This cinnamon sugar pull-apart bread is soft, buttery, and layered with a sweet cinnamon filling. Each piece pulls apart easily, making it great for sharing at breakfast or brunch.

Golden brown cinnamon pull-apart bread in a loaf pan.

Cinnamon sugar pull-apart bread is one of my favorite things to bake on the weekend. I first discovered the recipe on Joy the Baker and decided to try it myself. Over time, I made a few changes to suit my taste, mainly reducing the amount of butter and sugar.

Cinnamon is one of my favorite flavors for fall baking, whether it’s in this bread, my no-knead cinnamon rolls or baked cinnamon sugar donuts.

What I love most about pull-apart bread is the contrast between the slightly crisp, golden top and the soft, fluffy layers inside. I especially like it when it’s still a little warm, and there’s something so satisfying about pulling off a piece instead of cutting a slice.

Recipe Highlights

  • Easy to shape: No twisting or complicated techniques. Just cut, stack, and arrange the dough.
  • Pull-apart layers: Each piece separates easily, so everyone can help themselves.
  • Make-ahead friendly: Prepare the dough in advance and refrigerate it overnight.
  • Two ways to bake it: Make one loaf or individual pull-apart muffins.

Key Ingredients & Substitutions

  • Flour: I’ve only tested this recipe with all-purpose flour.
  • Sugar: Granulated sugar goes into both the dough and filling. Brown sugar is another option for the filling.
  • Yeast: You can use instant or active dry yeast. For active dry yeast, dissolve it in lukewarm milk with a pinch of sugar and let it sit for 5–10 minutes until frothy.
  • Milk: I always go for skim milk, but whole milk gives the bread a richer taste.
  • Eggs: Large eggs at room temperature.
  • Butter: Unsalted butter. You’ll need it for both the dough and the cinnamon sugar layers.
  • Cinnamon: Ground cinnamon is mixed with the sugar for the filling. You can also add a little nutmeg or pumpkin spice.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Cinnamon Pull-Apart Bread

You can make the dough with a stand mixer fitted with a dough hook or knead it by hand.

  1. Prepare the dough: Mix about two-thirds of the flour with the sugar, yeast, and salt. Warm the milk and butter together until the butter melts, then stir in the vanilla. Add the liquid to the dry ingredients, followed by the eggs and remaining flour. The dough should be soft and sticky.
  2. First rise: Transfer the dough to a greased bowl, cover, and leave it in a warm place until doubled in size, about 1 hour.
  3. Make the filling: Combine the cinnamon and sugar, and melt the butter for brushing.
  4. Shape the bread: Roll the dough into a large rectangle, brush with melted butter, and sprinkle with the cinnamon sugar mixture. Cut into long strips, stack them, and slice into squares. Arrange the pieces upright in a greased loaf pan.
  5. Second rise: Cover and let the shaped dough rise until puffy and almost doubled, about 30–45 minutes.
  6. Bake: Bake at 350°F (175°C) until golden brown. Cover loosely with foil if the top browns too quickly. Cool in the pan for 20–30 minutes before removing.

Recipe Variations

  • Add-ins: Try chopped pecans, walnuts, small apple pieces, dried cranberries, or chocolate chips between the layers.
  • Spices: Add a little nutmeg or pumpkin spice to the cinnamon sugar.
  • Citrus sugar: Mix lemon or orange zest into the filling.
  • Glaze: Drizzle the cooled loaf with a simple icing made from powdered sugar and milk.
  • Mini pull-apart muffins: Arrange smaller stacks of dough in a muffin tin for individual portions. Reduce the baking time and check for doneness earlier.

How to Serve Cinnamon Pull-Apart Bread

Serve it slightly warm with a cup of coffee for breakfast or as part of a weekend brunch, alongside my baked frittata with cherry tomatoes, fresh fruit, or zucchini cheddar muffins. It’s also a great addition to a holiday breakfast table.

Elena’s Tips

  • Don’t add too much flour: The dough will be very sticky at first. Add just enough flour to prevent sticking when shaping it, as too much can make the finished bread dry.
  • Give the dough time to rise: A cool kitchen can slow things down, so look for the dough to double rather than relying only on the clock.
  • Don’t worry about perfect layers: The dough pieces don’t need to be identical. They’ll expand and fill the pan as they rise.
  • Watch the top while baking: If it browns before the center is cooked, cover loosely with foil and continue baking.
  • Let it cool in the pan first: Leave it for 20 to 30 minutes, then run a knife along the edges and lift it out.

Storage, Freezing & Make Ahead

Storage: This bread is best on the day it’s baked, but leftovers can be kept in an airtight container at room temperature for 2–3 days. Warm individual pieces in the oven or microwave before serving.

