I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face.
It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread.
You don’t deserve this sort of torture.
This bread hits all the comfort spots in my soul. It’s yeasty and soft. It’s filled with cinnamon and sugar. AND! You pull it apart in sheets. And you eat it… all. Eat it all. Make this. Make it and eat it all. Make it and eat it all all all all all… then the torture will be done.
I’m sorry and you’re welcome and I love you.
Let’s start at the beginning. We’re making a yeasted dough, rolling it out flat, covering it in butter, cinnamon and sugar, and slicing it into little squares. The squares are then stacked into a loaf pan and baked.
I did this all without the use of a stand mixer and dough hook. I stirred and kneaded by hand… it was way easy.
This dough can be made and left to rise , then refrigerated overnight for use in the morning. The cold dough is a bit easier to roll out than room temperature dough… but I made this recipe without chilling the dough overnight, and I had success.
This is the dough just before it’s left to rise. It looks a little wet, right? Yea… this is a bit of a sticky dough. Try to resist loading the dough up with a ton of flour… it should be sticky.
After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. It’s soft, and no longer sticky… and just a little pillow of heaven.
This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. Once you’re ready to work with it, let the dough sit on the counter for about 30 minutes before rolling out.
I worked with my dough right away. I rolled it 12-inches tall and about 20-inches long. Then I slathered it with browned butter, cinnamon, and sugar.
I can’t even deal.
I sliced the dough, vertically, into six long strips. I stacked em. I sliced em into six little stacks of dough squares. I drooled a little.
This is the dough stacked into a greased and floured 9×5-inch loaf pan… then I prayed for the patience to wait for this dough to rise again.
After 30 minutes in the oven… oh man…. bread heaven.
I carefully took the bread out of the pan while still warm. It sunk and oozed just a bit, but it was so delicious warm. Incredible. Warm pull-apart yeasty sugar dough. I don’t know what other words you want me to say.
Cinnamon Sugar Pull-Apart Bread
Makes: one 9x5x3-inch loaf
Recipe adapted from HungryGirlPorVida
For the Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned
**This is the original recipe I tested and use. Some bakers have found that the dough doesn’t rise, because the yeast is not first activated in warm water. As a fail-safe, feel free to activate your yeast first. To activate yeast, whisk yeast into 3 tablespoons of warm water. The water should be between 105 and 115 degrees F. Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy. Your yeast is ready to go! If the mixture does not foam and froth, toss the yeast and try again with another package of yeast. Add the activated yeast when you combine the wet and dry ingredients.
In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
Whisk together eggs and set aside.
In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.
Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.
I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.
Susan
Can I use bread flour instead of AP flour?
joythebaker
You can!
deb in sc
Active dry yeast should always be ‘activated’ first (mixing with water and sugar)….if you are using instant yeast, you can just throw it in with your flour.
Katy
Has anybody tried assembling this completely, then refrigerating overnight? If it didn’t become a soggy mess, that might be my solution to Christmas morning timing.
Priya
I would love to know if this worked?
Katie
This has become one of my favorite recipes to make! I loveeeee this bread. Sadly, my son is allergic to cinnamon so I don’t get to make it much anymore, but on occasion I get to treat myself to it!
Jessica Heitman
Insanely good. First bread I’ve ever made worth the effort! Soft, sweet, delicious. Thank you!
Alexandre
It’s 2017 and I’m still making this amazing recipe.
Jesika Anderson
Just put this in the oven, what a delicious looking easy recipe, everything had went totally smooth, cannot wait to try it!!! Literally sitting by my oven watching this beautiful thing bake.. Mmmmmmmmmm
Nick
It is so crazy good. Love it and love your site Joy!
Max
my darn computer got switched to windows 10 in my sleep. i lost everything siince 2012 and had no other choice than to make this wonderful treat so as not to self destruct!
Noreen
how many days ahead can I prepare the dough?
joythebaker
I would say the dough can be prepared 1 day ahead, left in the refrigerator to chill overnight, then bring dough to room temperature before working with it.
Mrs. Fairfield
Yummy!! Made this with gluten free flour instead of all purpose flour!! Turned out amazing
Whitney
This is gorgeous! I’ve got to make soon!
Priscilla
Will this be okay if made with cake flour? Or does it have to be all purpose? All I have is cake flour :(
joythebaker
It has to be all purpose flour. Sorry!
cheryl s.
Oh! Thanks so much for this recipe!
I just saw this on Food Network’s, Unique Sweets profiling St. Cupcakes. Theirs used 5 spice powder mixed with sugar and that was very appealing to me and I’ll be doing this tomorrow.
Yours Pull Aparts amazing! I simply love the humor in your writing.
I will be returning here often :)
anukampadubey
wow…never knew slicing the dough will make it much easier. I have always rolled it.
I also freeze it overnight..Thanks for the post very soon am gonna try this and will surely tag you.
You have got a lovely name :-) JOY
bakecaxincontri
This is too much for Monday morning
Jobi
Made it today! DELICIOUS! DELICIOUUUUUUUUUUUS! Comfort food level 2000000!!!!
alifemoment
What a lovely recipe, love the photography!
Jenn
I’m in the process of making this now and I just have to say that your instructions are really not easy to follow. I’m not sure my bread is going to rise correctly because you didn’t make it very clear that if you choose to activate the yeast first, you should treat it as wet, not dry, ingredients. You also say in the beginning that you didn’t use a stand mixer but in the instructions you say you did. I don’t know that it made a difference but honestly, this was just confusing to follow. The yeast part seems like it will be the most detrimental to the recipe and I would really suggest making it more clear that if you activate the yeast with water, you need to treat it as a wet ingredient and also explain when to put it in – before or after the eggs? My dough just did not rise properly and was extremely sticky (it was not a dough, way more of a batter) and I followed every other instruction exactly.
Anna
This was delicious! The recipe worked great. I let it rise overnight and set on the counter the following morning for about 45 minutes. I baked as directed.
Jane @ Delicious Recipes
Not a great fan of cinnamon but this look so delicious that I can’t wait to give it a try.
s
Amazing!!
Michal
Wow that is pretty!
Justine
When I made this I also added a very generous piping of cream cheese icing in between the layers, and then more on top after it was cooked. It was amazing! Next I think I might try it with Nutella between the layers…
soki22
i saw when you tweeted a picture of this the other day, showed it to the friend i was with, and said, “i don’t know what this is, but i want it.” it reminds me of monkey bread…and jenga.
https://storify.com/saraessam/soki22#publicize
http://kenanaonline.com/users/soki22/posts/634244
http://soki22.blogspot.com/2014/07/blog-post.html
http://soki22.tumblr.com
http://kenanaonline.com/users/soki22/posts/634246
http://soki22.blogspot.com/2014/07/blog-post_1.html
https://storify.com/saraessam/story-30#publicize
Hannah
This sounds awesome. I’m going to have to save this recipe.
http://familyfocusblog.com
Rosemarie
I just made this and I would definitely recommend halving the recipe if you have a smaller pan….cinnamon deliciousness explosion in the oven!!! Haha, totally worth it
Amy Greene
Wow so simple an idea, but looks amazing. It is kinda like snicker doodle bread! You can’t go wrong with cinnamon and sugar anything.
Jenn H.
Ok, I’ve read the recipe through and it seems like a 1/4 cup of flour goes missing. At the top of the recipe you list 3 cups of flour, then you put 2 cups of that into the dry mixture, at the end it says to add the remaining 3/4 cups of flour after the eggs. Where did the other 1/4 cup go? What did I miss?
joythebaker
After the dough has risen for an hour, and you go to deflate it, in the instructions it says to add in two tablespoons of flour. The remaining two tablespoons of flour are used when you go to knead it for a bit before rolling!
Christy Thompson
sorry…i carefully followed instructions and made this for my husband and i, and it’s o.k., but we wouldn’t make it again. just average in flavor and texture. hopefully it’s just us.
Jenny
Thanks! I just made this the other week and it didn’t last the day (between two people)! Looking back, it’s probably not good to eat half a loaf of sugary bread in one day… but it happened.
Lisa
I finally made this over the weekend and it was fabulous. Mine was not nearly as pretty but I don’t follow directions all that well when rulers are involved. It didn’t even make it on the counter for an hour so I’d say that was success!
Sonya
Looks so delish! I’m a longtime fan of cheese pull-apart breads. Now I have to try your cinnamon sugar one, thanks!
Hoda Elkady
Tried this bread and it was AMAZING, so yeasting and cinnamony and just simply mouthwatering! I’d definetly do it again, although I’d reduce the butter and sugar used for the filling a bit
Mickie
Yummmmmmmmmmmmmmmmmmmmmmmmmmmmm~!!!!
Cinamonne
Amazing “rolls”! I love it very much :)))
LauraGMG
This looks AMAZING, I’m trying it this weekend!
http://greenmountainglobetrotter.blogspot.com/
Momma of 7
I just made this and cannot describe in words !!!! No changes to this recipe…its perfect as is !!!
Lauren
I just baked this and it is literally the best thing my taste-buds have tasted. I love your blog and completely admire the things you do, thank you for being an inspiration to bake
Emily
I got it, thanks for this wonderfulx2 recipe. >_<
Emily
Your Youtube video said 2 cups flour and the recipe over here are 3 cups… ummm, did I miss something? Help! I am making this wonderful bread but I am stuck at the flour righ now.
Paola Parsons
3 cups is correct.
Becky
I just made this again for the 2nd time…I make caramel sauce for on top…lol, cause it’s not sweet enough, if you’ve made it, you know I’m completely kidding…I just like to dip it/drizzle it in caramel sauce too…Thanks for the recipe, it’s my new fav when I have a “lazy” day.
Janice
wow! I love it, my friends love it, I could sleep in it, my kitchen smells so good, i couldnt even wait 20 minutes to eat it, its just that good
nancy
dear joy,
thank you so much for this inspiration!
im glad i found your recipe!!!
i used it for my “sonntagssüß-post” and links this post here:
http://www.samtundsahne.blogspot.de/2013/05/sonntagssues-pull-apart-bread.html
hope it´s ok with you!
yours from sunny germany,
nancy
Carolyn
I’ve made this 4 or 5 times now and LOVE IT. My family devours it. I also devour it, and the dough… so so good.
Tess
I made this bread last week for a brunch with friends. It was delicious and it looked great. Thanks, this is a keeper!
Estelle
Repurposed the technique last night to make a cheesy garlic herb loaf to go with our lasange. Turned out spectactularly good!
Haleemah
I actually have this in the oven as we speak the house smells like cinnamon vanilla goodness. didn’t have whole milk only low fat 1% but next time I will be using this
PatB
O.M.G!!! Just made this and it may well be one of the best things I’ve ever made. Defies description, its so good.
laura
I did it and we (my husband and I) love it.
Latest Loaf
This recipe is absolutely insane – I love it! Using the loaf pan makes it so much more pretty than the typical pull-apart cinnamon monkey bread in the bundt pan.
Hollie
Wonderful!! Thank you so much. I put brown sugar and some apple in my filling <3 thanks again for the wonderful recipe !!
Karen G
THIS LOOKS FABULOUS but i was wondering do you think it would still work if i used almond or coconut milk instead of whole milk cause i have a lactose problemmm :(
Fairy Essex
mmmmmmm, time to try!!!
Matty
Does anybody know if you can prepare the cake a night before and keep it in the frig over night and then put into oven?
Kawthar Eisa
I made this morning for my family. It was amazing. Super easy and super good
Ingrid
For the third year in a row this is what my son takes with him for the school christmas dinner. Thanks a million for the recipe!
Samantha
Made it & and my whole family loved it! Especially with mugs of freshly brewed coffee. Thank you!
Aurora
I just tried making this bread and I ran into a few problems. My dough was sooo sticky that when I went to stack the pieces, it stuck to the counter and I basically had to scrape everything up and just throw it in the pan. I’m not sure where I went wrong, but it’s in the oven right now and I’m hoping it still tastes as good as everyone is raving.
SaraH
I made this a while ago. It is delicious! I was supposed to bring it to my grandparents but my family ate half of it before we even left the house!
It was kinda tricky to translate it to swedish and european measurments, but I think I got most of it right. Delicious anyway. Have made it a couple of times since then and really recommend it.
The link to when I tried it: http://vadharsarahbakat.blogspot.se/2012/04/cinnamon-sugar-pull-apart-bread-aka.html
Laura
Any way to make this without eggs? My family has an egg allergy and we are dying to try this!!
joythebaker
let’s see. i feel like you could subsitiute flaxseed and apple sauce for the eggs. have you ever tried this? http://dinersjournal.blogs.nytimes.com/2009/09/04/replacing-eggs-with-flax/
NICK
Your recipe blog rocks, Joy!
All my neighbours adore me now that I’ve treated them to this sinful yet heavenly piece.
Mary T., IL
Just want to say “THANK YOU” (that’s my hips talking, mind you…LOL) for the delicious recipe. I haven’t made it yet, but I know it will be a big hit!! Thank you for all the wonderful and delicious looking pixs (wiping drool from chin). I am a visiual type of cook and love step by step instructions!!
Ash
I’m making this for the second time in two days! It’s fantabulous!
Dasha
Thank you, Joy, for this wonderful recipe! It really is as simple as you wrote it and so, soooo yummy. I also drizzled it (generously) with a simple icing.
For the folks that are having problems with rising, try instant or rapid-rise yeast which is meant to be mixed in with the flour.
Amber
Joy. Seriously. This bread is simply awesome. I don’t throw that word around lightly. I feel like a need a cigarette after eating it. (No. I don’t smoke. But you get the sentiment.)
I made it exactly the way you did. No refrigeration, full sugar, no proofing, everything. I don’t even know what else to say. Just seriously.
If you’re reading this, Joy, thank you. I hope you’re having a wonderful day.
For interested readers, well, just stop what you’re doing and make this bread. You can thank her later.
Betsy H
Yum yum YUM! I love it SOO much! Good thing I’m making this for other people, too. It would have never made it to the oven, otherwise. And I’m thinking the baked version will taste even better!!! So excited to eat this beauty!!! Question: How do you keep the strips from sticking to the counter when you’re stacking them? Did I just not flour my counter enough when I was rolling out the dough?
I am SO glad you have a blog, Joy!
The New England Girl
Just wanted to say …… DELISH! Just reposted this and gave you some Sugar&Spice cedit in a little number I wrote tonight while staring at my kitchen counter! You rock girlie!
Siu
Hi,
I would love to try your recipe but I have a really bad record with baking yeast – my bread always come out hard, or wet and solid in the centre. I don’t know if its because I am using the wrong flour? When the recipe calls for all purpose flour, can I use cake flour or bread flour?
Regards
Siu
Courtney
So when I made it, the dough was really sticky and I had to keep adding more flour so I could even roll it out, then after I settled that there was like liquidy cinnamon-sugar substance in the pan.. is that supposed to happen? If not what did I do wrong?! I’d love to make it again just without having those problems!
keren
it smells and looks great…. can’t wait to taste!!
Lisa
Fresh out the oven, and we can not wait to tuck in….it smells nd looks incredible! Thanks Joy x
Missy
Recipe was AWESOME! I let mine rise in the fridge overnight and it came out perfect. My only question is – can you double/triple the recipe? I need to make a bunch of these!
Saylor
I did and it worked fine! All i did was just put half of the squares from the bigger thing of dough in one pan and the other half in another pan.
Jessica
How long will the bread keep for (if I do have any leftover!)? I’m not a huge bread maker, but I’d love to try the delicious recipe.
joythebaker
!-3 days stored in an airtight container. It’ll probably get too stale beyond the third day.
Tee
I’ve tried this recipe 3 times and it’s been mistake after mistake for me. First time it was the yeast- it didn’t rise. Second time it was the butter for the filling…I used too much, so the filling was too watery and the bread was mushy. Third time..well, it just tasted like rocks and syrup. Any suggestions? What am I doing wrong?
"John"
Where can I find this”Joy the baker” you speak of?
Libby
I think my yeast over activated – rather than have nice little squares like you mine puffed right up and spilled out down the sides of the loaf tin. Not that I am complaining, it was fabulous! Thanks so much for this recipe, making it again tonight.
Kuda
Just made these. My kids and husband LOVED them!
Thanks
Faridah Idris
hai,
This recipe is great and the first time I did it, i overlooked the part of the 3/4 cup of flour but fortunately, it turned out good eventho i just added the flour after finish stirring everything. It’ s a bit sticky.
The second time, i followed exactly the recipe but still sticky after add in few tbs of flour.
Anybody can clarify why this happen? It stick to the board and not easy to roll it. Is this has anything to do with this Malaysian hot wether?
Jessie
Faridah Idris: I have baked in El Salvador where it can b hot & humid & the trick to bkg recipes made in the US is to add abt 1/4c of extra flour for e/ 2c of flour in the recipe.
I’ve not made this particular bread YET but if it says it’s a bit sticky, then maybe just add abt 4 tablespoons (1/4c has 8).
I’ll post when I make it (in a cpl wks!). =D
Wish u luck!
kak ina kl
i try already and it is wonderful and delicious..tq so much for your recipe
Anna
The bread just got ready and it is faboulous! It’s like heaven in my mouth :) Thank you so much!
Sara
Hi Joy,
I bake this last night! It was amazing. Great taste and soft dough. While i was making it my dough was a bit sticky than yours (It was 30c last night in Bangkok) and it seemed hard to lift the dough up. But at the end i managed to stacked the dough. It comes out very beautiful and delicious. So thank you very much for your recipe. Its so good to found your blog! :)
Gardenia
Super easy to make, and delicious! I just loved it!
RICHARD
SHIT I DONT SPEAK FINE ENGLISH
I AM FRENCH
I LIKE TOO MUCH EAT ALL FOODS
THKS TO YOU BYEBYE
Hayley
This looks amazing! Quick question, could I make the dough and have everything set the night before and then bake it in the morning? Or is there a good way to heat it up before serving the next day?
Please let me know.
Thanks!
Megan
Okay, so I’ve been saving this recipe for a rainy day, and today buckets of water were being chucked from atop the bruised mountain of sky. So…I put on a tropical little dress, pulled my hair back into three buns, and made cinnamon sugar pull-apart bread :)
It was easy to make and totally delicious! I ate half of the loaf shortly after it emerged from the oven (smelling like heaven) and saved the rest for my family to try. Thanks for posting this sugary delectation; can’t wait until it rains again!!
Marisa
I saw something exactly like this on the latest episode of Unique Sweets! Did you by chance get your inspiration from that, or is it purely coincidence?!
sara
this is seriously the best thing i’ve ever made and eaten. you are definitely the best!
Row
I made this a couple of weeks ago and it was gone in less than one day. The dude and I kept pulling pieces off to snack on every time we passed by the pan… delicious!
Jo
This is very very similar to Alton Brown’s recipe for cinnamon rolls. I made them over Easter weekend and, just like this recipe, it said to throw the yeast in with the other dry ingredients. It didn’t rise after several hours. I popped it in a warm oven for a few more hours and it rose a bit, not much. The buns were on the dry/chewy side, not the soft and yummy side I was hoping for. Oh and many comments on AB’s recipe said that salt will inhibit the yeast so add it at the very last.
My advice? Poof the yeast in a little warm water first then add that to the other wet ingredients, followed by the dry ingredients, followed by the salt.
Love the idea of slicing and stacking and pulling aparting. Seriously, how could this not be good? Soft yeasty dough, butter, sugar, cinnamon. What’s not to die for? Thanks!
Kat
Hi! I decided to take a recipe risk as I was baking breakfast for my parents for the holiday weekend (they are supposed to be eating healthier these days). I used 2/3 whole wheat flour for the bread, replaced some of the butter with Greek yogurt, used the same amount of sugar (that’s the one thing I won’t compromise on) and everything turned out great! Thanks so much for the recipe! The bread went fast as more than half the loaf is missing this morning…
Beckie
Hi from the United Kingdom! Just finished the last part of this BEAUTIFUL bread, followed the instructions exactly, and even added EXTRA sugar because I was feeling super bad. This is a beautiful creation Joy, and was enjoyed very much by my entire family who were like vultures when this was presented on the table earlier this evening! It was all gooey and mmmm in the middle, with its fair share of crisp and crunch too on the outer layers. Perfection!
