This flaky cinnamon pull-apart bread is the ultimate combination of soft, buttery layers and a sweet, spiced filling, making it a close cousin to the beloved cinnamon roll. With each layer delicately brushed with melted butter and sprinkled with a blend of cinnamon and sugars, this bread offers the perfect balance of sweetness and warmth in every bite. The dough is soft and pillowy, enriched with milk, butter, and a touch of vanilla, resulting in a fragrant, tender bread that’s perfect for weekend breakfasts or afternoon snacks. Serve it warm and pull apart the tender layers for a truly comforting experience.
Why You’ll Love This Recipe:
You’ll love this cinnamon pull-apart bread for its simplicity and versatility. The dough is easy to work with, and once you taste the combination of cinnamon-sugar filling and buttery layers, you’ll be hooked. It’s a perfect treat for the weekend, whether you’re enjoying it with your morning coffee or serving it as a dessert. The bread’s pull-apart nature makes it fun to eat and share, while the golden-brown crust and soft interior offer a perfect textural contrast. Plus, it’s a great make-ahead recipe since you can prepare the dough, let it rise, and then bake it fresh when you’re ready to enjoy.
Perfect Occasion:
This pull-apart cinnamon bread is perfect for weekend brunches, special occasions, or even as an after-dinner treat. It’s great for sharing with family and friends, especially during cozy, cooler months when you want something warm and comforting. Whether you’re making it for a holiday breakfast, a potluck, or just because, this bread is sure to impress. Its beautiful presentation and irresistible cinnamon aroma make it a showstopper at any table.
Decoration Tips:
For an extra touch of indulgence, drizzle the baked bread with a simple glaze made from powdered sugar and a bit of milk or cream. You can also dust it with powdered sugar just before serving for a delicate finish. If you want to take it up a notch, consider adding chopped nuts like pecans or walnuts to the cinnamon-sugar mixture for a bit of crunch. You can also experiment with adding a bit of orange zest to the filling for a citrusy twist. Serve it straight from the oven, as the bread is best enjoyed warm when the layers are soft and the cinnamon filling is fragrant.
For the Dough
- 220ml warm milk
- 50g sugar (divided)
- 5g active dry yeast
- 60g softened butter
- 450g all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- 70g granulated sugar
- 50g brown sugar
- 1 tablespoon ground cinnamon
- 80g softened butter
Instructions:
- In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk, half of the sugar, and the dry yeast. Stir and let it sit for 5 minutes until the yeast is activated and becomes foamy.
- Add the softened butter, vanilla extract, and the lightly beaten egg to the yeast mixture. Mix briefly to combine.
- Add the remaining sugar, flour, and salt. Mix on low to medium speed (or knead by hand) for about 5 minutes until you have a smooth, slightly sticky dough. If needed, add a bit more milk to ensure the dough isn’t too dry.
- Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour and 30 minutes, or until it has doubled in size.
- Once risen, place the dough on a floured surface and press out the air. Roll it out into a large rectangle, approximately 50 x 40 cm (20 x 16 inches).
- Using the back of a spoon, spread the softened butter evenly over the entire surface of the dough.
- In a separate bowl, mix the granulated sugar, brown sugar, and cinnamon together. Sprinkle this mixture evenly over the buttered dough.
- Cut the dough into 36 equal squares. Stack the squares on top of each other and carefully place them in a greased loaf pan.
- Let the dough rise again in the pan for about 30 minutes, until it has puffed up slightly.
- Preheat your oven to 180°C (350°F). Bake the bread for about 30 minutes, or until the top is golden brown and the bread is fully cooked through.
- Allow the bread to cool in the pan for about 15 minutes before removing. Serve warm and enjoy the flaky, cinnamon-sweet layers.
Enjoy!
