Cinnamon Pull-Apart Bread: Your Next Irresistible Breakfast Treat

For a breakfast experience that’s anything but ordinary, dive into this incredible Cinnamon Pull-Apart Bread. Each buttery, sweet layer is infused with the warm embrace of cinnamon and sugar, promising a delightful surprise in every bite. This unique loaf is not just a dish; it’s an adventure for your taste buds, ensuring you’ll never quite know what delicious delight awaits as you gently pull it apart straight from the oven!

I recently shared a similar Pull-Apart Coffeecake with a cherished group of girlfriends. It was a crisp September morning, back when socially distanced gatherings were our new normal. We found ourselves on my sunny driveway, chairs spread out, enjoying the warmth and each other’s company. As one friend savored her buttery slice, she declared, “This is exactly why we come to Liz’s house!” Her words, a testament to simple joys, instantly warmed my heart.

Moments later, however, our cozy scene erupted in laughter. Izzy, our mischievous black lab, saw an opportunity and, with lightning speed, snatched a second slice right from her hand! Amidst the giggles, another friend quipped, “Well, it’s doggone good!” – an entirely fitting compliment for such a delightfully tempting treat. I have a feeling you’ll wholeheartedly agree once you try this cinnamon version.

Why This Cinnamon Pull-Apart Bread Will Become Your New Favorite

There’s something inherently joyful about pull-apart bread. It’s an invitation to engage with your food, to tear off a piece, revealing soft, fragrant layers. From classic challah to delicate crescent rolls and elegant Parker House rolls, I simply adore any bread that encourages this communal, hands-on eating experience. And this cinnamon-infused pull-apart loaf is no exception; in fact, it might just be the pinnacle of pull-apart perfection.

• A Unique and Fun Experience: Forget the mundane. This isn’t just another cinnamon roll; it’s an interactive delight! Each piece is a little journey, promising a mouthful of spiced sweetness. It’s perfect for brunch, a special breakfast, or an afternoon pick-me-up.
• Effortless Enjoyment: The beauty of pull-apart bread lies in its simplicity. No need for knives or elaborate plating. Just pull a buttery, cinnamon-laced layer apart with a fork—or, if you’re like me, your fingers! It’s a truly satisfying and deliciously messy affair.
• A Proven Crowd-Pleaser: I first encountered the concept with Flo Braker’s brilliant lemon version years ago. I tweaked it slightly, opting for vibrant orange zest, and my husband—a notoriously tough critic—became an instant fan. Knowing its success, I knew it was time to bring this winning formula to the beloved world of cinnamon. If your family cherishes cinnamon bread and classic cinnamon rolls, this pull-apart coffee cake is a treat they will talk about for ages!
• Irresistible Aroma and Flavor: Imagine the comforting scent of cinnamon and warm yeast bread wafting through your home. This bread delivers on that promise and more, with a rich, buttery texture and a sweet, spicy filling that reaches every nook and cranny.
• Perfect for Sharing (or Not!): While it’s designed for sharing, don’t be surprised if you find yourself hoarding a few extra slices. It’s ideal for gatherings, yet simple enough for a cozy morning at home.

Mastering Your Cinnamon Pull-Apart Bread: Essential Tips for Success

Wouldn’t you love to awaken to the inviting aroma of freshly baked cinnamon bread, ready to be enjoyed with your morning coffee? I thought so! This fall, I’ve already baked this fragrant loaf multiple times. Once for my husband, who was utterly delighted and made it his breakfast staple, a welcome upgrade from his usual cold cereal. Then again for my knitting group, and for the sweet new family across the street. It’s a gift that truly keeps on giving joy.

My first adventure with this cinnamon bread was back in 2013 when I 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 coffee and leftover pizza—or whatever culinary experiments twenty-year-olds conjure up from their refrigerators. As Nick would always reassure me, “I haven’t gotten food poisoning yet.” (Though he did once recount the tale of some rather questionable pink chicken they attempted to cook one evening. Yikes!) Rest assured, with these tips, your cinnamon pull-apart bread will be a delicious triumph, free from any such culinary horrors:

