Cinnamon Pull-Apart Bread Recipe
If you’re looking for the ultimate cozy kitchen project, let me introduce you to Cinnamon Pull-Apart Bread—a warm, sweet, and gooey loaf that’s as fun to make as it is to devour. Imagine tender layers of buttery dough swirled with brown sugar and cinnamon, all baked up golden and drizzled (if you wish!) with the simplest glaze. This bread is a treat for breakfast, brunch, or anytime you crave a bakery-worthy snack made right at home. Not only does it taste heavenly, but pulling apart those soft slices is pure, nostalgic happiness.
Ingredients You’ll Need
Cinnamon Pull-Apart Bread relies on a small collection of staples, and each one is essential for building incredible texture and warm, melt-in-your-mouth flavor. These simple ingredients come together like magic—think pillowy dough, swirls of cinnamon, and that irresistible bakery aroma.
- All-purpose flour: This provides the stable backbone for a soft, tender loaf that’s still easy to pull apart.
- Granulated sugar: Just the right amount in the dough for a touch of sweetness without overwhelming the spice.
- Instant yeast: Delivers a reliable, quick rise so you spend more time enjoying the aroma than waiting for your bread to grow.
- Salt: Just a pinch balances the sweetness and enhances all the flavors in the bread.
- Whole milk: Offers richness and keeps the crumb beautifully soft and fluffy.
- Unsalted butter: Adds rich flavor and a melt-in-your-mouth finish on both the inside and outside of the bread.
- Large eggs: Give the dough a lush structure and beautiful golden crumb.
- Vanilla extract: Enhances the cinnamon and sugar with a warm, fragrant depth.
- Brown sugar: Packed into the layers, it brings caramel-y sweetness that pairs perfectly with the spices.
- Ground cinnamon: The real star for warmth and that classic, comforting aroma.
- Melted unsalted butter: Brushed over the dough to ensure a gooey, flavorful swirl in every single bite.
- Optional glaze: Made with powdered sugar and milk or cream, this quick drizzle adds a lovely, glossy finish.
How to Make Cinnamon Pull-Apart Bread
Step 1: Make and Knead the Dough
Start by whisking together 2 cups of flour, granulated sugar, yeast, and salt in a large bowl. Warm the milk and 1/4 cup butter together until just cozy to the touch, then pour into the flour mixture. Stir in the eggs and vanilla extract, mixing until everything is combined. Add the rest of the flour gradually; you want a soft, slightly tacky dough. Knead for about 5 to 7 minutes—this is your mini arm workout and transforms your mix into a smooth, elastic, gorgeous ball. Tuck the dough into a greased bowl, cover tightly, and let it rise somewhere warm for about an hour until it’s doubled in size and pillowy.
Step 2: Create the Cinnamon Sugar Filling
While your dough is rising, grab a bowl and stir together the brown sugar and cinnamon. The aroma alone is enough to make you swoon! This cinnamon sugar will fill each fold with deep warmth and a touch of caramel sweetness, making every piece special.
Step 3: Roll Out and Fill the Dough
Once the dough has doubled, punch it down gently and turn it out onto a floured surface. Roll it into a large rectangle—aim for about 12×20 inches. Brush the entire surface with melted butter, giving every inch a good, glossy coating. Sprinkle on all that wonderful cinnamon sugar mixture; don’t be shy, you want every layer packed with flavor!
Step 4: Slice and Stack
Using a sharp knife or pizza cutter, cut the dough into 5 long strips. Stack them up, one on top of another, and then slice this tall stack into 6 square sections. This creates those signature pull-apart layers. Gently place the squares upright, side by side, into a greased 9×5-inch loaf pan.
Step 5: Let It Rise Again
Cover the loaf pan and let the assembled bread rise for another 30 to 45 minutes, until slightly puffy and filling out the pan. This second rise is what gives Cinnamon Pull-Apart Bread its incredibly soft and lofty texture.
Step 6: Bake and Glaze
Heat your oven to 350°F. Bake the loaf for 30 to 35 minutes until it’s deeply golden on top (if it’s browning too fast, tent with foil for the last 10 minutes). Take it out and let it cool for about 10 minutes. If you like, whisk up the quick powdered sugar glaze and pour it over the warm loaf for a glossy, bakery-style finish everyone will swoon over.