Lauren
Delicious! I prepared it last night (including the final rise), then refrigerated it & let it sit out for 30 minutes before baking it this morning. Turned out amazing! Thank you for sharing!
Julie
I have been dreaming of making this for about a month, about the time I first discovered this site. Finally made it tonight, Loved it!!! I can’t believe how much it expanded after cutting into squares and rising in warm oven. Made a little glaze to drizzle on top. Highly recommend this recipe, definitely a do over. Thanks
tessa
hi joy ~ i’m new to your incredible blog. {apparently, i’ve recently emerged from under a rock.} i found it through this recipe on pinterest and i had to make it myself. oh my. this was pure heaven this morning. thank you!!! i posted on my blog too. http://nineandsixteen.blogspot.com/2012/03/recipe-cinnamon-sugar-pull-apart-bread.html
keep it up! i will be buying your book for sure!!
tessa
Mónica
It’s just AMAZING, I was absolutely hooked on your easy cinnamon roll muffins, but this bread is (if posible) even better! I hadn’t done it before because it seemed a little more of work than the cinnamon muffins, but, seriously, it’s worth it!!
Congratulations!
Carolyn
Joy this came out just like you said it would!! With the pieces of cinnamony goodness oozing over the edge and everything :) I think I’m in love.
Eleftheria
I loved this recipe but there was too much sugar I found in the filling! Great job anyway, will try again and hope to reach your level of sophistication :)
Jackie
Amazing! Just made them for the second time this week!
Thanks
Danielle
I’ve been waiting to make these since you posted them last year, and today I made them for my French roommates. They’d never had cinnamon bread before, and I think this bread has convinced them to move to American and marry you.
Basically, these were hold-the-phone-kiss-your-mama good.
Heather
Im following you cuz you made me drool and snort at the same time. Funny lady :)
trigliserida
While looking into DIGG today I found this
ruth
I read this recipe obsessively the whole time I was making it, and yet I totally missed the last proofing bit after stacking the layers in the loaf tin!!! There’s a happy ending though – after lots of freaking out and praying during the 30 minutes it was in the oven, I just took it out and the bread filled the tin out so nicely anyway :) Patience, shmatience!! Can’t wait to devour it!!!
yvonne
This reciepe looks great. Cant wait to try it. My problem is I am a diabetic and can not use any white flour. So, is there any other flour I can use to get the same affect with the riseing of the dough. Thank you for your time and hope to hear from you soon! Yvonne
Afiqah
I just made it and it tastes wonderful! I needed more flour than stated to get said sticky ball of dough but it turned out excellent. I took a picture and everything :) http://i.imgur.com/thbUU.jpg
Natasha
I am new to baking bread of any kind and am having trouble making the dough. This may be a rookie question but do I need to activate the yeast first with warm water?? The recipe says it is dry ingredients but I’ve made the dough twice and it hasn’t risen either time so it has to be the yeast.
Thanks!
Sarah
Found your recipe this morning, made it this afternoon. All eaten within an hour of coming out of the oven (not all by me, I promise I shared…)! Posted photo on Facebook and had many requests for the recipe so have shared it there too! Really is as good as it looks. I felt there was a lot of sugar so didn’t use quite as much in covering the dough and it worked out well – think it would’ve been just a bit too sweet for me otherwise. Will def be coming back to you for more inspiration!
Dominique C.
This is SO good. It lives up to all of the promises that were made. Thank you for sharing this recipe! I had to skip the last round of rising, and my loaf dish was a little too long. But, it came out amazing anyway, and next time I’ll do it 100% right so that it’s even better. I’ll be keeping this recipe close to my heart for life, and I can’t wait to play around with it a little too. Orange bread, maybe?
For those dying to give this a try, be aware that it takes TONS of patience. I made the dough last night, but it still wasn’t ready to eat until two hours after I started this morning. It’s totally worth it, but this isn’t something to whip up on a whim.
Mindy
“Heaven” “Awesome” “Best thing EVER”–just a sampling of the [with mouths full] compliments I received after I made this for the first time over the weekend… I mixed up the dough on Saturday afternoon, let it rest in the fridge overnight and then baked it Sunday morning before taking it immediately to work on a group project, where it was promptly devoured warm in a matter of seconds by a few university hockey players, who were fascinated by the fan-shape. I had to literally grab a small piece before it was gone, just to try it! The recipe should say: “barely serves 4 hungry 20-something-year old athletes!!” Let’s just say that as the lone girl in the group project, I became a great asset to the group in a matter of minutes ;) WOULD HIGHLY RECOMMEND and will MOST DEFINITELY be making again soon! I followed the dough recipe exactly (which is a rarity for me!) and the dough was very tender, although I was very worried with the initial stickiness. I had to add about an additional 2 TBSP of flour to make myself comfortable with the consistency before I refrigerated it. The nutmeg was an awesome touch, and I am a huge cinnamon fan, so I increased the cinnamon to a heavy TBSP and decreased the sugar to 3/4 cup! Thanks, Joy, for an awesome recipe–I will be trying many more of your recipes soon after the success of this one (and my group members thank you too ;) )! Black bean brownies…here I come!
Chng Xin Bei
I just made this and I love it! :D
Even my mum thought that I used ready made bread to make it… *Proud!* :)
Rebecca
Lady this is fabulous.
I was a little nervous about changing anything in your recipe as I loved making the original so much, but found that using some apple beer instead of the water (plus a little extra) and liberally stuffing apple slices in between the adorable dough slices actually worked out pretty nicely!
Now I just need some more practice for mine to look half as lovely as yours!
Jennifer
Did you use warm water for the yeast??
AmateurBaker
Yes proof the yeast! …use the 1/4 cup water as the proofer. I let it sit til it foamed up (10mins) then added it right after the butter + milk into dry ingredients.
I had tried twice the dry method and both times it did not rise and had to throw out entire ball of doughs (the yeast pellets were falling out of the dough as I was air-kneading it… not a good sign)
So proofing on my third attempt… success!!
I must say it looks pretty close to the pic and mighty T-A-S-T-Y!!
Smiling as wide as my belt size… which is growing every weekend as I try out your receipes !!
Thanks for the inspiration!
Mary
hi, this was surprisingly easy, following your directions, and it produced really great results. i think the next time i will try the refrigerating it over night to stiffen the dough a bit more upon cutting the strips, i think it will definitely help in the stacking and cutting.
thanks for this!
Liv
NICE! and i appreciate that you’re funny lol. will be reading more!
Tami
What can I say but WOW? Not much compares to warm cinnamon rolls… this however, I think will be even MORE fun! Rather than just that doughy, sticky center of the roll, almost the whole loaf will have that bit of heaven!
I was on a mission to try to eat healthier, and drop a bit of weight… I think I’ll wait until NEXT week now!
Isabella
Just made this and a little TIP for everyone… Somewhere between slicing, stacking, and putting in the pan, a lot of the sugar mixture seemed to fall off these little squares and onto my counter. What I did: before allowing the ready to bake “flipbook” to rise for 30 mins, i swooped up all the sugar on my counter and swept it right on top of the “flipbook”… Nothing goes to waste this way and its oh so much tastier!!
Hannah B
I just made this recipe… it was A-Mazing!! I did all the assembly last night, saran wrapped the loves, put them in the fridge, let them sit at room temp about 20 mins before baking for about 40 mins. Oh my goodness! We have a new recipe for Christmas breakfast! Thank you!
melissa
hannah b,
i really want to make this for easter brunch, and am curious as to whether you let it double in size in the loaf pan BEFORE you refrigerated it overnight, or if you just assembled it, saran wrapped it, stuck it in the fridge, and then let it rise in the morning only.
thanks,
melissa
marie
Joy…I can’t stop making this! Help!
Brandon
Looks delicious. Sunday morning here i come!
Lorinda Crane
On my! I am afraid I would eat it all. I’ll be making it this weekend!!!!
sondra
I am going to try making this today!
Lydia
I cut the strips smaller and made individual cinnamon pull apart buns and they were fantastic!
Marcia De León
Good!!!!!!!
Audrey
WOW…. Thanks for this awesome recipe! I’m eating this super delicious bread right now!
Becca G
Jeez, this is enough to make me gie up on my diet, and you make it sound fun to bake. I’d love to try this out as soon as I get back from holidays :) Thanks!
wendy
Made it….LOVED it!
RuthLee@bloggingwithlee.com
Hi. Delicious sight. I am not a cook, but I will definitely give it a try. I’ll let you know results!
Thanks for sharing.
Ruth
Nicole Nared
This is very creative!
Megan
omg. torture. at 2:30am… fuck..
Natalie
Oh my gosh. I just made this tonight and I totally added too much flour (or not enough water) and used a bread machine and didn’t pay attention at the beginning and so added more water late and it was a sloppy mess…
BUT! It seems to be quite forgivable because after all that it rolled out (with probably a little more difficulty than usual) and everything else went swimmingly. And it is 8:15 on a Thursday night and I’m home alone with two cats in front of a woodstove, and I CANNOT STOP EATING THIS. Thanks!
Maria of Culture-ist
No, it’s REALLY not fair! But I thank you for offering this delicious recipe :)
Filipa
I don’t cook. Ever. I mean, i don’t even know how to make scrambled eggs, and my signature dish is cornflakes with milk. But then i saw these pictures and I couldn’t resist trying it! After a rough start (wich included egg falling to the floor, finding out what yeast was…) I actually made it! Althought my family was very afraid to try it, they had never tasted anything cooked by me, they absolutely loved it. What a great recipe, totally worth it. It is sooo good! Thank you for sharing it :)
People reading the comments: what are you waiting for??
joythebaker
oh my goodness Filipa! i’m so glad you took a chance on this recipe and got in the kitchen! and the family loved it!? this makes me so so happy!
Jennifer
Amazing! Turned out perfect!!!!
Kristine
This. Was. So. Good. I just made it this morning, finished it at around noon. Ahmahgah, so soft and tasty . . . THANK YOU FOR POSTING THIS WONDERFUL CREATION.
Cam Hayes
Is it possible to make this without the eggs?
Pille
AAH, why must this recipe be so TEMPTING (or so)?! (this is the second time I’ve stumbled upon this recipe… and it doesn’t help that it’s almost 2 AM and I’m hungry)
(I would totally do it someday, but we don’t have yeast, vanilla extract, nutmeg nor a loaf pan… BUT I WOULD STILL TOTALLY DO IT SOMEDAY)
marisa
Hi joy,
I made this once and cooked it in a toaster oven – turned out great! The top burned a bit, but it was delicious!! I made it again this week for a new years brunch, but it didn’t cook all the way through :( Any ideas? Here’s what I did:
– Made the dough, followed all instructions for resting, and assembled the bread in the pan on day 1. Refrigerated over night
– Let rest to nearly room temperature, then baked on day 2. I baked for 40 minutes in a regular oven, and it looked done – let it rest 30 min or so, then plated. The outside slices were cooked through, but the middle was doughy. I ended up putting it back into the oven to cook through, and it took another 25-30 minutes!
Ideas? This bread is delicious and a huge hit! I would love to make it perfectly next time :)
Best,
Marisa
olivia
this looks so good , making it right now… but i want to eat it as soon as possible , do u have to leave it over night ?? or can i finish making it ?
Gina
Hi! Just made this for my boyfriend, used whole wheat flour instead to make it a bit more healthy but didn’t skimp on any of the other ingredients ;)
It looks and smells so delicious! Just came out of the oven, and I’m bringing it to him tomorrow afternoon ;)
Kelsey
Great Bread recipe, fast and easy to make. I bring it to work and my co-workers gobble it all up before lunch. Love how easy it is to add vaiety to this break by adding nuts, died fuits, ect. Definatly a new favorite recipe.
Dina
I recently made this for a Christmas party. It was SO good. You can check it out on my blog: http://onefellswoopdesign.blogspot.com/2011/12/tasty-tuesday-holiday-eats.html?utm_source=twitterfeed&utm_medium=facebook
You can also follow my blog if you would like: onefellswoopdesign.blogspot.com. Thank you!
Mihai
Oh my God….I just started drooling the next second.Unfortunately i don’t have an oven at home.
Susann
Wow looks this yummi! Something I have never seen before. I hope I get so down that even if I like trying out.
Fairly Odd Mother
Oh, what could I have done wrong???? I followed this to a “t” (even ran to the store for whole milk!) and it just didn’t do it for me. The bread itself tasted find but there wasn’t any sweetness (even with all that sugar!). . . .I have had a hard time with yeast breads lately and was hoping this would restore my confidence. I’ll keep trying ’til I find a recipe that likes me!
Shanna
This is our new Christmas morning tradition! Easy and so decadent. Made exactly as specified this time and am eager to experiment with readers’ substitutions next time – especially the cardamom and oatmeal. Thank you all!
Mary
Dough was too wet to roll out so we ended up chilling it over night and rolled them up into balls and then put them in the pan. It still tastes great though!
megan
It’s Christmas morning and I’m making this for my family’s brunch. Its on the second rise right now and I can’t wait for this deliciousness to be done. I love how easy this bread was to put together, hardly any bread kneading knowledge/skills needed. Thank you & Merry Christmas!
Erin Y
I have made this several times! I made 3 double batches last night and will be giving away the bread to my family as Christmas gifts. Everyone needs to make this, NOW!!! Happy holidays!
Joey
I’ve made this recipe 3 times in the last month. It’s one of the best treats around. It reminds me of the sticky buns I used to have as a kid but with a spin on presentation. Currently in the process of making one for the family Christmas gathering.
Crystal
You could have said “I’m on my way to your house with it right now!”
I’m going to have to make this soon.
Melody
My mouth just had an orgasm from me just looking at those pics :D
teaandbubbly.blogspot.com
Kwil
Oh boy does that ever look delicious. I’m making this. For certain.
Melanie Sherman
This was a hit. I used the frozen bread dough from my local grocery and it was really easy. Just pulled it out of the freezer the night before and let it thaw then rise while I slept. In the morning just rolled it out and proceeded from there. Super easy and Semi-Homemade. :) Thanks I am using it Christmas morning.
a pinky's promise
I’m. very. excited. This looks great! And thanks for including the ACTUAL measurements, usually they just tell you and drive you to insanity with the measurements.
()-()
Kristy
Is it a bad idea to use 2% milk?
joythebaker
it’s not the end of the world. go for it!
Mags
Ah-mazing.
This was *so* easy to make, and it tasted incredible!!!! I just had my first bite (:
But seriously, this is so worth it, I love this bread. <3
Thanks so much for the recipe, Joy! I will be exploring your site more I am sure! And maybe buying a cookbook or two (:
Thanks again,
Mags
Yaden
Had some trouble with the tricky US measurments, but it turned out to be delicious in the end :) Thanks so much for the idea, finally it smells like christmas in my apartment :) Greetings from two Hungarians!
XY
This was the first ever bread I made and it turned out great! The instructions were clear, easy to follow and loved the photos that illustrated each step! Thank you for sharing :)
Daisy Christie
Love it Love it. Just looking at it makes me hungry, Yum Yum.
chaichoc
Has anyone tried the new Raspberry Bars at Jason’s Deli yet? They are fantastic! You must give them a try. Our company is wanting to order trays for the holidays and even package them individually for gifts. Mmmmm good! Let me know what you think.
Ashley Z
That looks amazing! I think it would be really good with some baked apples thrown in there too. Yummmmmm!
Julie =]
this looks so yummy… im gonna make it over the weekend. hope it tastes good!
texas food and travel
this looks so good. Thanks for sharing
Susanne
This looks so delicious. Thanks for the recipe. Greetings from Bremen.
Julia
Made this last night.. SO GOOD! Really soft. It tastes really great microwaved the next day as well.
Fredda at The Magnificent Magnet
Thank you! I was looking for a recipe similar to this and I just “stumbled upon” this one when I was doing some posting of refrigerator magnets that I make. I guess we were both in the kitchen and this came up. Can’t wait to try it!
sare
Very creative, I’m sure ?t was very tasty.
phil
this looks so good :) delish
Ed Cheung
Love the Bread. I did some modifications which I really like:
1) Substitute for some All Purpose flour 1/2 cup of whole wheat Bread Flour and 1/4 cup of White Bread Flour
2) Substitue 1/2 cup of Granulated Sugar with Either Brown Sugar OR Granulated Raw Sugar
3) Drizzle Honey between the stacks after buttering OR use some Molasses
4) add chopped Walnuts and Mixed Raisins +/- dried Cherries
5) Sprinkle Larger Granulated Raw Sugar Crystals on the top and let it rise a little longer
6) My preference is to undercook the bread a little for more moisture and chewiness.
Devianz
Like Ed, I made similar substitutions;
1.) I made this with an oatmeal/wheat bread (I’ll post the recipe below)
2.) I also used brown sugar for half the sugar in the cinnamon/sugar mix, but I used cardamon instead of nutmeg.
3.) I used salted butter for the layers to give it a bit of savory flavour
4.) I let it rise a full hour and a half, covering it with a moist kitchen towel after stacking and also dribbled some honey on top before baking.
5.) also undercooked the bread a bit, turning off the oven at the 25 minute mark and taking it out 10 minutes later.
Whole Wheat Oatmeal Honey Bread;
1 cups whole milk
1/2 cup rolled oats or steel cut old fashioned oatmeal (not instant or quick cook)
1/4 cup warm water (105-120°F)
1 tablespoons active dry yeast
1/4 cup orange honey
1/4 stick unsalted butter, melted and cooled
1 1/2 cups whole-wheat flour (stone ground is best)
1 cup unbleached all-purpose flour
1 tablespoon salt
1 large egg, lightly beaten with 1 tablespoon water
Heat milk in a small saucepan over very low heat until it is hot (steamy not frothing) but not boiling. Take pan off the burner and stir in the oats. Leave off the heat until cooled to a warm tolerable temperature.
Stir together whole-wheat flour, 3/4 all-purpose flour, and salt in a large bowl. and set aside.
Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. Stir foamy yeast mixture, melted butter, and remaining honey into cooled oatmeal.
Fold oat mixture into original wheat mixture and then reconnect with your recipe for the bread from the rising part down.
Mindy Curry
I made this today…OMG it is the most beautiful thing I have ever made! I put the ingredients into my breadmaker and then picked up the recipe at the ‘pound down the dough and let it sit for 5 minutes’ stage…I let it rise overnight in the oven, then baked it first thing this morning…finished it off with a powdered sugar/milk/vanilla glaze, and OMG…thank you!!
ST
I am SO going to try this over the weekend…it looks so incredibly DELISH!! <3
latoya
I absolutely love your recipe and that flair you possess you can check out my blog and maybe give me some tips
PatrickP9090
mmmm…. That really does look yummy :-)
Gain Energy
This definitely looks so very yummy!! Thanks so much for the step by step instructions especially those pictures. My daughter loves this so much that she will make it for us someday soon.
devin
Yo id like to purchase some of theses scrumptious little treats hook me up mo trucka’s!!!!!
Doggrl
I made this over Thanksgiving and it was AWESOME! I switched out the refined sugar for maple sugar crystals and FABULOUS! 4 of us made a major dent in it and I kept the rest for myself. This is a definate keeper. Thank you :)
Erika
I love how the stacked squares look in the pan! Very eye-catching.