• PRO-Tip: Verify Your Yeast is Active! Before you even think about combining ingredients, double-check the expiration date on your yeast. If there’s any doubt, perform a quick activation test to avoid disappointment. Mix a pinch of sugar and your yeast into a small amount of lukewarm water (around 105-115°F / 40-46°C; water that is too hot will kill the yeast). Give it a gentle stir and wait about 5-10 minutes. If it becomes foamy and bubbly, your yeast is alive and ready to bring your bread to life! Be sure to subtract this small amount of water from the total liquid needed in your recipe.
• Gather Your Ingredients: Read through the entire recipe thoroughly before you begin. Ensure you have all listed ingredients on hand and at the correct temperatures (like room temperature eggs). If whole milk isn’t available, 2% milk can work, or you can add a touch of heavy cream to 2% milk to increase the fat content for an even richer dough.
• Precision Rolling is Key: Keep a ruler nearby! You’ll need to roll your dough into a specific large rectangle before cutting it into numerous, equally sized smaller rectangles. This consistency ensures beautiful, even layers in your baked bread.
• PRO-Tip: A Pizza Cutter is Your Best Friend. For effortlessly clean and straight cuts, I highly recommend using a pizza cutter to slice the dough. A plastic (washable) ruler makes an excellent guide for precise measurements.
• Mixing Made Easy: While you can absolutely mix this dough by hand, it tends to be quite sticky. A stand mixer fitted with a paddle attachment will make the process significantly easier and ensure a smooth, well-developed dough.
• Patience with Proofing: Yeast bread requires two rises, or “proofs,” in a warm, draft-free environment. The first rise occurs after you’ve mixed the dough. The second, and often more crucial, rise happens after you’ve rolled out the dough, generously sprinkled it with cinnamon sugar, cut, and carefully arranged the slices into your loaf pan.
• PRO-Tip: Utilize Your Oven’s Proof Setting. If your oven has a proof setting (typically around 85°F / 30°C), it’s ideal for maintaining a consistent warm environment. Resist the urge to rush the process by using a much warmer location, as this can negatively impact the bread’s texture and overall quality.
• Embrace Imperfection: Don’t fret if some slices bake up a little “wonky” or higher than others. The rustic charm is part of its appeal, and more importantly, this cinnamon pull-apart coffee cake will still taste absolutely phenomenal!
• Cooling is Crucial: Allow the bread to cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely (or until warm enough to handle). This helps prevent sogginess and ensures the bread sets properly.

More Delicious Bread Recipes to Explore

If you love the comfort and satisfaction of homemade bread, here are a few more recipes to inspire your baking adventures:

• Pandoro by Karen at Karen’s Kitchen Stories
• Classic Cinnamon Rolls
• Orange Pull Apart Coffee Cake
• Classic Oatmeal Bread
• Potato Bread Recipe
• Discover even more Yeast Bread Recipes on my blog!

This delightful Pull-Apart Coffee Cake recipe was first shared in December 2013. The photos and text were lovingly updated in 2020 to bring you an even better baking experience. Enjoy!

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!

Rated 4.5 out of 5 stars based on 2 reviews.

Ingredients

• 2 3/4 cups all-purpose flour, divided
• 1/4 cup sugar
• 2 1/4 teaspoons instant yeast (one envelope, I used Red Star Platinum Yeast)
• 1/2 teaspoon salt
• 1/3 cup whole milk
• 1/4 cup butter
• 1/4 cup water
• 1 1/2 teaspoons vanilla
• 2 eggs, at room temperature
• 3/4 cup sugar
• 2 teaspoons cinnamon
• 1/4 cup melted butter
• A few gratings of fresh nutmeg, optional

Instructions

1. Grease a standard loaf pan (mine is 8 1/2 x 4 inches).
2. Mix 2 cups of the flour with sugar, yeast and salt in mixer bowl fitted with paddle attachment.
3. Heat milk and butter just in microwave or on stove top, just till butter is melted. Add water, then allow to cool till just warm (120º). Stir in vanilla.
4. Pour the milk mixture into the flour and mix till flour is just moistened. Add eggs, one at a time, beating till incorporated. Stop mixer and add 1/2 cup of the remaining flour and mix on low till dough is smooth, less than a minute. Add 2 more tablespoons of flour and mix again till dough is smooth, less than a minute.
5. Lightly flour work surface and knead dough for about a minute. Add up to another 2 tablespoons of flour if dough is too sticky. Place dough in lightly greased bowl, cover, and place in a warm place till doubled in bulk, about an hour.
6. Mix melted butter, sugar, cinnamon and nutmeg for filling. Set aside. (Or, alternatively just brush the dough with the melted butter after rolling it out as directed below, then sprinkle with the cinnamon sugar mixture…patting down gently to help it adhere).
7. Punch down dough, then roll into a 20 x 12 inch rectangle on floured surface. Spread cinnamon sugar and butter mixture as evenly as you can over dough.Using knife or pizza cutter, cut the dough into five strips…each 12 x 4 inches…use a ruler to be as accurate as possible (I trimmed some uneven edges). Spread filling over tops of each strip. Carefully stack all these strips on top of each other, so you have a stack of five 12 x 4 inch rectangles.
8. Next, cut this stack into 6 equal rectangles, each two inches wide. Carefully, place each of these smaller stacks into the loaf pan, cut sides up. Sprinkle any spilled cinnamon and sugar over top, if desired. Cover and let rise in a warm spot till about doubled in bulk, about 45 minutes.
9. Preheat oven to 350º. Bake for 30-40 minutes, depending on your oven, till top is browned. Cool on rack about 10-15 minutes then remove from pan to continue cooling.

Notes

Adapted from Flo Braker. Total time does not include proofing time.

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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