Cinnamon Roll Pull-Apart Bread
A soft, gooey pull-apart bread layered with cinnamon and brown sugar, baked to golden perfection, and finished with a fluffy cream cheese frosting. Perfect for breakfast, brunch, or an indulgent snack, this loaf is easy to prepare and always a crowd-pleaser.
Equipment
- 1 Stand mixer with dough hook
- 1-Rolling pin
- 1 5×8-inch loaf pan
- Measuring Cups and Spoons
- Mixing bowls (small and large)
- Spatula or brush
- Hand mixer or paddle attachment for frosting
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 2¼ teaspoons 1 packet instant yeast
- ¼ cup 57 g unsalted butter, melted
- ⅓ cup lukewarm milk 98–105°F
- ¼ cup lukewarm water 98–105°F
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
For the Filling:
- 3 tablespoons unsalted butter melted and cooled
- ⅓ cup brown sugar packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
For the Cream Cheese Frosting:
- 3 ounces cream cheese softened
- ¼ cup 57 g butter, softened
- 1½ cups 188 g confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Prepare the Dough Base: In the bowl of a stand mixer fitted with the dough hook, combine 3 cups of all-purpose flour, ¼ cup granulated sugar, ½ teaspoon kosher salt, and 2¼ teaspoons instant yeast. Mix briefly on low speed to evenly distribute the dry ingredients, ensuring the yeast is not concentrated in one area. This forms the foundation for a soft, airy dough.
- Incorporate Wet Ingredients Gradually: With the mixer running on low, slowly add ¼ cup melted butter, ⅓ cup lukewarm milk (between 98–105°F), ¼ cup lukewarm water (same temperature), and 1 teaspoon vanilla extract. Add the 2 large eggs one at a time, allowing each to blend fully before adding the next. This gradual incorporation ensures the dough is smooth and elastic.
- Knead the Dough to Perfection: Turn the mixer to medium-low and knead the dough for about 2–3 minutes until it is soft, cohesive, and slightly tacky but not sticky. If the dough feels dry, add water one teaspoon at a time. If too sticky, sprinkle in a little flour, up to ¼ cup. The dough should pull away from the sides of the bowl easily and feel supple to the touch.
- First Rise – Doubling in Size: Lightly grease a large mixing bowl with butter or nonstick spray.Place the kneaded dough inside and cover with a clean kitchen towel or plastic wrap. Let it rest in a warm, draft-free area for approximately 1 hour, or until it has doubled in size. This fermentation stage develops flavor and texture, giving the bread its characteristic lightness.
- Prepare the Filling Mixture: While the dough rises, mix the filling ingredients. In a small bowl, combine ⅓ cup packed brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon kosher salt. Use a fork to evenly blend the mixture, breaking up any clumps of brown sugar. Set aside melted butter for brushing over the dough later.
- Roll the Dough into a Rectangle: Once the dough has doubled, gently deflate it by pressing it lightly with your hands. Transfer to a lightly floured surface. Using a rolling pin, roll the dough into a rectangle approximately 12 inches by 20 inches. Aim for even thickness to ensure uniform layers in the finished loaf.
- Apply the Butter Layer: Evenly brush the entire surface of the rolled dough with 3 tablespoons of cooled melted butter. This ensures the filling will stick and create moist, gooey layers. Spread carefully so that all corners and edges are covered.
- Sprinkle the Cinnamon Sugar Filling: Evenly sprinkle the prepared brown sugar and cinnamon mixture over the buttered dough. Make sure every inch of the dough has coverage, including edges, to create a consistent sweet flavor throughout each pull-apart piece.
- Slice and Stack the Strips: Using a sharp knife or bench scraper, cut the dough crosswise into six equal strips, roughly 3½ inches wide. Stack the strips neatly on top of each other to form a tall layered stack. This stacking will create the signature pull-apart layers once baked.
- Cut the Stack into Loaf-Sized Pieces: Cut the stacked strips into six smaller pieces, about 2 inches by 3½ inches each. Each piece will become a “pull-apart” section of the loaf. Be careful to maintain the layers as you cut, as this preserves the layered texture.
- Arrange Pieces in Loaf Pan: Grease a 5×8-inch loaf pan thoroughly. Stand each piece on its edge and place them in the pan in a single row, fitting snugly from one end to the other. Squeeze them lightly together to ensure they rise uniformly and bake into a cohesive loaf while still allowing for easy pulling apart after baking.
- Second Rise – Preparing to Bake: Cover the arranged loaf with a clean towel or plastic wrap. Let it rise in a warm spot for 30–60 minutes, or until nearly doubled in size. While the loaf rises, preheat your oven to 350°F (177°C). The second rise will ensure a soft, tender crumb.
- Bake to Golden Perfection: Place the loaf in the center of the preheated oven. Bake for 45–55 minutes. After 30 minutes, tent the loaf loosely with aluminum foil to prevent the top from browning too quickly. Baking slowly ensures the interior remains soft and gooey while the exterior develops a light golden crust.
- Cool Slightly Before Frosting: Remove the baked loaf from the oven and transfer it to a cooling rack. Let it cool for 15–20 minutes in the pan, then gently turn it out to cool completely. Cooling slightly ensures the frosting will not melt excessively but keeps the bread warm enough for easy spreading.
- Prepare Cream Cheese Frosting: While the bread cools, make the frosting. In a stand mixer fitted with a paddle attachment, combine 3 ounces softened cream cheese, ¼ cup softened butter, 1½ cups confectioners’ sugar, 1 teaspoon vanilla extract, and a pinch of kosher salt. Mix on low speed until incorporated, then increase to high speed for 4–5 minutes until the frosting is light, fluffy, and creamy.
- Frost and Serve: Spread the prepared frosting evenly over the warm pull-apart bread. Serve immediately by pulling apart individual pieces to enjoy the soft, gooey layers with the sweet cinnamon filling. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Use room-temperature eggs to ensure the dough binds properly and rises evenly.
- Lukewarm milk and water (98–105°F) activate the yeast without killing it; too hot or too cold liquid can hinder rising.
- Don’t over-flour the surface when rolling; a light dusting is enough to prevent sticking while keeping the dough soft.
- Stack and cut the strips gently to maintain the distinct pull-apart layers.
- For an extra gooey loaf, brush the layers generously with butter and sprinkle filling evenly to avoid dry spots.
- Frosting is best applied when the bread is warm but not hot, ensuring it spreads smoothly and melts slightly into the layers.
