Cinnamon Roll and Cheddar Bacon Pull Aparts

Like most food bloggers I’m always looking for new recipes and interesting ways to use everyday ingredients and when I found this recipe for Cinnamon Roll and Cheddar Bacon Pull Aparts at Plain Chicken I knew I was on to something good.  I met Stephanie through this month’s Secret Recipe Club and immediately signed up as a follower. She has many delicious, family friendly recipes on her blog and I know I will be trying many of them in the coming months.  I love the name of her blog, BTW, and have to smile every time I see it.  Plain Chicken…how whimsical is that!

This yummy bread is best served warm from the oven so I assembled it the night before, wrapped it in foil and put it into the oven about 30 minutes before breakfast.  The aroma of hot bread slathered in butter, cinnamon and sugar got everybody’s attention and getting them to the breakfast table was easy.

 Cinnamon Roll Pull Aparts

1 unsliced round loaf sourdough bread,

1/2 cup butter, softened,

1/4 cup powdered sugar

1/4 cup honey

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 and it is spread over as much surface as possible so the cinnamon sugar mixture sticks to it. Generously sprinkle the cinnamon sugar mixture in between all cuts. (You may have extra butter and cinnamon sugar.  It will just depend on how large your bread loaf is.)

Photo Courtesy of Plain Chicken

This savory version of the cinnamon sugar pull aparts is D-E-L-I-C-I-O-U-S!  You can see all the bacon-y cheese-y goodness that melts down into the cuts in the sour dough loaf.  If you are looking for yummy game day food  your sports fans will love this. You can make it ahead and just stick it into a 350° oven for about 30 minutes.

Cheddar Bacon Pull Aparts

1 unsliced loaf of (round is preferable) sourdough bread

8-12 oz cheddar cheese, thinly sliced

3 oz bag Oscar Mayer Real Bacon bits

1/2 cup butter, melted

1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap  the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Photo Courtesy of Plain Chicken

Thanks, Stephanie, for letting me use your cheddar-bacon photos for this post.  Sometimes I’m just not quick enough to get the job done.  This is great game day food and is also a delicious casual meal when served with a green salad and a cold beer.   It’s going to be 90 degrees today.  We are finally getting some summer weather.

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Tagged as: Bacon, Breads, Breakfast, Cheese, Snacks