When Joy from Joy the Baker published recipe for cinnamon sugar pull-apart bread, it caused massive cinnamon sugar pull-apart bread making. Our food blogging community went into a frenzy and started baking it. Couple of weeks ago, I finally joined the “cinnamon sugar bread club” and made it myself. And ate almost all of it myself. And made a decision to make it again soon. Because it’s perfect.
step by step: roll out dough, brush with melted butter
Besides the fact that it’s fun to make, this bread is soooo good! Cinnamon, sugar and butter melt as the bread bakes and create caramel layer on the bottom.
sprinkle with cinnamon sugar, slice vertically into strips
It’s best when it’s warm, although I’m sure you won’t be able to keep your fingers off the hot bread. You will want to pull apart those soft flavorful layers and won’t be able to stop yourself :)
Stack the strips on top of one another and slice once again. Layer them in the loaf pan like a flip-book
Since we are smothered in snow this week (almost entire Europe), there’s been a lot of bread baking in homes. The roads cannot be cleaned since the snow doesn’t stop falling and driving your car is almost mission impossible. Some schools have been cancelled throughout Croatia and people cannot go to work in certain areas. Besides that, it’ s really cold, Siberian cold. In my town entire river is frozen! So, what better way to keep yourself warm then with this sweet goodness!
Recipe adapted from Joy the Baker.
PrintCinnamon sugar pull-apart bread
- Total Time: 125 minutes
- Yield: 1 loaf 1x
Description
This cinnamon sugar pull-apart bread is a delightful treat with layers of buttery dough, cinnamon, and sugar that melt together to create a caramelized bottom. Perfect for a cozy morning.
Ingredients
Units
Scale
- 2 3/4 cups (400 g) all-purpose flour
- 1/4 cup (30 g) granulated sugar
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/2 teaspoon salt
- 2 ounces (60 g) unsalted butter
- 1/3 cup (80 ml) milk
- 1/4 cup (60 ml) water
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons ground cinnamon
- 2 ounces (60 g) unsalted butter, melted
Instructions
- In a large mixing bowl, whisk together 2 cups of flour, sugar, yeast, and salt. Set aside.
- In a small saucepan, melt together the milk and butter until the butter has just melted. Remove from the heat and add the water and vanilla extract. Let the mixture cool for a few minutes.
- Pour the milk mixture into the flour mixture. Add the eggs and stir until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with a spatula for about 2 minutes. The mixture will be sticky.
- Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Allow to rise in a warm place until doubled in size, about 1 hour.
- While the dough rises, whisk together the sugar and cinnamon for the filling. Set aside.
- Once the dough has risen, knead about 2 tablespoons of flour into the dough. Cover with a kitchen towel and let rest for 5 minutes.
- Roll out the dough on a lightly floured surface into a 12×20 inch rectangle. Brush the melted butter over the dough. Sprinkle evenly with the cinnamon sugar mixture.
- Slice the dough vertically into six equal strips. Stack the strips on top of one another and slice again into six equal stacks.
- Layer the dough squares in a greased 9×5 inch loaf pan. Cover with a kitchen towel and let rise for 30-45 minutes.
- Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes until the top is golden brown.
- Remove from the oven and allow to cool for 20 minutes before serving.
Notes
This bread is best enjoyed warm, but it can be reheated in the oven if needed. For a variation, try adding chopped nuts or raisins to the filling. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 90 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 9
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 45
