Cinnamon Roll Pull-Apart Bread: A Sweet Delight Awaits!

Cinnamon Roll Pull-Apart Bread brings the warm, sweet taste of cinnamon rolls into an easy loaf you can share. Soft dough rises into layers filled with butter, sugar, and cinnamon. When you bake it, the top turns golden and the inside stays tender and pull-apart soft. You can slice or pull pieces for a casual treat. The simple icing brightens each bite and makes the bread look like a show stopper. You can make the dough by hand with simple tools and common ingredients. The process has two short rises that let the dough grow light and airy. The shaping is fun and easy: roll the dough, add butter and spices, stack the strips, and cut into pieces that sit close in a loaf pan. While the bread bakes, your kitchen will smell like warm spice and butter. Serve warm and fresh for the best texture. Leftovers stay soft if you store them right, and a quick reheat brings back that oven warmth. This bread fits slow weekend mornings, small parties, and cozy nights at home. It makes a sweet gift that tastes like love. Try it with tea, coffee, or a glass of milk for a simple morning treat.

Why You’ll Love This Cinnamon Roll Pull-Apart Bread

This Cinnamon Roll Pull-Apart Bread gives all the warm flavor of a cinnamon roll in a shareable loaf. The dough bakes soft and pulls apart into tender pieces. A sweet butter and spice filling shines in each bite, and the quick icing adds a bright finish. The steps stay simple and use easy tools, so new bakers can try it. You do not need special gear. Two rises make the texture light and soft. It works for a slow morning, a snack, or a small gathering. Warm slices feel extra special and make the house smell wonderful and taste great.

How to Make Cinnamon Roll Pull-Apart Bread

Ingredients You’ll Need

2 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 tsp salt, 1/2 cup milk, warmed, 1/4 cup unsalted butter, melted, 1 large egg, 1 tbsp ground cinnamon, 1/4 cup brown sugar, 1/2 cup powdered sugar (for icing), 1-2 tbsp milk (for icing)

Step-by-Step Directions

In a large bowl, combine flour, sugar, yeast, and salt.
Add warmed milk, melted butter, and egg to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth.
Let the dough rise in a warm place for about 1 hour or until doubled in size.
Roll out the dough into a rectangle and spread melted butter over it.
Sprinkle cinnamon and brown sugar evenly over the buttered dough.
Cut the dough into strips and stack them on top of each other.
Cut the stacked strips into squares and place them in a greased loaf pan.
Let the dough rise again for about 30 minutes.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden brown.
Mix powdered sugar with milk to create icing and drizzle over the warm bread before serving.

How to Serve Cinnamon Roll Pull-Apart Bread

Serve this bread warm so each piece pulls apart easily. Let the loaf cool for 5 to 10 minutes after baking, then drizzle the icing while the bread stays warm for a soft glaze. Offer extra icing on the side for anyone who likes more sweet topping. Cut or pull pieces and place them on a small plate. Pair with a hot drink or a cold glass of milk. For a small crowd, place the loaf in the center of the table and let people pull pieces as they like.

How to Store Cinnamon Roll Pull-Apart Bread

Let the bread cool fully before you store it. Keep it in an airtight container or wrap it tightly with plastic wrap. Store at room temperature for up to two days. For longer storage, place the wrapped loaf in the fridge for up to five days. To freeze, wrap the loaf well and put it in a freezer bag. Thaw in the fridge or at room temperature, then warm in the oven for a few minutes to restore softness.

Tips for the Best Cinnamon Roll Pull-Apart Bread

Use warm milk, not hot, to activate the yeast without killing it. Measure flour by spooning it into the cup and leveling the top. Knead until the dough feels smooth and springs back lightly. Let the dough double in size for a light texture. Do not skip the second rise; it keeps the layers tender. Brush enough butter before adding the cinnamon sugar so the filling sticks well. Watch the oven in the last minutes to keep the top from getting too dark. Drizzle icing while the bread is still warm for a glossy finish.

Recipe Variations (if any)

Swap brown sugar for a mix of white sugar and a touch of molasses for a deeper flavor. Add chopped nuts like walnuts or pecans between the stacked strips for a crunchy bite. Stir a pinch of nutmeg into the cinnamon for a warm spice note. For a richer bread, use half milk and half cream. Turn the recipe into rolls by cutting and placing the strips in a baking dish instead of a loaf pan.

Frequently Asked Questions (FAQs)

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If you use instant yeast, mix it with the dry ingredients and you may skip the initial proof step. The dough may rise faster, so watch it closely.

Q: How do I know when the dough has risen enough?
A: The dough has doubled in size when it looks fuller and springs back slowly when you press it lightly with a finger.

Q: Can I make the dough ahead and bake later?
A: Yes. After the first rise, cover the dough and chill it in the fridge overnight. Let it warm and finish the second rise before baking.

Q: How do I reheat leftovers?
A: Warm slices in a low oven or microwave for a few seconds until soft and warm. This brings back the fresh-baked feel.

Conclusion

For a savory twist or a different pull-apart idea, see this savory pull-apart bread idea for inspiration. For a similar sweet spin on cinnamon layers, check this cinnamon swirl sourdough sheet pan recipe.

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