cinnamon roll pull apart bread recipe

Written ByJenny Smyth Posted on
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The Best cinnamon roll pull apart bread recipe

I’ve been making cinnamon roll pull apart bread for years, and it’s always a hit with my family. This recipe is a staple in our household, and I love it because it’s so easy to make and requires minimal ingredients. My kids can’t get enough of the sweet, gooey cinnamon rolls that are perfect for snacking on the go.

But what really sets this recipe apart is the way the dough comes together – it’s like magic, I swear! You mix all the ingredients together, let it rise, and then you’re left with this beautiful, golden-brown bread that’s just begging to be torn apart and devoured. And the best part?

It’s actually pretty good for you too – made with wholesome ingredients like whole wheat flour and sweetened with honey. So whether you’re looking for a special occasion treat or just a quick breakfast option, this cinnamon roll pull apart bread recipe is a great choice. It’s perfect for any time of day, whether you’re serving it up as a snack or using it as a side dish for your favorite meals.

And let’s not forget about the leftovers – they freeze beautifully and reheat perfectly in the oven. I love how versatile this recipe is and how easy it is to customize to your tastes. You can add nuts or chocolate chips for extra flavor, or try different types of sugar for a unique twist.

The possibilities are endless with this recipe, and I know you’ll love it just as much as my family does!

Cinnamon Roll Pull Apart Bread

4.7 from 631 votes

This pull apart bread combines soft, fluffy dough with a sweet cinnamon sugar filling, baked until golden and glazed with a creamy icing. Each piece tears away easily, making it a perfect shareable breakfast or dessert.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

2 1/4 cups all purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 teaspoon salt
1/2 cup whole milk, warmed to 110°F
1/4 cup unsalted butter, melted
1 large egg, room temperature
1/2 teaspoon vanilla extract

For the Cinnamon Filling

1/2 cup granulated sugar
2 tablespoons ground cinnamon
1/4 cup unsalted butter, very soft

For the Glaze

1 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a large bowl, whisk together 1 cup of flour, sugar, yeast, and salt.
2Add the warm milk, melted butter, egg, and vanilla, then stir until a sticky dough forms.
3Gradually add the remaining flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl.
4Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
5The dough should spring back when pressed gently.
6Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
7While the dough rises, mix the filling sugar and cinnamon in a small bowl.
8Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
9Punch down the risen dough and roll it out on a floured surface into a 12×8 inch rectangle, about 1/4 inch thick.
10Spread the soft butter evenly over the dough, then sprinkle the cinnamon sugar mixture all over, pressing it lightly into the butter.
11Cut the dough rectangle into 6 strips lengthwise, each about 2 inches wide.
12Stack the strips on top of each other, then cut the stack into 6 equal squares.
13Arrange the squares upright in the prepared loaf pan, fitting them snugly side by side.
14Cover the pan loosely with plastic wrap and let the dough rise for 30 to 45 minutes until puffy and nearly doubled.
15Preheat the oven to 350°F during the last 15 minutes of rising.
16Bake the bread on the middle rack for 28 to 32 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean.
17If the top browns too quickly, tent loosely with foil after 20 minutes.
18Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
19Whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle the glaze over the warm bread.
20Serve pull apart pieces while still warm.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
9×5 inch loaf pan
Parchment paper
Rolling pin
Small bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 210mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For a richer flavor, use brown sugar in the filling instead of granulated. If the dough feels too sticky during kneading, add a tablespoon of flour at a time until manageable. The bread is best served the same day but can be reheated in a 300°F oven for 5 minutes.

Watch Video Of How Cinnamon Roll Pull Apart Bread Works

This cinnamon roll pull apart bread recipe is always a good idea for any occasion – whether you’re serving it up at home or taking it on-the-go. My family loves how easy it is to customize to their tastes and how deliciously versatile it is.

And let me tell you, reheating these babies in the oven brings back all sorts of memories of lazy Sunday mornings spent around the kitchen table. They freeze beautifully too – just pop them in an airtight container or freezer bag and store them until you need them again.

❓ Frequently Asked Questions About Cinnamon Roll Pull Apart Bread

Q: What type of flour should I use?

For this recipe, I recommend using whole wheat flour for its nutty flavor and higher fiber content.

Q: Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast in place of instant yeast; however, keep in mind that active dry yeast requires proofing before adding it to your dough.

Q: How do I store leftover cinnamon roll pull apart bread?

Leftover bread can be stored at room temperature for up to 3 days or frozen for up to 2 months.

Q: Can I make this recipe in advance?

Yes, you can prepare the dough up to 24 hours in advance; however, allow the dough to rise in the refrigerator overnight before shaping and baking.

Q: What if I don’t have a stand mixer?

You can mix the dough by hand using a wooden spoon or a pastry blender; however, be prepared for a bit more effort.

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