Tuesday, July 26, 2011

Bloomin Cinnamon Roll Bread

My friend recently stumbled across this recipe in the Birmingham Newspaper. Like the author, I too have seen numerous recipes for this "pull apart" bread (Mostly savory) which have been sweeping the Blogging and Pinterest world. With the ingredients in front of me (Thanks to Melissa), we decided it was time to tackle the recipe.

CAUTION: This recipe is best consumed with a friend, as you will need help in order to not eat the whole loaf.

1 unsliced round loaf sourdough bread
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 tsp pure vanilla extract
1 cup sugar
1 1/4 tsp cinnamon
1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla.  Set aside.

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices.  Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar.  It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm.  Unwrap cinnamon bread and place on serving platter.  Combine powdered sugar and milk - adding milk until you get the consistency desired.  Drizzle icing over bread and serve immediately. Enjoy!


  1. Next time you make this, please bring it to work ASAP :).

  2. thanks for posting this up - I made it this morning to rave reviews