Pull Apart Bread with Cinnamon Sugar

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 and my . 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.

Why you will love this cinnamon pull apart bread

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 ¾ 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

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

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5 from 5 vote

Cinnamon Sugar Pull-Apart Bread

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.

Prep Time1 hour hr 30 minutes mins

Cook Time45 minutes mins

Total Time2 hours hrs 15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: cinnamon sugar, pull-apart bread, yeast bread

Servings: 1 9x5x3-inch loaf

Calories: 3120kcal

Author: Lora

Equipment

• Small Saucepan
• bowl

Ingredients

For the Dough

• 2 ¾ cups all-purpose flour plus 2 tablespoons
• ¼ cup granulated sugar
• 2 ¼ teaspoons active dry yeast 1 envelope
• ½ teaspoon salt
• 2 ounces unsalted butter
• ⅓ cup whole milk
• ¼ cup water
• 2 large eggs at room temperature
• 1 teaspoon pure vanilla extract

For the Filling

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• ½ 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 ¾ 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.

Notes

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.

Nutrition

Calories: 3120kcal | Carbohydrates: 522g | Protein: 42g | Fat: 99g | Saturated Fat: 60g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 4g | Cholesterol: 254mg | Sodium: 1223mg | Potassium: 612mg | Fiber: 13g | Sugar: 255g | Vitamin A: 2977IU | Vitamin C: 0.2mg | Calcium: 226mg | Iron: 17mg

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