Save A soft, buttery yeast bread layered with cinnamon sugar, baked in pull-apart form for a fun, shareable treat.
This bread quickly became a family favorite because of how easy it is to share and enjoy fresh from the oven.
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Ingredients
- Dough: 3 cups (375 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 1/4 tsp (7 g) instant yeast, 1/2 tsp salt, 1/2 cup (120 ml) whole milk lukewarm, 1/4 cup (60 ml) water lukewarm, 1/4 cup (60 g) unsalted butter melted, 2 large eggs room temperature
- Filling: 1 cup (200 g) granulated sugar, 2 1/2 tsp ground cinnamon, 1/4 cup (60 g) unsalted butter melted
- Glaze (optional): 3/4 cup (90 g) powdered sugar, 2 3 tbsp (30 45 ml) milk or cream, 1/2 tsp vanilla extract
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Instructions
- Step 1:
- In a large bowl, combine flour, sugar, yeast, and salt.
- Step 2:
- In a separate bowl, mix milk, water, butter, and eggs. Add wet ingredients to the dry and mix until a shaggy dough forms.
- Step 3:
- Knead dough on a lightly floured surface for 8 10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 5 7 minutes).
- Step 4:
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 60 minutes.
- Step 5:
- Punch down the dough and roll out on a lightly floured surface to a rectangle about 12 x 20 inches (30 x 50 cm).
- Step 6:
- Brush the rolled dough with melted butter. Mix sugar and cinnamon, then sprinkle evenly over the dough.
- Step 7:
- Cut dough into 6 equal strips lengthwise, then stack the strips. Cut the stack into 6 equal pieces crosswise.
- Step 8:
- Stand the stacks upright in a greased 9x5-inch (23x13 cm) loaf pan so the layers are visible.
- Step 9:
- Cover and let rise again until puffy, about 30 minutes. Meanwhile, preheat oven to 350°F (175°C).
- Step 10:
- Bake bread for 30 35 minutes, or until golden brown and cooked through. If browning too quickly, tent with foil.
- Step 11:
- Cool in pan for 15 minutes, then remove to a wire rack.
- Step 12:
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm bread if desired.
Save Sharing this bread with family has become a cherished weekend tradition that brings us all together.
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Required Tools
Mixing bowls, measuring cups and spoons, rolling pin, pastry brush, knife or pizza cutter, 9x5-inch loaf pan, stand mixer (optional)
Allergen Information
Contains wheat (gluten), milk, eggs, and butter (dairy). For allergies, use non-dairy milk and butter substitutes and a gluten-free flour blend results may vary. Always check ingredient labels if unsure.
Nutritional Information
Calories 265 Total Fat 8 g Carbohydrates 43 g Protein 5 g per serving based on 12 slices
Save 
This bread is perfect for breakfast or dessert and tastes best warm with a cup of coffee.
Recipe FAQs
- → What type of flour works best for this bread?
All-purpose flour is ideal, providing the right balance of gluten for a soft yet structured crumb.
- → Can I add nuts to the layers?
Yes, chopped toasted pecans or walnuts add delightful crunch between the cinnamon sugar layers.
- → How do I achieve the pull-apart texture?
Cutting the dough into strips, stacking, and placing upright before the final rise creates the distinct layered pull-apart effect.
- → What is the best way to prevent over-browning?
If the loaf browns too quickly, tent it loosely with foil during baking to ensure even color and doneness.
- → Can I substitute the milk in the dough?
Whole milk can be replaced with heavy cream for richness, or non-dairy milk for a dairy-free version, though texture may vary.
