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Easy cinnamon buns? Oh, yes! These overnight pull apart cinnamon buns are so easy to make, yet it looks so fancy. Your kids will love pulling it apart.
Let’s just say… wow! This dietitian and mom of three is in love with this super-easy and quick cinnamon bun recipe! It takes only nine minutes of prep time (nine!) and virtually makes itself while we sleep. Soft, doughy cinnamon buns, red apples, and fragrant vanilla create a sweet, soft and delicious pull-apart cinnamon bun dish!
How to make these Easy Overnight Pull Apart Cinnamon Buns
This decadent dish is our new go-to for special mornings. We simply add some frozen rolls to a prepared bundt pan, toss on some quickly microwave-steamed diced apples, sprinkle on brown sugar and cinnamon, then drizzle a little butter and vanilla mixture over everything. The brown sugar, cinnamon, vanilla and butter drizzle downward between the rolls as they rise overnight on your countertop.
In the morning, the buns will have risen to the top of the pan. Just pop the recipe into the oven for about a half hour. The sweet and spiced butter adds moisture and creates the most lovely sauce, giving a rich and gooey texture to your buns. There’s nothing more cozy than the scent of the cinnamon filling your home, am I right? They are lightly golden on top when coming out of the oven.
When you flip them out onto a plate it’s magical – they are coated in a cinnamon vanilla caramel sauce that gently drips down the sides to coat the buns.
To serve, you just grab a bun and pull it apart! How easy is that? And how nice was it to make this dish in your sleep?!
Why make these?
I am not overstating the simplicity and taste of this dish; it’s lightning fast and turns out perfectly yummy every time! I’ll be serving it alongside some fruit and yogurt for Christmas breakfast this year. The dietitian in me knows that an important part of food is social; eating together and connecting over a special meal will create memories to last, and the mom in me loves that!
Easy Overnight Pull Apart Cinnamon Buns
Yield:
6-8 servings
Prep Time:
9 minutes
Cook Time:
30 minutes
Additional Time:
8 hours
Total Time:
8 hours 39 minutes
I love cinnamon buns so much but the time and work involved can be a little intimidating for this busy dietitian and mom of 3 kids! My version takes less than 10 minutes to prep. It virtually makes itself overnight, with the buttery brown sugar, cinnamon and vanilla goodness drizzling down between the frozen rolls as they thaw and rise overnight on the countertop. While baking, that sweet cinnamon butter mixture turns into irresistible caramel sauce.
Ingredients
- 2 cups diced apples
- 20 unbaked frozen dinner rolls
- 1 cup unpacked brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 1/3 cup melted butter
Instructions
- Rinse, then dice the unpeeled apples.
- Microwave the diced apples with 2 tablespoons of water in a covered, microwave-safe bowl for 2 to 4 minutes, until the apples are lightly softened.
- In a small bowl or mug, stir together the sugar and cornstarch, then stir in the vanilla. Set aside.
- To a greased 10-inch bundt pan: add the frozen rolls and give the pan a little shake so they cover the bottom. Use a slotted spoon (or drain the apples) to add the apples over top of the rolls.
- Sprinkle the brown sugar and cinnamon over top of the apples and rolls, then drizzle the vanilla mixture and melted butter overtop. These will drizzle downward and between the rolls as they rise, no need to stir.
- Cover with a damp cloth or loosely cover with plastic wrap and let sit, at room temperature, up to 8 hours or overnight, until the rolls have risen near the top of the pan. That’s it, you’re done! Put up your feet and relax, you deserve it!
- Once risen, bake the cake 350°F for 25 to 30 minutes (internal temperature 190°F to 200°F), until lightly firm when pressed and golden brown. Let the cake sit for 5 minutes or so, then turn out on a serving plate.
Notes
You can swap out the frozen dinner rolls and use 2 frozen, unbaked bread loaves instead, sliced in half lengthwise, then into 20 small pieces (about 2-inches). Discard or bake the leftover dough. I like to defrost the frozen loaves very slightly in the microwave, just for a couple of minutes, to soften them for easier cutting.
Thank you to the Land of Nod Cinnamon Buns from one of the Best of Bridge Cookbooks for inspiring the method for this recipe, to which I gave an Apple Cinnamon twist and other personal spins!
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