Cinnamon Pull-Apart Bread

Close-up of cinnamon sugar pull-apart bread in a loaf pan.

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.

Course Breakfast, Snack

Cuisine American

Prep Time 40

Cook Time 35

Resting Time 1 45

Total Time 3

Servings

Calories 217

Author Elena Tomasi

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

Instructions

Make the dough

You can use a stand mixer fitted with a dough hook (like I did) or knead by hand.
In the bowl of your stand mixer, whisk together 2 cups + 2 tablespoons (255 grams) of flour, sugar, yeast, and salt.
Heat the milk and butter in the microwave until the butter has just melted. If it gets too warm, let it cool slightly. Stir in the vanilla.
Pour the wet ingredients into the dry and mix for about 2 minutes.
Add the eggs, one at a time, then fold in the remaining 1 cup (120 grams) of flour and mix until the dough is smooth. The dough will be very sticky, don't add more flour.

First rise

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

Prepare the filling

In a small bowl, stir the sugar and cinnamon together. Melt the butter.

Assemble the bread

Grease and flour a 9x5x3-inch (23x13x8 cm) loaf pan.
Turn the dough onto a lightly floured surface and knead gently until smooth and no longer sticky, about 1 minute. Cover with a clean kitchen towel and let it rest for 5 minutes.
Roll it out into a large rectangle, about 12x20 inches (30x50 cm). Brush with melted butter and sprinkle evenly with the cinnamon sugar.
Cut the rectangle into long strips, stack them, then slice into squares.
Place 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

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

Bake

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

Notes

Makes one 23x13x8 cm (9x5x3-inch) loaf.
Yeast: You can use instant or active dry yeast. If using active dry, activate it first by mixing with lukewarm milk and a tablespoon of sugar. Let it sit for 5-10 minutes until frothy, then add to the dry ingredients with the rest of the wet ingredients.
Milk: I usually use 2%, but whole milk will give a richer result.
Storage: Keep in an airtight container at room temperature for 2–3 days. Rewarm in the oven or microwave.
Freezing: Once cooled, freeze in an airtight bag for up to 2 months.
Make Ahead: Refrigerate the dough after the first rise, then bring to room temperature for 30 minutes before shaping. Or assemble the loaf, refrigerate before the second rise, and let sit 30–45 minutes before baking.

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