For an out-of-the-ordinary breakfast treat or a delightful brunch centerpiece, look no further than this incredible Cinnamon Pull-Apart Bread. Every tender, buttery crevice is infused with the warm, comforting embrace of cinnamon and sugar, creating a truly unique and delicious experience with each bite. You’ll never quite know what delightful shape or texture to expect when you pull it from the oven, adding to its irresistible charm!

Irresistible Cinnamon Pull-Apart Bread: Your Ultimate Guide to a Delectable Treat

There’s something truly special about a homemade baked good, especially one that brings people together. I recently had the pleasure of sharing this delightful Cinnamon Pull-Apart Coffee Cake with a cherished group of girlfriends. It was a crisp September morning, still marked by the need for social distancing, so we arranged our chairs out on the sunny driveway, soaking in the gentle warmth of the autumn sun. As one friend took her first buttered bite, a contented sigh escaped her lips. “This is exactly why we come to Liz’s house,” she declared, perfectly encapsulating the simple joy of good company and even better food.

Moments later, laughter erupted. My spirited black lab, Izzy, in a moment of pure canine opportunism, deftly snatched a second slice right from her hands! “It’s doggone good!” another friend quipped, her face flushed with mirth, offering an unexpectedly apt compliment after the little fiasco. Such spontaneous moments are often the best part of sharing food, and I believe you’ll find this bread equally deserving of praise, whether shared with friends or savored solo.

The Enduring Charm of Pull-Apart Bread

There’s an inherent magic in pull-apart bread. From the intricate braids of challah to the delicate spirals of crescent rolls and the classic elegance of Parker House rolls, this style of baking transforms a simple loaf into an interactive culinary experience. My Cinnamon Pull-Apart Bread is no exception. It embodies everything wonderful about these layered creations, inviting you to engage with your food in a delightfully tactile way. No need for knives or perfect slices; just tear off a tender, cinnamon-sugar infused piece and enjoy the moment.

This isn’t just another cinnamon bread recipe; it’s a unique and fun baking adventure. The beauty lies in its construction: individual rectangles of dough, lovingly coated in a rich cinnamon-sugar mixture, stacked and baked together. The result is a loaf that, once baked, practically begs to be disassembled, revealing soft, buttery layers infused with a warm, inviting spice. It’s a feast for the eyes as much as it is for the palate, and the process of pulling it apart adds an element of playful discovery to your meal.

Observe the transformation: neatly prepared rectangles of cinnamon-spiced dough, patiently lined up in the pan to rise, morphing into a golden, aromatic loaf after baking.

I first encountered the genius of pull-apart bread through Flo Braker’s exquisite lemon version several years ago. I was so captivated that I tweaked her recipe to use vibrant orange zest, creating a bright, citrusy loaf that instantly won over my husband – a notoriously tough food critic. His enthusiastic approval cemented my love for this format, and I knew it was only a matter of time before I adapted this winning concept to create a cinnamon version. If your family cherishes cinnamon bread and cinnamon rolls as much as mine does, then this Cinnamon Pull-Apart Bread is a treat they are sure to adore and remember for a long time to come.

Mastering Your Pull-Apart Bread: Essential Tips for Success

Imagine starting your morning with a steaming cup of coffee and a few fragrant pieces of this warm, freshly baked bread. Pure bliss, right? I’ve made this cinnamon bread countless times already this fall, sharing it with my husband, my knitting group, and even our wonderful neighbors with their new baby. My husband, Bill, was absolutely delighted, enjoying it every morning until the last crumb vanished, a clear upgrade from his usual cold cereal. Back in 2013, I even sent a loaf with my son, Nick, to share with his college roommates. I’m certain it was a significant improvement over their typical breakfast of cold pizza or whatever other questionable edibles 20-year-olds manage to scrounge from their fridge. As Nick reassuringly tells me, “I haven’t gotten food poisoning yet,” though he did recount a memorable incident involving pink chicken. Yikes! To ensure your baking journey is smooth and delicious, here are my top tips for creating a perfect pull-apart loaf:

