Cinnamon pull apart bread recipe

The presentation of this gooey sweet treat is almost as impressive as the taste! If you’re charged with bringing dessert to the next get together, you’ve found your recipe!

Don’t worry about slicing the dough exactly the same size or stacking it perfectly—the loaf actually looks more rustic and yummy with uniquely-shaped pieces of dough.

The best part about our cinnamon pull apart bread —aside from the flavor (duh)— is that you don’t have to slice it before serving! It easily comes apart with just a slight pull. The issue will be knowing when to walk away!

what you'll need

dough
3 Tbsp water, lukewarm
1 envelope active dry yeast, 2¼ tsp
3 - 3 1/2 cups all-purpose flour
3/4 tsp salt
4 Tbsp unsalted butter, melted
1/2 cup whole milk, room temperature
5 Tbsp granulated sugar
2 large eggs, room temperature
1 1/2 tsp vanilla extract
filling
3/4 cup granulated sugar
2 tsp ground cinnamon
4 Tbsp unsalted butter, melted
glaze
3/4 cup powdered sugar
1 Tbsp milk
1/2 tsp pure vanilla extract

let's do it

Empty yeast into a small bowl then add lukewarm water. Sprinkle a pinch of sugar over the top then stir to dissolve yeast and sugar. Set mixture aside while yeast activates.
Meanwhile, combine 3 cups flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the dough hook attachment. Reserve remaining flour to use only if needed. Pour in melted butter, milk, 5 Tbsp granulated sugar, beaten eggs and vanilla. Stir just a few times to begin mixing the ingredients then add in the yeast mixture.
Mix until a cohesive dough forms, adding additional flour as needed. If you’re using a stand mixer, mix the dough on medium speed for 5 minutes. If you are mixing by hand, turn dough onto a lightly floured surface then knead for approximately 10 minutes, or until the dough becomes smooth and elastic.
Place dough ball into a mixing bowl lightly coated with non-stick spray. Cover tightly with plastic wrap then let dough to rest in a warm place for 1–1½ hours until it has doubled in volume.
Once doubled in volume, turn dough out onto a lightly floured surface then roll into a 16" x 20" rectangle—don’t worry if it’s not perfect.
Brush the inside of a 4½" x 8½" loaf pan and the entire surface of the dough with melted butter. In a small bowl, stir together ¾ cup granulated sugar with cinnamon then sprinkle the entire amount evenly over the buttered dough. Using a pizza cutter or sharp knife, cut the 16" side of the dough into four 4"-wide strips, then cut the strips in the opposite direction every 3"–4" to form 20–24 rectangles of varying size.
Next, prop the loaf pan onto its end so that you can stack the rectangles on top of each other inside the pan. Use a spatula if necessary to move the dough from the board into the pan to prevent losing too much cinnamon sugar. There is no need to compress the dough, just stack them until they completely fill the pan. Once all the dough is in the pan, turn it back right side up and cover loosely with plastic wrap. Let dough to rise one more time in a warm spot for about 1 hour. Meanwhile, place a baking rack in the center of the oven then preheat to 350 degrees.
Bake for 35–40 minutes or until the top is crispy and brown and the center of the loaf is cooked all the way through. Remove from oven then let cool slightly. Stir all the glaze ingredients together until smooth. De-pan the loaf then drizzle with glaze. This bread is amazing at any temperature, but might be best served slightly warm.

Cheryl Says

Don’t be afraid of yeast-based dough. Once you start the activation process for the yeast, making this loaf becomes as easy as baking a cake.