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A golden loaf of cinnamon sugar pull apart bread drizzled with vanilla glaze, with soft cinnamon layers pulling apart

Cinnamon Sugar Pull Apart Bread

A soft yeast loaf layered with butter and cinnamon sugar, baked in a loaf pan and finished with vanilla glaze.
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Prep Time 25 minutes
Cook Time 38 minutes
Rising 1 hour 30 minutes
Total Time 2 hours 33 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

Dough
  • 3 1/2 cups all-purpose flour plus more for dusting (440 g)
  • 1/4 cup granulated sugar 50 g
  • 2 1/4 teaspoons instant yeast one packet
  • 1 teaspoon salt
  • 3/4 cup whole milk warmed to 105 to 110°F (180 ml)
  • 1/4 cup unsalted butter melted (57 g)
  • 1 large egg room temperature
Filling
  • 1/2 cup unsalted butter melted (113 g)
  • 1/2 cup brown sugar packed (100 g)
  • 1/4 cup granulated sugar 50 g
  • 2 tablespoons ground cinnamon
Glaze
  • 1 cup powdered sugar 120 g
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Method
 

Make the dough
  1. Stir the flour, sugar, yeast and salt together, then add the warm milk, melted butter and egg and mix until a shaggy dough forms.
  2. 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.
Shape
  1. Grease a 9x5-inch loaf pan and line with parchment. Mix the brown sugar, granulated sugar and cinnamon.
  2. Roll the dough into a 12 by 18-inch rectangle, brush with the melted butter and sprinkle with the cinnamon sugar.
  3. Cut crosswise into 6 strips, stack them, cut the stack into 4 squares and stand the squares on their sides in the pan.
  4. Cover and let rise 30 to 40 minutes until puffy.
Bake
  1. 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.
  2. Cool in the pan 15 minutes, lift out, whisk the glaze ingredients and drizzle over the loaf.

Notes

Make ahead: Shape the loaf, cover and refrigerate overnight; let it sit 45 to 60 minutes before baking.
Storage: Keep covered at room temperature up to 2 days.
Nutrition is an estimate per slice.