Pull-apart Cinnamon Sugar Bread

Blog_September 03, 2012

Crispy edges loaded with cinnamon and sugar.

Dripping with a creamy, sweet glaze.

Soft in the middle and full of cinnamon flavor.

Perfect with a cold glass of milk (or in my case, almond milk).

Do I have your attention?

Seeing as you may have friends and family coming for the holidays, this is a great bread to prepare for a brunch or early morning breakfast with coffee. You can make the dough the night before if you want. You can also easily add raisins, nuts, or dried fruit between the layers …  if that tickles your fancy.


  • 3/4 cup milk
  • 1 pkg. active dry yeast
  • 1/4 cup butter, melted
  • 2 tbsp. granulated sugar
  • 1 egg, lightly beaten
  • 1/2 tsp. salt
  • 3 cups all-purpose flour, divided in half
  • 1/4 cup butter, melted
  • 3/4 cup granulated sugar
  • 2 tsp. ground cinnamon
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla
  • 1 to 2 tbsp. milk


In a small saucepan heat milk until just warm. Pour into a large mixing bowl and add the yeast. Stir until yeast is dissolved. Let stand about 5-10 minutes, or until foamy.

With a mixer, beat 1/4 cup melted butter, 2 tbsp. sugar, egg, and salt into the yeast mixture until combined. Add half the flour and beat on low for a few seconds. Increase speed to medium and beat 3 minutes, scraping sides as needed. Stir in remaining flour. Shape dough into a ball (it will not be smooth). Transfer to an oiled bowl. If baking tomorrow, cover and refrigerate overnight. Or, to make immediately, cover and set aside in a warm place to rise for about an hour, until nearly double in size.

Butter a 9 x 5 x 3 loaf pan and set aside. On a lightly floured surface roll dough to about a 20 x 12 inch rectangle. A pastry mat with measurements help, or you can simply eye it. Like this:

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Brush the dough with 1/4 cup melted butter and sprinkle with a mixture of 3/4 cup sugar and cinnamon. I tend to be heavy handed with the cinnamon. When it comes to cinnamon and sugar, measurements aren’t necessary in my book. 🙂

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Cut dough crosswise into five 12 x 4 strips. Stack strips, then cut dough into six 4 x 2 pieces. If the strips are not the exact same size, don’t worry! Like this:

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Loosely stagger pieces in the prepared loaf pan, cut sides up. If you want to add nuts or fruit, place in between slices.

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Let rise in a warm place for 45 minutes, until nearly double in size. Preheat oven to 350 degrees. Bake loaf until golden brown, about 30 minutes. Cool in pan on wire rack for 10 minutes. Remove from the pan and transfer to a serving plate. It will look something like this, before adding glaze:

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Prior to serving, mix up a quick glaze by whisking together the powdered sugar, vanilla and 1 to 2 tbsp. of milk. Drizzle over the bread. Pull-apart. Enjoy.

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Serves: 6-8

Recipe source: Better Homes & Gardens, April 2012

Time: 1 hour prep & bake, plus rise time