Pampered Chef Recipes

Iced Cinnamon Pull-Aparts

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Yield: 8 servings


  • 1 tablespoon butter or margarine, melted
  • 1 egg white
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 (11.3 ounce) package refrigerated dinner rolls
  • 1/4 cup raisins
  • 1/2 cup powdered sugar
  • 1 tablespoon milk


  1. Heat oven to 375 degrees F. Brush inside of stoneware crock with butter.
  2. In a bowl, whisk egg white, brown sugar and cinnamon.
  3. Separate dinner rolls and cut each roll into quarters. Add dough pieces to egg mixture; toss to coat.
  4. Place one-third of the dough pieces into crock. Sprinkle with half of the raisins. Repeat layers one time; top with remaining dough pieces. (Do not press down.)
  5. Bake 30 to 35 minutes or until bread is deep golden brown.
  6. Remove crock from oven to a cooling rack; cool 10 minutes. Loosen bread from sides of crock; carefully remove bread from crock. Cool slightly.
  7. Combine powdered sugar and milk in small bowl; drizzle over warm bread.
  8. Let stand until glaze is set.


Recipe credit: Pampered Chef

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