Introduction

Oh, the smell of freshly baked bread! Is there anything more comforting? Today, we’re diving into a recipe that’s a pure hug in a baking pan: Buttery Cinnamon Pull-Apart Bread. This isn’t just bread; it’s a delightful experience. Imagine layers of soft, tender dough, swirled with sweet cinnamon and sugar, baked to golden perfection, and then drizzled with a simple, creamy glaze. It’s the kind of treat that makes a regular Tuesday feel like a special occasion, and it’s surprisingly easy to whip up!

Why You’ll Love This Recipe

Fast: While there’s rising time, the actual hands-on prep is quick and painless.
Easy: No fancy techniques needed here! If you can mix and knead a little, you can make this.
Giftable: This bread is an absolute showstopper and makes for an incredible homemade gift for friends, neighbors, or teachers.
Crowd-pleasing: Seriously, who doesn’t love cinnamon and butter? This is guaranteed to disappear in minutes at any gathering.

Ingredients

Let’s gather our goodies! Don’t worry, it’s all pretty standard stuff you probably have in your pantry. Here’s what you’ll need:

For the Bread:

1 ½ cups (350 g) warm water (think bathwater temperature, around 105-110°F) – This is key for waking up our yeast!
6 tablespoons (75 g) melted butter – The first helping of buttery goodness.
¼ cup (53 g) granulated sugar – Just a touch to feed the yeast and add a hint of sweetness.
1 ½ tablespoons instant or active dry yeast – Our little leavening friends!
1 ½ teaspoons salt – Balances out all that sweetness.
4 to 4 ¼ cups (604 g) all-purpose flour – The base of our delicious dough.
8 tablespoons (113 g) melted butter, for dipping – Yes, more butter! This is what makes it pull-apart magic.

For the Cinnamon Sugar Mix:

⅔ cup (141 g) packed brown sugar – For that lovely caramel-y depth.
⅓ cup (71 g) granulated sugar – A little extra sweetness.
2 tablespoons ground cinnamon – The star of the show!
4 tablespoons (57 g) melted salted butter – To help that cinnamon sugar mixture cling to every layer.

For the Glaze:

1 cup (114 g) powdered sugar – For that sweet, snowy topping.
3 tablespoons milk – To get the perfect drizzling consistency.

How to Make It

Alright, chef, let’s get this bread made! It’s a pretty straightforward process, and before you know it, your kitchen will smell like a bakery.

Awaken the Yeast: In a large bowl, pour in your warm water. Add the 6 tablespoons of melted butter, granulated sugar, and the yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’re looking for a foamy, bubbly layer on top – that means your yeast is alive and ready to work its magic!
Build the Dough: Stir in the salt. Now, start adding the flour, about ½ cup at a time, mixing until a soft dough begins to form. It might seem a little sticky at first, and that’s okay.
Knead with Love: Turn your dough out onto a lightly floured surface. Now, get ready for a little arm workout! Knead the dough for about 8-10 minutes. You want it to feel smooth, soft, and elastic. Think of it as giving the dough a gentle massage.
First Rise: Lightly grease a clean bowl with some oil or butter. Place your kneaded dough in the bowl, turning it to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Find a warm, cozy spot for it (like near a sunny window or in a slightly warm oven that’s turned off) and let it rise for 1 to 1.5 hours, or until it’s doubled in size. Patience is a virtue here!
Shape the Layers: Once your dough has had its nice, long rest, gently punch it down to release the air. Turn it out onto a lightly floured surface again. Now, grab a rolling pin and roll the dough into a big rectangle, about 12 inches by 18 inches.
Mix the Magic: In a separate small bowl, combine the brown sugar, the remaining granulated sugar, and the cinnamon. Give it a good whisk to get everything evenly distributed. This is our flavor bomb!
Butter and Sprinkle: Brush the entire surface of your dough rectangle with the 8 tablespoons of melted butter. Make sure you get all the way to the edges! Then, sprinkle that glorious cinnamon sugar mixture evenly over the buttered dough.
Create the Strips: Carefully cut your dough into 12 equal strips. You can use a pizza cutter or a sharp knife.
Stack ‘em Up: Now for the fun part! Stack those 12 strips directly on top of each other.
Cut into Portions: With the stack of strips, cut them into 6 equal portions. Each portion will be a little stack of cinnamon-sugar-buttery goodness.
Arrange for the Second Rise: Generously grease a 9×13 inch baking pan. Arrange your dough portions cut-side up in the pan. They’ll fit in snugly, and that’s perfect. Cover the pan again and let it rise for another 30-45 minutes, or until the dough looks nice and puffy.
Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Once the dough is puffed and ready, pop the pan into the preheated oven. Bake for 25-30 minutes, or until the top is a beautiful golden brown and it smells absolutely divine.
Whip Up the Glaze: While your bread is baking, it’s time for the icing on the cake (or glaze on the bread!). In a small bowl, whisk together the powdered sugar and milk until it’s smooth and drizzle-able. If it’s too thick, add a tiny splash more milk; if it’s too thin, a bit more powdered sugar.
Glaze and Enjoy: As soon as the bread comes out of the oven, let it cool for just a few minutes, then generously drizzle that creamy glaze over the warm bread. Dig in and enjoy the pull-apart magic!

