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Cinnamon Pull-Apart Bread

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This cinnamon pull-apart bread features soft, fluffy layers coated in cinnamon sugar and topped with a luscious vanilla-almond glaze. Easy to make and fun to share, it’s perfect for breakfast, brunch, or dessert.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 6 tablespoons butter, melted or very soft (for filling)
  • ½ cup granulated sugar (for filling)
  • 1½ tablespoons ground cinnamon (for filling)
  • 2 tablespoons butter, melted (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • ½ teaspoon ground cinnamon (for topping)
  • 8 ounces powdered sugar (for glaze)
  • 4 tablespoons butter, melted (for glaze)
  • ½ teaspoon almond extract (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 3–5 tablespoons milk, as needed (for glaze)

Instructions

  1. In a large saucepan, combine milk, ½ cup sugar, and canola oil. Heat over medium until just before boiling. Remove from heat and cool to 105–115°F.
  2. Sprinkle yeast over warm milk mixture. Let sit 5–10 minutes, then stir gently.
  3. Add 4 cups flour and mix until a soft, sticky dough forms. Cover and let rise for 1 hour.
  4. Mix remaining ½ cup flour with baking powder, baking soda, and salt. Add to risen dough and stir until combined. Cover and refrigerate 2 to 24 hours.
  5. Grease a 9×5-inch loaf pan. Roll out chilled dough on a floured surface into an 18×9-inch rectangle.
  6. Spread with 6 tablespoons butter. Mix ½ cup sugar and 1½ tablespoons cinnamon, and sprinkle over buttered dough.
  7. Cut dough into six 3-inch-wide strips. Stack into two piles, then cut each pile into three squares.
  8. Place squares cut-side up in the loaf pan. Do not pack too tightly. Use muffin tins for any extras.
  9. Drizzle 2 tablespoons melted butter on top and sprinkle with 2 tablespoons sugar mixed with ½ teaspoon cinnamon.
  10. Cover and let rise for 30 minutes. Preheat oven to 350°F.
  11. Bake for 25–35 minutes, covering with foil if browning too fast. Use a lower rack with a baking sheet underneath to catch drips.
  12. Cool completely. Whisk together powdered sugar, 4 tablespoons melted butter, almond extract, vanilla extract, and milk until smooth. Drizzle over bread and serve.

Notes

  • Chill the dough for up to 24 hours for easy shaping.
  • Do not overpack dough layers; space allows for even baking.
  • Cover with foil if top browns too fast during baking.
  • Freeze unglazed bread for up to 2 months; thaw and glaze before serving.
  • Microwave slices for 10–15 seconds to rewarm.

Nutrition

Find it online: https://savorymomskitchen.com/cinnamon-pull-apart-bread/