Cinnamon Pull-Apart Bread

This cinnamon pull-apart bread layers soft homemade dough with brown sugar and cinnamon, then stacks it into a loaf pan so every piece pulls apart easily. A warm maple glaze seeps into the layers, giving the bread a sweet, gooey finish in every bite.

Why This Pull-Apart Cinnamon Roll Bread Method Works

The idea for this cinnamon roll bread came from my pull-apart cheesy garlic bread. I loved how the stack-and-cut method created layers of filling in every piece, so I immediately wanted to try a sweet version. Since cinnamon rolls are one of my favorites, I filled this one with butter, brown sugar, and cinnamon to give it that same warm, gooey cinnamon roll flavor.

That same stack-and-cut method works perfectly here. Instead of rolling the dough into individual cinnamon rolls, you spread the filling over one large rectangle, cut it into strips, stack them, and slice the stack into pieces. Those pieces stand upright in the loaf pan, creating plenty of cinnamon sugar layers and making the finished bread easy to pull apart by hand.

The maple glaze is what finishes it for me. Pouring it over the loaf while it’s still warm lets some of the glaze settle between the layers instead of sitting only on top, so you get that sweet cinnamon roll flavor throughout the bread.

It’s the perfect bread for Christmas morning, holiday brunches, or anytime you want something warm and sweet to serve with coffee. The pull-apart layers also makes it perfect for sharing with family or setting out as part of a holiday breakfast spread.

Ingredients You Need

For the dough:

• 240 grams lukewarm milk
• 25 grams sugar
• 7 grams active dry yeast
• 1 large egg, room temperature
• 1 tablespoon vanilla
• 57 grams soft butter
• 425 grams all-purpose flour
• ½ teaspoon salt, only if using unsalted butter

For the filling:

• 57 grams soft butter
• 100 grams brown sugar
• 1 tablespoon ground cinnamon

For the glaze:

• 150 grams powdered sugar
• 30 grams milk
• 1 tablespoon maple syrup

Ingredient Notes

• Active dry yeast: Bloom the yeast in lukewarm milk with the sugar for 5 to 10 minutes before mixing the dough. You’re looking for a foamy layer on top, which confirms the yeast is active. If nothing happens, start over with fresh yeast rather than risking a loaf that won’t rise.
• Milk: Whole milk gives the dough the softest, richest texture, but 2% milk will work too. Keep it around 100°F to 110°F so it’s warm enough to activate the yeast without overheating it.
• All-purpose flour: All-purpose flour keeps the bread soft and tender while still giving it enough structure to hold the stacked layers. Add extra flour only if the dough remains extremely sticky after kneading. Too much flour will make the finished bread dense and dry.
• Softened butter: Use butter that’s soft enough to press easily with your finger but not melted. This applies to both the dough and filling. Melted butter can make the dough greasy and cause the cinnamon filling to run out between the layers.
• Brown sugar: Brown sugar gives the filling a deeper caramel flavor and stays softer than granulated sugar as the bread bakes. Light or dark brown sugar both work, with dark brown sugar giving you a stronger molasses flavor.
• Room-temperature egg: A room-temperature egg incorporates more easily into the dough and keeps the warm milk mixture from cooling down too quickly. If you forget to take it out ahead of time, place the egg in a bowl of warm water for about 5 minutes.
• Maple syrup: Maple syrup gives the powdered sugar glaze a warmer, more caramel-like flavor that pairs especially well with the cinnamon filling. Use pure maple syrup for the strongest maple flavor, although pancake syrup will work in a pinch.

How to Make Cinnamon Pull-Apart Bread

Step 1: Make and rise the dough

Stir the warm milk, sugar, and active dry yeast together and let sit for 5-10 minutes, or until foamy.

Add the yeast mixture to the bowl of a stand mixer with the softened butter, egg, vanilla, flour, and ½ teaspoon of salt if you're using unsalted butter. Knead with the dough hook on medium-low speed for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.

Step 2: Make the cinnamon filling

Mix the softened butter, brown sugar, and cinnamon until smooth and spreadable. Set the cinnamon filling aside for later.

Step 3: Roll, fill, and stack the yeast

Transfer the risen dough to a lightly floured surface and roll it into an approximately 18 x 15-inch rectangle.

Spread the cinnamon filling evenly over the dough. Cut the rectangle into 3 equal strips, stack the strips on top of each other, then cut the stack into 6 equal pieces.

Step 4: Arrange and proof the dough

Grease a large loaf pan and line the bottom with parchment paper. Arrange the dough pieces upright in the pan with the cinnamon layers facing up.

Cover loosely and let rise for 20-30 minutes, or until the dough looks puffy and reaches just above the top of the pan.

Step 5: Bake

Preheat the oven to 350°F and place the loaf pan on a sheet pan to catch any filling that may bubble over.

Bake until deeply golden and cooked through. For the most reliable check, insert an instant-read thermometer into the thickest part of the loaf. It should reach about 200°F.