Granny
Looks deliciously wonderful. I make a pull-a-part cinnamon bread but roll the dough into balls and dip in butter then cinnamon and sugar. Then stack in a bunt pan, with brown sugar and pecans in bottom of pan. Have cheated and used the store bought yeast rolls…like Rhodes. I am sure yours is better.
concretemoomin
Oh my goodness! I showed these pictures to my husband this morning and he just said in a very sarcastic voice “Oh no. Please don’t make that. I would hate it.” I had a craving for cinnamon toast this time last week but this would have been so much nicer. It looks very straight forward too so that means I HAVE to give it a try :). Thanks for sharing this – even though it means I’ll have to eat it ;)
beth
askdhfl$$#wbgw3vw?{{uyfu%)^? Sorry, had to dry the keyboard!
Delrea
This is great thanks for your time andcant wait to see what else you have
Caroline
love your bread, I posted a few pictures here…
http://jellybean1727.livejournal.com/323408.html#cutid1
Adam Daly
This looks delicious! I’m going to make this asap :D.
Nellie
Good recipe. A bit labor intensive to me, but I will make it again adding pecans to the sugar and spice mixture. Thanks.
Melica Niccole
This looks delicious!
Melissa
I tried to make this today for Thanksgiving…total fail! I don’t know if it was too cold in our apartment or what, but the dough never proofed! Husband wanted me to try and bake anyway…seems like a brick!
Will try again!
Katie @ Epicurean Mom
Found you through stumbleupon! This looks Ah-mazing! Must try this! :)
Ramji Rai
It is one of the best.
Natalya
twas deeeeeeelicious. except the sugar leaked while it was baking and made the fire alarm go off, twice. yummy goodness but almost caused a fire. maybe b.c of my lack of knowledge about using the oven.
Marina K. Villatoro
This looks amazing! I’m definitely going to try it.
Abby
You could probably make it a pull a part pizza just use tomato sauce, cheese, and pizza toppings
Mark
Looks really yummy. Like super duper yummy. I shouldn’t browse recipes when hungry, I’ve learned.
Idwall jimenez
gracias por tan rica receta yo voy a practicar y les aviso debe saber deliciosa
Paulette
The results of this recipe sounds wonderful. Thanks for sharing it. I would love to try it but am attempting to avoid such foods since neither Ed or I should be eating such foods.
Lauren (Spanish Sabores)
Looks delicious! I’m going to try it for my next get together.
Nina
This looks absolutely beautiful!
Feliza
That looks ridiculously delicious. Why has this been missing from my life?
moonman
that shit looks bomb…i’m high as fuck and i want some!!!
Hamish
A great looking variation to classic cinnamon pin wheel scones. I will be sure to give it a go and post my effort when I get a chance.
My Inner Chick
—So Decadent & Yummy looking. WOoooooooW.
Sandy a la Mode
wowee!! this looks SOOO SOOO amazing!! must make it soon!!
Ampi Castano
OMG! My stomach is churning in agony. This looks absolutely awesome! Definitely something I need to make right now!
Thanks,
Kerri Bridges
This was super fun to make AND eat, and absolutely delicious! It was a hit with my family. Thank you for the recipe!
Lindsay
Absolutely LOVE this recipe! Thank you so much for sharing and for your detailed instructions…very easy to make. My family and I loved it, and yes we ate it all all all all all in one day so that the torture would be done!:)
Jewels
OMG !!! I Have to Admit I Drooled ..lol
I Made this exactly per your recipes…My Goodness..I ended up eating half of it..didn’t even wait for the tea…Thank you..i Will make it again soon…
Aaria
I am in love cinnamon…… this is looking really yummy…. thanks for sharing the recipe. :)
Helena Boyle
OMG ! That is cruel showing me this when Im hungry!!!! .I can just smell and taste it.
Thankfully,you left the recipe,so I will be okay – maybe I will leave the kitchen door open and let the neighbours enjoy the aroma wafting in the air.
suchithra
WOW…..this looks yummy :) i have a question: can i use bread machine yeast for active dry yeast….
thanx
Liz @ Southern Charm
Oh WOW! This looks so pretty and tasty!
Katie Moroney
Oh Man! This is amazing! Beautiful posting. I feel a brunch party coming down my pipe line now!
Jen
My mother in law used to make these before Alzheimers hit and we didn’t know the recipe. We made these last night and I think it’s a perfect match! Thank you!!
Brighton Restaurants
The color of this bread is brilliant !
Christina Edmondson
“I’m sorry and you’re welcome and I love you”. I just read this @ 10:32 on a cold Nov night and now I want one so bad I’m not going to be able to sleep!!!! Pot luck breakfast at work can not come too soon!!!!
Jessica @ChefHazard.com
I know what I’m making for breakfast tomorrow!
Shannon
I found this recipe and just had to try it the next day, it is just as easy as you make it sound, and it tastes even better then it looks. My family and I loved it ! I can’t wait to try out more recipes from this site :D
Jenny B
Do you think this would be appropriate to take to my first Thanksgiving with the in-laws? I’d be bringing pumpkin and pecan pie as well…BTW I love love looooove the podcast :)
joythebaker
i think this will make you majorly popular with the in-laws. FOR SURE!!
DragonFlyGal
Oh man this looks so yummy… I was looking for an afternoon project!!!
~Natural Little Mother~
Thanks for sharing this great recipe. I can’t wait to try it out.
Nicci
Joy, I love how unique your style is, this is not your typical monkey bread, and that in itself is good enough reason to make this over that. And presenting a loaf of this scumptious bread to my family was like watching two sharks eyeing their prey, it was gone in moments. TY for the great recipe and the commentary! :)
Nicci
Tammy
This bread was wonderful. I made a double batch today during football and sent one loaf home to my inlaws. Didn’t last 20 minutes. LOL! I’ll be making this again. Thanks!
nadja
i replaced the animal products with vegan products (egg-replacer, soymilk and plant-based butter) and it worked out perfectly! it’s sooo delicious : D thanks for the recipe!!
Jenny Block
I’ve got only four words for you – you are a genius! Thank you for this stellar recipe!
Cara
I have tried this now a forth time…and my yeast hasn’t activated….what am I doing wrong!?!?
joythebaker
is your water between 105 and 115 degrees F?
Katy
Made once already and loved it. Now, it’s my birthday coming up, and I need to take cakes in for everyone at work. I know it won’t be quite as good as fresh from the oven, but do you think I could tell everyone to microwave it for a few seconds to get the warm gooiness back?
Anitra
I made this the week you posted it and made it one more time after that. My son (10) found out i had to come home early and begggggggged for this bread. He calls it famous and I agree, well worth the wait and will be eaten in less than a day. Thank you so much!
kc
Is there a way to incorporate thinly sliced apples into this recipe???
Jeremy Schwartz
I don’t see why you couldn’t. If anything you may just want to use a cap-full less milk since apples tend to add moisture.
Elaine
Hi!
Thanks for sharing this recipe. I can’t wait to try it. One question: is it okay
to use 2% milk or does it have to be whole milk?
Thanks again and waiting for your response.
joythebaker
2% is fine. happy baking!
richard
My daughter sent me the link for this recipe and said, “Dad, I’m coming for Thanksgiving ” (Canada) – “we need to make these”. Whoa – I thought I made decent cinammon buns, but these pull-aparts are from another dimension – extra-terrestrial baking. Thanks for the recipe. The second go at these are in the oven tonight – mmmmm…I won’t be sharing.
Michelle
This is an unuaual recipe. Looking at it I figured that you used already made storebought bread. Hmmmm, I am wondering if you could do that as a shortcut for when you are in a big hurry? What do you think? It wouldn’t be the same but it might be pretty good for those times when you just don’t have time to start from scratch?
Shippymolkfred
Thanks for the lovely recipe.
I made this bread today. And I can already say that I am addicted to it :)
Even the kids (four of them) telling me ‘I don’t like sweet bread; I dont’ like cinnamon….’ they all ‘allowed’ me to bake it again any time.
Greetings from Scotland
Shippy
Elana
Thank you for this recipe. I made it and it was a hit!
Pic:
http://i.imgur.com/eIbR7.jpg
Holly
I had trouble with this recipe — the dough didn’t seem like it rose with the yeast in the time specified and I had to bake it longer than indicated. Still yummy, but I can’t figure out what went wrong. Maybe not add the extra 3/4 c flour until after the dough has risen the first time?
nicola
Hi Joy! I have to admit I visit your site often to admire your latest creations but have never commented until now. But I just had to tell you I’ve made this bread today and it is awesome. Probably one of the most delicious things I’ve ever eaten! I shall spend the rest of today eating this bread and wearing my fat pants. Thanks! :-)
Kay
How do you keep the tops from going black?? I made some tonight and it tastes amazing! Only thing is to bake the center all the way through the tops get very baked…and are pretty much black by the time the center is baked. How do you prevent that?
Elly
good evening, dear!
I really like your receipts, and I want to bake this cinnamon bread, but I’ve got a problem. )
a cup – how many gram or ounces in the cup?
looking forward for your answer
thank you in advance,
Monisia
Oh! my love;) nice<
Guy Huettel
After making this wonderful bread, my familty devoured it happily. Now it is becoming an often requested favorite. The structure reminded my of dinner rolls my mom used to make using layers of dough baked in a muffin cup. I am going to try dividing the dough in half and roll each out to 12″ x 12″. Then, cut each into 6 strips and stack. Cut each stack into 6, so you have twelve 2″ x 2″ stacks. Instead of placing them all together in a bread pan, you put each stack, edge side down, into a muffin cup. I am going to follow your directions for the second rise and baking time. I’ll let you know how it goes. Love your site, keep up the great work!
Katie Hozan
This was delicious! I made it the other day for my sister and it didn’t last long! The directions are very easy to follow and in no time we had delicious bread! I added some brown sugar and frosting to make it more like a cinnamon roll and it was delicious!
Scott
I found the dough way too wet and had to add about 1/2 cup of flour after the first rise. I have also noticed that others who have “adapted your recipe on the net have added this amount of flour or more.
Did I do something wrong?
Zoe
Joy, you have changed my life, I’m going to add my tiny little comment here because it’s worth it. Today I made this recipe and oh my, I laughed wildly to myself in my kitchen as I tore this beautiful creation apart and ate it, ate it all. Thank you thank you. This is the first of many more baking experiences from your website, I intend to get myself and everyone around me FAT, food is good, so good. Ok, I go now, bye :)
Taste of PhD
This is a very innovative of making the cinnamon bread …
Thanks for the recipe
Bbakeca Treviso
It looks delicious..thanks for the recipe. I can’t wait to try it!
Lauri
I haven’t even made the bread yet. I just read the recipe and comments and I HAD to say that you are hilarious! Your writing is great-very upfront and just goddamed funny. You should write books. I would read ’em.
Lauri
Alley
This was delicious!! We will be making this time and time again! I added a simple vanilla glaze on top! I blogged about it here: http://athomewithalley.wordpress.com/2011/09/05/cinnamon-sugar-pull-apart-bread-with-vanilla-glaze/
Thanks for the fantastic recipe!
Alicia
It looks so good and yummy. I know my family will love this recipe. I am going to make it very soon, especially since fall and winter is fast approaching. Thank you for sharing this recipe.
Hampshire Kitesurfing Centre
Just what i fancy after a day storm chasing on my kite :D
Sandra's Easy Cooking
What a great recipe.woww..Totally mouthwatering!!!
Robin
Holy Cow. I made this for my sister’s family this weekend, and I am now the family hero. My 14 year old niece and her friend liked it so much that wanted me to show them how to make a second batch. Thanks so much for sharing this, and for such good directions! (it’s my first time working with a yeast dough, and you made it so easy!)
mary
Did the recipe and it came out wonderful!! Used a little less sugar but its great none-the-less! I know I will be making this again and again!
assondiana
this is good if you want to become diabetic.
kim
I commented earlier, sharing my experience making Joy’s delicious recipe. And, I’m commenting again because I made it a second time, adding some bananas, nuts and choc chips and making it more like squashed cinnabuns in a pan: http://kcm702.wordpress.com/2011/08/31/cinn_sugar_remix/
Thanks again for the yummy recipe!
georgia pierce
It looks so mouth watering i can smell the cinnimon down south we call it Monkey Bread.
whatever it good
HooplaGallery.com
This recipie looks absolutely delicious and I can’t wait to try it. My husband will just flip. Looks like a great Christmas morning bread …
Beth
My daughter said “This is like cinnamon toast on steroids!”
Deana
Yummy! I made mine in muffin pans with a little cream cheese frosting ontop!
Nicki
This is really so yummy… and as an extra yummy addition you can add some well-chopped pecan nuts or walnuts which gives it a nice crunchy texture too!
angela@spinachtiger
That’s amazing. Something great for holiday guests or a special birthday breakfast.
Heather
Dear Joy the Baker,
A friend sent me to your blog because I love to bake. I am now obsessed. And starving. I’ve bookmarked you and will be returning, often. Probably daily. No, hourly. Okay, probably not hourly but I am in love with what’s happening here. Aaaannd, I’m beyond excited to get into the kitchen! Thanks!! :D
-Your Newest Fan
Kathreen Batayon
I made this on Friday and everyone loved it! Awesome recipe. =)
Sharon {Grumpy, Sleepy, and Bashful}
Oh. My. Gosh. This looks amazing!! Your photography makes me drool. Thanks for the delish recipe. Just found you on Stumbleupon. I think I’ll hang out a while!!
Danielle Marie
I made a gluten free version of this but I feel like I was way off
http://www.deliciousexistence.com/7/post/2011/08/cinnamon-pull-apart-bread-gluten-free-vegan-straight-as-a-crooked-arrow.html
Patty Clark
I could not wait to try this recipe! What a great way to make cinnamon rolls! My dough is in the forst rising right now, and as I read the directions to continue, I’m OK till I get to the “flip book” analogy. I am not sure what you mean by putting the stacks into the bread pan like a flip book. I see six stacks of dough, and six divisions in the bread pan … that’s it right? If there is anything different, would you please let me know” Maybe not today, but this isn’t the last I’m going to make these! :)Anyway, whatever they look like I know they’ll be delicious. Thanks!
Mona
Omg, my last, dying wish, before I breath my very last breath would certainly be to smell and taste cinnamon! These pics look delicious and their content even more so!
Olivia Douglass
AWESOME recipe and site- love it! I would LOVE to feature you as a guest post on my blog for one or a few of my Tempting Recipe Tuesday posts! Let me know if you’re interested!
Olivia
Liz
Oh, Joy! We just found your blog on StumbleUpon. Nicely done!
Liz
Anje
A Facebook friend linked this, and I cannot wait to make this. You’re writing and descriptives are wonderful! Bookmarking your page so I can return!!
THANKS!!
kate
my husband found you first and sent me a link to this recipe. we’ve been drooling for months. last night i finally got to make this as a birthday surprise (not much of a surprise as he was in the other room). we’ve managed to eat more than half already (no surprise there). thank you for being true to your name and bringing joy to us through all the beauty and pure deliciousness you share. : )
joythebaker
yay! this makes me so happy!
Brittany Smith
This looks simply amazing!! Thanks for sharing.
Pam
looks delicious…..wish you could just make it for me : )
Izzy
Oh My GOOOOOOOOOSSHHHHH !!!!!!!!
I seriously drooled and am seriously craving this
Like The Halleluiah chorus os playing every time
I look at that I can make a Delicious Cinnamon roll
but this is Mag…. ni …fique.!
Look at that im not even french.!
Mel
I am currently waiting on my slices of dough to rise again before placing them in the oven. I’m not going to lie, it’s 2:12am and I am SUPER excited about the outcome!!! =D
Mariana
This is absolutely delicious! We couldn’t get enough of it…! Here’s mine: http://petitedecadence.wordpress.com/2011/08/24/baking-frenzy-part-1-cinnamon-pull-apart-bread/
Martin
Well, mine didn’t look as picture perfect as yours, it sure was delicious :)
Amber
AMAZING!! I WILL be making this one for sure!! :) It may become one of our New favorite Winter Treats!! But I don’t think I will be able to wait till winter to try it!! Thanks for the Torture and Yummy Motivation to do some Baking!! :)
Kim
This was delicious. I could eat this every day! I blogged about it here: http://kcm702.wordpress.com/2011/08/22/cinn_sugar_bread/
Thanks for the fantastic recipe!
Christine
That’s Christmas Day in a pan. Complete happiness!
Angela
This looks so good! Can not wait to go to the store and get the things to make it!!!
Alanna
I have to say thank you so much for this recipe! I had to make it when I came across it on Stumble and it came out so yummy!
sarasmurf
This looks so yummy ! can’t wait to make it.
Jennifer
Hi, I came across your recipe for pull-apart bread and decided I had to try it because you made it look SO GOOD and simple to make!! Except when I made the dough, it was really wet and “goopy”…didn’t look anything like your dough pre-rising. I left it to rise (and I left it a little too long..about an hour and 25 mins?), it was just a bigger wet and goopy mass in my bowl. I thought adding the 2 tablespoons of flour would help, and it did a bite. But when it came down to rolling it out, it was a disaster! The dough was coming apart and it all stuck to the rolling pin and the table (both of which were floured!) It never came together into a nice ball of dough. I was wondering do you have any tips or ideas where I went wrong? I’m wondering if my melted butter wasn’t hot enough or too hot? I also used non-fat milk as that was all I had at home, could that be my problem? Help! I was sorely disappointed that I didn’t get my cinnamon pull apart bread :(
Sarah Leigh
A few of my slices fell out! Did that happen to you? It rises so much that it pushes out a few slices while baking?
serendipitygdds
hi i stumbled upon this, what a lovely recipe, gonna use it for a trad english sunday dinner pudding, that will impress my pals & family, well done you :D ???
Aoife
Im intolerant to gluten. But this looks like the most amazing thing I could ever imagine. Do you think I could make it with gluten free flour?
Otto
My first page on stumble, and already I’m in dietary trouble!!!! Looks delicious…
allan
Oh! I feel Hungry when i saw it..I want it try it later.thanks!
Jackie
I saw this recipe from Stumble a day ago and it sounded amazing!!!~
I made it tonight and the bf and I nom-ed on about a third of it. >.< Next time though, I need to bake it for a shorter amount of time. Thanks for the great recipe!!!
Kelly H.
whoa, Joy. I love you, and I hate you, and I’m hungry. Thank you for this!
cbadocha
all i can say is that this…. this is just pure genius.
Lisa
Oh, wow. That looks soooo delicious!
Moe@Arizona Home Source
Just looking at all of those delicious pictures made me very hungry. nice post.
Pumpkin
OMG!!! I just signed on to Stumble and I was brought here!! This recipe is to die for. Can’t wait to try it out this weekend. Look forward to more great recipes. Thanks so much.
DARLA ELMER JAYARAO
It seems to be very delicious
Linda T
Yummy! I made the dough in the bread machine. This is a top ten recipe, loved it.
Joyce Au
Just wanted to stop by and say how much I love your Blog <3
Wanted to try this recipe out because I'm a recipe for CINNAMON rolls/buns/bread etc… So right now I'm waiting for my dough to rise, and I can't wait to tell you how it went!
Cindy Jeffers
This is a Super Great Treat and there are several variations of making them.
I made them as pretzel twists, bread sticks. they are yummy!!!
Elisabeth Heinsohn
OMG!!!!
TYVM for sharing this recipe!!! I have to make it as fast as possible. :O)
Christine
Thank you so much for sharing!! Looks delicious. Can’t wait to try it out.
Sarah
This makes me hate you love you. As in It’s Complicated Jane and Jake hate you love you. :( :)
Esra from Turkey
Hello from Izmit, Turkey! The country:)
I was very disappointed today and this recipe brightened my day and tonite at this hour I am waiting for it to come out of oven. My home smells cinnamon caramel and happiness. Thanks for taking me out of madness!
Esra
Tessa Kagbala
I love you, and for sharing the recipe! I am going to have to make this over the weekend, and pray for this rainy weather to continue. So that I may enjoy this goodness with a tall warm mug of hot coco
oztekajans
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Mark
I can’t wait to try this. What a GREAT looking bread!
Bianca
Ah!
Today I baked this using all vegan ingredients, and I don’t even have words to describe how happy my vegan belly is!
