Cranberry Walnut Pull Apart Bread & Maple Cinnamon Glaze

This Cranberry Walnut Pull Apart Bread with Maple Cinnamon Glaze will melt in your mouth! Perfect for a special holiday breakfast.

This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own.

CHECK OUT ALL OF MY RHODES ROLLS RECIPES!

This Cranberry Walnut Pull Apart Bread with Maple Cinnamon Glaze will melt in your mouth! Perfect for a special holiday breakfast.

Ingredients Needed for the Cranberry Walnut Pull Apart Bread

  • Rhodes Bake-N-Serve Dinner Rolls
  • Maple Cinnamon Butter
  • cinnamon sugar
  • dried cranberries
  • chopped walnuts

Ingredients Needed for the Cranberry Walnut Pull Apart Bread

  • butter
  • powdered sugar
  • maple syrup
  • heavy cream

This Cranberry Walnut Pull Apart Bread with Maple Cinnamon Glaze will melt in your mouth! Perfect for a special holiday breakfast.

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This Cranberry Walnut Pull Apart Bread with Maple Cinnamon Glaze will melt in your mouth! Perfect for a special holiday breakfast.

Recipe Notes & Tips

  • The packaging recommends thawing and letting the frozen Rhodes Rolls thaw and rise at room temperature for 3-5 hours. But if you’re impatient (like me) here’s a speed rise method that worked really well for me in this recipe: Heat oven to 300ºF. Turn off heat and crack the door to let heat escape for a few minutes. Meanwhile, place the frozen dough balls on a cookie sheet (not touching) and cover with a damp kitchen towel. Place the cookie sheet in the oven to thaw and rise for about 30 minutes. Repeat the same process (heating the oven, cracking the door for a few minutes, covering with a damp towel) for a second rise after you’ve layered the dough in the loaf pan.
  • If you don’t want to make the Maple Cinnamon Butter linked to in the recipe, you can just use softened butter. But I highly recommend the Maple Cinnamon Butter!
  • Feel free to substitute pecans in place of walnuts.
  • You could also use my favorite cinnamon roll frosting on top instead of the maple glaze.

This Cranberry Walnut Pull Apart Bread with Maple Cinnamon Glaze will melt in your mouth! Perfect for a special holiday breakfast.

This Cranberry Walnut Pull Apart Bread with Maple Cinnamon Glaze will melt in your mouth! Perfect for a special holiday breakfast.

Cranberry Walnut Pull-Apart Bread & Maple Glaze

This Cranberry Walnut Pull Apart Bread with Maple Cinnamon Glaze will melt in your mouth! Perfect for a special holiday breakfast.

Ingredients:

  • 12 Rhodes Bake-N-Serv Frozen Rolls
  • 1 recipe Maple Cinnamon Butter or 12 tablespoons softened butter
  • 1/4 cup cinnamon sugar
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts

Maple Glaze

  • 2 tablespoons butter, melted
  • 3/4 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1-2 tablespoons heavy cream (half-and-half or milk would work in a pinch)

Directions:

  1. Line a loaf pan with parchment paper and cooking spray. Set aside.
  2. Once the balls of dough have thawed and finished their first rise (see recipe notes in post), set up a non-stick work surface (I suggest using a silicone baking mat or parchment paper).
  3. Working with one ball of dough at a time: flatten the dough with your palm. Generously spread with the maple cinnamon butter, generously sprinkle cinnamon sugar over the butter, and sprinkle with the cranberries and walnuts.
  4. Flatten another piece of dough, stack it on top of the cranberries and walnuts (sandwich style) and repeat the layers until you have a tall stack of all the dough. If necessary, you could do this in two stacks.
  5. Carefully lay the stack sideways in a loaf pan. Make sure the end pieces do not have the filling mixture on the outside (otherwise it will stick to the pan).
  6. Cover and allow the dough to rise again until it has filled up all the space in the loaf pan with no large gaps (see recipe notes in post for speed rise instructions).
  7. Bake at 350ºF for 25 minutes.
  8. Spread the glaze over top and serve warm. Glaze instructions below.

Maple Glaze

  1. Whisk together all of the ingredients (starting with only 1 tablespoon of heavy cream) until smooth. Add more cream in 1 tablespoon increments until desired consistency.

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Cinnamon Roll Addict? Me too!

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Big Fat 1-Hour Cinnamon Rolls

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.