This cinnamon pull-apart bread is a soft, tender loaf made of delicate layers coated in cinnamon sugar and finished with a smooth vanilla-almond glaze. Each piece pulls away easily, making it perfect for sharing at breakfast, brunch, or dessert.

Why You’ll Love This Recipe

This recipe delivers all the cozy flavors of a classic cinnamon roll without the need for individual rolling and slicing. The dough is light, forgiving, and easy to work with, even for beginners. The layered method creates irresistible pockets of cinnamon sugar, while the glaze adds just the right touch of sweetness. It is ideal for make-ahead preparation and perfect for serving a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bread dough
2 cups whole milk
½ cup canola oil
½ cup granulated sugar
1 package active dry yeast (2¼ teaspoons)
4½ cups all-purpose flour, divided
½ heaping teaspoon baking powder
½ scant teaspoon baking soda
1½ teaspoons salt

Filling
6 tablespoons butter, melted or very soft
½ cup granulated sugar
1½ tablespoons ground cinnamon

Topping
2 tablespoons butter, melted
2 tablespoons granulated sugar
½ teaspoon ground cinnamon

Glaze
8 ounces powdered sugar
4 tablespoons butter, melted
½ teaspoon almond extract
½ teaspoon vanilla extract
3–5 tablespoons milk, as needed for consistency

Directions

In a large pot or saucepan, combine the milk, ½ cup sugar, and canola oil. Heat over medium heat until just beginning to boil, stirring occasionally. Remove from the heat and allow the mixture to cool to 105–115°F, similar to the temperature of a hot shower.

Sprinkle the yeast evenly over the warm milk mixture and let it stand for 5–10 minutes, then stir gently. Add 4 cups of the flour and mix with a wooden spoon until combined. The dough will be very soft and sticky, similar to a thick batter. Cover and let it rest for 1 hour.

In a small bowl, mix the remaining ½ cup flour with the baking powder, baking soda, and salt. Sprinkle this mixture over the dough and stir until incorporated. Cover the pot with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.

Grease a 9×5-inch loaf pan and set aside. Turn the chilled dough onto a lightly floured surface and roll it into a rectangle approximately 18 inches wide and 9 inches tall.

Spread the 6 tablespoons of butter evenly over the surface of the dough. Sprinkle with ½ cup sugar and the ground cinnamon.

Using a pizza cutter or sharp knife, cut the dough into six strips, each about 3 inches wide. Stack the strips three high to form two stacks. Cut each stack into three squares.

Place the squares, cut-side up, into the prepared loaf pan. Do not pack them too tightly. If you have extra pieces, bake them separately in a muffin tin or small pan.

Drizzle the 2 tablespoons melted butter over the top, then sprinkle with the remaining sugar and cinnamon. Cover the pan and let the dough rise for 30 minutes.

Preheat the oven to 350°F. Bake the loaf for 25–35 minutes, until baked through. If the top browns too quickly, loosely cover with aluminum foil. Placing a baking sheet on the rack below the loaf pan helps catch any drips.

Remove the bread from the oven and let it cool completely. Whisk together the powdered sugar, melted butter, almond extract, vanilla extract, and enough milk to reach a smooth, pourable glaze. Drizzle the glaze over the cooled bread before serving.

Servings and timing

Servings: 8 generous portions

Prep time: 30 minutes
Rest and rise time: 1 hour 30 minutes
Bake time: 25–35 minutes
Total time: approximately 2 hours 30 minutes

Variations

For a richer filling, add ¼ cup finely chopped walnuts or pecans to the cinnamon sugar mixture.
Replace the almond extract in the glaze with additional vanilla for a simpler flavor.
Add a pinch of cardamom or nutmeg to the cinnamon filling for extra warmth.
Drizzle with a simple vanilla glaze only, or finish with a light dusting of powdered sugar instead.

Storage/Reheating

Store the cooled bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 10–15 seconds to restore softness. The loaf can also be gently warmed in a low oven, covered with foil.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before shaping and baking.

Is this dough difficult to work with?

The dough is soft and slightly sticky, but very forgiving and easy to shape with light flouring.

Can I freeze the baked bread?

Yes, freeze the baked and unglazed loaf tightly wrapped for up to 2 months. Thaw and glaze before serving.

What if my bread browns too quickly?

Cover the loaf loosely with aluminum foil and continue baking until the center is fully cooked.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works well. Use the same amount and mix it directly into the warm milk.

How do I know when the bread is done?

The loaf should be golden brown and set in the center, with no raw dough visible between layers.

Can I use a different pan size?

A standard 9×5-inch loaf pan works best. Larger pans may cause the bread to spread instead of rising tall.

Why shouldn’t I pack the dough too tightly?

Overpacking prevents proper baking and can leave the center doughy.

Can I skip the almond extract?

Yes, the glaze is still delicious with vanilla extract alone.

Is this bread best served warm or cooled?

It is delicious both ways, but slightly warm pieces are especially tender and aromatic.

Conclusion

Cinnamon pull-apart bread is a comforting, shareable treat that combines soft layers, warm spices, and a sweet glaze in every bite. With its easy dough and stunning presentation, it is a reliable recipe for gatherings, holidays, or anytime you want a bakery-style loaf at home.

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