15-Minute Quick Cinnamon Pull-Apart Rolls Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the dough is not too dry. If it feels stiff, add a teaspoon of water at a time until it becomes soft and pliable.

When shaping the balls, keep your hands lightly oiled to prevent sticking. This also helps create a smooth surface on the balls, which will result in a more even coating.

The glaze can be made ahead and stored in the refrigerator for up to 2 days. If it thickens too much, whisk in a little milk to loosen it.

For a thicker, more decadent glaze, use only 1 tablespoon of milk. For a thinner drizzle, add an extra tablespoon. You can also add a pinch of salt to the glaze to balance the sweetness.

Variations

• Nutty Crunch: Add 1/2 cup of finely chopped pecans or walnuts to the cinnamon sugar mixture. The nuts will toast in the skillet, adding a crunchy texture and a rich, nutty flavor to the rolls.
• Citrus Zest: Add 1 teaspoon of orange or lemon zest to the glaze for a bright, citrusy twist. The zest complements the warm cinnamon and adds a refreshing note that cuts through the sweetness.
• Chocolate Drizzle: Instead of the cream cheese glaze, melt 1/2 cup of semisweet chocolate chips with 1 tablespoon of butter and drizzle over the rolls. The chocolate pairs beautifully with the cinnamon sugar and creates a decadent dessert.
• Spiced Variation: Replace the cinnamon with a blend of 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cardamom for a more complex spice profile. This works well for fall or holiday gatherings.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven before serving.

Freezer

Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few minutes to the cooking time.

Reheat

Reheat refrigerated rolls in the microwave for 20-30 seconds, or in a 350°F (175°C) oven for 5-7 minutes until warm.

Store any leftover rolls in an airtight container at room temperature for up to 2 days. The rolls are best enjoyed within a few hours of making, as the coating may soften over time. To keep them longer, refrigerate for up to 4 days, but let them come to room temperature before serving.

You can prepare the dough and shape the balls ahead of time, then refrigerate them before cooking. When ready to cook, let them sit at room temperature for 15 minutes, then proceed with the recipe. The glaze can also be made ahead and stored in the refrigerator for up to 2 days.

Serving ideas

Serve the cinnamon pull-apart rolls warm, straight from the skillet, with the cream cheese glaze drizzled generously over the top.

The contrast of the warm, spiced rolls with the cool, tangy glaze is irresistible. They are perfect for a weekend breakfast, a brunch gathering, or a cozy afternoon snack.

For an extra special presentation, sprinkle a little extra cinnamon or a few chopped pecans over the glazed rolls before serving.

You can also serve them with a side of fresh fruit or a dollop of whipped cream. These rolls are best enjoyed immediately, but they are still delicious at room temperature.

Frequently asked questions

Recipe card

15-Minute Quick Cinnamon Pull-Apart Rolls

Prep 10 minCook 5 minRest 5 minTotal 20 minServes 6

Ingredients

• 2 cups all-purpose flour
• 3/4 cup whole milk
• 1/4 cup vegetable oil
• 1 tbsp active dry yeast
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 tbsp ground cinnamon
• 1/2 cup brown sugar, packed
• 100 g cream cheese, softened
• 1 cup confectioners' sugar
• 2 tbsp milk

Instructions

1. In a large bowl, combine the flour, salt, and yeast. Warm the milk and oil together until lukewarm (about 110°F/43°C). Pour the milk mixture and sugar into the dry ingredients. Stir until a shaggy dough forms, then knead in the bowl for about 2 minutes until the dough is smooth and elastic. Cover and let rest for 5 minutes while you prepare the coating.
2. In a small bowl, mix the ground cinnamon and brown sugar until well combined. In another small bowl, melt the butter. Set both aside.
3. Pinch off walnut-sized pieces of dough and roll them into balls. Dip each ball into the melted butter, then roll in the cinnamon sugar mixture to coat thoroughly. Place the coated balls in a greased baking dish or skillet, arranging them snugly.
4. Heat a skillet or griddle over medium heat. Place the dough balls in the skillet, leaving a little space between them. Cook for about 2-3 minutes per side, until golden brown and cooked through. The internal temperature should reach 160°F (71°C) for the eggs.
5. In a small bowl, whisk together the softened cream cheese, confectioners' sugar, and milk until smooth and thick. The glaze should form a ribbon when drizzled from the whisk.
6. Spoon or drizzle the cream cheese glaze over the warm cinnamon rolls. Serve immediately, pulling the rolls apart while they are still warm and the glaze is soft.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

7 g

Carbohydrates

58 g

Fat

18 g

Fiber

2 g

Sugar

28 g

Automatic estimate from the ingredient list, not laboratory-verified.