This Cinnamon Sugar Pull-Apart Bread is made completely from scratch and totally irresistible! Soft and fluffy bread and a gooey cinnamon sugar filling make for the perfect weekend baking project.
Cinnamon Sugar Pull-Apart Bread
As I inhale the irresistible scent and savor the taste of a delightful cinnamon pull apart bread, I am struck by the perfect blend of sweetness from the cinnamon and the heartiness of freshly baked bread. When I'm seeking a unique twist on a classic, this pull apart bread recipe never fails to deliver.
It's a delightful treat that never fails to bring my family together, each piece beautifully complementing the next, just like the diverse personalities in my family on a special occasion. My baking repertoire is forever expanded with these cinnamon pull aparts, a simpler but equally delicious alternative to traditional cinnamon rolls.
This innovative take on the traditional cinnamon roll pull apart offers the same delightful flavor but with an easy-to-share twist. The pull apart cinnamon bread guarantees that each piece is coated with the perfect amount of cinnamon sugar, resulting in a bite that's as sweet as it is satisfying.
For those who are fans of monkey bread, our monkey bread cinnamon roll recipe is a must-try. It combines fun and flavor, bringing the best of both worlds to the table. Finally, the cinnamon sugar pull apart bread is a crowd-pleaser, a treat that inevitably results in everyone reaching for just one more piece.
I made the dough the night before and left it covered in the refrigerator. It wasn’t as quick to put together as my regular cinnamon bread is. I carefully measured the slices and attempted to stack them neatly while not losing too much of the precious cinnamon sugar; not an easy task. That’s why you shouldn’t be afraid that you are putting too much cinnamon sugar on it.
The kids were so excited to help prepare this with me. They love brushing on the butter. They fight over who gets a turn with sprinkling on the cinnamon sugar. It gets a little complicated. I have given up on having perfect looking sweets when I bake with my kids. In my eyes, they are perfect.
You know how dreamy this smells while it is baking. I raved before about the smell of cinnamon with my Gooey Sticky Cinnamon Buns and my Cinnamon Bread. What’s fun about this are the pieces you just pull off and devour. It’s almost impossible to not pull off half the bread after you try the first slices.
Jump To
Why you will love this cinnamon pull apart bread
- Versatility - This bread is incredibly versatile and can be enjoyed at any time of the day. It works well as a breakfast treat, snack, or even as dessert.
- Easy to Share - The pull apart design makes it easy to break off pieces and share with friends and family. It's perfect for gatherings or potlucks.
- Fun to Make - Making this bread is a fun activity that can involve the whole family. From kneading the dough to braiding and shaping, everyone can get involved in creating this delicious treat.
- Customizable - While this recipe features a cinnamon and sugar filling, you can easily switch it up and add your own favorite flavors. Some popular variations include chocolate chip, apple cinnamon, and even savory options like garlic and herbs.
- Great for Leftovers - If there happens to be any leftovers (which is highly unlikely), this bread can be reheated in the oven for a few minutes to bring back that fresh-baked taste.
Ingredients for this pull apart bread
- All-purpose flour - This is the primary structure builder in our bread. It contains proteins that, when mixed with water, turn into gluten, providing the dough with elasticity and the bread with its chewy texture.
- Granulated sugar - Apart from sweetening the dough, sugar also tenderizes it by absorbing water and slowing down gluten formation.
- Active dry yeast - This is the leavening agent that causes the dough to rise. It consumes the sugars in the dough, producing carbon dioxide gas that forms bubbles and causes the dough to expand.
- Salt - It enhances the flavor of the bread and controls yeast activity to prevent the dough from rising too quickly.
- Unsalted butter - Adds flavor and richness to the dough and helps in achieving a tender crumb in the bread.
- Whole milk - It contributes to the flavor, texture, and color of the bread. The fats in milk tenderize the gluten in the dough, making the bread softer.
- Water - It hydrates the flour and activates the yeast.
- Large eggs - They provide structure, leavening, color, and flavor. The proteins in eggs coagulate during baking, helping to set the structure of the bread.
- Vanilla extract - Adds a subtle sweetness and aroma to the bread.
- Ground cinnamon & nutmeg - These spices give the filling its characteristic flavor.
- Melted unsalted butter (in filling) - This is used to moisten the sugar and spice mixture, helping it spread evenly over the dough.
how to make cinnamon pull apart bread
Step 1: In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
Step 2: Whisk together eggs and set aside.