• Start with Fresh Yeast: Your Foundation for Fluffy Bread. Before you even begin mixing, verify the expiration date on your yeast. Old or inactive yeast is the quickest route to baking disappointment. If you’re uncertain, perform a quick proofing test: gently mix your yeast with a pinch of sugar into a small amount of lukewarm water (ensure it’s not too hot, as excessive heat will kill the yeast). Give it a few minutes; if it bubbles and becomes foamy, your yeast is alive and ready to work its magic. Remember to subtract this small amount of water from the total liquid specified in the recipe.
• Gather and Read: The Baker’s Golden Rules. Always read through the entire recipe from start to finish before you start. This ensures you have all necessary ingredients on hand and understand each step. If whole milk isn’t available, 2% milk can be a suitable substitute. For an extra touch of richness, you can even add a tablespoon of heavy cream to your milk to boost its fat content slightly.
• Precision in Preparation: Tools for Uniformity. Keeping a ruler nearby is incredibly helpful for this recipe. You’ll need to roll your dough to specific dimensions and then cut it into numerous, equally sized rectangles. Consistency in size is key for achieving those beautiful, even layers.
• PRO-Tip: The Pizza Cutter Advantage. For effortless and precise dough slicing, I highly recommend using a pizza cutter. It glides through the dough cleanly. To ensure perfectly straight cuts, I use a plastic (and washable!) ruler as my guide. This simple trick makes the assembly process much smoother.
• Mixing Made Easy: The Power of a Stand Mixer. While you can certainly mix this dough by hand, it tends to be quite sticky. For the easiest and most consistent results, I recommend using a stand mixer fitted with a paddle attachment. It makes light work of developing the dough’s structure.
• Patience is a Virtue: The Art of Proofing. This recipe requires two proofing stages, where the dough is allowed to rise in a warm environment. The first rise occurs after you’ve mixed the dough. The second, and equally crucial, rise happens after you’ve rolled out the dough, sprinkled it with the cinnamon sugar, cut the individual pieces, and carefully arranged them in your loaf pan.
• PRO-Tip: Harness Your Oven’s Proofing Setting. If your oven has a “proof” setting, typically around 85 degrees Fahrenheit, utilize it! This provides a consistently warm and draft-free environment ideal for yeast activity. Resist the temptation to speed up the process by using a much warmer location, as overly rapid rising can negatively impact the bread’s texture and overall quality.
• Embrace Imperfection: It Will Still Be Delicious! Don’t fret if some of your slices bake up a little wonky or rise higher than others. That’s part of the charm of a homemade pull-apart bread! Regardless of minor aesthetic variations, this cinnamon pull-apart coffee cake will still taste absolutely amazing.

Variations and Serving Suggestions

While the classic cinnamon and sugar combination is undeniably divine, this pull-apart bread offers a fantastic canvas for creativity! Consider adding a teaspoon of finely grated orange or lemon zest to the dough or the cinnamon-sugar mixture for a bright, citrusy counterpoint. For chocolate lovers, a sprinkle of mini chocolate chips between the layers would be a delightful addition. A handful of chopped pecans or walnuts could also add a lovely crunch and nutty flavor. Once baked, a simple glaze made from powdered sugar and a touch of milk or citrus juice would elevate it even further.

This bread is perfect on its own, its buttery, spicy sweetness making it a complete treat. However, it pairs beautifully with a hot cup of coffee, a comforting tea, or even a glass of cold milk. For a more elaborate brunch, serve it alongside fresh fruit, yogurt, or a side of scrambled eggs and bacon to balance the sweetness. It’s also wonderful for an afternoon pick-me-up or a light dessert.

Frequently Asked Questions (FAQ)

Can I make Cinnamon Pull-Apart Bread ahead of time?

Absolutely! You can prepare the dough through the first rise, then punch it down, shape it, and arrange the layers in the loaf pan. Instead of the second proof, cover the pan tightly with plastic wrap and refrigerate overnight. The next morning, remove it from the fridge and let it come to room temperature and rise for about 1-2 hours before baking as directed.

Is this bread freezer-friendly?

Yes, both baked and unbaked. For unbaked dough, follow the make-ahead instructions, but after arranging in the pan, wrap tightly in plastic wrap and then foil. Freeze for up to 2-3 weeks. To bake, thaw overnight in the refrigerator, then let rise at room temperature before baking. For baked bread, cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to a month. Thaw at room temperature and warm gently in the oven before serving.

What if my dough isn’t rising?

The most common culprit is inactive yeast or an environment that’s too cold (or too hot). Ensure your yeast is fresh and your liquids are lukewarm (around 105-115°F/40-46°C). Your proofing environment should be warm and free of drafts. Give it a little more time, but if there’s no activity after a prolonged period, your yeast might be the issue.

