Cinnamon Pull-Apart Bread Recipe: Soft, Gooey, and Irresistible

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If you want a bakery-style treat you can make at home, this cinnamon pull-apart bread is soft, gooey, and perfect for cozy mornings or late-night snacks.

During the second rise and bake the enriched dough becomes pillowy and tender, the buttery cinnamon sugar melts into sticky-sweet seams, and the loaf separates into ideal little layers. The simple powdered sugar glaze is optional but highly recommended.

Grab a mug of coffee and let’s bake a loaf that will disappear fast.

Before You Start

Warm the milk gently. Aim for 90–100°F — warm enough to activate the yeast but not so hot it kills it.

Expect a stickier dough. The dough should pull from the sides of the bowl but stick slightly to the bottom; that texture creates the soft pull-apart loaf.

Use bread flour if possible. Bread flour gives lighter, less dense results than all-purpose flour for this enriched dough.

Use a 9×5 loaf pan. This recipe was tested in a standard 9×5 pan.

Plan for rising time. Total rise time is about 2 hours plus an additional 30–45 minutes for the second rise. A cooler kitchen may require more time.

Cinnamon Pull-Apart Bread Ingredients + Notes

Bread Dough

1 large egg (room temperature)
1/4 cup sugar
2/3 cup 2% milk, warmed to 90–100°F (skim works)
2 1/4 tsp active dry yeast (or same amount instant yeast)
2 1/2 cups bread flour
3/4 tsp salt
2 Tbsp unsalted butter, room temperature (added after the flour so the gluten can form)

Cinnamon Filling

1/4 cup unsalted butter, room temperature
1/4 tsp salt
1/3 cup sugar
2 tsp ground cinnamon

Optional flavor boost: 1/2 tsp vanilla extract, 1/4 tsp espresso powder (adds depth but not coffee flavor), and a pinch of nutmeg or cardamom.

Optional Egg Wash

1 egg + 1 Tbsp water (for a shiny, deeper golden crust)

Powdered Sugar Glaze

1 cup powdered sugar
2 Tbsp milk (add more for a thinner drizzle)

Pro Tips

Your dough is supposed to be sticky

This is a softer, wetter dough by design. If it pulls from the sides but sticks to the bottom of the bowl, you’re on track for a pillowy crumb.

Use bread flour for better layers

Bread flour gives superior lift and keeps stacked layers tender. All-purpose flour tends to produce a denser loaf in this recipe.

Check doneness with temperature

For a reliable result, the center of the loaf should read 190°F when fully baked.

Bakery-style filling without changing the recipe

Add vanilla and a pinch of nutmeg for warmth. A little espresso powder can deepen the flavor without making it taste like coffee.

How to Make Cinnamon Pull-Apart Bread

Whisk the egg, sugar, yeast, and warm milk in the mixer bowl and let sit for about 5 minutes until the yeast looks foamy. Add the bread flour and salt and mix just until a shaggy dough forms. Cover and rest 20 minutes.

Add the 2 tablespoons of softened butter and knead with the dough hook on medium for 5–8 minutes, until the dough pulls away from the sides but remains slightly sticky on the bottom. Cover and let rise until doubled, about 2 hours.

Prepare the cinnamon-sugar filling by mixing the softened butter, salt, sugar, and cinnamon until smooth. Roll the dough to about 1/2-inch thickness, spread the filling evenly, and cut into 12 squares. Stack 3–4 squares and stand them upright in a greased or parchment-lined 9×5 loaf pan. Repeat until the pan is filled. For the last stack, place the cinnamon side inward so the plain side faces the pan.

Cover and let rise 30–45 minutes until puffy. Preheat the oven to 375°F. If using egg wash, whisk the egg and water and brush the top. Bake 35–40 minutes until golden brown, tenting with foil if it browns too quickly. The center should read 190°F for doneness. Cool 10 minutes in the pan, remove, drizzle with glaze, and pull apart while warm.

Storing, Reheating, Freezing & Make-Ahead

Storing

Keep leftover bread in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days.

Reheating

Warm individual pieces in the microwave 10–15 seconds. For larger portions, cover with foil and warm in a 350°F oven for 15–20 minutes.

Freezing

Cool completely, wrap tightly in plastic wrap and foil or use a freezer container. Freeze up to 3 months. Thaw at room temperature and reheat. Glaze after reheating for best texture.

Make-Ahead

Make the dough and let it rise overnight in the fridge. The next day, bring it closer to room temperature, assemble, do the second rise, and bake.

What to Serve With Cinnamon Pull-Apart Bread

Fresh, crisp sides

Fresh fruit or a creamy fruit salad pairs well to balance the sweetness and add brightness to the table.

Cozy sides

Serve with hearty brunch favorites like roasted potatoes, breakfast casseroles, or savory muffins to add contrast to the sweet loaf.

Cozy breads

This loaf is the star; if you add another bread, keep it simple, such as plain toast or English muffins.

Mains to pair with

For a full brunch, pair with a savory breakfast casserole so you have both sweet and savory options for guests.

Sweet finishes

To build a bakery-style brunch spread, add one more sweet item like a coffee cake or scones alongside the loaf without stealing its spotlight.

Frequently Asked Questions

What supplies do I need?

A stand mixer with dough hook, rolling pin, offset spatula, pizza cutter (or sharp knife), pastry brush (optional), and a 9×5 loaf pan.

Can I use instant yeast?

Yes — use the same amount as active dry yeast and follow the recipe as written.

Can I use different milk?

Yes. Skim or 2% both work. Keep the milk warm (not hot) when mixing with the yeast.

Why didn’t my dough rise?

The most common causes are old yeast, milk that was too hot or too cold, or a cool kitchen. Aim for 90–100°F liquid and rise in a warm, draft-free spot.

How do I ensure the middle bakes through?

Tent with foil if the top browns too fast and check the internal temperature. The loaf is done at 190°F in the center.

Can I add nuts or raisins?

Yes — sprinkle chopped pecans or walnuts or scatter raisins between layers as you stack the squares.

Can I freeze this bread?

Yes — freeze wrapped for up to 3 months. Thaw, reheat, and glaze after reheating for best results.

How do I keep layers from sliding if I slice?

This bread is meant to be pulled apart. If you prefer neat slices, refrigerate the loaf for about 2 hours first to firm it up.

Still have questions? Drop them in the comments — I love helping you bake with confidence!

More Breakfast Recipes You’ll Love

Apple Pie Cinnamon Rolls — soft, gooey rolls with apple-cinnamon flavor
Overnight Praline French Toast — sweet, buttery, and make-ahead friendly
Cream Cheese Pancakes — extra tender with a subtle tang
Apple Scones — buttery, crumbly, and cozy
Bisquick Quiche — a simple, customizable brunch staple
Goat Cheese and Prosciutto Breakfast Casserole — savory and elegant
Bisquick Breakfast Casserole — crowd-friendly comfort food
Breakfast Egg Muffins — fluffy, customizable, and great for meal prep

Tried This Recipe?

If you made the bread, please leave a star rating and a quick comment — feedback helps other bakers and inspires future recipes. I’d love to see your photos on Instagram — tag @gonnawantseconds so I can cheer you on!

Thanks for stopping by my kitchen today — happy baking! Kathleen