Freezing: Once completely cooled, freeze the bread in an airtight freezer bag for up to 2 months. Thaw before reheating.

Make-ahead. You have two options:

  1. After the first rise: Cover the dough tightly and refrigerate it overnight. Let it sit at room temperature for about 30 minutes before shaping, then continue with the recipe.
  2. After shaping: Assemble the loaf, cover the pan tightly, and refrigerate it before the second rise. Let it rise at room temperature until puffy and almost doubled before baking. This may take longer than 45 minutes if the dough is still cold.
Two slices of soft cinnamon pull-apart bread on a white plate.

More Breakfast Recipes

If you’ve made this cinnamon sugar bread, leave a comment and rating below. I’d love to know how it turned out for you.

Close-up of cinnamon sugar pull-apart bread in a loaf pan.
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How To Make It: Cinnamon Sugar Pull-Apart Bread

Prep Time: 40 minutes
Cook Time: 35 minutes
Resting Time: 1 hour 45 minutes
Total Time: 3 hours
Servings: 8
(5 stars) 12 ratings
This cinnamon pull-apart bread is soft, buttery, and layered with cinnamon sugar. It pulls apart easily and makes a great addition to any breakfast or brunch spread.

Ingredients

For the dough

  • 3 cups + 2 tablespoons (375 g) all-purpose flour, divided
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon salt
  • 2¼ teaspoons instant dry yeast
  • ½ cup + 1½ tablespoons (140 ml) milk
  • 3 tablespoons (40 g) unsalted butter
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract

For the filling

  • ½ cup (100 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (30 g) unsalted butter

Equipment

Instructions

Make the dough

  1. You can use a stand mixer fitted with a dough hook (like I did) or knead by hand.
  2. In the bowl of your stand mixer, whisk together 2 cups + 2 tablespoons (255 grams) of flour, sugar, yeast, and salt.
  3. Heat the milk and butter in the microwave until the butter has just melted. Let the mixture cool until lukewarm if necessary, then stir in the vanilla.
  4. Pour the wet ingredients into the dry and mix for about 2 minutes.
  5. Add the eggs, one at a time, followed by the remaining 1 cup (120 g) of flour. Mix until the dough is smooth. It will be very sticky, so don't add more flour.

First rise

  1. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.

Prepare the filling

  1. In a small bowl, combine the sugar and cinnamon. Melt the butter separately.

Assemble the bread

  1. Grease and flour a 9x5x3-inch (23x13x8 cm) loaf pan.
  2. Turn the dough onto a lightly floured surface and knead gently for about 1 minute, using just enough flour to prevent sticking. Cover with a clean kitchen towel and let it rest for 5 minutes.
  3. Roll the dough into a large rectangle, about 12×20 inches (30×50 cm). Brush with melted butter and sprinkle evenly with the cinnamon sugar.
  4. Cut the rectangle into long strips. Stack the strips on top of each other, then cut the stack into equal sections.
  5. Arrange the squares upright in the loaf pan. They don't need to be perfectly even; the rustic look is part of the charm.

Second rise

  1. Cover the pan and let the dough rise in a warm place until it's almost doubled in size, about 30-45 minutes.

Bake

  1. Preheat the oven to 350°F (175°C).
  2. Bake for 30–35 minutes, until the top is golden brown. If it browns too quickly, cover loosely with foil.
  3. Remove from the oven and let the bread cool in the pan for 20–30 minutes. Run a knife along the edges, then carefully lift it out.

Notes

  • Yield: Makes one 23×13×8 cm (9×5×3-inch) loaf.
  • Yeast: You can use instant or active dry yeast. For active dry yeast, dissolve it in the lukewarm milk (taken from the ingredients) with a pinch of sugar. Let it sit for 5–10 minutes until frothy, then add it with the wet ingredients.
  • Milk: I usually go for skim milk, but whole milk gives the bread a richer taste.
  • Storage: Keep in an airtight container at room temperature for 2–3 days. Rewarm in the oven or microwave.
  • Freezing: Once completely cooled, freeze in an airtight freezer bag for up to 2 months. Thaw before reheating.
  • Make ahead: After the first rise, cover the dough tightly and refrigerate overnight. Let it sit at room temperature for about 30 minutes before shaping. Alternatively, assemble the loaf, cover the pan tightly, and refrigerate before the second rise. Let it rise at room temperature until puffy and almost doubled before baking.

Nutrition

Serving: 70 g, Calories: 351 kcal, Carbohydrates: 56.9 g, Protein: 8 g, Fat: 10.1 g, Saturated Fat: 5.4 g, Cholesterol: 78.6 mg, Sodium: 173.1 mg, Fiber: 2 g, Sugar: 19.9 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Breakfast, Snack
Cuisine: American