Save A soft, buttery yeast bread layered with a rich cinnamon-sugar filling, baked in pull-apart form for a showstopping breakfast or dessert treat.
I baked this for a holiday brunch and it disappeared within minutes, still warm from the oven. Pulling apart the layers is always a hit and fills the whole kitchen with a cozy aroma.
Ingredients
- Dough: 3 1/4 cups (400 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 1/4 tsp (7 g) instant yeast, 1/2 tsp salt, 3/4 cup (180 ml) whole milk (warmed to 110°F (43°C)), 1/4 cup (60 g) unsalted butter (melted), 2 large eggs (room temperature)
- Cinnamon Sugar Filling: 1/2 cup (100 g) packed light brown sugar, 2 1/2 tbsp (20 g) ground cinnamon, 1/4 cup (60 g) unsalted butter (very soft)
- For Greasing: Additional butter (for greasing pan)
- Optional Glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp (30–45 ml) milk, 1/2 tsp vanilla extract
Instructions
- Prepare Dry Ingredients:
- In a large bowl, combine flour, sugar, yeast, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk together warm milk, melted butter, and eggs.
- Form Dough:
- Add wet ingredients to dry ingredients. Mix until a shaggy dough forms.
- Knead Dough:
- Knead on a lightly floured surface for 7–8 minutes (or with a stand mixer and dough hook for 5 minutes) until smooth and elastic.
- First Rise:
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
- Shape Dough:
- Punch down dough and transfer to a floured surface. Roll into a 12x20-inch (30x50 cm) rectangle.
- Add Filling:
- Spread the soft butter for the filling evenly over the dough. Sprinkle brown sugar and cinnamon over the top.
- Cut and Stack:
- Cut the dough into 5 long strips, then stack them on top of each other. Cut the stack into 6–8 even pieces.
- Arrange in Pan:
- Grease a 9x5-inch (23x13 cm) loaf pan. Stack the pieces vertically in the pan, cut sides up.
- Second Rise and Bake:
- Cover and let rise until puffy (30–40 minutes). Meanwhile, preheat oven to 350°F (175°C). Bake for 30–35 minutes or until golden brown and cooked through. If browning too quickly, cover loosely with foil.
- Cool Bread:
- Cool in the pan for 15 minutes, then lift out and cool on a rack.
- Optional Glaze:
- Mix powdered sugar, milk, and vanilla until smooth, then drizzle over warm bread.
Save My kids love helping stack the cinnamon-sugar layers and always race to pull off the first piece as soon as the bread is cool enough to touch.
Serving Suggestions
Pair a warm slice with strong coffee, chai, or a tall glass of milk for the perfect cozy treat.
Storage Tips
Wrap tightly and store at room temperature for up to 2 days, or freeze for up to 2 months. Reheat gently before serving for best texture.
Variations
Add chopped pecans or raisins to the filling for extra flavor and texture if desired.
Save This cinnamon bread is irresistible warm from the oven with sweet glaze drizzled on top. Surprise your loved ones with this bakery-worthy treat at home!
Recipe Questions & Answers
- → What type of flour is best for this bread?
All-purpose flour works well, providing enough structure for a soft crumb while allowing good rise during proofing.
- → How do I achieve the layered cinnamon swirl effect?
Roll the dough flat, spread the cinnamon-butter mixture evenly, cut into strips, then stack and cut into pieces before placing in the pan.
- → Can I add nuts or dried fruit to the filling?
Yes, chopped pecans or raisins can be mixed into the cinnamon-sugar filling for extra texture and flavor.
- → What is the best way to keep this bread fresh?
Store cooled bread in an airtight container at room temperature for up to two days or freeze for longer storage, then thaw and reheat gently.
- → Is there an alternative to the vanilla glaze?
You can serve it plain or dust with powdered sugar, or drizzle honey or maple syrup as a naturally sweet finishing touch.