If you want a showstopper for a holiday breakfast that smells like a bakery, this cinnamon sugar pull apart bread is it. A soft, buttery yeast dough is rolled thin, brushed with butter, sprinkled with cinnamon sugar, cut into strips and stacked into a loaf pan. As it bakes, the layers puff and separate, so everyone can tear off a gooey, sweet piece, then dunk it in coffee or milk.
In this post I will show you how to mix and rise the dough, how to roll, cut and stack the layers without a mess, how to know the loaf is done and how to glaze it. You will also find an overnight make ahead plan, variations, common mistakes and storage tips. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.
Why This Cinnamon Pull Apart Bread Works
This loaf has all the best parts of a cinnamon roll with much less effort. There is no tight rolling, no slicing of a log and no pan crowded with spirals. You simply layer, cut and stack, and the oven does the rest. The result is a tall loaf with tender layers and pockets of buttery cinnamon sugar in every bite.
- Soft, bakery-style dough. Milk, butter and an egg make a rich dough that stays fluffy for days.
- Easy shaping. Stacked strips are much more forgiving than rolled cinnamon rolls.
- Gooey layers. Plenty of butter and cinnamon sugar melt together as the loaf bakes.
- Make ahead friendly. The shaped loaf can rest in the refrigerator overnight.
- Fun to share. Everyone gets to pull their own piece from the center.
It also earns its place on a holiday table because it feeds a crowd for the cost of a few pantry staples. Slice or tear it, set it next to a pot of coffee and a bowl of fruit, and breakfast is done.
If you love sweet, sticky breads, you may also enjoy my cinnamon monkey bread and my fluffy homemade cinnamon rolls, which use similar flavors in a different shape.
Ingredients You Will Need
The dough uses everyday ingredients, and the filling is just butter, sugar and cinnamon. Because the list is simple, fresh yeast and a good ground cinnamon make a noticeable difference.
- All-purpose flour: About 3 1/2 cups (440 g). Bread flour also works for a slightly chewier loaf.
- Instant yeast: One standard packet, or 2 1/4 teaspoons. If you use active dry yeast, proof it in the warm milk first.
- Whole milk: 3/4 cup (180 ml), warmed to 105 to 110°F (40 to 43°C). Hotter milk can kill the yeast.
- Butter: Melted for the dough, and more melted butter for brushing the layers.
- Sugar and brown sugar: Granulated sugar sweetens the dough, and brown sugar in the filling adds a molasses note.
- Egg: One large egg at room temperature for richness.
- Cinnamon: Two tablespoons of ground cinnamon for a bold flavor.
- Glaze: Powdered sugar, milk and vanilla.
As for the flour, measure by spooning it lightly into the cup and leveling it off. If the dough still sticks to your hands after kneading, add a tablespoon of flour at a time, but stop as soon as it feels soft and just barely tacky.
If your kitchen is cold, set the dough in the oven with only the light on, or place the bowl on top of the refrigerator, where it is gently warm.
How to Make Cinnamon Sugar Pull Apart Bread
Start by greasing a 9×5-inch loaf pan and lining it with parchment so that the bread lifts out easily. Mix the cinnamon sugar in a small bowl so it is ready to go.
- Mix the dough. Stir the flour, sugar, yeast and salt in a large bowl. Add the warm milk, melted butter and egg and stir until a shaggy dough forms.
- Knead. Knead on a lightly floured surface for 6 to 8 minutes, or in a stand mixer with the dough hook for 5 minutes, until smooth and slightly tacky.
- First rise. Place the dough in a greased bowl, cover and let it rise in a warm spot for about 1 hour, until doubled.
- Roll. Roll the dough into a 12 by 18-inch rectangle, about 1/8 inch thick. Brush generously with melted butter and sprinkle evenly with the cinnamon sugar.
- Cut and stack. Cut the dough crosswise into 6 strips, each 12 by 3 inches. Stack the strips on top of each other, then cut the stack into 4 squares.
- Fill the pan. Stand the stacked squares on their sides in the loaf pan, layers facing the same direction. Cover and let rise for 30 to 40 minutes, until puffy.
- Bake. Bake at 350°F (175°C) for 35 to 40 minutes, tenting with foil after 20 minutes if the top browns too fast, until deep golden.
- Glaze. Cool in the pan for 15 minutes, lift out and drizzle with the glaze.
The center of the loaf is the last part to bake, so if you are unsure, an instant-read thermometer inserted in the middle should read at least 190°F (88°C). This ensures the dough is cooked through, not doughy.
Tips for Soft, Gooey Layers
- Roll evenly. Thin, even dough means all the layers bake at the same speed.
- Use plenty of butter. The melted butter helps the cinnamon sugar stick and creates the gooey effect.
- Do not add too much flour. The dough should be slightly tacky. Excess flour makes a dry loaf.
- Cut with a sharp knife or pizza cutter. A clean cut keeps the layers neat.
- Spread the sugar to the edges. The corners of each strip are the sweetest bites, so do not leave them bare.
- Do not skip the second rise. It gives the layers room to puff and separate.
- Cool before glazing. A slightly cooled loaf holds the glaze without it sliding off.