Thank you!
Norma King
You, yes I’m talking to you the baker of this heavenly delight. How could you? why would you?? But thank heavens you did share this absolutely fabulous recipe. I unknowingly listed my interests when signing up for Stumbleupon and to what do my wandering eyes see….first thing… is this recipe. I am a sucker for a good cinamon roll. Let me tell you I had to wipe off the computer keys after salivating over the pictures. You dear baker are a mean horrible task master…. but after saying all that, um, well,, uh do you have any more recipes I might take a peek at.
Kyrie
I made this one time, and my family usually hates my baking, but they keep asking for it almost weekly now! I’ve got the recipe mostly memorized now. Thanks!
Tom
My favorite …. I’m going to ask my sweetie to do it for me … :)
Joy
Started this today for my Dad and I for breakfast in the morning. Sooooo looking forward to the finished product.
Rheike
Wow! I made this today and loved it. Best cinnamon bread I ever baked. Thanks for sharing.
Jeannette French
I made this today and it is seriously so, SO good!! Thank you so much for sharing this recipe. There really are no words to describe how yummy this is. :)
Reese
I’m in love with you blog! I finally got around to making this delish dish! Thank you so much ^_^
I love all the pictures and detailed explanations!!! <3
gil
OMG Joy!
I made this bread today and it is amazing!
Fluffy, tasty and what about that gooey caramel that forms at the bottom? heaven!
Its just about the perfect cinnamon bread! thanks!
Dave B
While this came out great, did anyone else have a problem stacking the layers?…I figure its just the nature of the dough, but it stretched out when trying to lift and stack the layers…not that it hurt the taste…additionally, I found that a lot of the cinnamon sugar, when trying to move the layers, fell off?…perhaps I need to use more butter?…LOL
bonovshovski
nice. the pictures make me want to bake this and eat it.
Nikki
I wanted to let you know that I added this to my board on pinterest.com, and sourced the website’s exact address so people could fin it again. This looks amazing, thank you for sharing!!
ktmade
Holy lord. I desperately want this now.
ara roma
I like it. easy.
jenniffer
I just Stumbled upon your recipe and can not wait to try this. I looks so easy and oh so good. Sure would go good with a cup of coffee right about now.
Thanks for posting your recipe.
Tess
Just wondering about the yeast, because it doesn’t specify in the recipe, have you put it in warm water with sugar to “activate” it? If so, how much water? Thanks.
Tracy
I wondered the same thing, but I did the recipe 2 days ago, exactly as specified. When you mix all the dry ingredients, including the yeast & then add the butter/milk/water/vanilla at 115-125 degrees, the yeast blooms within the mixture. I was a total success & people are already asking for more. :)
Magda
I’ve made this bread at least three times since I found this page. Bravo! It’s so much easier to make than cinnamon rolls. It stays together very well. :) I always hated rolling up the dough before, but now it’s quite simple.
christina
Oh help me! I never should have stumbledupon this. So simple yet so… divine!
Cannot wait to try this.
Will start ordering a larger size of pants right now….
Kat
I am making this today, and my house smells like a cinnamon roll!!! :) :) :)
Tim
WOW! this looks absolutely delicious. Good thing I found this via stumble upon just as I was pondering what to make as desert tonight. Thanks alot
Cheers Tim
Julie in Edmonds
O…M…G! This looks AMAZING!
Heather {WhipperBerry}
this looks amazing and the pictures are divine!!
kisses
heather
Michaela Kahan
It’s definitely 3 am.. babysitting with my best friend.. and now im about to wake her ass up and make this! i burn toast.. im the opposite of handy in the kitchen. but my stomach will kill me if i dont attempt to make this!
Thanks!!
carrian
That looks delicious!
lou_lop
Made this last Saturday for a few friends over for drinks…now being hailed as a domestic goddess :o *added to recipe book forever*
Thanks!
victorialeeisme
could you make it without the yeast? I’m allergic… :(
joythebaker
i’m afraid this recipe can’t be made without yeast.
Tess
You can use a yeast substitute; baking soda, lemon etc. Google one up.
The bread won’t rise as well and it won’t have the same flakiness as in the photos, but it’ll still taste AMAZING!
Cam
I made this bread today and my god. UNBELIEVABLE. I could eat it for every meal. I will definitely be making this again. Thank you, thank you, THANK YOU!!!!
Kris
OMG!! Being the farsighted person that I am, I knew one loaf wouldn’t do it when it comes to feeding the swarm of starving locust that I call my five children, so I quadrupled the batch and it was gone in the blink of an eye. Children wandered into the kitchen all day for just one more bite of the “yummy bread”, only to shuffle away, shoulders sagging in defeat, because it was gone.
Peaceluvparis
I CANT WAIT TO TRY THIS!!!!!!!!!!!!!!!!!!
Anne
I used slightly thicker slices and let the dough rise whenever it said so. I used less sugar and butter to put on (since the slices were thicker, it’s pretty normal). The texture of the bread came out as brioche-bread and was deliciously soft! It didn’t look as thin as in this recipe.
Kait
I had to wait 6 months to try this recipe since I was living with a host family abroad when I came across it. The anticipation of trying the bread was so great that I made it the second day I was home. My dough came out super (SUPER) sticky and I had to use more flour than the recipe calls for, but it came out great despite my amateur baking skills. Can’t wait to share the recipe!
Raymond @ The Pastry Dream
Hey thanks for the recipe! :D
It is in the oven now with 22 minutes to go haha and it smells fantastic!
Although I feel that the dough is still a little too sticky to handle after it proofs, so kneaded in
more flour than stated in the recipe. Any idea why that could be?
Kassee
I HAVE NEVER TASTED ANYTHING, SO DELICIOUS!
waiting times in between each step KILLED ME. and i must be honest and tell you that i skipped the 20 minute resting at the end and just tucked in, it smelled that good.
CinnyBBS
Wow…it looks delicious…
Whirlwind of Surprises
Hailey
This was amazing! The directions were perfect, make sure to leave it in until the top is rather dark brown, like it says. Min was a little under done.
Angelika Prutzman
Oh my goodness. I’ve already made it 4 times this week and everyone wants more! So delicious!
Amy
Just about to make this – lots of waiting around though? Is it necessary?
Hope it’s as good as it looks!
sarah
Think I can make this with almond or soy milk sans regular milk?
tattoomama
I made this today and it was pretty good, but for me personally I would omit the nutmeg and do a little less sugar. Also, it would be amazing if you were to drizzle some cream cheese icing on top after you pulled it out of the oven. Over all great recipe.
Lizzie
This seems brilliant, in the process as I type. My boyfriend has been nagging me to make this for weeks since stumbling upon you. Only problem for me as a Brit is the continuous conversions needed to make this. But google to the rescue. Hopefully mine will be as glorious as yours looks.
Thank you for you genius and very clear and helpful instructions.
Liz:)
Alan
I wil make this delicious thing for my girl… see what happens
Erin Louise
I bake at a coffee/ice cream/bakery shop and these ALWAYS sell out after just a few hours. I make them in the jumbo muffin tin…makes 6 huge delicious cinnamon sugar pull-apart muffins…some are actually about ready to pop in the oven now. I started out making just one batch, but now I make multiple at once and they still fly out of here!!! This is truly an amazing recipe. I have been thinking about trying to add apples to them…I think it would be pretty amazing. *wipes drool*
Oli
Easy to make. Would have liked it to be a bit more difficult to make.
JasmineG
Baking this as we speak while watching Julie and Julia, perfect combo to me! I was so incredibly pleased by this process, seeing the dough stick together just right made me knock off my feet because a week ago I tried baking ninety minute cinnamon rolls which was a disaster! I can’t wait to see how this baby comes out out of the oven! This was very simple and I loved how you showed pictures throughout the process. The only thing I changed was using half brown sugar and half white but it was still very beautiful in the once it was in my bread tin. Thanks for this awesome recipe!
Mikaela
This is absolutely delicious! Just took it out of the oven and it worked PERFECTLY!
Used a couple substitutes just because I didn’t have them, but wanted to let everyone know they work – skim milk instead of whole milk is fine, as is salted butter rather than unsalted (just skip the 1/2 tsp. of salt)!
I also struggled briefly trying to convert the 2 ounces of butter to cups, but for anyone else (and me when I forget next time) it’s 1/4 cup!
Lastly, for the topping, about 3/4 c. of sugar was enough – the rest just fell off, so next time I’ll know not to waste!!
Amazing recipe overall – can’t wait to try some others!! :)
Porcshe
I made these not too long ago…can you say yummy!
I followed another review and used brown sugar for the filling-great choice! It made the center gooey and sweet…it even oozed out of the sides a bit.
I didn’t have yeast, so I used the recipe for yeast substitute (baking soda, lemon juice, etc.) The dough didn’t really rise :( so it didn’t come out tall and flaky like the one in the picture. But imagine a shorter, slightly more doughy version. Delicious all the same!
Let me also say that it didn’t even last 12 hours between myself and my friends ;)
adette
aw. I was wondering how it’d come out using yeast substitute (because honestly, baking with yeast still scares me)… but if it still tastes good then I’ll make it that way, anyway :]
adette
aw. I was wondering how it’d come out using yeast substitute (because honestly, baking with yeast still scares me)… but if it still tastes good then I’ll make it that way, anyway :]
nyumbanzuri
Bread as you call it is an understatement.It should have another sweeter name.
Looks so yummy,I definitely have a project to work on this weekend.
Thank you.
Louise
My goodness, we made this last night and it was oh so yummy. All eaten before it could cool down. Thank you for the recipe!
Samantha
OMG. I am running home and making this! I am salivating reading it and looking at this delectible sugury heaven!
Ashlee
I baked this bread today. And while I do admit it is delicious, the time it took to cook it was a monster. There is so much time in between that was empty. 30 minutes to let the dough rise… I could do nothing for 30 minutes. I could not run errands or leave the house. For me that is a no go. I did enjoy this bread, one of the tastiest I have had in awhile but it was not meant to be made on a busy day.
adrian
i like your recepies very much….
dahuilang
That looks too sweet.I decided to try to do it, quickly
dred
delicious ^_^
widow johnson
add a little walnuts and rasins
Worldnosh
Wow this is amazing! I feel like i can smell the deliciousness wafting up from the pictures!
ipao
that looks gorgeous! if i double the recipe, will the spare loaf freeze?
joythebaker
yes! i believe it will!
stevie
i’m going to make this tomorrow!
Trish
This reminds me of a recipe my mother always made around Christmas, but may even be better! The caramelization that happens in the oven is PURE magic! I added a glaze made up of half and half, a tiny bit of vanilla and powdered sugar to drizzle over the top and it is simply divine!
One tip is to pre bloom your yeast by heating up the 1/4 C of water just a bit and adding a pinch of sugar and the yeast. Allow it to froth up to ensure your yeast are alive and kickin’ and ready to go to work! I didn’t do this the first time around and my yeast had grown lazy hanging out in the fridge… I didn’t get the rise I might have liked, but everything still came out delicious!
Thanks for this recipe!
Trish
This was gone in about 8 hours with wayward nibbling roommates… batch #2 made with legit non lazy yeast produced an entirely different beast and sweet fancy Jeebus it’s good….so good. I hate you a little, but by that I mean I may be in love with you now Joy…
clara
will it be ok to use bread flour on this?
Elina
Oh my goodness! That’s the tastiest thing I’ve ever baked and tried!!! Just seems that I can’t get enough of it :)
Thanks for sharing the recipe! Will share with my friends and family!
Meg
Thank you so much for this gorgeous, delicious bread. I just made it and it looks exactly like the picture, and tastes like something out of my wildest dreams.
Zacachuia
There are nuts with your name on them ;D
Katie w.
That looks amazing!
Michele
Just made this today, my son loves cinnamon rolls, thought we would try this, very good! I did use brown sugar for the filling for ooey gooey goodness.
Trena in Naperville
mmmmmmmmmmmmmmmmmmmmmmmm!!
Take care and STAY POSITIVE!
April
Cinnamon bread is something we eat regularly here partly due to the fact ants don’t like cinnamon but also its great tasting. We are keen home bakers and would like to say love your photos they make the bread look cravingly good!
Sheila
Wow this looks so good. I am going to have to try this recipe.
tara
I made this this today… holy delicious! My little one kept saying “I need more dough!” — my thoughts exactly… once you peel a fluffy sweet leaf off this loaf it’s hard (impossible) to stop. Thank you for this!
Amanda @ Time4Mommy
Oh wow… this looks amazing! Can’t wait to try it!
ern
Great recipe! I’ve made it a couple of times since I stumbled upon it. Makes for great cinnamon rolls too!! Yummy!!!
Sunny
Does anyone know how well this dough freezes to make later on?
Mitchell Webster
What a wonderful idea to come up with, I will surely have to try this one! Great website!
lola
Not as good as i was expecting…maybe i didn’t make it right
Maritza
I love this!
Carrie
Wow I have to say those look like the most delicious cinnamon filled treats ever. I’m so happy you included the recipe. I cant wait to make these.
Lindsey @ Why Just Eat
I cannot wait to try this!
Li
OMG… I know you have about 40 comments on this bread that start out this way, but let me tell you, this was by far the tasty bread I have ever eaten. My family loved it and I have to say it was gone within 45 minutes of coming out of the oven. This was perfection and I am making it again next weekend. I will have to agree with Chess… A cooking genius! Thank you for this to die for cinnamon sugar bread!
Joe Nolland
Yummyy, i want it!! i’am copy your recipe. TY
Erin Y.
I made this bread today for my family and before it was even done, my family was wanting me to make another batch. It is SO GOOD!! My dad said it rivals’ my mom’s holiday coffee cake, and she has been been making that for 40 years. Everyone MUST make this. Thank you for the GREAT recipe!
Chess
Omg omg omg.
Thank. You.
SO MUCH.
THIS IS A THING OF BEAUTY.
10 more minutes until I can eat it. .___.
10 torturous minutes.
You are a genius. Honestly. A cooking genius. <3
Ana Rashid
I am sooooo going to make this! My big oven is being serviced but I still have my breadmaker oven so…tq so much for sharing this recipe!
Leslie
I just made this tonight and it looks amazing! (it took a little longer than i hoped it would but veryyyy much worth it!)
Clay Wilson
WOW! Looks mouth-watering, this will be my Saturday morning alternative to French Toast. I’m going to get so many brownie points with my wife this week. Thank you.
Nic@daydreamaboutfood
I dont know how many times I have looked at this post; it has a special meaning to me because it was when I made the decision to create my own blog. One of my first entries was a savoury variation of the pull apart bread and now I have come full circle and am about to try an apricot pull apart bread with white chocolate. I’m not sure whether the fruit will change the dough consistancy enough for it to be a problem but, fingers crossed, it should be ok.
Thanks for being an inspiration to a novice food blogger:)
Sarah
So this was an incredible test of my patience (made the dough and waited until the next day) and also my first time baking with YEAST. I was scared. I was excited. I was THRILLED when it came out golden, gorgeous and deeeelicious. It’s funny how exciting nailing a recipe can be, esp when it looks so stunning. I looked up “deflating” the dough because I was unsure of how to do that. Keep up the good work Ms. J! Podcasts are off the hook!
Aoife
I love this recipe and I am making it today. Cannot wait to share it with someone! Thanks xx
Deb
I tried to make this today. It was a flop. The yeast did not dissolve at all. I don’t know why it would be added to the flour. I set it in the oven with the light on, covered with plastic wrap and a towel to rise. It didn’t. I threw out the dough and instead made a batch of sweet dough in my bread machine. It’s it in the oven as we speak.
Alex
Ohh, dear god, i made this, and i think i gain at least 5 pounds..
this bread is something, loved it.
love your page.
Alex, Israel.
Yehudit
I just made the dough yesterday and left it in the fridge overnight.
Now it’s already in the oven and looks AMAZING!!!!!
Can’t wait to try it!!! :D
Thank you for the incredible recipe!
Dahianne
I just made this recipe. It turned out fantastic. Thank you!
Aimee
Delicious.
Dianna Lee
mm….. that looks so awesome…. simple, tasty, cinnamony, whats not to like?
Brooke
Enjoy!
Gabriel
I’m on it! Looks awsome and I LOVE cinnamon. I was about to have dinner, but that can wait. I’m starting this first, I’ll have dinner later :)
Really good blog, I’ve just Stumbled Upon it! (delicious stumble I must say)
Ellie
Made this today, turned out great!
I used half of the sugar needed for filling and I also had to use some extra flour, because the dough ended up being super sticky. It turned out great, though, lovely recipe!
rondeau
mine rose more than yours
lidia@ sugarslut
made this today. and i am speechless.
that’s a good speechless.
Hayes
I…I may or may not have nearly cried when reading this recipe. That’s how amazing it sounds. I will for sure be making this in the future. I sweet cinnamon-y Lord.
terra
I just busted this out for father’s day. GREAT hit!!
Thank you. Thank you. Thank you.
Priya
Yummy bread! I am drooling here… thank you for making my day :) I will try this out soon and let you know!
Deana
Hello Joy,
Here is your recipe translated into Serbian and made by me.
http://tortatorta.blogspot.com/2011/06/vanredno-izdanje-strast-sa-secerom-i.html
This was a “special edition” of my blog because it doesn’t fit in the blog theme and I don’t usually write about recipes I find on the internet. Your cinnamon bread was very special and I had to share it with my readers. My husband says thank you. Everybody says thank you!
kim
Would it be detrimental to use skim milk instead of whole? I don’t have any at the moment and it’s not readily available but I’m craaaaaaaaaaaaving this bread! Thanks!
joythebaker
i have yet to try skim milk with this recipe, but i don’t think it would be detrimental.
Pastrychef23
I made this yesterday, with 2% milk, and it turned out just fine. Okay, that’s an understatement. Absolutely, droolingly, have to unbutton my pants because I ate so much, fantastic!
It was 90 degrees outside, and probably 100 degrees inside my house with the oven on, but it was worth every hot second. In fact, I’m pretty sure I sweated off a couple pounds, which HAD to make up for the pounds I gained eating the entire loaf!
Donna
Just made this for my husband and son for Father’s Day. Absolutely wonderful. It has been devoured.
dee
yum! This is the first time yeast has worked for me so thank you :)
this is my perfect recipe, really tasty and makes the house smell wonderful.
thanks again for sharing
Mariah
This recipe popped up on StumbleUpon and my mouth watered so I decided to make this for breakfast for fathers day. My house is filled with the heavenly smell of cinnamon, sugar, and doughy goodness. I substituted splenda for sugar and must admit I was a little nervous about the dough, but it turned out perfectly.
Thanks for the recipe!
Agnes
I like the idea and the technique – but I find the bread waaay too sweet. Next time I might halve the amount of sugar. I have eaten a few slices and I am already in shaky hands territory….plus I find it unbalances the overall taste experience that the sweetness is so overwhelming…I would prefer to taste the bread and the cinnamon a bit more.
Teagan
Just finished baking this! I feel like I’m in heaven… it’s like I don’t deserve such awesome bread…
Perfect timing to hit my bread craving <3
Thanks for these many slices of heaven!
Erin
I want to play sick and go home to make this right now. That is not the responsible thing to do. I’m having trouble caring about responsible while drooling on my keyboard, though. YUM!
Gitu
That’s exactly how I felt this morning. I came across this recipe last night and honestly didn’t want to go in for work and make this but, sigh, i’m at work now drooling at this page again
Nevine
I finally made this and it was absolutely perfect. Thank you for a brilliant recipe. You’re absolutely right about not skimping on the sugar. Definitely making it again.
lidia@ sugarslut
after the beautiful pictures and all the great comments
about how great this bread is, i have to make it tomorrow!
Hannah
I just thought I’d let you know that this was the first bread I ever made and it turned out wonderfully. My little brother(who is the pickiest eater on the planet) thought it was fabulous and the loaf was gone within two days! The photos you had really helped me and I will definitely be making this again.Thanks so much!
brett
omg. so good. so. good. eating it alllllllll right now.
