Welcome to the best cinnamon pull-apart bread you will EVER make! Every layer is another dimension of delightful cinnamon and sugary goodness.
What is cinnamon pull-apart bread?
This bread hits all the comfort spots in my soul. It’s yeasty and soft and filled with cinnamon and sugar. AND you pull it apart in sheets.
Then 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.
This is a completely homemade pull-apart bread recipe. I didn’t give you any shortcuts – you won’t find any canned dough here! Every single ingredient has a role and adds to this shareable bread’s fluffy, soft, sweet, Heavenly flavors.
FYI – This is NOT monkey bread
Let me make one thing clear: my cinnamon pull-apart bread recipe is not the same thing as monkey bread.
That’s another version of pull-apart bread where you roll canned biscuit dough into balls, coat them in a cinnamon sugar mixture, and layer the sugary dough balls into a cake pan.
My pull-apart bread has thin, flaky layers you can pull apart easily, almost like individual bread slices. This is a bread – not shaped like a cake and not made with canned biscuit dough.
How to make pull-apart cinnamon bread
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 easier.
Make the dough ahead of time
To save yourself some time, make the dough, let it rise, and then refrigerate it overnight so you can bake it in the morning. The cold dough is a bit easier to roll out than room temperature dough… but I’ve made this recipe without chilling the dough overnight, and I had success!
Keep the dough sticky
This is the dough just before it’s left to rise.
It looks a little wet, right? Yeah… this is a bit of a sticky dough. Try to resist loading the dough up with a ton of flour… it should be sticky.
Roll out the dough
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, 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.
Add LOTS of cinnamon and sugar
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! Add a lot more than you think because you really can’t overdo cinnamon and sugar.
Make the dough stacks
Next, slice the dough vertically into six long strips and stack them on top of each other. Using a round pizza cutter, slice the dough strips into 6 sections. Then, stack them in the loaf pan.
Let it rise AGAIN
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. This is a very important step because as it rises, it becomes fluffy and creates the dreamy texture that you’ll love after it bakes.
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 deliciously warm. Incredible. Warm pull-apart yeasty sugar dough.
I don’t know what other words you want me to say.
Serve it with some overnight mocha cinnamon rolls for sugar-rush heaven!
How to store the cinnamon sugar bread
The best way to store leftover cinnamon pull-apart bread is to cover it tightly in the loaf pan (or another airtight container) and keep it at room temperature. It will stay fresh for about three days.
I hope you all enjoy this warm, sugary bread! Leave a comment down below and tell me how much you love it!Print
- 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
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 110-115 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.
**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.
Keywords: cinnamon sugar, bread, yeast, holiday, baking, brunch, recipe