Step 3: In a small saucepan, melt together milk and butter until butter has just melted.
Step 4: Remove from the heat and add water and vanilla extract.
Step 5: Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
Step 6: Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring.
Step 7: Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky and that is the way it should be.
Step 8: Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
Step 9: While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside.
Step 10: Melt 2 ounces of butter until browned. Set aside.
Step 11: Grease and flour a 9×5x3-inch loaf pan. Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough.
Step 12: Cover with a clean kitchen towel and let rest for 5 minutes.
Step 13: On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go.
Step 14: Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar but it really isn’t! The more cinnamon sugar the better! You will thank me for not letting you skimp on that.
Step 15: Slice the dough vertically into six equal-sized strips.
Step 16: Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.
Step 17: Layer the dough squares in the loaf pan like a flip-book.
Step 18: Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
Step 19: Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
Step 20: Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.
This bread is served best the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.
Expert Tips for this cinnamon roll pull apart
- Check your yeast: Make sure your yeast is fresh and active. If it doesn't froth up when mixed with warm water and sugar, it's time to replace it.
- Don't rush the rise: Let your dough rise in a warm, draft-free environment. Under-risen dough can result in a dense loaf.
- Use a thermometer: To ensure your bread is fully cooked, the internal temperature should reach 190°F.
Variations/Substitutions
- Flour: You can substitute all-purpose flour with whole wheat flour for a healthier variant, but be aware this can make your bread denser.
- Milk: Almond or oat milk can be used in place of whole milk for a dairy-free option.
- Spices: Feel free to experiment with other warming spices like cloves or allspice.
Storing/Freezing
Cinnamon rolls can be frozen either before or after baking. To freeze before baking, place the cut and filled dough in a pan and cover tightly with plastic wrap and foil. When ready to bake, let it thaw overnight in the fridge before following the baking instructions.
To freeze after baking, allow the rolls to cool completely, then store them in an airtight container or freezer bag for up to 3 months.
To reheat, thaw in the fridge overnight and warm them up in the oven before serving.
Cinnamon rolls can also be stored at room temperature for up to 2 days, but be sure to cover them with plastic wrap or place them in an airtight container.
For longer storage, keep them in the fridge for up to 5 days. To reheat, warm them up in the oven or microwave before serving. Just be sure to cover them with a damp paper towel to prevent drying out.
FAQS
Yes, you can use ready-made dough. However, making the dough from scratch as per the recipe will give a unique texture and flavor that may not be achieved with store-bought dough.
If you don't have a pastry brush, you can use a clean cooking brush or even a clean paintbrush. Alternatively, you can use the back of a spoon to spread the melted butter evenly.
Yes, you can substitute the sugar with a sweetener. Be sure to check the conversion rate as some sweeteners are sweeter than sugar. Also, bear in mind that it may slightly alter the taste and texture of the final product.
The dough might not rise if the yeast is old or the environment is too cold. Ensure your yeast is fresh and keep your dough in a warm area for it to rise. If it's particularly cold, you could preheat the oven to the lowest setting, turn it off, then place your dough inside to rise.
Any leftover cinnamon sugar mixture can be stored in an airtight container and used later for other recipes like French toast or cinnamon rolls, or simply sprinkled over buttered toast for a quick treat.
More recipes like this:
- Blackberry Pull Apart Bread-Monkey Bread
- Crusty No Knead Italian Bread
- Barley Malt Pull-Apart Loaves
- Cinnamon Banana Bread with Apples
Did you make this? Please RATE THE RECIPE below:)
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Cinnamon Sugar Pull-Apart Bread
Equipment
Ingredients
For the Dough
- 2 3/4 cups all-purpose flour plus 2 tablespoons
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast 1 envelope
- 1/2 teaspoon salt
- 2 ounces unsalted butter
- 1/3 cup whole milk
- 1/4 cup water
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
For the Filling
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 2 ounces unsalted butter melted until browned
Instructions
- Whisk together eggs and set aside.
- In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
- Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky and that is the way it should be.
- Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
- While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9×5x3-inch loaf pan. Set that aside too.
- Deflate the risen dough and knead about 2 tablespoons of flour into the dough.
- Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go.
- Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar but it really isn’t! The more cinnamon sugar the better! You will thank me for not letting you skimp on that.
- Slice the dough vertically into six equal-sized strips.
- Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.