Agung
Looks tasty and delicious…hmm,,,yummy…. Can try the recipe at home. Thanks for providing valuable information.
Sophie
I made this. It was incredible. It lasted about 15 minutes when I took to a meeting at work. THANK YOU!
Malene
I found this recipe on “stumbleupon,” and it looked so yummy that I had to make it! Since I am from Europe, and didn’t have the right tools to measure the US measurements, I tried guessing – 1 cup = 1 coffee cup… and i just pulled the bread out of the oven. It looks absolutely fantastic!
I added a bit of cardamom to the cinnamon/nutmeg mixture and it tastes wonderful. I also didn’t use vanilla extract, but powdered sugar with vanilla in it. It turned out great!! Thanks!
Susan P
It would be more accurate to say 1 cup = one tea cup. I don’t know how it is where you live, but coffee cups are larger than tea cups here. If it were a fluid then 1 cup = 8 oz. So if you poured 8 oz of water into a cup you could see how high you would need to fill the cup with flour.
Agnes
@Malene: 1 cup =2,5 dl
Knita
Just couldn’t wait to try making it. Am sure it’s going to be just heavenly!! Thanks for inspiring me. Haven’t baked in a while and this just propelled me towards the kitchen :)
Chelsea
This bread is so amazing. I made it with my friends and now I’m making it for my family because i feel like I have to share it with everyone!!! Thank you for such a beautiful creation
Anna Thomas
Argh! The waiting is toxic! It’s in the oven now, but I’ve just read the “rest for 20 minutes” part … is that a safety precaution?! So I don’t burn my mouth … because with all the rising and resting and rising again and cooking I really don’t think that I can wait that extra 20 minutes (!)
Simone Grant
THANK GOD for roommates… Or else I would have eaten the entire pan of this bread by myself. This bread is orgasmic! I cried a little as I took the first bite. This recipe is amazing…. The site is amazing…. You are amazing :o)
Morgan
Fabulous recipe!! I made this yesterday for breakfast today; however, it was over half gone by last night, and by the time I woke up, there was less than one piece left!! Thank you!
Zandt King
Hi Joy,
I just made this recipe this morning and it was amazing !!! Thanks.
I did add some chopped pecans and a light dusting of powdered sugar.
Keep’em coming,
Zandt
Lucy
This is the thrid time I’ve made this. All 3 times there has only been 1 word to describe it – Awesome
Iman
wow wow wow wow, I think I found my new fave blog. Not just because of the goodies you post, but also because you are funny… and I love you… and I will gain weight and be happy. thank you.
Meagan B
I just made this bread for the first time, and I have to say that it’s the best thing I’ve ever made to date (and I bake often). Oh. My. God. It came out of the oven at midnight and by 12:30 it’s nearly gone. I was a little nervous about it not turning out right since I’ve seen quite a few people express their frustrations, but I had no problems. Just a word to the wise- follow the directions to a tee. You won’t regret it. THANK YOU!
Delishhh
I made this bread this past week and it was incredible. Thank you for such an awesome recipe. I wrote about it here: http://delishhh.com/2011/06/08/cinnamon-sugar-pull-apart-bread/ and linked back.
JenMarie
Yowza.
I must make this. I must make this soon!
I may make two batches, as I have a large family. The other batch, I may add corn syrup/butter/brown sugar to the bottom and make a sticky bun like bottom to the lovely swatches of bread.
Big families are an excuse to try things different ways and have them vote for the best variation.
That’s my story and I’m sticking to it.
Aleksandra
OMG. I have to do it. It looks so delicious and easy :)
Stephanie Elizabeth
I’m usually not one to comment on blogs but I made this recipe and I felt strongly inclined to tell you THANK YOU!! I went on a baking craze and decided to make this along with your french bread, poptarts and garlic knots recipes, yes I know it was a little much, and usually when I get recipes off the internet they aren’t quite right but everyone of your recipes worked out perfectly and left myself and my roommates drooling for more. In fact one of my male roommates proposed on the spot admitting that he would accept a love-less marriage for food like this so thank you! We will be getting married in a week…just kidding but seriously great recipes!
joythebaker
You made my day. High five!
Mike
God you’re funny, woman! :D
mercedes
I tried the recipe and came out great! The steps are perfectly explained and the pictures are just the necessary ones. I loved that you added a couple little details for us not to worry such as the stickiness of the mixture being okay. Thanks so much! Greetings from Argentina.
Robin
I wanna attempt to make this so bad, but I just have a feeling I am going to screw it up and end up eating doughy cinnamon flavored gush and that is just not ok….Imma do it anyways!!! ?
edandmo
This is the most awesome thing I have ever made. I made it 4 times in the first week after I read the recipe. I’ve halved the amount of sugar because me and my kids just won’t leave it alone until it’s all gone. I’ve also made it with ground cardamom seeds, which makes it kind of like the awesome swedish cardamom bun but without the hassle.
My kids love this bread so much that it is now known as “the lovely bread”. As I tuck my kids into bed at night a very sweet request for “the lovely bread” for breakfast is often heard. That’s a request I can never turn down.
Thank you so much for this recipe!
Brona
My family for years have been going down to redmond to this little bread shop to get this loaf called cinnamon chip bread, this tastes exactly like it ! I made it last night & it was gone this morning ! So good ! Thanks for the recipe (:
Jenny
I tried this last week. It was used as a much needed break from helping a friend move out, and one of my friends offered me $10 to make him a loaf. Absolutely delicious. :D
joythebaker
making dollars!
Taylor
FIREWORKS, EXPLOSION, AND DROOLING over this bread. Absolutely delicious.
Zhanna
This took my breath away when I first laied eyes on it! Just baked it, its sitting and cooling off while my mouth is watering. I made a sweet cream cheese dip to go along with it and vanilla expresso drinks. Thanks for sharing.
Rachel
I did this. Oh boy did I ever do this. Just now. I know now what started the zombie apocalypse. Cinnamon sugar pull apart bread. Someone made it. Their neighbours ate them. True story. I promise. I think my pupils must be dilated. We all stood in the kitchen and giggled over our sugar high nom noms.
There is a 1/4 left, only because someone had the sense to say ‘save some for tomorrow’. I’m making two next week. And I’m going to make a gluten free one just so everyone can eat it.
… is it tomorrow yet ? -waves- Hi from Australia.
Ciara
Came across this during my finals week as a freshman in college. Put it as a favorite and I’ve been home less than two days and just had to make it. Just pulled it out of the oven and it looks/smells amazing! Substituted whole milk for skim, “active” yeast for bread-machine yeast, butter for margarine and it all seemed to work out well :)
Michele
Had to cook it at 325 for an hour, I added a tsp of dark rum to the butter glaze, delish with the appes and currents! I could only eat a couple pieces, it’s too sweet for me~~~
Michele
Okay I am about to attempt this bread!! I need a little help though…..I am thinking of adding currants and thinly sliced Gala apples.
Please let me know if this will work! I was going to add them after I slice my six stacks of squares and layer them between the sheets.
Please let me know if this will work!!
I have a little more than an hour before I do……..
=)
joythebaker
Sounds pretty delicious to me! I hope it worked out for you! Happy Baking!
sue
I made this yesterday and gave it to a friend that had exams and a sever cold and so was so happy to dive into it! so was I :)
tam
oh my gosh this was delicious! no icing needed. thanks, great photos and recipe!
KC
Made this for breakfast this morning- it came out awesome! I can’t wait to make it again!
thelotusmomma
delicious recipe, would be even better with icing to dip as another commenter suggested…i made it with whole wheat flour and it was still amazing
Christian
I came across this recipe randomly, not even looking for food items. I saw the pictures, and I had to try to make this. Keep in mind, I’m a recent college grad, and I have never baked before. I had to try this because it looked too good to pass up. Gotta start somewhere, right?!
Went shopping for ingredients, then followed the recipe exactly; six hours later, I had a beautiful breakfast bread (unfortunately, I started this at 4pm, so it was pretty late)! This tastes absolutely amazing, looks very appetizing, and my stomach loves it! =) The most difficult part for me was cutting the dough into six equal strips and then stacking them without the dough coming apart. I ended up doing more flipping adjacent strips onto one another, then stacking two strips at a time. The less even the “squares” are in the pan, the more appealing the end product looks.
Anyway, thanks again for this recipe! It was a lot of fun to make!
Stephanie
I made this and then ate the whole thing myself! It was so yummy and really easy. I did not realize until I got into it, that the yeast is added to the flour. I have never used that method before. Also, no kneading. I had no problems with the rising either. My loaf exploded over the sides of the pan. My end result was not as pretty as yours but it sure was tasty. Oh, I also substituted some of the white sugar for brown sugar. It gave it a little gooeyness.
Lesa
OMG! I love you!!! :)
Kira
Can’t wait to try this!! Looks SOOOO good!
Laura
This looks so good (like others, I was drooling on my keyboard), and I’m going to make it my first attempt for bread-making. Do you have to use whole-milk, or can I use my 2% without boogering up the recipe? Please reply! Thanks! ^_^
Becky
I made this last night and it turned out great! And it really didn’t take as long as I thought it would.
Mom
maybe you would like to bake some for me……….
Unsure of measurements...
When you say 2 1/4 cups…do you mean…
2 cup PLUS a quarter cup
or 2 x 1/4 cup??
joythebaker
2 cups plus 1/4 cup.
happy and hungry
You seriously take good (and delicious) pictures. They are making me drool. Will be making this soon.
BakingBabe
I have tried this recipe multiple times, and each time the dough will not rise?! Its not the butter/milk mixture temperature, since I have tried various temps….
I wouldn’t go this route for making the dough, maybe try dissolving the yeast in warm water prior to starting?!
No success with this one. Too bad, because it looks devine!
Megan
Making this bread right now, it looks delicious. The only thing is I didn’t realize how long it would take!! So far it’s been almost two hours and it STILL needs to bake and cool and be flipped. I hope it’s worth it!
Jessica
I’d love to try the recipe!
Can I use a glass dish, or should I go purchase a metal loaf dish?
joythebaker
I haven’t tried this recipe in glass, although my instincts tell me it should work!
Deb
This looks absolutely delicious!!! Can’t wait to try the recipe!
Denise
OMG… this looks and sounds so delicious!!!! I’m not much of a baker… but am willing to try this one out. Thanks for sharing this delectable delight!
Amber
I’m really not a from scratch baker. REALLY. And please pardon my possibly blasphemous question, but can I use a pre-made dough?
joythebaker
This is a yeasted dough, so a pre made pie crust or puff pastry wouldn’t quite be the same. If anything, you might try a pizza dough. But be brave. Be a scratch baker!
Zoe
It’s cold here in South Africa, but this was the perfect dish for tonight… The four of us polished it off pretty nicely. My oven has only 2 temperatures – 0 and 220 C, so I fandangled it, and to my delight, this amazing dish worked… Yay, yay and YAY!!! :) Man, I don’t know if it’s a good thing I’ve found your blog – us newlyweds have been so trim… Maybe now people will be satisfied if there’s a bit of weight gain! ;)
Raha
This looked amazingly delicious, so I had to try it!
Mine overflowed out of the pan slightly, but other than that it was awesome. (I just used brown sugar for the filling).
Thank you for sharing! :)
River
how do you get your dough ball into such a perfect little round pillow? Mine was lumpy at best. Any secret tips Joy? I deperately want to be good at making this bread to impress my hubby and make it look like it was easy and took very little effort on my part because I’m just that good. So help?
Bryanna
Made this the other day and am making it again tonight!!
ryann catherine
Mine is currently in the oven baking and I can’t wait to taste it! I found this recipe last night on stumble upon and was bummed that I had to wait until this morning to make it because I didn’t have yeast. Thank you so much for posting this recipe! :D
zach's mommy
i found this on stumble upon too! but like, last week. have yet to make it because we keep forgetting to buy eggs!! i’m having my sister come over and making it with me later today. we’re so excited about it!!
Ajay
Irresistibly tempting! I can eat all nonstop.
tooter
thanks for posting this recipe, I tried it today and it turned out well, but it takes so long though
Jennifer
Sometimes the best things take the most time. Be patient, enjoy!
linda
This is plain food pornography for old fat sick people!!!!
Denise
It made me wet, thats for sure.
younghornychef
this conversation just made my pee pee tingle a little.
swingin'richards
I felt it move a little..
stephanie
Whoever you are, I love you! lol I laughed while reading this entire thing!!! Also, this bread does look amazing and I think I will have to try it sometime!!
Barb
This just looks so yummy. I’m going to have to try it.
Storm
I have made your bread 3x now, each time with a different freind adn they have all made this bread with thier families. Last time I made it I made a simple cream and confectionary sugar icing to dip the pieces of bread in. It is so yummy!
gammaphiGIRL
How did you make the icing?
circleof5ifths
dude, she already said it was cream and confectionary sugar. Just put a bit of cream in a measuring cup and wisk in confectionary sugar (super fine grind) until it becomes the consistency that you’re looking for :D. Enjoy!
sonja
looks like heaven!
Jessie
This looks absolutely delicious! I can’t wait to give it a try!
Lisa
IT SUCKED. IT CAME OUT LIKE CRAAAPPPPPPPP
STUPIDDD YEASTTTT, STUPIDD BREADDDDD, I HATE BAKINNNNGGGGGGGG
joythebaker
i’m sorry… this totally made me laugh.
Dani
Haha, this made me laugh too. Baking takes patience and practice, Lisa!
LuckyGirl
Try it again, Lisa. It may take several times to get it right, but once you get it right, you’ll know it was worth the trouble. That’s my baking creedo! lol.
Veronica Marie Lewis-Shaw
OMG!!! I am drooling all over my keyboard! LOL!!
Larry
it looks so tasty i wanna stick my weener in it
Francine (Your Wife)
thats disgusting larry
chick who thinks it's hilarious
HAHAHA
mnkyfk
You spelled wiener wrong. lol
subhu
Looks delicious! I’ve left it to rise.. about 10 minutes more until I leave it in the refrigerator and finish it in the morning; yay! Can’t wait to taste <3
Legume
Looks so tempting.. droolworthy pics
beck
wow this looks good! i have tried the recipe twice and can’t seem to get it to work :( i tried once without mixing the yeast in water and once with… it still won’t rise. what am i doing wrong?? hellllp! this looks so good i must conquer this recipe!
Rico
It might be a couple of reasons….
1) Did you whisk all the dry ingredients together? if not…. try it
2) Did you let the milk water extract butter mixture get cold? Yeast needs the warmth to raise!
3) Did you let it raise in a warm spot? (see number 2)
Mary Joan Nastri
I liked the rustic look of this bread!
Fuji Mama
Holy Schmoley, I’m in love. And now I’m not going to be able to think about anything else until I make and eat this.
amy @ life with soul
you bitch!
how could you put that warm gooey goodness right in front of me!
Don’t you know how my jeans don’t fit anymore!.
Well then. That’s enough exclamations for now, and a big “how do you do” to you. Love your blog, I’ve got your brown rice pudding on for dessert tonight. Nothing like swearing at a new friend, eh?
Clever pants.
xx Amy
Allyse
Thank you for this! I love cinnamon rolls and this is an even more fun way to enjoy. You also can add butter mixed with the sugar/cinnamon mix to the bottom of the pan and flip it over when baked…it makes a gooey delicious glaze to it!
Kati M
Yum! This looks amazing. I just might need to start baking. : )
Vanessa
This looks delish! I can’t wait to try it.
the man with the oven
Wow it was first bread I ever baked and the most delicious one ! i even brouth some to school end it vanished instantly even girls said it was better than things they bake. i will bake this on my birthday for sure!
Clinton
Oh my goodness… these look delicious!
Paul
I made it and took it to work, it lasted less than an hour. Definitely going to make it again and maybe put some apple or raisins in it. A delish recipe.
Patty
I made this, this weekend. It was incredible! My family is still talking about it! Delish!
Elaine
OOOOH – your descrition had my mouth watering and then – the pictures! Can’t wait to try this out!
Kat
I just took my first bite of this tasty treat, oh.my.goodness! Its fantastic, and totally worth the wait! My boyfriend and I were brainstorming last night and we may try making it again with bits of bacon and maple extract instead of vanilla! I didn’t have milk, so I used plain yogurt watered down a bit. Worked great! Thanks for sharing! I was using stumbleupon and found your site, I am surely hooked on your blog now!
Lina and Sabina
Fabulous recipe, it was incredibly fun to make, smelt incredible, looked amazing, we literaly thougth about it every minute of the afternoon we spent away from it. Oh, and you gave a culinary orgasm to a friend of ours. Thank you !!
Swapna
Hi Joy,
I know you already have 700+ comments for this bread and many already told you how delicious this bread is! I also made these and loved it and just posted it on my blog… Thank you so much for such a wonderful recipe:)…
Karla
I’ve made this bread twice now, and it is delicious, but I have the same issue every time. The bread bakes beautifully around the outside and bottom, but a few slices into the loaf the middle starts to get extremely goo-y and does not bake properly. Any idea how to remedy this?
Ellie
Thirty more minutes and my Mother’s Day present will be ready! This is a great recipe, and it looks so delicious. Thank you!
Leslie M
I started it yesterday night, refrigerated, and now I am patiently (??) waiting for the last rise, before I can put in in the oven…
Just like Kelsey, I am taking it to Mother’s Day Brunch!
Hope I got it right!!
Kelsey
I’m making this bread for Mother’s Day brunch :) it looks amazing and your comments are awesome haha- the whole time me and my friend were sprinkling on the cinnamon sugar nutmeg mix I was saying “Too much sugar? SERIOUSLY? JUST GO FOR IT.” Hahah love it. You’re great, I can’t wait to try out new recipies! Thank you!- Can’t wait to taste <3
emelia johnson
wow this recipe is way easier than i thought it would be, i cant stop drooling! thanks so much!
Jalal Hameed Bhatti
Great recipe! I will try someday
anita
i just finished making this cinnamon bread .and the smell of it is driving me crazy.cannot wait to take a bite fr it,,thanks for sharing this recipe with us
Jobs in Delhi
hii..
Kaileigh
I came across this recipe on stumbleupon.com at 10:00 one night while I was studying for some of my finals and decided this would be a perfect study break. IT WAS! My roommates and I loved it. The recipe was simple and easy to follow and the product tasted great for a midnight snack :)
Trisha
This is awesome!!
christy wolpe
When I moved into my my new house in Deltona florida. My neighbor made one of these for me .. I fell in love instantly.. Thanks for sharing the recipe.. Now maybe I can do the same for a new neighbor…
Jenna Short
This looks amazing! I must make it!!
Thanks :D
Saiqa
Wow, I saw the first image and nearly dived into the screen, this is gorgeous, I want to make! Thank you for sharing the recipe!!!
Holly
You already have 600+ comments on this, but here’s one more:
I made this today for my husband and me, and it was AMAZING. I loved it. He loved it. We’re excited for tomorrow morning’s coffee already. I’ll be back to check out more of your recipes!
Nicole
This bread was fantastic! Easy to make. Thank You!
Emily
Hey!!
Am making this for my Mum for Mother’s Day brekkie so I was wondering can I actually make it up to the bit where it’s all in the pan and then leave it overnight so in the morning I just have to chuck it in the oven??
Em x
courtneylaurel
I have the same question. Did you try it that way?
Bryan
Those were excellent photos that really kept me entranced. I’m going to make sure that I get to eat some of this. I also enjoyed your writing. I look forward to more scrumptious goodies you post.
Holly Day
Oh, this just looks the kind of bread I’m looking for! This pull-apart bread looks so yummy. And I love cinnamon, of course!
Summer
This bread was so delicious. Thank you!