Substitutions & Additions

Feeling creative? This recipe is wonderfully adaptable! Here are a few ideas:

Nuts: Sprinkle some chopped pecans or walnuts over the cinnamon sugar mixture before you fold the dough for an extra crunch.
Chocolate Chips: Who says no to chocolate? A handful of mini chocolate chips sprinkled over the cinnamon sugar is a game-changer for chocolate lovers.
Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar mix for a different flavor profile.
Cream Cheese Glaze: For an extra decadent treat, whisk softened cream cheese with a little butter, powdered sugar, and milk for a cream cheese frosting.
Different Pan: While a 9×13 inch pan is perfect, you could also try a bundt pan for a beautiful presentation! Just adjust baking time slightly.

Tips for Success

A few little tricks can help ensure your pull-apart bread is absolutely perfect every time:

Water Temperature: Make sure your water isn’t too hot, or it can kill the yeast! It should feel comfortably warm to the touch.
Don’t Over-flour: Resist the urge to add too much extra flour when kneading. A slightly sticky dough will result in a softer, more tender bread.
Warm Rising Spot: Yeast loves warmth! If your kitchen is cool, try putting the dough in your oven with just the oven light on.
Even Cutting: For the neatest layers, try to keep your strips and portions as evenly sized as possible.
Prep Ahead: You can prepare the dough the night before. After the first rise, punch it down, cover it tightly, and refrigerate. In the morning, let it sit at room temperature for about 30 minutes before proceeding with shaping.

How to Store It

This bread is best enjoyed fresh, warm from the oven. However, if you happen to have any leftovers (which is rare!), you can store them:

At Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap for up to 2 days.
In the Refrigerator: For longer storage, you can refrigerate it for up to 5 days. It might be a little drier, so I recommend gently reheating a slice in the microwave or oven before enjoying.
Freezing: This bread freezes wonderfully! Once completely cooled, wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm in the oven.

FAQs

Got a burning question? We’ve got answers!

Q: Can I use active dry yeast instead of instant yeast?

A: Absolutely! If you use active dry yeast, just make sure to let it proof (get foamy) in the warm water and sugar for 5-10 minutes before adding other ingredients. Instant yeast can be added directly with the dry ingredients, but proofing it first is always a good practice.

Q: My dough didn’t double in size. What went wrong?

A: This usually happens if your yeast wasn’t active (water too hot or too cold) or if the rising environment wasn’t warm enough. Double-check your water temp and find a warmer spot for the dough next time!

Q: How do I get that perfect pull-apart effect?

A: The key is ensuring enough butter and cinnamon sugar are layered between the dough strips. Stacking the strips and cutting them into portions creates those individual pull-apart pieces.

Buttery Cinnamon Pull-Apart Bread

A delicious and comforting treat with layers of soft, tender dough, swirled with sweet cinnamon and sugar, baked to golden perfection, and drizzled with a simple, creamy glaze. Easy to make and perfect for sharing or gifting.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Servings 12 slices

Equipment

Large bowl For mixing and rising the dough.
Rolling Pin For shaping the dough.
Pizza cutter or sharp knife For cutting the dough into strips and portions.
9x13 inch baking pan For baking the bread.
Small bowls For cinnamon sugar mix and glaze.
Measuring cups and spoons
Kitchen towel or plastic wrap For covering the dough during rising.

Ingredients

For the Bread

1.5 cups warm water around 105-110°F
6 tablespoons melted butter
0.25 cup granulated sugar
1.5 tablespoons instant or active dry yeast
1.5 teaspoons salt
4.25 cups all-purpose flour adjust as needed
8 tablespoons melted butter for dipping

For the Cinnamon Sugar Mix

0.67 cup packed brown sugar
0.33 cup granulated sugar
2 tablespoons ground cinnamon
4 tablespoons melted salted butter

For the Glaze

1 cup powdered sugar
3 tablespoons milk

Instructions

Awaken the Yeast: In a large bowl, pour in your warm water. Add the 6 tablespoons of melted butter, granulated sugar, and the yeast. Give it a gentle stir and let it sit for about 5-10 minutes until foamy.
1.5 cups warm water
Build the Dough: Stir in the salt. Gradually add flour, about ½ cup at a time, mixing until a soft dough forms.
1.5 cups warm water
Knead with Love: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, soft, and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Shape the Layers: Punch down dough. Roll into a 12x18 inch rectangle on a floured surface.
Mix the Magic: Combine brown sugar, granulated sugar, and cinnamon in a separate bowl.
1.5 cups warm water
Butter and Sprinkle: Brush the dough rectangle with 8 tablespoons of melted butter and sprinkle evenly with the cinnamon sugar mixture.
1.5 cups warm water
Create the Strips: Cut the dough into 12 equal strips.
Stack ‘em Up: Stack the 12 strips directly on top of each other.
Cut into Portions: Cut the stack of strips into 6 equal portions.
Arrange for the Second Rise: Arrange dough portions cut-side up in a greased 9x13 inch baking pan. Cover and let rise for 30-45 minutes until puffy.
Bake to Golden Perfection: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
Whip Up the Glaze: Whisk powdered sugar and milk until smooth and drizzle-able.
1.5 cups warm water
Glaze and Enjoy: Drizzle the glaze over the warm bread. Let cool slightly before serving.

Notes

Ensure water is not too hot to kill the yeast. Avoid adding too much extra flour when kneading for a tender crumb. A warm rising spot is crucial for yeast activation. For the neatest layers, cut the dough as evenly as possible. This bread can be prepared the night before.