Cinnamon Pull Apart Bread

Cinnamon Pull Apart Bread is one of the best sweet breads you’ll ever taste. So delicious and perfect for special mornings with the family!

Yields: 1 loaf


For the Dough

2 1/4 teaspoons (1 envelope) active dry yeast

3 cups all-purpose flour, divided

1/4 cup granulated sugar

1/2 teaspoon salt

2 large eggs, at room temperature

4 tablespoons unsalted butter

1/3 cup whole milk

1/4 cup water

1 teaspoon vanilla extract

For the Filling

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

4 tablespoons unsalted butter, melted until browned


First, activate your yeast by combining it with 3 tablespoons of warm water (between 105 and 115 degrees) and a pinch of sugar. Set aside for 5 minutes. Your yeast is ready to go if it starts to become foamy and bubbles appear. If nothing happens after 10 minutes, start over.

In a large bowl, whisk together 2 cups flour, sugar, and salt. Set aside. In another small bowl, whisk the two eggs and set aside as well.

Using a small saucepan, heat the butter and milk until butter is completely melted. Remove from the heat and stir in water and vanilla. Set aside and let cool until mixture registers at 125 degrees.

Slowly add yeast mixture to the dry ingredients and incorporate (it will be slightly lumpy). Next, pour the warm liquid into the dry ingredients and stir with a wooden spoon or spatula until incorporated. Now add the eggs and continue to stir until mixture comes together (this may take a couple of minutes). Add another 3/4 cup of flour and combine. Dough should be slightly sticky. Place the dough into a greased bowl and cover with a clean kitchen towel and set in a warm place until doubled in size, about 45 minutes. Once the dough has had time to rest, transfer the bowl to the fridge until the next morning (before working the dough, remove it from the fridge and let rest at room temperature for 30 minutes then proceed to the next step). If you’re skipping the refrigeration time, continue with Step 5 right away.

For the filling, combine the sugar, cinnamon and nutmeg. Set aside. In a small saucepan, melt butter until browned, about 5 minutes. Set aside as well.

Deflate the dough and add 2 tablespoons of flour. Stir to incorporate. Cover with the towel again and let stand for 5 minutes. Prepare your work surface by lightly flouring it and grease a 9×5 inch loaf pan. Set aside.

Roll out the dough until it forms a 12(wide) x 20(long) inch rectangle. Using a pastry brush, spread the browned butter over the dough and sprinkle with cinnamon sugar mixture. It will seem like you have a lot of sugar, but don’t be deterred.

Next, cut the dough into 6 equal strips (lengthwise) and layer them on top of each other. Cut the stacked strips into 6 equal dough squares. Layer the squares into the loaf pan like a book. Cover pan with the towel and let rest in a warm place for another 45 minutes or until doubled in size.

Preheat the oven to 350 degrees F and place pan onto the middle rack in your oven. Bake for 35-40 minutes or until the top of your loaf is dark brown. You want to make sure the inside is fully baked and I know it’s usually ready when the top is really nicely dark and browned.

Remove from the oven and let rest for 30 minutes on a wire rack. Loosen the edges by running a knife around the loaf and invert it onto a cutting board. Flip loaf over so it’s standing right side up and enjoy while still warm. It’s best that way!


Cinnamon Pull Apart Bread will keep up to 2 days in an airtight container or plastic bag stored at room temperature.


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