Cinnamood Roll, but make it a toast .. <3
Looking for a cozy, crowd-pleasing treat that’s easier than it looks? This Cinnamon Roll Pull-Apart Toast with Cream Cheese Frosting is the perfect mix of soft, gooey layers, warm cinnamon sugar, and a sweet, melty finish. It’s everything you love about cinnamon rolls – simplified into a fun, sliceable loaf that’s perfect for brunch, dessert, or a weekend baking project. Trust me: one bite and you’ll want to make it again and again.
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Equipment Needed
- Essential Baking Tools
- 9×5 inch loaf pan – The perfect size for pull-apart toast – ensures even baking and easy slicing.
- Measuring cups and spoons – Accurate measuring means perfectly balanced dough and frosting every time
- Kitchen scale – for accurate measurements, especially with yeast dough.
- Mixing spatula – Essential for folding and spreading
- Large mixing bowl – Plenty of room for mixing dough or frosting without spills – no more juggling multiple bowls.
- Parchment paper – Prevents sticking and makes cleanup a breeze – lift your toast out perfectly every time.
- Hand Mixer – Perfect for kneading soft, enriched doughs like this cinnamon roll toast – no need to knead by hand!
- Pastry Brush -Ideal for gently brushing the cream cheese frosting over the warm pull-apart toast – for that perfectly melty, glossy finish in every bite.
- Pizza Cutter – Used to slice the rolled-out dough (after spreading butter and sugar) into even squares – quick, clean cuts for perfect layers and an even bake.
- Mini Whisk – Perfect for mixing the cream cheese frosting until smooth and creamy.
Ingredients
Dough:
420 g all purpose flour
200 ml lukewarm milk
1 egg medium sized
5 g dry yeast or about ⅓ cube fresh yeast
75 g melted butter
40 g white sugar
¾ tsp salt
1 tsp vanilla extract
Filling:
75 g soft butter (melted)
140 g brown sugar
2 tbsp cinnamon
Frosting:
115 g Philadelphia cream cheese
A splash of milk
A splash of a
1/2 tsp vanilla extract
Step-by-Step Instructions
Make the dough: Add flour, sugar, salt, and yeast to a bowl. Pour in lukewarm milk, melted butter, and vanilla extract. Mix everything well, then knead the dough using a hand mixer with dough hooks for about 5–7 minutes until smooth. Cover and let it rise for 1 hour in a warm spot.
Prepare the filling: Mix the brown sugar and cinnamon together in a bowl. Separately, melt the butter and let it cool slightly. Roll the dough into a square and brush the melted butter over it. Then sprinkle the cinnamon-sugar mixture on top.
Assemble the pull-apart toast: Roll out the dough into a rectangle and spread the cinnamon-sugar filling evenly. Slice into strips, stack them, then cut into smaller squares. Arrange the stacked pieces upright in a small loaf pan (approx. 15.5 × 8.5 cm), creating a layered, pull-apart effect.
Pan & rise: Place the bread into a 9×5 inch loaf pan. Line the loaf pan with parchment paper to prevent sticking and make it easier to lift out the toast cleanly after baking. It also makes cleanup quicker and keeps the loaf’s shape intact. Let the rolls rise again for 20–30 minutes.
Bake: Bake in a preheated oven at 180 °C (350 °F) for 40-45 minutes, or until the top is golden and the center is fully baked.
Frosting: While the toast is baking, whip together the cream cheese, a splash of milk, and vanilla extract until smooth and creamy. Spread the frosting over the warm pull-apart toast immediately after baking for a perfectly melty finish.