Cinnamon Roll Pull-Apart Bread
A soft, buttery loaf packed with cinnamon sugar layers and topped with fluffy cream cheese frosting. This pull-apart bread is gooey, sweet, and shareable—perfect for breakfast, dessert, or anytime you’re craving homemade comfort.
Equipment
- 1 Stand mixer with dough hook (or mixing bowl and spoon)
- 1 Rolling pin
- 1 5×8-inch loaf pan
- 2 mixing bowls (medium and large)
- 1 Measuring cups and spoons set
- 1 Spatula or Spoon
- 1 cooling rack
Ingredients
Dough
- 3 cups 375 g all-purpose flour
- ¼ cup 50 g granulated sugar
- ½ teaspoon kosher salt
- 2 ¼ teaspoons 1 packet instant yeast
- ¼ cup 57 g unsalted butter, melted
- ⅓ cup lukewarm milk 98°F–105°F
- ¼ cup lukewarm water 98°F–105°F
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
Filling
- 3 tablespoons unsalted butter melted and cooled
- ⅓ cup brown sugar packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Cream Cheese Frosting
- 3 ounces cream cheese softened
- ¼ cup 57 g unsalted butter, softened
- 1 ½ cups 188 g confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Prepare the Dry Ingredients: Begin by gathering all your dry ingredients in a large mixing bowl or the bowl of your stand mixer. Add 3 cups (375 g) of all-purpose flour, ¼ cup (50 g) granulated sugar, ½ teaspoon kosher salt, and 2 ¼ teaspoons (1 packet) of instant yeast. Stir gently with a whisk or use your mixer on low speed to evenly distribute the yeast and salt throughout the flour. This step ensures the dough rises evenly and the flavor is balanced.
- Combine Wet Ingredients: In a separate small bowl or measuring cup, combine ¼ cup (57 g) melted unsalted butter, ⅓ cup lukewarm milk (between 98°F–105°F), ¼ cup lukewarm water (98°F–105°F), and 1 teaspoon vanilla extract. Make sure your liquids are not too hot, or they can kill the yeast. Pour these wet ingredients gradually into the dry mixture while your mixer is running on low speed.
- Incorporate the Eggs: Once the wet ingredients are combined, add 2 large room-temperature eggs, one at a time, mixing slowly after each addition. The eggs help enrich the dough, creating a soft, tender crumb. Continue to mix on medium-low speed for about 2 minutes until the dough forms a slightly sticky, smooth ball. If the dough feels too sticky, sprinkle in a little more flour (up to ¼ cup), or if too dry, add a teaspoon of water at a time.
- First Rise – Let Dough Double: Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning once to coat the surface lightly. Cover with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free area for approximately 1 hour, or until it has doubled in size. This rise develops flavor and gives the bread a soft, airy texture.
- Prepare the Workspace: While the dough is rising, prepare a clean, lightly floured surface for rolling. Also, measure and mix the filling: in a small bowl, combine ⅓ cup packed brown sugar, 2 teaspoons ground cinnamon, and ¼ teaspoon kosher salt. Set aside. Melt 3 tablespoons unsalted butter and let it cool slightly—this will be brushed over the rolled dough to hold the filling in place.
- Roll Out the Dough: Once the dough has doubled, gently deflate it by pressing down with your hands. Turn it out onto your floured surface. Using a rolling pin, roll the dough into a rectangle approximately 12 inches by 20 inches. Aim for even thickness across the dough to ensure uniform layers and baking.
- Spread the Filling: Brush the melted butter evenly over the surface of the dough, ensuring every corner is covered. Sprinkle the cinnamon-sugar mixture over the buttered dough, spreading it evenly with your fingers or a spoon. This combination will create the signature sweet, gooey layers that make pull-apart bread irresistible.
- Cut Dough into Strips: Using a sharp knife or bench scraper, cut the dough crosswise into six equal strips, each about 3 ½ inches wide. These strips will later be stacked to create the pull-apart effect.
- Stack and Slice the Strips: Stack the six strips on top of each other neatly. Once stacked, cut the stack into six smaller rectangles, roughly 2 inches by 3 ½ inches each. This step ensures each piece has a generous amount of cinnamon filling and will bake evenly in the loaf pan.
- Arrange in Loaf Pan: Grease a 5×8-inch loaf pan thoroughly. Stand the cut dough pieces on their edges and arrange them in the pan, one after another, fitting them snugly. The tight arrangement allows the pieces to rise into each other during baking, creating the signature pull-apart look.
- Second Rise – Shape the Loaf: Cover the pan loosely with plastic wrap or a clean towel. Let the dough rise for 30–60 minutes in a warm spot, or until nearly doubled in size. Meanwhile, preheat your oven to 350°F (175°C). The second rise gives the bread its final volume and ensures a soft, fluffy texture.
- Bake the Pull-Apart Bread: Place the loaf pan in the center of the preheated oven. Bake for 45–55 minutes. After the first 30 minutes, tent the top with aluminum foil to prevent over-browning. The bread is done when it is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Bread: Once baked, remove the loaf from the oven and transfer it carefully to a cooling rack. Let it cool for 15–20 minutes in the pan before turning it out to cool completely. Cooling slightly allows the layers to set, making slicing easier while keeping the bread soft.
- Prepare the Cream Cheese Frosting: While the bread is cooling, make the frosting. In a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine 3 ounces softened cream cheese, ¼ cup (57 g) softened butter, 1 ½ cups (188 g) confectioners’ sugar, 1 teaspoon vanilla extract, and a pinch of kosher salt. Mix on low until combined, then increase speed to high and beat for 4–5 minutes until light, fluffy, and creamy.
- Frost and Serve: Spread the cream cheese frosting generously over the warm pull-apart bread. The residual warmth will slightly melt the frosting, creating a glossy, irresistible finish. Pull apart the bread with your fingers and enjoy immediately for the best gooey, tender experience.
Notes
- For best results, use room-temperature eggs and softened butter to ensure a smooth, elastic dough.
- Lukewarm milk and water (98°F–105°F) help activate the yeast without killing it, giving the dough a proper rise.
- When rolling the dough, aim for even thickness to ensure uniform baking and consistent layers.
- Don’t skip the second rise—the loaf needs this time to expand for the signature soft pull-apart texture.
- Tent the bread with foil after 30 minutes of baking to prevent over-browning while the interior cooks through.
- The cream cheese frosting is best applied to slightly warm bread; this allows it to melt lightly and seep into the layers for extra gooeyness.
- This bread can be slightly reheated before serving for an almost fresh-out-of-the-oven experience.
