Delicious pieces of homemade bread dough, coated in cinnamon and finished with a sweet glaze. Best of all, this Cinnamon Pull Apart Bread comes together in under an hour.
Bread is always more fun when you can pull it apart. If you enjoy this sweet take inspired by cinnamon rolls, consider trying a savory version like buffalo chicken pull apart bread for a different twist.
Just like cinnamon rolls, but quicker!
If your family loves cinnamon for breakfast, this recipe hits the spot. It captures the same warm, spiced flavors of cinnamon rolls but with far less prep. Instead of rolling individual buns, you layer and stack strips of dough in a loaf pan for a rustic pull-apart loaf.
After testing different methods, I settled on a rapid rise approach that produces tender, fluffy pieces in just over an hour: about 25 minutes of resting and rising, plus roughly 25 minutes of baking. It’s simple and delicious—perfect for a weekend breakfast or a cozy treat any day.
Making Cinnamon Pull Aparts
Preheat the oven to 180°F. In the bowl of a stand mixer, whisk together the sugar, yeast, salt and 4 cups of flour. In a separate bowl combine the water, milk and diced butter.
Warm the wet ingredients in the microwave for about 1 minute or until the temperature reaches approximately 115°F—any hotter and you risk killing the yeast.
Pour the warm wet mixture into the dry ingredients and use a dough hook to knead for 3–4 minutes, until the dough is smooth and elastic. Add more flour if needed. Cover tightly with plastic wrap and let the dough rest about 5 minutes.
Turn the rested dough onto a lightly floured surface and press or roll it into a large rectangle. Melt the 1/4 cup butter for the filling and brush it evenly over the dough. In a small bowl mix the cinnamon and 1/2 cup sugar, then sprinkle it over the buttered dough.
Cut the dough lengthwise into four wide strips. Stack the strips on top of one another, then slice the stack into squares. Place those squares loosely, standing on end, into a prepared loaf pan. This bread should look slightly irregular—don’t worry if pieces vary in size.
Sprinkle any remaining cinnamon-sugar over the top. Put the pan in the 180°F oven, turn the oven off, and allow the dough to rise for 20 minutes (keep the oven door closed). After 20 minutes, remove the pan, preheat the oven to 375°F, and bake for 25–30 minutes or until the loaf is deep golden brown.
Remove the pan and let the bread cool slightly while you prepare the glaze. Mix powdered sugar with 1–2 tablespoons milk until smooth, then drizzle the glaze over the cooled loaf. Serve warm or at room temperature and enjoy.
Variations
Try one of these add-ins or toppings to customize your pull apart bread:
- Chopped pecans or walnuts on top
- Raisins layered between the strips
- A drizzle of caramel in place of or in addition to the glaze
Tips for the perfect pull apart bread
Yeast: One of the most common reasons dough won’t rise is inactive or overheated yeast. If you’re unsure about your yeast, proof it first: combine warm water (105–115°F) with the yeast and a pinch of sugar in a small bowl. Let it sit for 5 minutes—if it becomes frothy and bubbly, it’s active and ready to use.
Storing: Store the cooled bread in an airtight container at room temperature for 2–3 days. Avoid refrigeration because it speeds up staling.
Freezing: Once completely cooled, wrap the loaf tightly in plastic wrap and foil, label it, and freeze for up to 2–3 months. To serve, let it thaw and warm in the oven for about 10 minutes, then add the glaze.
For more delicious bread recipes
- Cinnamon Bread
- Cream Cheese Filled Banana Bread
- Snickerdoodle Bread
- Pumpkin Bubble Bread
- Cinnamon Quick Bread
Cinnamon Pull Apart Bread Recipe
Ingredients
Dough
- 4–4 1/4 cups all purpose flour
- 1/4 cup sugar
- 1 tbsp rapid rise yeast
- 1 1/2 tsp salt
- 3/4 cup cool water
- 2/3 cup milk
- 4 tbsp unsalted butter, diced
Filling
- 1/4 cup butter, melted
- 1/2 cup sugar
- 3 tsp cinnamon
Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp milk
Instructions
Dough
- Preheat oven to 180°F.
- In a mixer bowl, whisk sugar, yeast, salt and 4 cups flour.
- In a separate bowl combine water, milk and diced butter; heat until about 115°F.
- Pour wet ingredients into dry and knead with a dough hook 3–4 minutes until smooth and elastic. Cover and rest 5 minutes.
- Spray a loaf pan with cooking spray and set aside.
- Roll dough into a large rectangle. Brush with melted butter. Mix cinnamon and sugar and sprinkle over dough.
- Cut dough into four long strips, stack the strips, then cut into squares. Place squares standing on end in the loaf pan.
- Sprinkle remaining cinnamon-sugar on top. Put the pan in the 180°F oven, turn the oven off, and let the dough rise for 20 minutes (do not open the door).
- Remove and preheat oven to 375°F. Bake 25–30 minutes or until deep golden brown.
- Remove from oven and let cool slightly in the pan while you prepare the glaze.
Glaze
- Whisk powdered sugar and milk together until smooth.
- Drizzle over the cooled bread and enjoy.
Nutrition
Carbohydrates: 79 g,
Protein: 8 g,
Fat: 13 g,
Saturated Fat: 7 g,
Cholesterol: 32 mg,
Sodium: 500 mg,
Potassium: 112 mg,
Fiber: 2 g,
Sugar: 27 g
Nutrition information is automatically calculated and should be used as an approximation.
For more recipes from the original creator, visit Kleinworth & Co.