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Pull Apart Cinnamon Rolls

Here is the easy Pull Apart Cinnamon Rolls, perfect for breakfast, brunch, or whenever the craving strikes. This version stays true to her comforting and practical style, centered on simple steps anyone can follow for delicious results, just like she shares in her video.

Ingredients

Ingredients

  • 15 frozen dinner rolls such as Rhodes, or any brand
  • ½ cup brown sugar packed
  • 1 small box vanilla cook & serve pudding not instant
  • 2 teaspoons cinnamon
  • ½ cup chopped pecans
  • ½ cup 1 stick butter, melted

For the Glaze:

  • 2 cups powdered sugar
  • ¼ cup milk
  • Splash of vanilla extract

Instructions

Directions

    Prep the Pan & Dough

    • Lightly grease a bundt pan. Arrange about 15 frozen dinner roll dough balls evenly in the pan; they should cover the bottom in a single layer (they’ll rise overnight).

    Mix Topping

    • Roughly chop the pecans. In a bowl, combine brown sugar, vanilla pudding mix (cook & serve only), cinnamon, and chopped pecans, mixing them together until well distributed.

    Add Toppings to Dough

    • Sprinkle all the sugar-nut mixture evenly over the frozen rolls in the pan. Pour the melted butter slowly across the top (no stirring needed), letting it soak into the mixture.

    Overnight Rise

    • Place the pan in a cold oven or on the counter overnight, letting the rolls rise at room temperature (do not turn the oven on for this step). By morning, the rolls will have doubled in size and filled the pan.

    Bake

    • In the morning, preheat oven to 350°F (175°C). Bake for 20–25 minutes, covering with foil the last 5 minutes if the rolls are browning quickly. They should be golden on top but not overbaked.

    Prepare Glaze

    • While the rolls bake, mix powdered sugar, milk, and vanilla until smooth. The glaze should be pourable and glossy.

    Finish

    • Once rolls are done, remove from the oven. Pour half the glaze evenly over the hot rolls while still in the pan, allowing it to seep in. Let sit for 5 minutes, then invert the cake onto a serving plate. Pour the remaining glaze over the top for a beautiful finish.

    Serve

    • Let guests pull apart pieces or cut and serve warm for breakfast joy. Each piece will be filled with pecans, cinnamon, sweet glaze, and that irresistible buttery dough.

    Video

    Notes

    Mary Katherine’s Tips
    • Use cook & serve vanilla pudding for optimal texture—instant won’t work for this recipe.
    • Prep everything the night before to enjoy warm, fresh cinnamon rolls in the morning without extra fuss.
    • Cover with foil for the last 5 minutes of baking if your oven runs hot to prevent over-browning.
    • For easy glaze distribution, Mary Katherine suggests pouring it into a plastic bag, snipping the corner, and drizzling it evenly over the rolls—no sticky mess, no fuss.
    This recipe is so easy, nobody will suspect you used frozen dough, and each bite is guaranteed to taste homemade and full of love, just the way Mary Katherine would share it at her table.