- Layer the dough squares in the loaf pan like a flip-book.
- Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
- Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
- Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
El says
The bread looks amazing- so rich and delicious. It sounds like you have a natural way of getting people to open up to you. And I'm sorry you need surgery. Feel better soon!
The Mom Chef says
Even though I won't be reading you for a while, please know that we'll continue to pray for you as you have the surgery and go through the recovery process. We're praying for total healing for you and for strength and support for your family.
Thank you for sharing this recipe. It's the kind that makes me smile. It's fun yet absolutely delicious. I can see that just from the pictures. I will make it with Dudette and I will tell her about you while we prepare it.
Hugs and blessings upon you.
Amy says
My Grandma used to make pull apart bread, but it was more along the lines of money bread. yours looks 100x better! I can only imagine the wonderful sweet flavor it has with the cinnamon and sugar! I love the way it is shaped into a loaf and almost pulls apart into slices :)!
Cookin' Canuck says
How fun to be able to introduce your in-laws to a new cuisine! It sounds as though it was an experience.
This bread looks so tempting. Half the fun would be just pulling the layers apart.
kitchenarian says
What a delicious bread and a wonderful post. I wish you the best on your surgery and will look forward to your return.
A Thought For Food says
This looks fantastic, Lora! Who wouldn't be excited to make this 😉
Hope you had a good weekend.
Kim - Liv Life says
Love pull apart bread! How can one resist?? The cinnamon and suger make it even more special, my daughter would love it.
Thinking of you this week! Sending hugs and positive thoughts your way.
scrambledhenfruit says
What a beautiful loaf! I can see why anyone would be grateful that you cared to make it. 🙂 I wish you all the best with your surgery- my prayers are with you for complete healing!
Nelly Rodriguez says
This looks delicious! I might even be as crazy as slathering a piece with Nutella 😉 nom nom nom!
Anonymous says
What a fun looking bread, Lora! Wish you a quick and happy recovery, hope to have you back soon. xoxo
Sandra says
Delicious, pretty and interesting looking cake! I enjoy reading your stories, most of the time I can relate! I hope you will have fast recovery dear friend!
I am sending you Best wishes..
Sylvie @ Gourmande in the Kitchen says
I just want to dive in a rip that bread apart it looks so good! I have that same curiosity you have about people's stories, I think people's stories are fascinating and I always want to hear them. Good luck with the surgery, I'll be thinking of you.
JR/Mike says
I love cinnamon and sugar stuff, I'd probably pull apart half the loaf in one sitting it looks so good. Nice story at the end.
Adriana says
I love the idea of the pull-apart bread... it looks like something a great treat to share with girlfriends over coffee. I wish you all the best, and all the strength for the coming weeks.
Pegasuslegend says
Looks very soft and melt in your mouth delicious!
Lauren at Keep It Sweet says
I've been craving this since I saw it on Joy's blog and now I want it even more! I hope your surgery goes well and you are feeling well in no time!
Lizzy says
Oh, Lora, you've made my day!!! I've been thinking of doing a cinnamon version, too...and what a fun project for your children.
I'll be thinking of you this week, my friend...sending prayers, good thoughts and hugs.
briarrose says
Wow this looks amazing. I need this for breakfast...neeeeeeed it. 😉
Crossing my fingers for a super speedy recovery.
Lauren | Have Fork Will Eat says
That delicious. I agree about the smell of cinnamon-sugar anything baking---one of the best smells in the world!
Noelle says
Thank you for sharing this recipe. I hope everything goes well!
Susi's Kochen und Backen says
I can only imagine of how incredible this bread smelled while baking :o) It is simply beautiful!
I'll be thinking of you this week and sending you many healing vibes for a speedy recovery :o)
foodwanderings says
OMGoodness, love this bread and love the method. So funny your story of you rin laws at a Chinese place. I can so relate:). I never either had Chinese till I got to the States!
Becky says
Lora,
You and your family will be in my thoughts and prayers this weeke, and I'm praying for a speedy recovery. Hugs:)
I love all that cinnamon and sugar in this wonderful bread, and I can smell it now. I als love your stories. Eat, Pray, and Love is on my DVR.
Kimmy Bingham says
This is so beautiful. I can imagine how lovely it would be sipping away on some coffee with this bread. Lora, thinking of you and I hope your recovery is quick and speedy. We'll all try to entertain you while you recover! 🙂 ((hugs))
Pretend Chef says
You'll be in my thoughts! Wishing you a speedy recover. This bread looks incredibly delicious! Yummy!
