Cinnamon  Sugar  Pull-apart Bread
Kitchen Corner
May 24, 2016

Cinnamon Sugar Pull-apart Bread

I came upon this recipe over the weekend in the need for something nice to eat, and it did not disappoint. It’s so moist and fun to eat. I strongly advise you give this one a try.

You will need:


3/4 cup milk

2 1/4 tsp instant yeast (1 standard packet)

1/4 cup unsalted butter, melted

2 tbs granulated sugar

1 egg, slightly beaten

1/2 tsp salt{{more}}

3 cups all-purpose flour


1/4 cup unsalted butter, melted

3/4 cup granulated sugar

3 tsp cinnamon

Vanilla Glaze

1/2 cup powdered sugar

1/2 tsp vanilla extract

1-4 tbs cream (or milk)


Heat milk until hot, either on the stovetop or in the microwave. Stir in yeast packet and sugar and let it sit until the top becomes thick and frothy, about 3 minutes. Combine yeast mixture in bowl and add melted butter, beaten egg and salt. Place the flour into a bowl or onto a countertop and make a well in the middle. Pour the mixture into the flour and knead thoroughly. Work dough with your hands to form a ball. Grease a large bowl, or use the same bowl, and place dough in. Cover and set dough in a warm place until doubled in size, about 1 hour. Roll the dough out on a lightly floured surface into a large rectangle(ish) shape. Combine cinnamon and sugar in a small bowl. Brush on melted butter and cover in cinnamon sugar mixture. Cut dough length-wise into 5 long strips. Stack them on top of each other. Cut 6-7 sections across your stacks. Grease a 9×5” loaf pan and loosely stagger your stacks in the pan. If they aren’t snug to the edges of the pan, don’t worry about it. Sprinkle any remaining cinnamon sugar on top of the dough in the pan. Cover dough with plastic wrap and allow to sit for 45 minutes to an hour until it doubles again in size. Preheat oven to 350 degrees and bake for 22-27 minutes, or until very lightly browned on top. Remove from oven, run a knife around the edges and allow to cool in pan for 20 minutes. During this time, whisk glaze ingredients together in a small bowl and set aside (add more cream/milk for desired consistency). Flip pan over and very carefully remove loaf and set on a large plate or platter. Drizzle glaze on top and serve!

Tips: If you are using the glaze, then cut back on the sugar in the filling, as I think it may be too sweet. Rub the counter or the bowl with oil when setting the dough ball to rise; it helps it not to stick. Line your pan with foil paper or wax paper for easy clean-up.