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Cinnamon pull apart bread on a round wire rack being pulled apart
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5 from 2 votes

Cinnamon Pull Apart Bread

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.
Prep Time30 mins
Cook Time40 mins
Rising Time2 hrs 30 mins
Total Time1 hr 10 mins
Course: Bread, Breakfast
Cuisine: American
Servings: 8
Calories: 382kcal
Author: Trang

Ingredients

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)

Filling

  • 2 oz unsalted butter (57 g, browned)
  • 1/2 cup granulated sugar (90 g)
  • 2 teaspoon cinnamon (5 g)

Maple Glaze

  • 1/4 cup pure maple syrup (69 g)
  • 1/2 cup powder sugar (50 g)

Instructions

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.

Nutrition

Serving: 118g | Calories: 382kcal