RavieNomNoms says
Oh my gosh that looks SO fantastic!! WOW
Susan says
A beautiful and sweet way to start the day! Nice project to have your kids help with too!
We'll look forward to the time when you return to posting! Until then, take good care! Be strong and heal well!
Rachel @ Baked by Rachel says
I want this right now - seriously. Practically anything cinnamon/sugar I want. Is that bad? lol
I hope you're feeling better asap!! Sending lots of happy wishes and hugs your way.
Kate@Diethood.com says
My thoughts and prayers are with you this week... wishing you a very fast recovery... I am looking forward to your next post! xoxo
Aggie says
the bread the bread the bread...not much to say but holy yum. my kids would freak if I made that for them (and let them help!)
I loved the movie...and of course was smitten with Italy as well. I loved Bali second.
Stay strong my friend and feel better quickly!! xo
Georgia | The Comfort of Cooking says
Wow, what a bread! This looks so divine, I would have trouble keeping away from it after breakfast, haha. Thanks for sharing, Lora. I'm wishing you all the best for a quick, healthy recovery from your surgery! 🙂
Karen says
This bread looks amazing! All that cinnamon and sugar is bound to make this a winner!
I hope you have a quick recovery and are feeling much better soon!
Erin says
I could eat this whole loaf and still want more. it looks delicious!
Angela@RecipesFromMyMom says
Your cinny-sugar loaf looks rustic and inviting. It's as if one of the slices is reaching out to me, asking to be peeled off and enjoyed. I'll be keeping your in my thoughts and prayers throughout your surgery and recovery. Can't wait to see who you have lined up to entertain us :>
Heather Lynne says
This looks to die for! All scrunched up crispy, gooey, cinnamon goodness!
Wilde in the Kitchen says
This is a fantastic recipe to take a hiatus on. It looks amazing and I'll bet it tastes just as good! Focus on getting better and we'll see you on the flip side!
Spicie Foodie says
This looks so so good! I love cinnamon sugar and this recipe is one I have to make. How fun taking your in-laws to a chinese restaurant for the first time. I love showing people things for the first time. I had to skip what you wrote about Eat, Pray, Love haven't seen it yet so I don't want to be surprised 🙂 Thanks for sharing.
Jennifer says
This pull apart bread looks awesome. I love cinnamon and sugar and so I must make this bread. I'm sorry about your surgery, but hopefully it'll make everything better. I'm thinking of you and sending your good vibes for a speedy recovery.
sara @ CaffeIna says
I made pull-apart bread once and I immediately fall in love with it. you just reminded me I haven't made it in a long time. I should try your version too because it look divine!
EatLiveRun says
yum!! This looks amazing. Praying for a quick recovery for you, missy!
Lo-mo says
This makes me want to go make something cinnamony right now but it is too late, perhaps tomorrow! The bread looks fabulous! My thoughts are with you. I am sending only wonderful, warm thoughts and prayers your way.
kita says
I just tried your cinnamon bread yesterday and it's super awesome. This pull apart bread looks like it would be right up there with it!
Sandra says
Thank you Lora for this amazing recipe. I'm pulling for you and sending you lots of love and well wishes. Looking forward to reading your posts again.
Celia says
Oh wow. It's like cinnamon buns and monkey bread had a delicious, delicious baby...
Katrina {In Katrina's Kitchen} says
Another great post. Sending hugs your way. So happy to see you in the kitchen with the kiddos!
wendyweekendgourmet says
Sending you get-well-soon wishes from Texas, Lora!
Jean says
I hope you're recovering well, Lora. I love what you said, "her heart knew just what to do". There are no language barriers with God, right? He surely knows what to do with your situation. Still, wishing you peace and strength until you're back to 100%!
Your comment about your father-in-law eating half of his fortune made me smile! 🙂
Magic of Spice says
I hope that your recovery is quick and you are feeling better soon. This bread looks wonderful and looks like the kids were having a great time 🙂
Terra says
What a fun recipe to make with the kids! I love when kids can help in the kitchen. This looks so delicious!!!
Take care,
Hugs,
Terra
marla says
This bread looks like waaaayyyy too much fun! Love the texture & playful approach. xo
Alli Shircliff says
I have always wondered how to make this...omg it looks so good. My stomach is growling for a piece, and I just ate lunch!