If you want to try another festive bread, my cheesy Christmas tree pull apart bread is a fun, savory option for the appetizer table, and you can browse all of my homemade bread recipes for more baking inspiration.
Easy Variations
- Orange cinnamon: Add 1 tablespoon of orange zest to the cinnamon sugar and use orange juice in the glaze.
- Cream cheese glaze: Beat 2 ounces of softened cream cheese into the glaze for a tangy finish.
- Nutty: Sprinkle 1/2 cup of finely chopped pecans between the layers.
- Apple cinnamon: Scatter 1/2 cup of finely diced baked apples over the sugar layer.
- Cardamom twist: Replace 1 teaspoon of the cinnamon with ground cardamom.
- Brown butter: Brown the butter for brushing for a deeper, toasted flavor.
- Mini loaves: Divide the strips between two small loaf pans and bake for 25 to 30 minutes.
Overnight and Make Ahead Plan
This bread is perfect for Christmas morning or a holiday brunch because the work can be done the day before. Here is a simple timeline.
| When | What to do | Why it helps |
|---|---|---|
| The night before | Mix, knead and let the dough rise 1 hour, then shape and place it in the pan | Gets all the work done early |
| The night before | Cover the pan tightly and refrigerate for 8 to 12 hours | Slow rise builds flavor |
| Morning of | Set the pan on the counter for 45 to 60 minutes while the oven heats | Takes the chill off for even baking |
| After baking | Cool for 15 minutes, glaze and serve warm | Layers are at their softest |
For a faster approach, you can make the dough the night before and keep it in the refrigerator for up to 24 hours. Bring it to room temperature for 30 minutes before rolling.
For serving, set the loaf on a board and let guests pull off pieces by hand. It goes well with scrambled eggs, crisp bacon, fresh orange slices and plenty of hot coffee. Leftover pieces make an excellent base for a quick bread pudding, too, soaked in a custard of eggs and milk and baked until golden.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Dough did not rise | Milk too hot or yeast expired | Use 105 to 110°F milk and check the yeast date |
| Dry loaf | Too much flour or overbaking | Keep the dough slightly tacky and bake to 190°F inside |
| Doughy center | Underbaked | Tent with foil and bake a few more minutes |
| Cinnamon sugar leaked | Not enough butter on the dough | Brush butter all the way to the edges |
| Burnt top | Rack too high | Bake in the center and tent with foil |
Storage and Reheating
Keep the cooled bread covered at room temperature for up to 2 days. Because the glaze is just sugar and milk, it is fine on the counter, but if you add a cream cheese glaze, refrigerate the leftovers. The USDA explains the 2 hour rule in its guide to leftovers and food safety.
To reheat, wrap the loaf in foil and warm it at 300°F (150°C) for 10 to 12 minutes, or microwave single pieces for 15 seconds. To freeze, wrap unglazed slices tightly for up to 2 months and thaw overnight before warming.
Frequently Asked Questions
Can I make cinnamon sugar pull apart bread ahead of time?
Yes. Shape the loaf, cover the pan tightly and refrigerate for 8 to 12 hours. Let it sit on the counter for 45 to 60 minutes before baking.
Can I use active dry yeast instead of instant yeast?
Yes. Dissolve it in the warm milk with a pinch of sugar and wait 5 to 10 minutes for it to foam before mixing.
How do I know when the loaf is done?
The top should be deep golden and the center should read at least 190°F (88°C) on an instant-read thermometer.
What if I do not have a loaf pan?
Use a 9-inch round cake pan or a bundt pan. Standing the stacks in a ring works well, though bake times may differ slightly.
Can I freeze the dough?
Yes. After the first rise, freeze the dough tightly wrapped for up to 1 month, thaw it in the refrigerator overnight and continue with the recipe.
Ready to bake? Here is the full printable cinnamon sugar pull apart bread recipe with exact measurements and estimated nutrition.
Cinnamon Sugar Pull Apart Bread
Ingredients
Method
- Stir the flour, sugar, yeast and salt together, then add the warm milk, melted butter and egg and mix until a shaggy dough forms.
- Knead for 6 to 8 minutes until smooth and slightly tacky. Place in a greased bowl, cover and let rise about 1 hour until doubled.
- Grease a 9×5-inch loaf pan and line with parchment. Mix the brown sugar, granulated sugar and cinnamon.
- Roll the dough into a 12 by 18-inch rectangle, brush with the melted butter and sprinkle with the cinnamon sugar.
- Cut crosswise into 6 strips, stack them, cut the stack into 4 squares and stand the squares on their sides in the pan.
- Cover and let rise 30 to 40 minutes until puffy.
- Heat the oven to 350°F (175°C). Bake 35 to 40 minutes, tenting with foil after 20 minutes, until deep golden and 190°F (88°C) in the center.
- Cool in the pan 15 minutes, lift out, whisk the glaze ingredients and drizzle over the loaf.
Notes
I hope this soft, gooey loaf brings a little bakery magic to your holiday mornings. If you bake it, please leave a comment and a star rating below and tell me who got the center piece. Happy baking, friends!
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