Cinnamon Pull-Apart Bread Recipe

Introduction

Cinnamon Pull-Apart Bread is a delightful treat perfect for breakfast or an afternoon snack. Soft, sweet, and generously flavored with cinnamon sugar layers, it’s as fun to eat as it is to make. This recipe yields a moist, tender bread that’s easy to share with family and friends.

Ingredients

• ¾ cup whole milk
• 2 ¼ teaspoons active dry yeast
• 1 egg, beaten
• 3 tablespoons granulated sugar
• ½ teaspoon salt
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour
• ¼ cup unsalted butter, melted (for brushing)
• ½ cup granulated sugar (for layering)
• 2 teaspoons cinnamon
• 1 cup powdered sugar (for glaze)
• 1–2 tablespoons milk (for glaze)
• ½ teaspoon vanilla (for glaze)

Instructions

1. Step 1: Heat the milk in a small saucepan until it is hot but not scalding.
2. Step 2: Pour the hot milk into a mixing bowl and add the yeast. Stir until dissolved and let stand for 5 minutes until the mixture becomes foamy.
3. Step 3: Add the beaten egg, melted butter, granulated sugar, and salt to the yeast mixture. Mix until combined.
4. Step 4: Add half of the flour and mix with a dough hook attachment for about 3 minutes to combine.
5. Step 5: Add the remaining flour and continue mixing until fully incorporated.
6. Step 6: Shape the dough into a ball and place it in an oiled bowl. The dough will be soft and not smooth.
7. Step 7: Cover the bowl and let the dough rise for 1 hour or until doubled in size. Alternatively, refrigerate the dough overnight or up to 2 days in a covered bowl.
8. Step 8: Butter a 9″x5″ bread pan.
9. Step 9: On a lightly floured surface, roll the dough into a 20″x12″ rectangle.
10. Step 10: Using a pastry brush, spread the melted butter over the dough, then sprinkle evenly with the sugar and cinnamon mixture.
11. Step 11: Cut the dough lengthwise into five 12″x4″ strips using a sharp knife or pizza cutter. Stack the strips on top of each other.
12. Step 12: Cut the stacked strips into 4″x2″ pieces.
13. Step 13: Place the stacks in the prepared bread pan, cut side down. Cover with a towel and let rise for about 45 minutes.
14. Step 14: Preheat the oven to 350°F (175°C). Bake the bread for about 30 minutes or until golden brown.
15. Step 15: Let the bread cool in the pan for 10 minutes, then transfer it to a serving plate. If the bread sticks, gently run a knife around the edges to loosen it.
16. Step 16: Mix the powdered sugar, milk, and vanilla until smooth, then drizzle the glaze over the cooled bread.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the cinnamon sugar mixture.
• You can substitute half the all-purpose flour with bread flour for a chewier texture.
• Try adding chopped nuts or raisins between the layers for added crunch and sweetness.
• If you prefer a stronger cinnamon taste, increase the cinnamon to 3 teaspoons.

Storage

Store leftover cinnamon pull-apart bread in an airtight container at room temperature for up to three days. To refresh, warm slices in the oven or microwave briefly before serving. This bread does not freeze well due to its soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough in a stand mixer?

Yes, using a stand mixer with a dough hook makes mixing and kneading easier. Follow the same mixing and rising steps as described.

What can I use instead of whole milk?

You can substitute whole milk with 2% milk or even a non-dairy milk like almond or oat milk, but the bread may be slightly less rich.

Cinnamon Pull-Apart Bread Recipe

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★★★★★

4.5 from 116 reviews

• Author: Harper
• Total Time: 2 hours 40 minutes
• Yield: 8 servings 1x

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Description

This Cinnamon Pull-Apart Bread recipe yields a soft, fluffy, and sweet yeast bread layered with buttery cinnamon sugar and topped with a smooth vanilla glaze. Perfect for breakfast or an indulgent snack, the bread is made with a simple dough enriched with milk and butter, then baked to golden perfection. The pull-apart design makes serving easy and fun.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• ¾ cup whole milk
• 2 ¼ teaspoons active dry yeast
• 1 egg, beaten
• 3 tablespoons granulated sugar
• ½ teaspoon salt
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour

Filling Ingredients

• ¼ cup unsalted butter, melted
• ½ cup granulated sugar
• 2 teaspoons cinnamon (adjust to preference)

Glaze Ingredients

• 1 cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

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Instructions

1. Heat the milk: Warm the whole milk in a small saucepan until it is hot but not scalding, preparing it for yeast activation.
2. Activate yeast: Pour the warm milk into a stand mixing bowl, add the active dry yeast, stir until dissolved, and let it stand for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
3. Mix wet ingredients: Add the beaten egg, melted butter, granulated sugar, and salt to the yeast mixture and combine thoroughly.
4. Add half of the flour: Incorporate half of the all-purpose flour using a dough hook on a stand mixer and mix for 3 minutes to combine.
5. Add remaining flour: Add the rest of the flour and mix until fully combined into a dough.
6. Shape the dough: Form the dough into a ball and place it into an oiled bowl. Note that the dough will be soft and will not have a smooth surface.
7. First rise: Cover the bowl with a cloth or plastic wrap and let the dough rise for 1 hour or until it has doubled in size. Alternatively, refrigerate overnight or up to 2 days in a covered bowl.
8. Prepare the bread pan: Butter a 9-inch by 5-inch bread pan to prevent sticking.
9. Roll out the dough: On a lightly floured surface, roll the dough into a 20-inch by 12-inch rectangle.
10. Add filling: Using a pastry brush, spread the melted butter evenly over the dough surface, then sprinkle the granulated sugar and cinnamon mixture on top.
11. Cut dough into strips: With a sharp knife or pizza cutter, cut the dough lengthwise into five strips measuring 12 inches by 4 inches each.
12. Stack the strips: Stack the strips on top of each other to create layers.
13. Cut stacked strips: Cut the stacked strips into smaller stacks measuring 4 inches by 2 inches.
14. Arrange in pan: Place the stacked pieces cut side down into the prepared bread pan. Cover with a towel and allow to rise for about 45 minutes.
15. Preheat the oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
16. Bake the bread: Bake the bread for approximately 30 minutes or until the top is golden brown and cooked through.
17. Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. To remove, run a knife around the edges if necessary to loosen the bread, then invert onto a serving plate.
18. Prepare and drizzle glaze: Mix together the powdered sugar, milk, and vanilla extract until smooth, then drizzle the glaze over the cooled bread.
19. Storage: Store any leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

• You can increase the cinnamon quantity if a stronger cinnamon flavor is preferred.
• If you want to prepare the dough ahead, refrigerate it for up to 2 days before shaping.
• Ensure the milk is warm and not too hot before adding yeast to avoid killing the yeast.
• The dough is naturally soft and sticky; use plenty of flour on your work surface to prevent sticking while rolling.
• Allow the bread to cool before glazing to prevent the glaze from melting too much.

• Prep Time: 1 hour 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: Cinnamon Pull-Apart Bread, Yeast Bread, Sweet Bread, Cinnamon Sugar Bread, Breakfast Bread