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.
Cinnamon 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
- 2 3/4 cups (400 g) all-purpose flour
- 1/4 cup (30 g) granulated sugar
- 2 1/4 tsp (1 envelope) active dry yeast
- 1/2 tsp salt
- 2 oz (60 g) unsalted butter
- 1/3 cup (80 ml) milk
- 1/4 cup (60 ml) water
- 1 tsp vanilla extract
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 2 tsp ground cinnamon
- 2 oz (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 tbsp 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
If You Liked This Recipe, You’ll Love These
- Best Brioche Cinnamon Rolls
- Cinnamon and Nectarine Crumble
- Cranberry Pecan Bread
- Rosemary Garlic Challah Bread
Frequently Asked Questions
What is the “flip-book” stacking technique and why does it matter?
After rolling the dough into a 12×20 inch rectangle and sprinkling it with cinnamon sugar, you slice it into 6 vertical strips, stack them on top of each other, then cut the stack into 6 more pieces. These layered squares are then stood on their sides in a 9×5 inch loaf pan like pages in a book — this is what creates the pull-apart layers once baked.
What makes the caramel layer form at the bottom of the bread?
The cinnamon, sugar, and 2 oz of melted butter that coat each layer melt during the 30–35 minute bake and drip to the bottom of the pan, where they caramelize into a sticky, golden layer — the article specifically notes this as one of the things that makes the bread “perfect.”
The dough feels very sticky — is that normal?
Yes, the recipe instructions note that the mixture will be sticky after the eggs are added. After the first rise, you knead about 2 extra tbsp of flour into the dough and let it rest for 5 minutes before rolling — this makes it manageable without losing the tender crumb. 
