marvelous Mix
Back home, the real fun began. The recipe called for a small package of vanilla pudding mix – butterscotch if you’re feeling audacious. I was not, so vanilla it was. Then came the melted butter. 3/4 cup of the golden gooey goodness. Be careful not to burn it, folks, or else your kitchen will smell like a burnt popcorn factory, and nobody wants that.
The Nutty Affair
Next came the nuts. By this point, I was feeling a little nutty myself. The chopping began. One cup of nuts, the recipe demanded. The nuts had other plans. They scattered across the kitchen like a flash mob. I chased them around, wielding my knife like a culinary ninja.
The Sweet Stuff
The recipe now demanded 3/4 cup of brown sugar. Brown sugar is like that one friend who refuses to leave a party – it sticks to everything. There I was, in my kitchen, fighting a sticky, stubborn bag of brown sugar. After some intense negotiation, the sugar finally agreed to join the rest of the ingredients.
The Yeast Beast
The yeast was, without a doubt, the trickiest part. Softening dry yeast in lukewarm water feels like trying to coax a cat into a bath. It doesn’t want to go. It will fight you. But with some persistence (and a few muttered curses), it finally gave in.
The Crumbly Concoction
In a large bowl, I combined and mixed shortening, sugar, salt, and flour, just like making a pie crust. If you’ve never tried making a pie crust, imagine trying to build a sandcastle with dry sand. It’s crumbly and chaotic, and it’s the kind of fun that makes you question your life choices.
The Grand Finale
Finally, the recipe called for scalded milk. Scalded, not boiled. It’s a fine line, and crossing it means you’ve just made a hot mess instead of hot milk. After the milk and the rest of the ingredients joined the party, it was time for the eggs. One at a time, as the recipe instructed. As if cracking eggs isn’t pressure-filled enough, right?
The Happy Ending
After a whirlwind of stirring, beating, and a whole lot of vanilla, my Cinnamon Pull-Aparts were ready for the oven. As they baked, the sweet aroma of cinnamon filled my kitchen, and I could finally breathe a sigh of relief. It had been a crazy day in the kitchen, but the end result? Absolutely worth it.
So there you have it, folks. The saga of the Cinnamon Pull-Aparts. A tale of frozen rolls, elusive yeast, and one man’s quest to bake. Remember, it’s not just about the final product, it’s about the journey. The chaos, the laughter, the occasional nut-chasing, that’s what makes it all so sweet.
