Easy Cinnamon Sugar Pull-Apart Bread
This easy cinnamon sugar pull-apart bread will fill your house with a heavenly smell as it bakes! It’s unbelievably good and full of warm, sweet flavors.
I found the recipe on Joy the Baker and it’s everything I imagined it to be: soft and fluffy on the inside, golden-brown and crunchy on the outside.
The process is very simple, the only hard part is waiting a couple of hours for the dough to rise. The end result is certainly worth the effort!
Start by rolling out the dough into a rectangle, top it with butter, and a cinnamon-sugar mixture, slice it into little squares, stack the squares into a loaf pan and bake.
After the first rise, you can refrigerate the dough overnight and prepare the cinnamon sugar pull apart bread in the morning. Just let the dough rest on the counter for 30 minutes before rolling it out.
Don’t worry about slicing the little squares exactly the same size or stacking them perfectly, it’s supposed to look irregular!
Watch the top of the bread while is baking. When it’s starting to get too brown, cover it loosely with aluminum foil for the rest of the baking time.
The cinnamon sugar pull-apart bread is best eaten the day is made, but it can also we wrapped and kept at room temperature for up to 2 days. The next day, rewarm it in the oven for about 10 minutes, or in the microwave for about 20 seconds. Once baked and cooled, you can freeze it in an air-tight bag for up to two months.
If you’re looking for something easy to make for breakfast this weekend, look no further! Wouldn’t you love to start your morning with a piping hot cup of coffee and one or two slices of cinnamon sugar pull-apart bread?
Try this recipe and let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #aseasyasapplepie on Instagram. We’d love to see what you come up with!
This easy cinnamon sugar pull-apart bread is soft and fluffy on the inside, golden-brown and crunchy on the outside. Perfect for breakfast or as a snack
- 3 cups + 1 1/2 tablespoon (375 grams) all-purpose flour divided
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon salt
- 1/4 cup (60 ml) water lukewarm
- 2 1/4 teaspoons dry yeast
- 1/3 cup (80 ml) low-fat milk you can use full fat milk
- 3 tablespoons (40 grams) unsalted butter melted
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons (30 grams) unsalted butter melted
In the bowl of your stand mixer, whisk together 260 grams of flour (2 cups+ 2 tablespoons), sugar and salt. Set aside.
In a small bowl mix the yeast with the lukewarm water. Let it sit until it bubbles. In the meantime, melt the butter in the microwave, then add the milk, vanilla extract and stir.
Pour the wet ingredients (milk/butter +water/yeast) into the dry ingredients and mix for about 2 minutes.
Add the eggs, one at a time.
Add 100 grams (3/4 cup+1 tablespoon) of flour and mix until the dough is smooth. It will be very sticky, don't add more flour.
Place the dough in a large greased bowl, cover with plastic wrap, and it rise in a warm place until doubled in size, about 1 hour.
While the dough rises, whisk together the sugar and cinnamon for the filling.
Grease and flour a (23x13x8 cm) 9x5x3-inch loaf pan.
Sprinkle a work surface with the remaining flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute.
Cover with a clean kitchen towel and let it rest for 5 minutes.
On a lightly floured work surface, roll the dough out into a rectangle that’s about 30x50 cm (12x20 inches).
Brush the rectangle with the melted butter and sprinkle with the cinnamon-sugar mixture.
Use a pizza cutter to slice the dough vertically into six equal strips. Stack the strips on top of one another and again cut into six equal stacks.
Layer the squares in the loaf pan, cover the pan with a kitchen towel and set in a warm place to rise for 30-45 minutes, or until it's almost doubled in size.
Preheat the oven to 175 degrees C (350 degrees F).
Bake the cinnamon sugar pull apart-bread for 30 to 35 minutes, until the top is golden brown. If it browns too quickly, cover it loosely with aluminum foil.
Remove from the oven and let rest in the pan for 20-30 minutes then run a knife along the edges and take the bread out of the pan.
For step by step pictures please check Joy the Baker's website
- Makes one 23x13x8 cm (9x5x3-inch) loaf. Prep time doesn't include rest time
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