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Brown Butter Cinnamon Sugar Pull Apart Rolls with Butter Rum Glaze

Layers of cinnamon and sugar are stacked inside each roll, and topped with a drizzle of rum glaze.
Brown Butter Cinnamon Sugar Pull-Apart Roll
Yield 8 rolls



  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon table salt
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs


  • 1/2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg (freshly grated)
  • 1-2 tablespoons unsalted butter (melted)


  • 1/2 cup confectioners' sugar
  • 1 tablespoon unsalted butter (melted)
  • 1 tablespoon milk
  • 1/2 teaspoon rum


  • Make brown butter: Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat and stir in milk. Mixture should not be over 130°F.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix 1 1/2 cups flour, yeast, sugar, and salt on low speed until well combined, about 30 seconds. Gradually add brown butter mixture and vanilla at low speed, beating just until incorporated. Beat in eggs, one at a time, until well combined.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 3 to 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 30 minutes.
  • Make the cinnamon-sugar filling: combine sugar, cinnamon and nutmeg in a small bowl; set aside.
  • Coat a standard muffin tin with nonstick spray; set aside.
  • Gently punch the dough down to deflate it. Roll the dough out into a large square, about 16x16-inches. Brush the dough with melted butter and sprinkle with cinnamon-sugar filling in an even layer.
  • Using a dough scraper or pizza cutter, slice the dough vertically into 8 equal strips. Stack the strips on top of one another. Then slice the stack into 8 equal slices, cutting them into 2-inch squares.
  • Layer the dough squares evenly into the muffin tray. Loosely cover with plastic wrap and let rise in a warm area until doubled in volume, about 45 minutes.
  • Preheat oven to 350°F.
  • Bake for 15-20 minutes, or until golden brown.
  • Make the glaze: combine confectioners’ sugar, butter, milk and rum. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
  • When the pull-apart bread is done, cool for 10 minutes and drizzle the glaze on each pull-apart roll. Allow glaze to set before serving.


Recipe by Damn Delicious.