Christy
just hours ago i returned home from camp blogaway and have finally settled in to some nourishing stumble-upon time….and what is my very first stumble but a warm cinnamony hug shrouded in a breakfast treat from one of my fellow campers. this is stunning and your writing is inviting. i hang my head as i admit that this is my first time to your site. i am sure, much like how i would ease back into the kitchen as the day pushed on; slowly whittling that cinnamon loaf, sheath by sheath, i will return to see what i have been missing.
all the best
christy
Alex
I am a foodie with far more extensive savory experience than baking. I have never rolled bread dough, nor made bread dough before. I have never lined a bread pan, nor baked in one. This recipe was too enticing to allow my inexperience to inhibit. Thank you for posting this because it is one of the most amazing tasting things I have EVER cooked.
Thank you, thank you, thank you, thank you!!!
Tara
Lol I love your commentary! :D
Joanne Liu
Our daughter made this for us last week after stumbling to this webpage, it was delicious! Because we didn’t have much cinnamon in the house she also used some nutmeg too. Also we served it hot with custard, because my husband likes custard with anything sweet. I think it’s a very flexible recipe for a great variety of desserts. Thanks for sharing!
KIM
The receipe sounds amazing!!! I definitely will have to try this.
kate squared
itsss in the oven! We ssooo exciteed!
The raw batter tasted delicious! We have high hopes! :)
Jordan
This looks to good for words…
I will have to try this!
Dmitri Agnew
oooooohhhh it looks beautiful. I’m gonna cook this baby up!
Kate
Thanks so much for this, Joy. I constantly look for interesting things to make for my parents when they visit. They are tough to please, as we have very different tastes. They’re not adventurous at all, but I don’t want to be boring. This was the perfect happy medium. It was so gorgeous, they couldn’t get over it, and they couldn’t stop eating it either. What a fun bread. I’m going to keep this recipe for making as gifts, too. Imagine opening this up!
Eddah
Hey! This was incredibly funny and the recipe looks nothing short of perfect. I can’t wait until i can try it…looks absolutely delish:)
chenpeng
yummy recipe
Jacey
Loved it! Great recipe! Easy to follow and turns out beautifully
Lena
35 minutes of suspense before I get to taste a bit of heaven..thanks for the recipe. Best part? It’s gonna finish baking just before everyone comes home. Win.
Brian @ A Thought For Food
I am unable to resist such delicious treats! This looks incredible and has me drooling all over my keyboard!
Fabiola
Thank you so much for this great recipe, I made it today and it is amazing. My husband loves it!!
Tara Burner
OMG my daughter is drooling over the pics
guess I’ll be going to store to buy ingreds to make! lol
Jess
Great recipe! Just wanted to let you know that I linked to your fantastic recipe idea for our [Preserving Beauty]. Thanks!
azza
very very delicious. every one couldn’t stop eating it until it was all gone. will definitely be one in my favorites. yum.
Jami
Do you think I could use puff pastry instead of the yeast dough?
joythebaker
i don’t think puff pastry would work for this recipe.
aNa
I just did it this weekend…and it is really GOOD!… I’m still speachless. :) http://nossabomboca.blogspot.com/2011/04/pascoa.html
Happy Family
Thank you so much for this amazing recipe! I made two for Easter supper desert and they flew out of the loaf pans I didn’t have a chance to take them out! lol I’ll totally be making this again and soon!
Irine Freilekhman
Very yum! Well worth the effort and the instructions are very good and easy to follow.
Thaanks :)
Not-so Tough Cookie
I almost melted in my chair when I Stumbled upon this awesome bit of fantasticalness!
I’m gonna make this ASAP! And I’m positive my nieces and nephews are gonna love it!
I just wish that I found this sooner so I could have made it for Easter.
Best way to make up for that? Bake 4 of them. (Large family, major bread eaters ^.^)
Thanks so much for this recipe!
Young Love
I baked for the first time today (box mixes not included) and I’ve got to say, I never knew it could be so much fun! I’ve always loved surprising my girlfriend with some good ol’ home cookin’ and she really loved this stuff. Thank you so much for this amazing recipe x) Can’t wait to try your others!
Karin
OK…it’s easter sunday, i made the dough last night figuring a nice Easter morning breakfast treat….one thing led to another, i got a late start and I finally finished this along with the ham dinner. As it sat – cooling on the counter next to all the dinner items, a few of my husband’s friends stopped by. I told them to help themselves to food, anything you want!…and came back into the room fifteen minutes later to find that they had merely picked at all my from-scratch side dishes and juicy ham, but were DEVOURING this bread! I had to wrestle it away and hide what was left in my bedroom (where I later sat, huddled in the corner, cradling the bread in one arm and a paper towel in the other, telling my teenage kids to BACK AWAY while I polished it off). It’s just as yummy as it looks in the pictures…and preparing it went exactly as you described. Final Note: all of husband’s friends advised me that I could “easily sell that bread”.
Clara
Had to comment. Just took it of the oven, the smell, its hypnotic, the taste..ohh tastes like heaven, even with all the chocolate from easter, I just can’t stop myself from eating it :D
Connie
Okay I must be doing something wrong, when you cut into 6 strips, how do you peel each strip without losing all the sugar on the strip? It’s in the oven now and smells yummy, hopefully it turns out as good as everyone says.
Monty Burns
This was sinfully delicious, especially when I sampled it while it was still warm. I got some inconsistent results throughout the loaf though. I only baked it for 25 mins as the top was getting very dark brown. Some places were slightly dry, some were perfect, and others were slightly doughy.
Erin
So, it’s like a fancy monkey bread. I like it. (:
deanna r.w.
I found this recipe yesterday. When I showed this to my daughter and told her I was thinking of making it to bring for Easter brunch, her response was “You better make two or I’m eating it before we go!”. So I made two!
This was my first experience making any sort of bread and at first, I was a little put off when the original link to this recipe required a stand mixer (which I do not own) but that link took me here. Knowing you also made this without a stand mixer was all the encouragement I needed to give it a shot.
My house now smells of cinnamonny goodness!!! It is so delicious. I can’t wait to bring it to brunch tomorrow!
Thanks for the great recipe!
Kristen
After stumbling upon this about a month ago, I decided give in and made it yesterday. It turned out fantastic! It also smelled so great while it was baking. It sure didn’t last long with my family though. But I will definitely keep this on hand for the future!
mdb
ohhhhh…… thank you for sharing, ive never imagined making my own dough (i left it overnight)…………. the recipe is so easy and mess free, the result was awesome…. i´m so happy i want to bake more :) (you should watch julie & julia)
Lauren
Saw it. Needed it. Made it. Devoured it. Loved it!!!! We served it with cream cheese icing. It was AWESOME!
Jacqueline
I hope you don’t mind, but i thought this was such a wonderful recipe that i posted a link to your site on my blog.
shelby
hi, the dough is rising as I type. I don’t know how I misread it or didn’t read it, but I put in 8 ounces of butter instead of 2. Will this mess up the bread? Will it make it (by some miracle) tastier?
Thanks for the recipe regardless of how my screw up screws it up. :)
joythebaker
sounds like your bread will be extra delicious!
gabi
oh my gosh…this is simply irresistible and all the comments make it that much more enticing…im making this tomorrow. no doubt about it.
B.Stepford
These look amazing, I’m really addicted to Cinnamon I’m going to try these for sure.
xxx
Karen Greene
I love cinnamon bread and will definitely be trying this out once I have all the ingredients. Thank you!!!!!
supermat
The cakes look just amazing and the recipe is golden.Thank You for sharing with us. I’m going to bake some of it over the weekend.
marie
I enjoyed your writing as much as the pictures and salivation! Bravo!
Another Baker
Thanks so much for this recipe, Joy. I just came upon your website and will be sure to make as many of your recipes as possible. This was a real hit. Thanks again, keep up the great work. The pictures, and your descriptions make baking so much easier and so much fun.
Bob Wydra
Hi and thanks for sharing and doing such a great job on you post!
surabhi
I am at work and I cant wait to reach home and try out this recipe!
Thanks for such a lovely recipe…its mouth watering..
laura
This looks and sounds awesome. I think when I try baking it I will add a little drizzle of icing on the top. Yummy!
Claire
I stumbled upon this recipe a couple of days ago and instantly fell in love. My loaf is in the oven right now.
Somehow my batch didnt quite make as many squares, but it rose really nicely the second time. It’s filled a small tin. Enough to make me happy! :)
Thanks ever so much for sharing the recipe!
Jess
I haven’t baked or had the inspiration to bake for soo long but you’re right, there is something about this recipe that stays in your mind… The best part is it’s VERY easy and looks so impressive! I had 3 of my girlfriends over tonight and it has almost gone, just a little left for my mum to try tomorrow! I hope she likes it. THANK YOU for making my day X
Kait
I used buttermilk instead of regular ol’ milk, and 1/2 vanilla, 1/2 almond extract in the total measurement. I doubled the recipe so the changes were out of necessity, but the result was fantastic! I would also mention to those who plan on doubling not to cut your dough in half and prepare them separately. Though it still tasted delicious, my second “loaf” did not fluff up as much in the oven… I think it’s because it sat and rested for too long while I was artistically preparing the first one. If you’ve got the counter space for it, just do it all at once.
Bee
I WANT TO MAKE THIS NOW!!!!! definately going to give this a try, it looks amazing!
Thanks for sharing!
AwesomeScreenName
Your writing makes me smile :) and god, I want to make this so badly now!
Sarah
stumbling upon this absolutely broke my heart…. I started my hawaii diet three days ago :(
the husband
Did anyone notice that the table butter disappears much faster in this form?! I end up spreading it on each slice I pull from the loaf! (not complaining) My wife’s turned out fantastic: http://mywifeisperfect.blogspot.com/2011/04/pull-apart-cinnamon-bread.html Thanks!
Sari
Stumbled upon this recipe on this beautiful Sunday morning with all my children home under one roof. I couldn’t resist this recipe and I am in the middle of the first rise. I can’t wait to see how this turns out!
Megan
Oh my god, this looks delicious! This is being made VERY soon!!!!!!!!
Clair
LOVE itt waiting for it to cook in the oven is AGONY.
also made a cream cheese icing for it!
http://allrecipes.com//Recipe/cinnamon-bun-icing/Detail.aspx
=)
Rose
Can u use frozen bread dough???
Iz
This is exactly what I’ve been craving! For the past week and half I have been searching for a delicious cinnamon bread recipe and here it is!!! When it came out of the oven, I slabbed a piece of butter on it. Yum yum yum. Heaven!!! thankyou for the post!!!!!!
Annika
Made a double batch today for a friend and her girls coming over and they turned out fabulous. Mine had a bit more character than the picture since I think my loaf pan is a little smaller (puffed over the edges of the pan) but the soft middle was amazing and crunchy edges were just as yummy. Thanks for the recipe. I stumbled upon you blog last night and also love baking. This is going in my recipe box!
Jason
Oh my goodness. That looks very bueno.
SimChick
Stumbled upon this at 12:45am. Now I am up craving what looks, and sounds, like an absolutely delicious treat. I think I may have to bake these for the kids in the morning. Yummy! Thanks!!!
Aria&Natalie
We just made this, waiting for it to come out of the oven. So excited!
Thank you, StumbleUpon!
Amy
I made this for Mom’s Birthday and she absolutely loved it! It’s way better than a plain old birthday cake. Then, I made one for my family. It’s SO ADDICTING! Thanks for the recipe…I think. :)
Heather at FarmgirlGourmet
This looks UNBELIEVABLE!! I want it now! :) Thanks for sharing this recipe.
emily
Thank you for sharing this incredibly delicious recipe (and pictures). I made it this weekend (although it didn’t turn out as beautiful as yours), and nearly ate the entire thing myself… mmm!
I posted about it here: http://www.saltwater-kids.com/2011/04/i-couldnt-resist.html
Lauren
Oh. My.Word. Saw this on pinterest and nearly messed myself in excitement. This is getting made. Tomorrow.
and I will eat it all all all alllllllll. Nom.
Jules
Oh. You. Devil. I HAD to make it! Then I HAD to eat it! It was divine! And I could feel my ass expanding as I ate it. The worst part? I’m going to do it again! Should I say “Thank you” or “Curse you”? Aaaargh! The beauty of our dual natures…and the ever expanding bootay.
Mufasah
Oh… oh my goodness…. This.Was.MARVELOUS. It was gone by the second day. My mother is a health fanatic, but she couldn’t get enough of this stuff! XD
BrandyRae
Just so you know, I don’t bake. I don’t make my own dough and I certainly don’t wait for things to rise.
I stumbled across this recipe and it haunted me for a week before I finally caved.
I had to use a lot more flour than the directions called for and I may have used too much butter and I might have spread the dough too thin (it was hard to stack and stuck to the surface, even with excess flour!), and I didn’t have nutmeg so I used extra vanilla…but I will be damned…it turned out AWESOME.
Thanks for making me look like a superstar to my 11 year old kid and mother.
Brittany Garner
What a lovely thing to “stumble” upon!! I’m almost done making it. I’m SO excited. Thank you for sharing! God bless you! :)
Rita
I just discoverd you on Stumble! What a fantastic recipe; of course I printed this out!
Rita
Cucina Italiana
I’ve been putting this off since the day you posted it, introduced dozens of friends to you and this recipe, many of whom made it long before I did…
It is a warm and sunny day here in England so, full of the joys of spring, I finally took the plunge and went for it today.
Verdict: My hips, thighs and bum hate you Joy, yet my mind, taste buds and heart will love you forever!
joythebaker
i love you forever!
Elizabeth
I think I will most likely make this, eat it and love you afterwards. Thanks for the recipe!
momofavre
Turned out great. Whole family enjoyed it. Thanks for sharing.
Megan
It’s like you made giant cinnamon toast crunch bread.
joythebaker
exactly!!!
SYLVIA
My husband watches his weight, just like his mother watches his fathers, and everyone elses. Everytime he has something sweet, he feels so guilty and beats himself up afterwards. He can not give himself permission to just enjoy a treat every now and then. If he does…he runs to the gym immediately. Some of that is good, a lot of that is…well…it’s so sad. Not me…if I have it, I enjoy every single mouthful. Lick my fingers if nobody is watching…lick the plate, put it back in the cubboard. I’m good.
Sylvia
Making this tonight. OK, so it calls for 2 ounces unsalted butter. How much is two ounces. I think I know, but I am checking. Should I melt the butter 1st and then measure out 2 ounces. Usually a recipe says something like 1/2 cup or 3 Tbs…but ounces kind of made my head hurt. Math was not my best subject…and I hate story problems, but I think I can figuer it out…if I had to. Going to go color my hair, I hope you reply by the time I finish and get ready to do this. Back in an hour or so!
Nic
Hi Joy,
I love all of your posts, particularly this one. I made it for mother’s day and adapted it to a savoury recipe for my husband, who for some unknown reason, doesn’t like cinnamon but loves buttery bread with loads of cheese…
Whitney
I made this over the weekend and though it was a long process, my husband and I enjoyed it sooo much! What a hit it was! Thank you for this awesome recipe!
kitty
I made it twice and every time this bread make me happy :) It was delicious!!! Thanks for the recipe!!
Joey
I am such a little cinnamon sugar slut ROFL! Love this recipe, thanks so much for sharing it :)
Love the way you write about the recipes, you had me drooling like CRAAAAZY! LOL!
Love always,
Joe
Cynthia
I would like to object to the thought that the torture ends after you eat it all. It is at that point that the memory of the flavour, texture and scent is added to that small category of memories tucked away somewhere in the back of your mind. It will then resurface like a line from a catchy song at some random time to haunt you with phantom cinnamon sugar cravings. And, now having tasted culinary perfection in the form of a yeasty warm cinnamon pull-apart bread, the cinnamon toast you reached for in years past will start to taste like, well, toast in your mouth. As such you will find yourself soon addicted to making this fairly regularly to stave off the phantoms hiding in the dark recesses of your mind and kitchen.
Of course, this will in no way keep me from making this and it will most likely be nothing more than memories and crumbs within the week. Of course, I will need to find a willing group to help share this incredible burden with ;) . But then, somehow I don’t think that will be a problem. Now, excuse me as I go check out some other posts.
Ali
THIS IS SO DELICIOUS! THANK YOU… now im going to watch the notebook and cry with my bread!
Pam
Wow! That literally makes my mouth water. Beautiful.
Emily Jones
Turned out great! What an awesome recipe. Very gooey and delicious =D
Kelly
This looks like a wonderful recipe but probably for someone who has the time in the morning to bake. As much as I wish I was blessed with the opportunity to not have to work, that has not been my good fortune. I will forward to my aunt who does quite a bit of baking.
Janine
A-mazing! Perfect for baking on a lazy Sunday afternoon…and delicious with coffee and (unfortunately) reading for class. LOVE your blog. :)
Jocelyn
This is the first recipe of yours I ever “stumbled upon” and I about died when I saw it. I finally made it last night and brought it over to my boyfriend’s house… it was SO easy to make, and it was SO yummy, he and his family and I all loved it! I’m planning on making it again for Easter brunch at our church :) Thanks for sharing this great recipe!
Annamaria
Beautiful post and beautiful blog. Congratulations to the recipe.
Melissa
Just put mine in the oven and holding off on drinking coffee until this baby is done! My husband is asleep right now but can’t wait for him to wake up to this! He’s a chef so it’s nice to be able to treat him with something like this on his day off! Looking forward to trying out some of your other recipes so glad I found your blog!
Melissa
joythebaker
what a good wife!!
Maddie
This recipe is amazing! My mixture went a little dry instead of sticky (probably my fault), but it fixed up really quickly. Can’t wait to show it off to my friends. Oh, and it’s great with stewed apples, definitely a keeper.
Eesh
Browned butter tastes amazing!! It makes such a difference to just using melted butter. Im so using it to make cinnamon scrolls! This was absolutely delicious
Alison
That looks like heaven. YUM!
anna
Am just making this, ahhhhh <3
love your photos btw, very artistic!
:) thanks for this delicious recipe
Stefan
Delicious! I look forward to trying this out!
Lisa McNally
This looks just divine. I have to try this. My family would adore it I’m sure.
Mallory
the first reason i was drawn to this recipe was its hilarity. i seriously enjoyed reading this. second- i made it last night. wow. for real. freaking delicious.
Paige.
I’m always Cooking/Baking up random things to share with people at school. THIS is going to be one of them!
Aviva
Here is the picture of my bread.
Aviva
I just made this– oh my god. This is amazing goodness.
Helen
ohh dear, not the best site to have stumbled upon when i’m in week 2 of giving up sugar!!! i’m sure i’ll be back when my will is broken :)
joshua
it’s look like easy to do…
Hanne
I tried this recipe today, and although it took a while to make it was so, so worth it. I’ll definitely be makingit again :) One thing I would say is that slthough you said not to add extra flour, I found that I had to in order to make mine into dough, otherwise it just WOULD NOT form. But thanks for an awesome recipe, props to you :)
Simon
Absolutely delicious, just made it tonight after a week’s drooling on this blog. Spent ten minutes converting the recipe to metric :) , however – my dough was waaaay to sticky. Had to add about 1 deciliter more flour before it could be handled. I know it’s supposed to be sticky, but this one was more like fluid. Next time I’ll try to have it in the fridge overnight.
Oh, and I used raw cane sugar for the filling. Yummy.
sophistimom
Oh, this recipe just makes me happy. It’s like Monkey Bread for the Exquisitely Refined.
Kate
Oh Man this looks good. And way to easy to make. Great images.
Cecilia
this looks really delicous but im too lazy… ill get my sister to make it.
trips and tips
I am much better in cocking regular meals rather than deserts. But this is something i must try to make. Looks so cool and simple!
Cara
I just make this and can’t wait to try it…it makes the house smell SOOO GOOD!!!! But I think I will need to add a bit more more goodness to it and make a powder sugar glaze to drizzle over top.
regan nelson
Thanks for the great recipe! I don’t consider myself a great cook/baker but I have started to conquer more in the last 6 months and have enjoyed learning and improving my skills. This bread definitely took some time with the multiple steps, but your instructions made it easy…and as long as I have directions to follow, I usually do pretty well. This bread is delicious! It’s a good thing it’s not super quick to make or I would be eating this on a weekly basis!