How to Serve Cinnamon Pull-Apart Bread
Garnishes
A classic powdered sugar glaze is always a hit, but you can also dust the bread with extra cinnamon or even a scattering of toasted nuts right after baking. For special occasions, a light drizzle of cream cheese icing brings a decadent twist.
Side Dishes
Slice warm pieces of Cinnamon Pull-Apart Bread and serve with creamy Greek yogurt, a platter of fresh fruit, or a strong, hot coffee. It’s perfect alongside a brunch spread with eggs and crispy bacon for those who love sweet and savory contrasts.
Creative Ways to Present
If you’re hosting, let everyone pull apart their own piece straight from the loaf for an interactive meal. Try slicing it and turning pieces into French toast, or serving mini loaves for individual breakfast treats at a holiday brunch table.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover Cinnamon Pull-Apart Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. It stays soft and delicious, though the outer layers may lose a bit of their just-baked crispness.
Freezing
To keep the bread longer, let it cool completely, then wrap the loaf well in plastic wrap plus foil, or place in a zip-top freezer bag. It freezes beautifully for up to 2 months. Thaw overnight on the counter before enjoying.
Reheating
For that fresh-from-the-oven magic, warm slices in the microwave for about 10 to 15 seconds, or reheat the loaf in a 300°F oven for 10 minutes. This revives the softness and releases that incredible cinnamon aroma all over again.
FAQs
Can I make Cinnamon Pull-Apart Bread ahead of time?
Absolutely! Prepare and assemble the loaf through the stacking stage, then cover and refrigerate overnight. In the morning, let it warm up while the oven preheats, allow a little extra rise time, and then bake as usual for bakery-fresh bread without the early wakeup.
What’s the best way to cut the dough strips evenly?
A pizza cutter works wonders for slicing dough cleanly and quickly. If you want extra precision, measure every 2.5 to 3 inches across before cutting; this helps create even layers for more uniform slices.
Can I add extras like nuts or raisins?
Yes, absolutely! Sprinkle a handful of chopped pecans, walnuts, or raisins right over the cinnamon sugar before stacking the dough strips. It’s a fun way to add extra texture and flavor to your Cinnamon Pull-Apart Bread.
Why did my bread turn out dense?
Most often, dense bread results from not allowing enough time for each rise or using yeast that isn’t fresh. Be sure you see the dough double during rising, and use yeast well within its expiration date for the most light, fluffy result.
How do I prevent the bread from over-browning?
If the top of your Cinnamon Pull-Apart Bread is browning faster than the inside can bake, simply lay a piece of foil loosely over the loaf during the last 10 minutes. This helps it bake through without getting too dark.
Final Thoughts
There’s nothing like the aroma and joy of sharing Cinnamon Pull-Apart Bread, piece by buttery, sugary piece. Trust me—once you try it, you’ll find every excuse to bake it again, whether it’s a weekend treat or a holiday breakfast to remember. Give it a go, and make some baking magic in your own kitchen!
Print
Cinnamon Pull-Apart Bread Recipe
- Total Time: 2 hours
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
Indulge in the sweet, cinnamon-infused delight of this Cinnamon Pull-Apart Bread. Perfect for breakfast or as a treat, this bread is a crowd-pleaser that will have everyone reaching for seconds.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 2/3 cup whole milk
- 1/4 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Filling:
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
Instructions
- Dough Preparation: In a large mixing bowl, combine 2 cups of flour with sugar, yeast, and salt. Heat milk and butter, mix with dry ingredients, add eggs and vanilla. Knead until smooth.
- Rising and Filling: Mix brown sugar and cinnamon. Roll out dough, spread with melted butter and cinnamon sugar. Cut, stack, and place in a loaf pan.
- Final Steps: Let rise, then bake at 350°F for 30–35 minutes. Cool, then drizzle with glaze if desired.
Notes
- This bread is best enjoyed warm but can be reheated in the microwave.
- You can add chopped nuts or raisins for extra texture.
- For a richer dough, substitute part of the milk with cream.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 17g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
