Warm Cinnamon Sugar Pull-Apart

This warm cinnamon sugar pull-apart bread is a comforting centerpiece for cozy weekends tender yeasted layers hugged in buttery cinnamon sugar just waiting to be pulled apart at the table It is perfect for brunch celebrations or a sweet treat with coffee and will fill your house with the aroma of old-fashioned home baking

My sister and I made this together for a holiday breakfast one winter The scent alone brought everyone to the kitchen before it was even out of the oven and it disappeared almost instantly

Ingredients

• All-purpose flour: provides structure for a light but sturdy bread Choose a high-quality unbleached flour for the best rise
• Granulated sugar: sweetens the dough and the cinnamon sugar coating Use fine grain for even mixing
• Active dry yeast: ensures a good lift and tender texture Check that your yeast is fresh for the best result
• Salt: enhances every layer and balances sweetness Use fine sea salt if possible
• Whole milk: adds richness and keeps the crumb soft Always use milk just slightly warm for proper yeast activation
• Water: helps hydrate the dough to the right consistency Lukewarm temperature is essential so it does not slow the yeast
• Eggs: bring tenderness and help create the bread’s signature pull Make sure they are room temperature for good mixing
• Unsalted butter: gives both richness and helps brown the crust and crumbs Choose high-fat European style butter if you have access
• Ground cinnamon: delivers that signature warmth and spice Use freshly ground if you can for maximum fragrance
• Powdered sugar: blends into a smooth glaze for the finishing touch Sift before using for a lump-free topping
• Vanilla extract: brings depth to the glaze Try pure extract for cleanest flavor

Instructions

Make the Dough:

Combine the flour granulated sugar yeast and salt in a large bowl or the bowl of your stand mixer Mix briefly with a spoon or the mixer paddle to get an even distribution This ensures the yeast is scattered throughout the flour and the dough will rise evenly

Add Wet Ingredients:

Pour in lukewarm milk water room temperature eggs and melted butter Mix on low with a dough hook or by hand using a sturdy spoon until a shaggy dough forms The temperature of your liquids should feel like bath water to the touch so the yeast is gently awakened but not killed

Knead the Dough:

Knead by hand on a lightly floured surface or with the stand mixer’s dough hook for about 7 to 10 minutes You are looking for a smooth elastic dough that springs back slowly when poked with a finger If it is sticky sprinkle with a little extra flour If using a mixer watch for the dough to pull away from the sides of the bowl

First Rise:

Transfer the dough to a lightly greased bowl Turns the dough around to coat all sides so it does not develop a dry crust Cover with a clean towel or plastic wrap and let it rise in a warm draft-free spot until doubled This takes about 1 hour A proofing oven or turned off microwave with a mug of hot water inside both work well

Prepare Cinnamon Sugar:

Mix granulated sugar and ground cinnamon thoroughly in a small bowl Stir well so the cinnamon is evenly dispersed even a little uneven mixing will cause speckles in the coating

Shape the Dough:

Once the dough has risen punch it down gently to deflate Turn it out onto a floured surface Roll out to a large rectangle about 12 inches by 20 inches Aim for an even thickness across the whole piece

Coat with Butter and Cinnamon Sugar:

Brush the rolled dough generously with melted butter Then scatter the cinnamon sugar mixture evenly to cover all edges right up to the sides This sticky step is what guarantees pull-apart magic

Cut and Stack:

With a sharp knife or pizza wheel cut the dough into five long strips Stack the strips directly on top of each other then cut the stack crosswise into five squares

Arrange in Pan:

Lightly grease a 9 by 5 inch loaf pan Stack the dough squares upright and tightly together in the pan so the sugared sides face out Cover with a towel or wrap

Second Rise:

Let the shaped bread rise in the pan for 30 to 40 minutes until puffy It should rise just above the edge of the pan when ready to bake

Bake:

Preheat oven to 350 degrees Fahrenheit Bake the risen bread for 30 to 35 minutes until the top is golden and it sounds hollow when tapped Loosely tent with foil for the last 10 minutes if it is browning too fast

Cool Slightly:

Remove from the oven and let cool in the pan for 10 minutes This brief rest makes the bread easier to pull out whole and lets the crumb set

Remove and Glaze:

Carefully tip the bread onto a wire rack for final cooling For the glaze whisk together powdered sugar milk and vanilla until smooth and pourable Drizzle the glaze across the bread while it is still warm so it seeps into the layers

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My favorite part of this bread is the moment you pull apart the first piece and the cinnamon sugar softly breaks revealing tender steamy layers I remember my kids giggling as they snuck the middle pieces because those stay the gooiest

Storage Tips

This bread keeps well for two to three days at room temperature if wrapped tightly in foil or plastic For longer storage wrap the loaf well and freeze for up to two months I always recommend warming leftover slices in the oven for five to ten minutes at low heat to revive that just-baked taste It is at its very best eaten warm

Ingredient Substitutions

Swap some of the all-purpose flour for whole wheat flour if you like a heartier version Brown sugar can be used instead of white in the filling for extra caramel notes For a dairy free version use your favorite plant milk and vegan butter and check that your glaze is dairy free too You can also add citrus zest to the coating for a fresh twist

Serving Suggestions

Serve this bread as the highlight of a brunch spread next to fresh fruit and something savory like eggs It also works beautifully with vanilla ice cream as a simple dessert For special occasions sprinkle with toasted nuts or extra cinnamon over the glaze for a bakery finish

Cultural History

Pull-apart breads have deep roots in American baking as communal treats designed for sharing at the table The layering and stacking technique creates a playful experience and is just as beloved at family holidays as in cozy Sunday kitchens It is reminiscent of classic monkey bread but with a yeasted tender dough

Seasonal Adaptations

Add diced apples or pears to the cinnamon sugar layer for an autumn touch Grate orange zest into the glaze for a spring or holiday brunch flavor For summer try swapping cinnamon for a blend of cardamom and lemon in the filling This base dough can also hold summer berries or a pumpkin spice blend in the fall

Success Stories

My friend made this for a neighborhood breakfast and said it was the first thing gone from the buffet Another reader let her older kids help stack the dough slices making assembly a fun family project Everyone remembers the aroma long after the last piece is gone

Freezer Meal Conversion

After baking let the loaf cool completely then wrap very well in foil and freeze To reheat thaw first then bake at 300 degrees Fahrenheit loosely covered for 15 to 20 minutes Drizzle with glaze only after reheating so it stays shiny and fresh It is perfect for planning ahead for holidays or bringing to friends in need of comfort food

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Enjoy this bread still warm for best flavor and texture It always brings everyone to the table with smiles and anticipation