Monica
I made this for brunch this morning, so good! Thanks Joy =D
Joy
I just made this today. I actually made the dough last night and put it in the fridge until today. I was so nervous about that….but it is now baked and looks amazing!
samira rizwan
love it
mustafa
I like it very much.Lovely decorated,delecious and open the apetite. My best wishes to you . thank you
Dave
Jesus, how much do you weigh?
Caitlin
Maybe if you grew some ovaries you would understand the sheer pleasure of satisfying a sweet tooth, but more for us since you are dead inside.
joythebaker
oooh, just ignore Dave. some people just don’t know how to act right.
Kim
Dave,
You need to look around a bit before posting such horrible remarks. She is the most adorable little thing…and can cook like crazy…
Sara
Dave that’s so rude!
Joy, my friend and I are just about finishing up this bread, and though it’s very difficult we’re SO excited to eat it.
Ps. We’re planning on eating it all by ourselves so take THAT Dave!
tiger
So I have been saving this little recipe in the back of my head (bookmarked recipes folder) and finally got down to making it last night and good Lord was it worth the time. I don’t think it was around for more than 10 minutes, my roommates and I ate it up so fast.
I also was impatient and didn’t let it sit overnight, and it was still delicioso.
Thanks so much for the sugary gooey amazingness.
Niki Yamamoto
Do I have to activate the dry yeast?
Simone - Jour de Macaron
uau! This thing look amazing!
I´ll try for sure!
Love it!
Coupon Saving Sista
Oh my daughter would LOVE this!
Bettina
From a danish bakingfanatic drooling BIG time. Absolutely genius recipe. Beatiful dough. Nice and sticky. Filling straigth from heaven. Added some cardemom. Love it, love it, love it! In 15 minutes it´s done. Made two. Will probably eat one myself, and maybe(!) I will share some with the kids later. Mums!!!
Shelley
I “Stumbled” upon you! No coincidence, I’m sure. Looks yummy. I wonder how it would taste with some apples teased in there somewhere? Think I’ll give it a go.
alfaz
Excellent work done might give it a shot today … lovin it
alfaz
Beautiful excelent done here, I am going to try it at home … lovin it
lauren
I’m a college kid, but I love baking. I don’t have a bread loaf pan so do you think it would work on a baking sheet?
Beth Werner Lee
What fun! I didn’t have regular yeast, so I put all the ingredients for the dough in my bread machine on dough setting. Then I did the roll it out step and put it all in a pan (coffee cake one, smaller pieces) and put it in the fridge to bake tomorrow morning. Hope it turns out just as well! Thank you so much, the dough smelled scrumptious! If it works, it’ll be our breakfast of choice at least once a week.
Beverly
Wow, how I long to taste the bread!!
Eponine
Wow way to make me crave sweets! AND I’m on a diet for Lent. Thanks thanks thank … but seriously this just made my list for my first breakfast after Lent so thank you! It looks absolutely amazing.
lana
I did it!!!! Thank you JOY!
http://lanalulucreations.blogspot.com/2011/03/cinnamon-sugar-pull-apart-bread.html
erwin
OMG! i can’t believe you did this to me this early in the a.m.! LOL. I have to and will try this. Can’t wait! Thanks!
Charmaine
I made this the day you posted it and it was *divine*. Best thing I’d ever baked, one of the best breads I’d ever eaten. Thank you Joy!
Kelsey
This looks so incredible, and tastes even better! I loved this recipe so much that I even blogged about it…and made sure to credit it back to you :) Thanks for being super awesome!
Samantha
Made this yesterday and recruited a couple people to come help eat it – just ate the last slice this evening. It was a hit all around, thanks Joy! I think I might experiment with other flavours in the future – it occurred to me that you could really slather almost anything on the dough (although I don’t know if any other flavours would beat cinnamon sugar!!)
Mimi
THANK YOU FOR POSTING THIS!!!! I just made this for my Dad’s birthday and everyone absolutely loved it. While mixing the egg with the milk mixture and the flour mixture, my dough was SO dry!! I added probably a half a cup of water with the flour while I was kneading, and it came together nicely. I let it rise for probably an hour and a half the first time, because I was busy cleaning up the apartment and hadn’t gotten to the rest of the dishes yet… ha! Another thing I noticed was that I probably should have rolled out the dough BIGGER than 12″x20″ because it took a while to spread the butter and sugar around. My squares were tiny!!! I layered them so that the smaller squares crisscrossed in the pan. I let it rise for a while, during the rest of the meal, so probably for about an hour as opposed to a half hour, and it tripled in size! Crazy.
I made a glaze/icing out of confectioner’s sugar, bourbon vanilla, and light cream. It was wonderful, I’m a convert from cinnamon buns forever.
Kathleen
Oh I’m so glad someone else’s dough was dry as well! The finished product still came out delicious, but next time I’ll try adding in some water as well.
kaylin.
My dough looks very .. wet. Like it’s not in a ball or anything. I just put it to rest and am letting it rise. I’m feeling like I failed. Did I, or is this normal?
joythebaker
it is a wet dough… but it it’s not even in a ball… you may want to add a bit for flour. 1/2 a cup? do it… you didn’t fail! hang in there!
rebekah O'connell
yummo! Just wondering if I can use a sourdough starter, feeling inspired to start one.
joythebaker
sourdough starter for this? i’m not sure it has enough rising power. let me know if you give it a try!
Dom
Hi, Never made anything like this before, so could you answer a quick question please.
If I make alot of the dough mix, can it be frozen – and used at a leter date for when I want to make another one?
Thanks in advance.
joythebaker
i’m not sure this dough would freeze well. i would suggest making fresh dough every time.
Anna
I’m making this right now. So far it looks/smells delicious.. I’m trying to ignore it so that I don’t keep popping the oven open. Also, I’m mildly considering making cinnamon roll icing for it, but I’m afraid that might send me into a sugar coma…
fajariady
Delicious..! Great recipe… Thanks.. :)
Tina
i made this yesterday upon discovering your website. i’m a very picky eater so i skipped the cinnamon, just used sugar and a little nutmeg. Delicious! next is bacon waffles :)
thanks!
joythebaker
bacon waffles are madness!
Shayna
I made this with a friend this weekend and shared it with a few other friends – we all devoured . It not only came out looking beautiful, but it tasted incredible ! So thank you!! :)
Becca
This was so disappointing. The dough was not very good and there wasn’t much depth of flavor – just one note. I’ll stick to homemade cinnamon rolls instead.
Brooklynn Gray
This looked like a bit of a chore but I think I have acomplished it. As its sunny outside yet snowing I’m waiting for my oven to preheat. I’m making this bread for my boyfriend this bread, a spliff, and a cup of tea is going to be amazing but for a twist I added in some diced apples. I’m really excited and can hardly wait for this. Thank you for the picture instructions I will use your food blog a lot more!
AriJo
So it’s baking as I type….
GamerMan was up all night having a fun de-stress zombie killing marathon. Heard him leave at 6am to go buy breakfast foods to surprise me, but the store was closed. When I woke up for real he was still asleep and I started using stumbleupon – boom OMG that looks tasty…and I have the stuff! (mostly)…
We didn’t have vanilla, but we did have maple so I used that.
Also I misread and added the whole amount of flour in the first bowl, and then I was too impatient for a full 1 hour rise…
I ended up halving the dough to roll out because we have a very small counter, and it was most def. not remotely rectangle like (I also don’t have a rolling pin. Wine bottle works thouhg ;) ).
I also may have missed the part about letting it rise after putting it in the pan >.>
But it smells sooooo good!
Caitlin
I made it this morning. DELICIOUS! Great recipe.
Lisa
This looks amazing! I want to try it right now.
Karin
Hi!
This looks AWESOME!!!!!!! I can’t wait to try this recipe. I think my husband will love it.
Cam
YOU!
You you you you. I love you! So much. so very very much right now.
I’ve been searching for something like this for the past month or so. I’ve tried dinner roll dough and pizza dough but those didn’t have the perfect texture or the perfect bready not-too-yeasty flavour. But this. Oh gosh. This! So much better than the domino’s cinnastix that fueled this craving. MMmmmm
Thank you!
sigrid
I Never use sugar in any foods, but this looks good
Emily
just made this, waiting for it to rise, the anticipation is killing me.
Lindsay
Joy!! I made this and it was wonderful. And you know what else, it was the first time I’ve ever baked with yeast. Thanks for the inspiration.
Sara
My 2 y/o and 4 y/o helped me make this. It is SO. GOOD. The 2 y/o danced as he ate it.
joythebaker
love.
Delishhh
Sooooo sweet, love it!
Kathryn
I am about to drool on the keyboard! Going to have to make this for our church breakfast Saturday!
Sommer@ASpicyPerspective
That looks fabulous!
Zarine Mohideen
Ever since I saw this post two days back I’ve been dreaming of nothing but this bread. It haunts me in my sleep and I can’t go by without thinking about it.
I’m a novice baker but this is something I just have to make soon. If I don’t I’ll never forgive myself. I just HAVE to make this. HAVE TO.
Also, I love you and you food so much, it hurts.
joythebaker
i totally believe in your baking abilities. do it!
Heather
Any chance you have a gluten free recipe!?
david
try using gluten free bisquick my aunt has celiac she said it is the closest to real flower
H.
I made a garlic bread version of this the other night!
I used less sugar in the dough, and topped it with garlic, butter, parmesean, pepper and oregano.
Can’t wait to try the cinnamon sugar version.
mashi
I just made this last night and couldn’t agree more, bread heaven mmm
The leftover bread (which has hard to resist not eating it all in one go) reheated really well. Shared some with a colleague this morning and she went to bread heaven too.
Thanks so sharing such a yummy recipe.
kellie
it would help if the link worked ;p
>>>here>>>
kellie
i can’t help but want to try everything you make! so i pretty much do, it makes me happy. >>>
Mike
I hate you I hate you I hate you I hate you give us this bread I hate you I hate you I hate you we wants it I hate you I hate you I hate you I hate you we needs it I hate you I hate you I hate you I hate you.
Rebecca
ditto.
Mike
I hate you I hate you I hate you I hate you give us this bread I hate you I hate you I hate you we wants it I hate you I hate you I hate you we needs it I hate you I hate you I hate you I hate you.
joshua lamb
i developed diabetes just from looking at the pics and reading the ingredients
Jen @ What's on Jen's Plate?
Yum! Must make these stat!
Wheezy
Dear Joy, We loved your cinnamon bread post so much we decided to make it for ourselves. None of use are known for our baking prowess and ours did not end up looking quite like yours. It was however truly scrumptious, and we thank you. :))
Here is our attempt….. http://www.hopeitrains.com/
sal
would it be bad to make …more? already?
i don’t think i can live without it.
Pamela
Oh this is awesome. Thank you for adding inches to my waistline, I think just this once, it will be ok :P
emma
Put wax paper on the bottom of the pan! All the sugar stuckk in a mound.
But it’s delicious!!!!!!! Add a teaspoon of cloves, and double the amount of nutmeg and cinnamon. Mmmmmm.
Michelle
I pretty much love you for this and I don’t even know you. Haha! I am going to bake this tomorrow and feature this on my blog crediting you for this amazing creation! And then I’m going to eat it all and not leave any for my fiance. I think that’s acceptable!!!
Alison
I am not a baker. I am a very good eater. And I would like very much to make and bake this deliciousness, but alas every time I attempt to make bread, I fail. So my question is, “Can I use store-bought pre-made bread dough and roll that out instead?”
Debbie
Hi Alison, I make bread all the time, and looking over the above recipe, I don’t see why you couldn’t use a pre-made dough. There would be no harm in trying. Good luck, and enjoy. Debbie
Tantra_Mantra
Looks nice ;) maybe i try someday ;))
Mary
Oh.
Oh man.
I made this for breakfast this morning. Sooooo delicious.
Rikki Jean
I’m reading this while at school… big mistake! I want some right. now. But I have to wait until I get home :( and it’s only 9:30!!
Samantha
After making this, my father complained through several mouthfuls of bread that his diet was ruined and I had to go for a long walk to make sure I wasn’t going to cover the walls with cinnamon and sugar when I exploded.
We appreciated this recipe like you wouldn’t believe.
Jasjot
Too much sugar
Christina Smith
I’m going to make this for the first time this afternoon. I can’t wait to see how it comes out!
iris wielders
Never saw your blog before, friend put me on to it, when you had this bread on the front page. Wow!! I made it, ate it, then made it again, this time with some added small bits of apple – also very yum, and served it to friends for desert with ice cream and fruit. Together with ice-cream, it almost turns into a tiramisu-type thing (for the non-chefs like me).
It’s a work of art this, the way it looks. And it’s not hard to make, just do it once, it’s actually great fun. Keep going! I’ll be checking your blog.
LeelaBijou
This looks so yummy, great recipe!
Dave
Cake or Death?
Kelly @ Creating a Family Home
I’m enjoying your blog, the writing, the recipes, all of it. (I’m a writer, so.) I also wanted to mention that someone bastardized your recipe for Cinnamon Sugar Pull-apart Bread, changed its name and left out all the helpful parts (and vanilla).
http://foyupdate.blogspot.com/2011/03/cinnamon-leaves-sweet-bread-recipe.html
Just sayin’!
Kelly @ Creating a Family Home
Foy Update - Cook. Garden. Write. Repeat.
That someone’s me! I put up my own post about this recipe. I like how Kelly’s got me covertly changing the name. This recipe is not in the witness protection program. Cinnamon leaves are what the Amish women call it when they sell it at the local Farmer’s Market.
I was inspired by Joy’s beautiful pictures and her recipe and I gave it credit via backlink. Just like Joy did for the blog that inspired her. Go over and check it out if you want to.
joythebaker
all good. all good. those cinnamon leaves looked rockin! so glad i could inspire like i was inspired!
Mindy
I made this last weekend, and it was quite the hit! Thanks for sharing!
eva
Hi Joy
My company has just launched a new foodservice portal (in Denmark) with a lot of recipes. I would very much like your permission to translate and use your recipe for cinnamon-sugar pull-a-part bread and one of your photos of it. Kindly let me know your decision.
Brgds Eva
joythebaker
go for it!
Fudge Is My Last Name
So…I need this. Now. It’s 10 pm on a Sunday and I must bake.
I’m dead serious.
Thanks for introducing me to my newfound addiction, Joy :D
Kim
Hi Joy, My roommate Adam told me about your site this January and we love it! We have made many recipes together from it, and this morning I made this cinnamon sugar pull apart bread. It is amazing! Very simple to make, just adjusted the flour so the dough was the right texture (mine only took 2 1/3c) and cut the sugar in half. Will be sharing with the coworkers ASAP. Thanks for posting and best wishes for your upcoming 30th birthday!
Stephanie Coleman
I know that the “what went wrong questions” can be tedious and impossible to answer. But, I would like to explain what I’ve done and see if you might have an idea. I followed the recipe to the T. and used unbleached all purpose flour (don’t know if that matters). I had absolutely no reason to add extra flour because the dough came together very quickly. Then, as I rolled it into a ball to rise, it didn’t even feel sticky. It felt dense and tough. After an hour, it barely rose and still felt pretty tough. This has happened to me several times while making yeast recipes. Do you have any idea what I could be doing? Should I try a different type of flour? I’m just getting frustrated with yeast recipes because this keeps happening to me!
deb henderson
Stephanie,
Make sure that your yeast is fresh. Also, if your house is cool, give the rising more time. Mine took 2 hours to rise the first time. Try heating the oven to 200 then turn it off. Now you have a warm place to speed rising but not too hot to cook it.
Cookin' Canuck
Oh my – what gorgeous bread! Part of the allure is being able to pull off fold after fold of this and pop it straight into my mouth.
P Horvath
I stumbled this and it looked so yummy I had to try it. (It’s rising as I write).
A few suggestions that made assembly easier: have a ruler, dough scraper, and pizza cutter handy! The pizza cutter made cutting the dough very easy: I first cut it into strips, stacked the strips (I used the dough scraper to lift each slice to stack on it’s neighbor), cut the squares and then stacked them, again using the dough scraper.
I’m wondering how it would work to mix the butter right into the spice-sugar mixture and then spread the paste onto the dough; my kitchen was chilly this AM and the sugar did not stick to the butter or the dough.
The squares also ended up being rather small–I had to do two rows in my loaf pan (based on the dough being rolled out to 12×20 and then cut into sixths, resulting in squares that were 2×3). I wonder what would happen if the dough was cut into squares the size of the pan–5×2 or 5×4.
Granted, I haven’t read all of the comments; someone else might already have posted answers for me!
Again, thanks for sharing.
Nikki Burns
As someone who suffers from gluten & dairy “issues”… I’m incredibly envious. However, I am just going to have to try and make this gluten/dairy free. Looks absolutely amazing!!!! Thanks for sharing the recipe :) You are wonderful.
Alyssa
So. Freaking. Amazing. Loved it – thanks for the photos, it really helped me figure out how to put it together!
ryanholiday
Im a 14 year old baker, and i can’t wait to get my hands on this stuff. Im sending my sister to the store right now to buy the remaining ingredients ! Our parents have their hands full, so we are making this for them as a breakfast in bed in the morning ! :D
TravelinTina
This looks amazing! This is on my to-bake list as of now but will have to wait until the peanut butter cup cupcakes are gone. I am thinking of all the options you can do with this…num!
Yael
oh my……
Holly
Eating this was like eating the love child of cinnamon sugar toast and the doughy interior of a cinnamon role. So good I might even have to make it again next weekend. Curse you.
emily
i just made this! its DELICIOUS. the nutmeg is a great addition to the ‘filling.’ thanks for posting!
ERin
I feel like every Saturday morning, I just need to mosey on over here to find out what I’m making for breakfast. Because, let’s be honest, this looks absolutely amazing!
Archana
Lovely bread. Seems like something a novice like me can try out. Bookmarked.
jennifer n
Holy mother of all that is good. Are you kidding me? Why did I see this at 7:00ish at night with NO butter in the house? Really…..now I have to go to the grocery store and stay up all night. I. Must. Have. This. Now.
Edward
i cut horizontally and I think it fucked it up
Kelly@RahRaw
WOW! This has my mouth watering! I better stop reading this blog or I’ll never lose weight! lol :)
fajas colombianas
This is similar to the monkey bread sold here, but square.
slim dream
wow this looks so fun to make, thanks for the recipe.
Ms. Messmaker
I don’t even know where to begin. Thank you. I hate you. OMG No…wait….I love you. Can’t type anymore….*drooling*
Erin
Thank you. I love you. No, no… I hate you. But I love you. Why, Joy, why must you do this to my waistline?!
Cher
Yummy! Yummy for me tummy. Can I freeze this?
joythebaker
you can freeze this after it has been baked… but it really is best eaten right out of the oven.
michelle
Just got done making and eating this and it’s so good!!! I thought it was done (got quite brown), but it wasn’t quite done on the bottom. However, that didnt’ stop us from eating it all (almost) right away anyway!! I’ll know for next time. I made this as an after school snack for my kids since I never make anything cool for after school. They were sad they had to save some for Dad, lol.
Jules Bea
WOW Joy ~ Droooool! (yuck! – the drrrrroooooling NOT your bread!) …I am going to convert this to gluten-free so I can eat it too. Gosh your recipes are always so inspiring …! :)
Maya
Hey tell me how this turned out. I’m gluten-free as well and usually try to avoid baking but this one looks too good to miss.
Brina
What did you use to change it to gluten free!? :) I’ve recently been forced to go gluten free, and I need to expand my recipes! I can’t miss out on delicious baking like this anymore!!
