Cinnamon Roll Pulls

• FOR THE VANILLA HONEY BUTTER:
• 1/2 cups Butter, Softened
• 1/4 cups Powdered Sugar
• 1/4 cups Honey
• 1 teaspoon Vanilla Extract
• FOR THE ROLL PULLS:
• 1 loaf Unsliced Round Loaf Sourdough Bread
• 1 cup Sugar
• 1-1/4 teaspoon Cinnamon
• FOR THE ICING:
• 1 cup Powdered Sugar
• 2 Tablespoons Milk

1. Preheat oven to 350u0b0F.
2. For the vanilla honey butter, whip butter and powdered sugar together until smooth. Stir in honey and vanilla. Set aside. (You can use regular butter instead of vanilla honey butter, if desired).
3. Cut the bread across the length of the loaf, into 1/2-inch slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices. Rotate bread 90 degrees and slice the bread again into 1/2-inch slices, without cutting through the bottom crust. Spread more vanilla honey butter in between the new cuts. This doesn't need to be perfect-just make sure there is lots of butter in between all the cuts.
4. 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.)
5. Wrap the loaf completely in aluminum foil, then place on a baking sheet. Bake at 350u0b0F for 25-30 minutes, until bread is warm.
6. 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.

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Taken from tastykitchen.com/recipes/breads/cinnamon-roll-pulls/ (may not work)