Cinnamon Sugar Pull-Apart Bread

Don’t you just love the smell of fresh cinnamon bread baking in your kitchen? It’s one of those aromas that means something good is coming out of the oven like this homemade Cinnamon Sugar Pull-Apart Bread.  

This page may contain affiliate links, please see my disclosure for policy details.  I earn commissions if you shop through the links on this page.

This bread is similar to cinnamon monkey pull-aparts but so much faster and easier to make. You just need to roll the dough and cut it into strips and stack it in a bread pan. So easy.

Another great thing about this bread is you don’t have to wait for it to cool before slicing it you can just simply pull-apart the pillows of this bread while warm. We have been known to devour a whole loaf of bread in one sitting.

We love Cinnamon

We all agree cinnamon is such a wonderful spice to add to all kinds of food, it’s what makes these easy Cinnamon Crescent Rolls so tasty or these tender Cinnamon Madeleine’s.  Don’t forget to add a dash of cinnamon to savory dishes like this recipe for Roasted Sweet Potatoes with Apples. 

Ingredients

This bread recipe doesn’t take any fancy ingredients, just the stuff that makes bread so delicious.

• Whole Milk
• Yeast
• Eggs
• Sugar
• Flour 
• Salt
• Butter
• Cinnamon
• Powdered Sugar
• Vanilla

Let’s make bread

Step 1. Start by heating the milk then pour it into your stand mixer bowl with the yeast. Let the yeast dissolve and get foamy. 

Step 2. Add the egg and melted butter, sugar, and salt to the bowl and beat until combined. 

Step 3. Add half of the flour and mix, then add the other half and mix until combined. Place the dough in an oiled bowl covered in plastic wrap for the first rise, until doubled in size for about one hour.  The dough will be somewhat soft.

Step 4. Roll the dough on a floured surface, to a 20 x 12 rectangle and brush with melted butter, and sprinkle with cinnamon and sugar. I like using these muslin rolling mats that I keep in my freezer, they make rolling dough so easy. 

Step 5. Cut the dough into five 12″ x 4″ stripes and stack them on top of each other, then cut into 2″ long pieces with five layers of dough. 

Step 6. Place the stacked dough pieces in a greased loaf pan to create one long loaf. Cover and let the dough rise for 45 minutes.

Step 7. Bake the bread at 350 degrees F. for 30 minutes.  Let cool for a few minutes and turn the bread out of the pan and drizzle with the powdered sugar icing. I bet your kitchen smells really good right now!

See those little pillows of bread, you can start pulling them apart and enjoying your creation. This bread looks amazing and tastes amazing.

Useful tips for this recipe

You don’t have to make this cinnamon loaf from scratch, instead use frozen bread dough.

Many of you don’t have a stand mixer and since the bread is soft you can make this with a heavy-duty hand mixer, or you can mix it by hand using a large bowl and a good wooden spoon.    

The bread dough can be mixed and set in the refrigerator overnight and baked the next day.

Bake these other One Hot Oven recipes

Made with all the great warming spices, this Apple Cider Oatmeal Bread is easy to make and bakes up moist and deliciously spiced.

This recipe for Sweet Nut Braid Bread is flavored with a creamy nutmeg filling.  

Bake this Iron-Skillet Cornbread that is full of cheese and veggies that is perfect with soups and salads.

Print Pin

5 from 3 votes

Cinnamon Pull-Apart Bread

This is the perfect comfort food, a warm pull-apart cinnamon bread covered with a sweet cinnamon glaze.

Cook ModePrevent your screen from going dark

Course Bread

Cuisine American

Prep Time 25 mins

Cook Time 30 mins

rise time 1 hr 45 mins

Total Time 2 hrs 40 mins

Servings 8

Calories 424kcal

Author Jere' Cassidy

As an Amazon Associate I earn income from qualifying purchases.

Share on Facebook Pin Recipe SaveSaved!

Equipment

• ▢
  Stand mixer
• ▢
  Bread pan 9 x 5 inch
• ▢
  Rolling Mat
• ▢
  Rolling Pin

1x2x3x

Ingredients

Making the dough ~

• ▢ ¾ cup Milk whole milk
• ▢ 2 ¼ teaspoon active dry yeast
• ▢ 1 egg beaten
• ▢ 3 tbls. sugar
• ▢ ½ teaspoon salt
• ▢ ¼ cup butter melted
• ▢ 3 cups AP flour

Making the mixture for topping the dough ~

• ▢ ¼ cup melted butter
• ▢ ½ cup sugar
• ▢ 2 teaspoon cinnamon

Glaze ~

• ▢ 1 cup powdered sugar
• ▢ 1-2 tbls milk
• ▢ ½ teaspoon vanilla

Instructions

• Heat the milk in a small saucepan to hot but not scalding.
• Pour the milk into a stand mixing bowl and add the yeast. Stir until dissolved and let stand for 5 minutes until the mixture gets foamy.
• Add the egg, melted butter, sugar, and salt to the yeast mixture and mix until combined.
• Add half of the flour and mix with a dough hook for 3 minutes to combine.
• Add in the remaining flour and mix until the flour is combined.
• Shape the dough into a ball and place into an oiled bowl. This is a soft dough and it will not have a smooth finish on it.
• Cover the bowl and let the dough rise for an hour or until doubled in size. You can refrigerate the dough overnight or up to 2 days in a covered bowl.

Making the stacks and strips

• Butter a 9"x5" bread pan.
• Roll the dough on a lightly floured surface into a 20"x12" rectangle.
• Brush the dough with the melted butter, then sprinkle with ½ cup of sugar and cinnamon.
• Cut the dough crosswise into five 12"x4" strips. Stack the strips on top of each other.
• Cut the long strip into 4"x2" stacks.
• Place the stacks in the bread pan, cut side down, cover the pan, and let rise about 45 minutes.
• Preheat the oven to 350° F. Bake the bread for about 30 minutes or until golden brown.
• Let cool for 10 minutes and turn the bread out onto a serving plate.
• Mix the glaze ingredients together and drizzle over the bread.
• Store any leftover bread in an airtight container for up to three days.

Notes

You can make the bread dough and let it sit in the refrigerator overnight or up to two days. When ready to use take it out and roll and let rise as shown in the recipe.

You can also use frozen bread dough for this recipe. Let the dough thaw overnight in the fridge and then roll as shown in the recipe. I would recommend a 1 lb loaf of dough.

 

Nutrition

Serving: 1 | Calories: 424kcal | Carbohydrates: 71g | Protein: 6.8g | Fat: 13.1g | Cholesterol: 53mg | Sodium: 249mg

Tried this recipe? Pin it today!Mention @onehotoven or tag #onehotoven!

First Published: February 21, 2017… Last Updated: March 23, 2021

Baking bread has always been something I love to do, but it does take time to create the perfect loaf.   You have to make the dough, let the dough rise, punch it down and form it, then let it rise again. But seriously, bread baking really is simple, it’s just being patient while the bread rises. It’s a process.   Think about it,  while the bread is rising you can do stuff like yoga, maybe a load of laundry, play a game with your kids, or have a hot cup of coffee. However, when you end up with a golden brown yeasty loaf of warm bread that will make your family think you are a baking goddess then baking bread is worth it.  

Follow One Hot Oven 

Like what you see? Make sure you are following One Hot Oven for more tasty sweet and savory recipes!

Pinterest |Instagram | Facebook | Twitter |

 Thank you for stopping by the One Hot Oven blog.  Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!

About Jere’                                                                                                                                                                     

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends. Let’s bake something delicious together!