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.

Ingredients

Scale

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

Instructions

Heat the milk: Warm the whole milk in a small saucepan until it is hot but not scalding, preparing it for yeast activation.
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.
Mix wet ingredients: Add the beaten egg, melted butter, granulated sugar, and salt to the yeast mixture and combine thoroughly.
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.
Add remaining flour: Add the rest of the flour and mix until fully combined into a dough.
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.
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.
Prepare the bread pan: Butter a 9-inch by 5-inch bread pan to prevent sticking.
Roll out the dough: On a lightly floured surface, roll the dough into a 20-inch by 12-inch rectangle.
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.
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.
Stack the strips: Stack the strips on top of each other to create layers.
Cut stacked strips: Cut the stacked strips into smaller stacks measuring 4 inches by 2 inches.
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.
Preheat the oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
Bake the bread: Bake the bread for approximately 30 minutes or until the top is golden brown and cooked through.
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.
Prepare and drizzle glaze: Mix together the powdered sugar, milk, and vanilla extract until smooth, then drizzle the glaze over the cooled bread.
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