Elise
wow. i want this. now.
lynn
WOW~ We were snowed in today and needed a project. This was the perfect way to pass the day. We had the bread for dessert. Four people and we polished off the entire loaf! It was so pretty and delicious and FUN!
It will be in my oven again soon, but not too soon since I had to follow it up with a trip to the gym!
T
Love this. I made it on sunday, but, being a high school student, i didn’t have time to bake it until wednesday. Still turned out perfectly! love it
ShopCookMake
I’m making this recipe as I type. We’ll see how it goes. It looks amazing so far.
Hilary
This looks so cool! Delicious and beautiful…what a great idea!
Megan
Made this today with my kids and they all agree it’s better than birthday cake! Thanks Joy!!
joythebaker
that’s the best compliment i’ve ever gotten!!
Maha
I just made this. Absolute HEAVEN! My apartment smells insaaaanely good right now =D
Megan Langridge
This recipe looks awesome but I do not know the measurements in England :(
e.g ‘cups’
Chris
A cup is about 250 milliliters
A teaspoon is about 5 milliliters
A tablespoon is about 15 milliliters
I don’t know if people in England use weight instead of volume though, for that I would have to try to find my old copy of food for 50 and look at the conversion charts, and frankly that’s too much work for a Friday morning.
UsedToBeSkinnier
Megan,
Try this site
http://www.jsward.com/cooking/conversion.shtml
When I moved to England I had to convert all my recipes. I have to admit though, I eventually gave up and bought a set of US cup and teaspoon measures!
dom
you can buy cup mesurments from all supermarket now. its a great investment if you use internet cooking sites alot as then you dont need to convert just replicate
Kate
I use this site to convert US recipes, it generally has the ingredients I need listed. You can also buy american cup measures in some cooking/baking shops
http://www.recipes4us.co.uk/us_cups_to_weight.htm
Christina
It’s like square monkey bread. How cool!
FoodieAnnie
I am drooling and literally cannot wait to make this bread. I can almost smell the cinnamon/sugar (ignoring that it already smells like cinnamon/sugar from my snickerdoodles). It looks phenomenal!
Sarah
Just made this! It was easy and so so so so incredibly yummy. Seriously, I wish everyone could smell my tiny apartment.
Thanks for a great recipe!
Susanne
Hi
I just love home made cinnamon rolls and cinnamon bread, so… already stirring the dough in my bread machine. Thank you for great recipes and pictures:)
Elizabeth
I made this for my family for breakfast the other day (parents, sister, her boyfriend) and we ate it… all… fast… oh my god. It’s stuff like this that gets them to keep inviting me to visit.
A Little Nosh
Okay, seriously, this is too much. I NEED to make this. Like, now.
Alas, it will have to wait until the weekend. The life of a working mom…
yamit
i’m about to bake it to someone woh hates cinnamon, what can i use instead?
erin blodgett
Try lemon. Use some lemon zest and sugar and make a lemon sugar pull apart bread.
Elise
Whoa. That’s a little too much awesomeness for me.
I’m going to have to make a cinnamon one and a lemon one. Right. Now.
Holly @ Confessions of an Actress
Joy, this is in my oven right now. It’s my first ever attempt at a yeast bread, and you are responsible. Bless you. <3
Jessica
WE’RE SENDING OUR GREATEST thank you hugs all the way from Sweden!
My boyfriend has been a fan or yours for some time now and when he showed me this recipe we too drooled a little. We made one batch for me and my friends after a raw-food sessions, the sugary cinnamon bread was highly appreciated after an afternoon of mocklasagna and cucumberwater :)
Thank you for the inspiration, you’re recipes are going worldwide! Here’s the website for the recipe in swedish: http://www.jessicas365.se
Lots of love,
Jessica and Jonas
Sara S
I just successfully made this…my first experience with yeast. I had to start over after I did not activate the yeast the first time. As in a previous comment, you have to activate the yeast with 1/4c warm water and 1tsp sugar. I guess if you’ve made bread before this is an amateur mistake. After that, it all went smooth and turned out great. Yum…for real!
Joy I love your blog and even though I don’t cook or bake as often as I would like I dream about it by checking out all the amazing posts you do!!
Annie Lake
O my goodness, wow! This is probably the best thing to ever reach human kind. Thank you for this recipe, I loved it and can’t wait to make it again (which will be soon since this loaf is way more than half gone after only 4 hours, yay Spring Break!) I blogged about this because I loved it so much! So thank you Joy for not only filling my belly full of scrumptious treats, but also for giving me something wonderful to blog about. You are the bees knees!
-Annie
Darleen
I made this and think I may need to make every day!! It is the best and easiest bread to make.
It is delicious warm or cold – however does not last long :)
Thanks for sharing.
Eva
What a bread! I made this while my kids were taking an afternoon nap and my three year old daughter woke up to the smell of the bread and yelled, “I smell cibibon!” She ate many slices! Thank you!!!
Erin
Thank you for sharing this recipe! I am having a bake sale to raise money to help Japan. So far, I’ve baked 6 of these. They turn out perfectly every time (& make my kitchen smell divine!).
Michelle T.
I gave up sweets for Lent, but holy Moses this looks AH-MAZING! So making this for Sunday’s breakfast. Thanks for sharing. :o)
joythebaker
hooooooly Moses!
Jessica
I’ve had my eye on this recipe…I was on a cleanse when you posted it. But, now I’m not….yay me…I’m definitely going to make this next week!
Lisa
I’m a home schooling mother of three young boys and one of my son’s vocabulary words this week was “pastry.” So how could we not bake something? My boys chose this recipe, and I think their favorite part was “cleaning” up the leftover spiced sugar after the dough was cut and stacked. Thanks for a great recipe!
Me
I made this yesterday, and it’s all gone – it really does taste as good as it looks. It was much easier than I thought, I was afraid because the dough didn’t rise even close to twice in size but it all worked out anyway. This will definitely become my new go-to recipe when I need an easy desert to make for people! Thank you!!
maggie
Sorry, I couldn’t read all 414 comments to see if someone already asked:
Is that similar to Monkey Bread?
I’ve eaten–devoured that before and this looks similar, it looks amazing!
joythebaker
yes… certainly similar to money bread.
ivy
Made this last night with friends even though it`s been hectic (finals coming up!)
It was so worth it.
It was my first time baking from scratch (I`ve never even used yeast, except in my laboratory haha) and I completely screwed up the dough- or so I thought. I forgot to add water until the dough had risen half way but somehow, everything turned out scrumpdilly-icious. Now my father is asking me to bake this when I get back from school ;)
Malin at Sugarcandymountain
I love you. I love this. I’m making it tomorrow.
Laure
Seems YUMMY !!!
I tried once to do cinnamon sticky buns that are quite similar to your “Cinnamon Sugar Pull-Apart Bread” and it was delicious. In France, we don’t know very well this part of american food and it’s a pity…
Thank’s for your recipe!
Mazarine
Wow, a quick glance at the computer before I head off to make dinner, and suddenly my puy lentils and free range pork and cider sausages — so tempting before I saw this! — seem very dissatisfactory indeed. You’re killing me, David. I have to fight the urge to make cinnamon sugar bread for dinner. I’m going to make the dough tonight and cook it tomorrow morning.
Vanessa
This looks sooooooo delicious!! The perfect accompaniment to morning coffee :)
Julia @ Boredom Abounds
Oh. My. God.
That is all.
April
You were right. You were right about everything, Joy. I am now truely a convert and will regularly read your blog. The bread was gooey, crunchy, warm and delicious. (one
slice did pop out of the pan and scorch on the bottom of the oven, but we extracted it with tongs, scraped off the burnt, and ate it)
Deepa (aka Scatterbrain)
every time I look at these pictures, I drool!
I was so lazy to bake them, that one night when after 10 pm I was suddenly attacked by a terrible craving to eat these! So I got me some bread, and toasted them over a frying pan with some butter and then speinkled some sugar and cinnamon over them……aaah yum!
Brenda
I recently bought a KitchenAid mixer (thank you Criagslist!) and have been humming and hawing over what to make first in it. I saw this post and instantly knew this was was the recipe! Thanks for sharing.
Monica
I had mentioned this recipe to my cousin and being the awesome cousin that she is…she milled her own organic wheat, made this bread for me, and brought it to my house! Did I mention that she has 3 children under 5 and lives an hour away? The bread was delicious! I couldn’t stop eating. My cousin said that it might not taste the same because she was using whole wheat flour, but can I say how AWESOME this bread was!!!!! Tasted like a cinnamon roll!
(what runs) Lori
Damn! This looks incredible… and sinful. You’re a bit evil for posting this deliciousness! ;)
hena tayeb
OMG.. this looks amazing.. i can imagine the scent of cinnimon wafting through the house as this bakes in the oven..
Candela
Joy…I’m eating my third piece!!! this bread is AMAZING!!!! THANK YOUUUUU!!
Next time I’ll try the lemon version or orange… or maybe cinnamon again? !! Joy I’m so happy that I found you. =)
I left a comment on March 12…I really appreciate if you can give me an answer for future times that I can’t make it in “one”time. Grazie!! ;)
Elisa
Hi, I found your post via a friend today. I am tempted. and you are right, this is torture. LOL but I do thank you for sharing the recipe. I must make it for sunday brunch.
Tealah
I made this recipe yesterday, and it was DELICIOUS! My house-mates deemed it “Cinnabon to the tenth power times amazing.” Yeah. THAT good! :)
Carol
I made this on Sunday morning and it turned out great; the filling oozed over the sides and carmelized slightly in the corners of the pan and the bread dough rose and expanded over the top like a muffin! Thanks for sharing your recipe findings, Joy. This was a pleasure.
Amelia
My flatmate and I just made this and are eating it straight from the tin! Delicious!
Astrid
Wow, that looks both fun and delicious! Lissa, I use the microwave oven as a proofer: bring about a cup of water to boil, then place the cup of boiling water next to your dough in the microwave oven (close the door). The heat and humidity really help the dough rise, without any risk of killing the yeast with too much heat.
You can do the same in a regular oven if the microwave is too small, though when you need to preheat your oven it’s a problem. Otherwise I use a large food-grade plastic bag, place the tray or pan with rising dough inside the bag, put a cup of boiling water as well in the bag and then try to balloon the whole bag so it doesn’t rest on the dough, and close it carefully to trap the humidity.
Caramelised Kitchen
ooooh they look absolutely delicious! I LOVE the beautiful pictures :) I’ll try this recipe soon.
Lissa
I tried making this on Friday and it came out hard. Maybe it didn’t rise enough. I turned the oven to the lowest 170F and placed the bowl on the opened door for a warm place. Could it be too warm? I bought new yeast so will be trying it again. But if anyone has a suggestion as to how to make a spot in the kitchen warm enough for the dough to rise, I’m all ears.
Michelle
Lissa, I turn on the oven and set my bowl of dough on a wooden cutting board on top of the range. The heat coming out of the oven vent is sufficient to raise the dough. Another method that seems to work pretty well is just to put your bowl of dough inside the oven with the oven light on. Don’t turn on the oven. The light warms the inside enough to raise your dough. Hope one of these methods works for you!
I made this recipe on Saturday, and it’s amazing! It was soft, and sweet, and incredible.
Tealah
I boil water, put it in a bowl, place the bowl in the room-temperature oven with the covered dough, and close it. Generally works quite well!
Suzanne
I made two batches of the bread today and all I have to say is AMAZING! I didn’t have whole milk in the house, so subed skim milk instead, and also opted for brown sugar vs regaular sugar for the filling. I didn’t notice ANY difference using the skim milk and the brown sugar added a nice caremly essense to the bread. I will be making this A LOT in my house!
Carol
I subbed some brown sugar in as well (1/4 brown sugar and 3/4 white). Next time I won’t be as timid because it was fantastic. I used 1% milk with no problems either.
2630 Catering
I’ve tried this recipe today, and yummy!!
Bookmarked!
Caitlin
This bread is aMAZing! It is exactly what I was looking for last year when I made monkey bread — but in that case I was sorely disappointed with the puddle of butter and caramelized brown sugar that I found inedible. No disappointments with this recipe though, it’s perfect! Thank you!
P.S. – In case anyone’s reading this for tips before making the bread: I’d suggest putting the loaf pan on a cookie sheet when baking it. My bread rose way above the loaf pan rim and dripped sticky sugar onto the bottom of my oven.
Nicole
Hola from Malaga, South Spain!!!!
This is the best-ever-damn-darn-good-wonderful Cinnamom Bread EVER!!!
I’m gonna so spread the word and we are gonna make you a Statue or something!!!
joythebaker
amazing!
Jennie
http://i53.tinypic.com/vouyxi.jpg
http://i56.tinypic.com/289zwbo.jpg
Thanks Joy!!! This was SOOOOOOO goooooood and your recipe was super clear : )
joythebaker
yaaaay!!
Ron Merlin
Hey Joy,
I really like this recipe, especially the way the dough is cut and arranged before baking.
Kinda Cool.
I’m making it soon. Thanks.
Ron
The Merlin Menu
joythebaker
heck yes!
Grace
I just made it. And it’s beautiful. Thank you.
Mae @ Passionatemae
Hey Joy, thanks for this great recipe. I’ve made it twice in a week already. Here’s my version if you would like to take a look at.
http://www.passionatemae.com/2011/03/cinnamon-sugar-with-browned-butter-pull.html
Emily
Just made this for the family, it’s a total hit! I love the concept of pull-apart bread, and this one tasted AMAZING :)
Alyssa Goodnight
This looks di-vine! And once again, I love your banner! :)
jessica
I just made the dough and I think I’ve done something wrong… the yeast is still in tiny balls in the dough. I’ve let it rest for over an hour, it’s risen a little, but a lot of the yeast seems to be inactivated . It’s new yeast, just bought it from the grocery store, I tested it and it foamed up the way it is supposed to. The only thing I can think of is my dough was too dry to start… anyone have any suggestions?
Jessica
Lisabobesa
I did the same thing the first time I made bread!, its because the yeast you bought had to be activated, their are directions on the little pkg. Next time mix the pkg with 1/4 cup warm water, and a teaspoon of sugar, let it rest for 10 mins and you will notice it foams, then you add it into the bread when you are starting to mix the wet and dry ingredients.
Carolyn
Does using this with an extra 1/4 cup water change things (maybe less water with the milk and butter)? I did what you suggested and the dough stayed really sticky…
Amy
Never made bread before, but this was a good start! It turned out perfect and delicious!
anjali
made this. devoured this. blogged about this. SO GOOD! thank you!
Karissa
I agree with Brittany—I’m intimidated too. You really make it look so easy and elegant. Thank you for sharing this. :)
Molly
It’s more like cinnamon rolls than bread. Mine is in the oven as we speak! It’s really easy guys, actually a good recipe to start with for working with yeast.
Karissa
Thanks Molly, I definitely need to make it sometime….soon!
Brittany
I want to make this so, so badly, but I’ve never made bread. I’m a bit intimidated.
Reagan @ Recipesmademyway
This looks truly AMAZING, I must make this ASAP!!!
Candela
Hi Joy! I ‘m a little confused..if I want to put the dough to rest in the fridge overnight… wich is the right time? After the first rise -deflate-wrap-fridge? or first rise-deflate-knead with a couple tbsp of flour-wrap-fridge…? because directions with the photos aren’t the same in the recipe…. Hope you understand me ^_^ my english is a little be rusty! jijji Grazie Mille =)
Gus
I think it is after the first rise.
Darleen
It is after first rise, if not going to roll out right away and bake, then put in fridge overnight.
Knead in the 1/4 cup of flour and put into greased bowl and let rise in warm area.
THEN once has risen to double – put into fridge overnight, if you want to bake in morning.
> Start in morning at DEFLATE paragraph above in recipe directions.
Hope that helps.
Danielle
Wow! The hubby and I destroyed this loaf when it came out of the oven. So delicious and it made the house smell soooo good!
Stephanie
Okay….I will be going to the store tomorrow to get some yeast as it’s the only thing I don’t have. I will also have to get a loaf pan as mine is in a storage unit in Cincinnati with the rest of my house including my mixer. I miss my mixer & baking pans. I also miss my washer & dryer, but I digress.
Thanks Joy, for the recipe & reminding me that I don’t need my mixer to make bread….although a loaf pan would be good.
Sam
Reading this post WAS torture. I want to make this…no, EAT this, NOW! Funny I just looked at the recipe for Meyer lemon pull-apart bread on Hungry Girl Por Vida the other day! Great adaptation :)
V.
Um this is fabulous!!! I just made it this afternoon, my dough didn’t rise but I put it in the oven anyway, and it’s just soooo yummy!! Thanks for another great recipe!!
Kelly Mac
Due to the sad fact that the person I share a home with is allergic to cinnamon ( makes me sad, too) I went ahead and made this as a garlic bread. Do this. Butter, garlic, little bit o parm cheese. Heaven. Make it.
Darlene
OMG – What a yummy recipe!!! I love cinnamon rolls/breads. I’m definitely making this recipe. Thank you so much for sharing.
Sarah K. @ The Pajama Chef
i’m drooling…. ahhh amazing!
Gail
Made this bread and it made the whole house smell wonderful! Was deeeelish and very much worth the
time required for rising…….will make another batch tonight!
peachkins
looks gorgeous!
The Teenage Taste
Anything that has the words cinnamon, sugar, and bread in it sounds great to me! Thanks for another wonderful recipe Joy!
gil
Oh my god! this looks amazing.
Making it next weekend for sure!
Elissa
This is sooo good…I made it into mini-loaves (so I could give one away – I don’t trust myself to have one big loaf in the house), and it turned out more like Cimmamon Sugar Explode-Apart Bread (note to self: use 3 mini loaf pans, don’t cram it into 2!). But the “rustic-ness” of it just lets you know it’s homemade…right?!?
Stephanie
ohmygoodness. This looks like THE most wonderful bread I’ve ever soon. And soon shall make. And soon devour. Yumm.
Katie
I made this for a “dinner club” my friends and I have on Thursday and we devoured the entire thing. It’s fabulous. You’re awesome!
jeannie
I made this and found it waaay too sweet. It does not need icing! Next time I will use less sugar in the filling or maybe brown sugar.
Liz Busby
Am going to make this for Sunday morning breakfast.
I’m also thinking about experimenting with a garlicy-buttery version for serving with pizza or pasta. That would be awesome.
Christina
What an incredibly beautiful picture, I can’t even imagine how yummy this bread is. Thanks for sharing.
Colleen
I have to second the cream cheese drizzle. That was the first thing I thought of when I saw this recipe this morning.
Kat
This looks sooo good!
Carlie
So alluring I can hardly stand it. *slobber slobber slobber*
junemoon
OMG!! That looks and sounds scrumptiously comfortingly and wonderfully deelishious! I absolutely love your photographs, particularly the one with the dough resting on the wooden cutting board with the cookie sheets on the counter ~
I truly enjoy your blog ~
Allison
could you freeze this before baking and then thaw and bake?
joythebaker
ummmm… i wouldn’t freeze and bake this. i haven’t done it and i don’t know how to best advise you.
Allison
thanks.. just thought I would ask
sara
This looks so delicious and is just what I’m craving right now! My problem is that I don’t understand the measurements. I’m from Denmark and we use a different measuring system. A cup is that the same as a deciliter? The yeast you use, is it powder?
Thanks :-)
Marianne @ Meal Mixer
That’s just cool. If I was not lazy I would get up and start a loaf right now! : )
cassie o
i think that’s the fastest i’ve ever clicked “print this recipe”
Nicole
You are so evil.
River
I REALLY REALLY REALLY want to try making this recipe….HOWEVER….I’m extremely intimidated by it because frankly, nothing I roll out turns out nice. Edges are too dry and cracky, never a perfect circle (like Joy’s), more like the shape of Minnesota is the end result. And, I have a bread machine which only indicates that I’ve never, repeat, never made bread by kneeding with my own two hands. Shall I take this as a personal challenge and accept failure? Or, not take it as a personal challenge and accept defeat?