Cinnamon Pull Apart Bread with layers of soft and fluffy bread, in between is a brown butter and cinnamon sugar filling. A drizzle of maple glaze gives this bread extra sweetness and will make your morning something to look forward to.
Are you a savory or sweet breakfast kind of person? I hope you said sweet because I have a treat for you with this Cinnamon Pull Apart Bread. It’s like having cinnamon rolls without the outer layers. But even if you prefer savory, a side of this cinnamon bread is still a delicious accompaniment.
How to make Cinnamon Pull Apart Bread
First, make the brown butter for the filling by cooking 2 oz of unsalted butter in a small sauce pan over medium heat. It will bubble rapidly as the water is boiling off. Once the bubble starts to subside, whisk constantly to prevent the milk solid from burning. The butter will start to turn a caramel color and smell nutty. Turn the heat off at this point and allow the brown butter to cool. You want your butter to solidify but still soft and spreadable. You can keep it in the refrigerator just for a bit to achieve this. This will make it easy to spread on the dough.
The bread dough for this cinnamon bread recipe is very similar to this cinnamon swirl bread. It starts with blooming yeast in a mixture of warm milk and butter. The yeast mixture is then combined with flour, salt and sugar and kneaded into a soft dough. It will take about 1 to 1.5 hours for the first rise. If you’re baking on a warm day, this could be faster.
Now roll the dough out into a rectangle shape and spread the soft brown butter all over the top. Mix together the sugar and cinnamon, and sprinkle the mixture generously on top the butter. Spread and tap the sugar down so it adhere to the butter layer as much as you can. Use a pizza cutter to slice the bread into smaller pieces that will fit into your loaf pan.
When you’re stacking the pieces of bread together, some or a lot of the cinnamon sugar will fall out. Just scoop it up with a bench or bowl scraper and sprinkle it inside the loaf pan once you have added all the bread slices in there. Let the bread rise for another 30 minutes to 1 hour while you preheat the oven. Then bake it until golden brown.
When you are ready to serve these cinnamon pull aparts, quickly whisk together some powder sugar and maple syrup making a maple glaze to drizzle over the bread. You can drizzle the glaze over the whole loaf inside the pan or add it to individual serving to taste.
Thanks to its pull apart layers, this bread is so easy to share and you can decide the portion size for yourself. If you want just a taste, take one slice. If you want a more substantial treat, take three or four slices. The easy maple glaze adds extra sweetness to this bread and some delicious drippy actions when drizzled on top.
This bread is best serve warm with a side of coffee or hot tea. To reheat, place about 3 slices on a plate, cover with a damp paper towel and microwave for 20-30 seconds. This will yield warm and soft bread even days after it’s baked. You can keep this bread at room temperature, well-covered for 3-5 days.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
This recipe was originally published on 6/26/2014. The recipe has been updated to reflect a few improvements. The post has also been updated with extra tips and process photos to help you in the kitchen.
Cinnamon Pull Apart Bread
For the Bread
- 1 cup whole milk ((245 g))
- 2 oz unsalted butter ((56 g))
- 2 teaspoon active dry yeast ((8 g))
- 1/4 cup granulated sugar ((45 g, divided))
- 1/2 teaspoon kosher salt ((2 g))
- 2 1/4 cup all-purpose flour ((287 g))
- Extra 1/4 cup all-purpose flour for shaping and rolling ((32 g))
- 2 oz unsalted butter ((57 g, browned))
- 1/2 cup granulated sugar ((90 g))
- 2 teaspoon cinnamon ((5 g))
- 1/4 cup pure maple syrup ((69 g))
- 1/2 cup powder sugar ((50 g))
To brown butter
- Add 2 oz of butter to be used for the filling to a small sauce pan and let it cook over medium heat. It will bubble rapidly as the water is boiling off. Once the bubble starts to subside, whisk constantly to prevent the milk solid from burning. The butter will start to turn a caramel color and smell nutty. Turn the heat off at this point and allow to cool.
To make the bread
- Add milk and butter in a heat proof bowl and microwave for 1 minute. Stir to dissolve the butter and check the temperature with a thermometer to ensure it is below 110°F. Let cool if necessary.
- Add a teaspoon of sugar to the warm milk mixture, mix to dissolve. Sprinkle the active dry yeast over the milk and stir to submerge all the yeast. Let it bloom for about 10 - 15 minutes; the mixture should puff up.
- In the bowl of your stand mixer, add the rest of the sugar, flour and salt, mix with a whisk to evenly distribute.
- Add the bloomed yeast mixture to the flour mixture. Use the dough hook to knead on low speed for 5 minutes. The dough should be soft but not too sticky.
- Scrape the dough out onto a generously floured counter top, flour the top of the dough and shape the dough into a ball.
- Place dough into an oiled glass bowl, cover with plastic wrap and let rise in a warm spot for 1 - 1.5 hours until at least double in size.
- When the dough is ready, scrape it out of the bowl onto a lightly floured counted top and punch the air out. Roll the dough out into a rectangle about 12”x18”.
- Brush the cooled and slightly solidified but still soft brown butter over the bread. Sprinkle the cinnamon sugar on top and lightly press it down to adhere to the bread.
- Use a pizza cutter to cut the bread into 6 rows length wise and 3 to 4 rows width wise to fit your loaf pan. This yields 18 to 24 pieces. Stack them one on top of the other and place into the loaf pan. Scoop up any cinnamon sugar that has fallen out on the counter and sprinkle it on top of the bread slices in the loaf pan.
- Cover and allow the bread to rise for 30 minutes to an hour while the oven preheats to 350°F.
- Bake in the middle of the oven for 40 minutes until golden brown. Insert a kabob stick in the middle to check doneness, it should come out clean.
- Remove from the oven and let cool on a wire rack.
- Make the maple glaze by whisking together maple syrup with powder sugar. Drizzle all over bread before serving.
Shop The Recipe Tools
- Stand Mixer
- Stainless Steel Saucepan
- Pastry Brush
- Pizza Cutter
- Bench and Bowl Scraper
- Loaf Pan
- Measuring Cups and Spoons
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