More Delicious Bread Recipes:

• Pandoro by Karen at Karen’s Kitchen Stories
• Classic Cinnamon Rolls
• Orange Pull Apart Coffee Cake
• Classic Oatmeal Bread
• Potato Bread Recipe
• More Yeast Bread Recipes

This Cinnamon Pull-Apart Coffee Cake was originally shared in December 2013. Photos and text were updated in 2020 to bring you the most refined version of this beloved recipe.

The Recipe:

Cinnamon Pull-Apart Coffee Cake

Prep Time
40 minutes

Cook Time
40 minutes

Total Time
1 hour 20 minutes

Yield
8 servings

A fun, pull apart yeast bread flavored with cinnamon!

Ingredients

• 2 ¾ cups all-purpose flour, divided
• ¼ cup sugar
• 2 ¼ teaspoons instant yeast (one envelope, I used Red Star Platinum Yeast)
• ½ teaspoon salt
• ⅓ cup whole milk
• ¼ cup butter
• ¼ cup water
• 1 ½ teaspoons vanilla
• 2 eggs, at room temperature
• ¾ cup sugar
• 2 teaspoons cinnamon
• ¼ cup melted butter
• A few gratings of fresh nutmeg, optional

Instructions

1. Grease a standard loaf pan (mine is 8 ½ x 4 inches).
2. In a mixer bowl fitted with a paddle attachment, combine 2 cups of the all-purpose flour with the sugar, instant yeast, and salt.
3. Gently heat the milk and butter in a microwave or on the stovetop until the butter is just melted. Stir in the water, then allow the mixture to cool until it is just warm to the touch (around 120ºF/49ºC). Mix in the vanilla extract.
4. Pour the lukewarm milk mixture into the flour mixture and mix on low until the flour is just moistened. Add the eggs, one at a time, beating until each is fully incorporated into the dough. Stop the mixer, add ½ cup of the remaining flour, and mix on low until the dough becomes smooth, usually in less than a minute. Add another 2 tablespoons of flour and mix again until smooth.
5. Lightly flour your work surface and turn out the dough. Knead it gently for about one minute. If the dough remains too sticky, you may incorporate up to an additional 2 tablespoons of flour. Place the dough in a lightly greased bowl, cover it, and set it in a warm place to rise until it has doubled in bulk, which typically takes about an hour.
6. Prepare the filling: In a small bowl, combine the melted butter, ¾ cup sugar, cinnamon, and the optional gratings of fresh nutmeg. Set this mixture aside. (Alternatively, you can brush the rolled-out dough with melted butter first, then sprinkle it with the combined cinnamon-sugar mixture, gently patting it to ensure adherence).
7. Once the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough into a large 20 x 12-inch rectangle. Evenly spread the cinnamon-sugar and butter filling over the entire surface of the dough. Using a sharp knife or a pizza cutter, cut the dough into five equal strips, each measuring approximately 12 x 4 inches. Use a ruler to ensure accuracy, trimming any uneven edges if necessary. Spread any remaining filling over the tops of each strip. Carefully stack all five strips on top of each other, creating a single stack of five 12 x 4-inch rectangles.
8. Next, cut this tall stack into 6 equal smaller rectangles, each about two inches wide. With care, place each of these smaller stacks into your prepared loaf pan, arranging them with the cut sides facing upwards. If any cinnamon and sugar spilled during the process, you can sprinkle it over the top of the assembled loaf. Cover the pan and let it rise in a warm spot until it has about doubled in bulk again, typically around 45 minutes.
9. Preheat your oven to 350ºF (175ºC). Bake the bread for 30-40 minutes. Baking time may vary depending on your oven, so watch for the top to turn a beautiful golden brown. Once baked, remove the pan from the oven and let it cool on a wire rack for about 10-15 minutes before carefully removing the bread from the pan to continue cooling completely on the rack.

Notes

This recipe is adapted from Flo Braker. Please note that the total time listed does not include the essential proofing time for the dough, which is crucial for achieving its fluffy texture.

Recommended Products

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• 7 qt Pro Line KitchenAid Mixer
• Roul’Pat silicone counter sized silcone mat
• Stainless Steel Loaf Pan

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 388Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 248mgCarbohydrates: 60gFiber: 2gSugar: 26gProtein: 7g

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