Pull-Apart Cinnamon Bread

  • Category Breakfast
  • Cook Time 00:30:00
  • Prep Time 00:15:00
  • Serves 4
  • Cuisine Casserole
It’s that time of year to soak in everything from quality family time to quality food. The Angelic Bakehouse Dinner Rolls are amazing for the good ‘ole pull-apart cinnamon bread. This classic holiday recipe will bring your heart and stomach so much joy this year!


  • 12-14 Angelic Bakehouse Slider Buns
  • 1 egg
  • 1 cup of homemade applesauce ( you can use plain)
  • 2 teaspoons of vanilla extract
  • 1/3 cup of maple syrup
  • 2 tablespoons of cane sugar
  • 1 teaspoon of cinnamon
  • 3/4 cup of melted coconut oil + 3 teaspoons for the pan
  • 1 cup of coconut sugar
  • 1/2 cup of coconut butter
  • 3 tablespoons of full-fat coconut milk
  • 3-4 tablespoons of maple syrup
  • 2 teaspoons of vanilla extract
  • 1/3-1/2 cup of hot filtered water to thin out the glaze


  1. Preheat oven to 350.
  2. Prepare your bread loaf pan. Using a piece of parchment paper in the pan makes cleanup easier. Use 3 teaspoons of melted coconut oil to coat the pan. I use a pastry brush to brush the inside of the pan with coconut oil.
  3. Cut each roll into 4 pieces and put into a large bowl.
  4. Beat the egg and add in the applesauce, vanilla extract, and maple syrup.
  5. Pour the liquid mixture over the cut rolls and mix well with clean hands or a spoon. You want them to be evenly coated.
  6. Mix together the cane sugar and cinnamon and pour on the rolls. Mix well.
  7. Put the rolls into your bread loaf pan.
  8. Melt the coconut oil.
  9. Whisk the 3/4 cup of melted coconut and coconut sugar together until there are no clumps.
  10. Pour the melted coconut oil and coconut sugar mixture over top of the rolls. I try to make sure the sugar mixture seeps down into the bread in the middle and the sides.
  11. Bake the pull-apart bread for 15-20 minutes or until lightly golden brown on the top. While the bread is cooking prepare the glaze
  12. Once the bread is done remove the bread and drizzle with the coconut butter glaze.
  13. Using a small saucepan melt the coconut butter and full-fat coconut milk down on medium-low heat.
  14. Make sure you watch the pan and stir the mixture to prevent the mixture from burning.
  15. Once melted add in the maple syrup and vanilla extract and mix together.
  16. Add in the hot filtered water tablespoon at a time to thin out the glaze. It’s easier to add one tablespoon at a time until you get it to the consistency you want.
  17. Remove from heat and drizzle the bread with the glaze once it’s done baking