I doubled the sugar and more than doubled the cinnamon. I actually ran out of the sugar mixture about half way through. I don't know if the original recipe is a typo or if I was too generous with my dipping. Either way, I think it was great with the added sugar. So, I reprinted the quantities I used below.
If you like this recipe, you may also like Coffee Cake (EF).
Cinnamon Pull-Apart Loaf
18 Rhodes™ Dinner Rolls, thawed but
still cold
½ c sugar
4 t cinnamon
1/4 c butter or margarine*, melted
½ c sugar
4 t cinnamon
1/4 c butter or margarine*, melted
Spray a 9x5-inch loaf pan with
non-stick cooking spray. Mix sugar and cinnamon together. Cut rolls in half and
roll in butter and then in sugar mixture. Place in loaf. Cover with sprayed
plastic wrap and let rise until double. Remove wrap and bake at 350° F for
25-30 minutes. Remove from pan and place on serving platter. Drizzle with
icing.
Icing
Icing
1 c powdered sugar
4-5 t milk or water*
1/2 t vanilla
Combine all ingredients and mix well. Drizzle over warm loaf.
Combine all ingredients and mix well. Drizzle over warm loaf.
*Dairy-free note: As of the date of this posting, Rhodes™
Dinner Rolls are both egg and dairy free.
If you use a dairy-free margarine and water in the icing, you can have a
delicious egg-free and dairy-free treat!
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