Step 6: Glaze and serve

While the bread bakes, whisk together the powdered sugar, milk, and maple syrup until smooth. Add a little more milk for a thinner glaze or powdered sugar for a thicker one.

Let the baked bread cool in the pan for about 5 minutes, then carefully transfer it to a wire rack or serving plate. Pour the maple glaze over the warm loaf, letting it run between the cinnamon layers. Serve warm.

Expert Tips for the Best Cinnamon Pull-Apart Bread

• Use the rise cues, not just the clock. Kitchen temperature can make proofing times vary quite a bit. During the first rise, look for the dough to roughly double in size. During the second, it should look visibly puffy and fill out the loaf pan.
• Don’t overflour your work surface. Use only enough flour to keep the dough from sticking while rolling. Incorporating too much extra flour at this stage can make the finished bread drier and less tender.
• Use a ruler when cutting the dough. Even strips and squares help the layers rise and bake at the same rate. They also give the finished loaf that neat stacked appearance when you pull the pieces apart.
• Stack the strips gently. Avoid pressing down hard after stacking the cinnamon-covered dough. Compressing the layers can squeeze out the filling and make the finished bread less airy.
• Don’t pack the loaf pan too tightly. Arrange the pieces snugly but give them enough room to expand. If they’re compressed before proofing, the center can take longer to bake and the layers won’t separate as easily.
• Tent the top if it browns too quickly. The exposed cinnamon sugar edges can darken before the center finishes baking. Loosely cover the loaf with foil if the top is already deeply golden but the middle still needs more time.
• Let the glaze fall naturally between the layers. Instead of spreading it over the surface, slowly drizzle it back and forth over the warm bread. It will find the gaps on its own and create little pockets of maple glaze throughout the loaf.

How to Store and Reheat Pull-Apart Cinnamon Roll Bread

At room temperature: Let the bread cool completely, then store it tightly covered or in an airtight container for up to 2 days. This is the best option for keeping the bread soft without drying it out.

In the refrigerator: You can refrigerate leftovers in an airtight container for up to 5 days, but the bread will firm up when chilled. For anything longer than 2 days, I prefer freezing it instead.

To reheat: Microwave individual pieces for 15-20 seconds, or warm a larger portion in a 300°F oven until soft and heated through. Reheating also loosens the cinnamon filling and makes the glaze gooey again.

To freeze: For the best texture, freeze the loaf or individual pieces before adding the glaze. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, warm gently, then add fresh maple glaze before serving.

For already-glazed leftovers: You can freeze them too, but the glaze may look slightly thinner or less smooth after thawing.

Cinnamon Pull-Apart Bread FAQs

What is cinnamon pull-apart bread?

Cinnamon pull-apart bread is a sweet yeast bread layered with butter, brown sugar, and cinnamon. The filled dough is cut, stacked, and baked upright in a loaf pan so the individual cinnamon layers can be pulled apart by hand.

Is cinnamon pull-apart bread the same as monkey bread?

No. Monkey bread is typically made from individual pieces or balls of dough coated in cinnamon sugar and baked together, often in a Bundt pan. This cinnamon pull-apart bread uses flat layers of filled dough that are stacked and baked in a loaf pan.

Is cinnamon pull-apart bread like cinnamon rolls?

Yes, the flavors are very similar. Both use soft yeasted dough with a buttery cinnamon-sugar filling and sweet glaze. The difference is in the shaping: this recipe stacks the filled dough into a loaf instead of rolling and slicing individual cinnamon rolls.

Can I make cinnamon pull-apart bread ahead of time?

Yes. After the first rise, cover the dough tightly and refrigerate it overnight. The next day, let it sit briefly at room temperature, then roll, fill, stack, proof, and bake as directed.

Why is my pull-apart bread doughy in the middle?

A doughy center usually means the outside browned before the thick center finished baking. Loosely cover the top with foil if it gets dark too quickly and continue baking until the center is fully cooked. Checking the internal temperature is more reliable than judging the top by color alone.

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount of instant yeast, but you don’t need to bloom it in the milk first. Mix it with the other dough ingredients, making sure the milk is warm rather than hot.

Can I use bread flour instead of all-purpose flour?

Yes. Bread flour can replace the all-purpose flour, but it will give the loaf a slightly chewier, more structured texture. All-purpose flour produces the softer, more tender result I prefer for this cinnamon pull-apart bread.

Can I make cinnamon pull-apart bread without a stand mixer?

Yes. Mix the ingredients with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface until the dough becomes smooth and elastic. It will take a little longer than using a dough hook.

Can I use a different glaze?

Yes. You can replace the maple glaze with a simple powdered sugar and milk glaze, vanilla glaze, or cream cheese glaze. The maple version I use adds a warm flavor that pairs especially well with the brown sugar and cinnamon filling.

What do you serve with cinnamon pull-apart bread?

Cinnamon pull-apart bread works especially well for breakfast, brunch, holidays, or dessert. Serve it warm with coffee, a cookie butter latte, tea, fresh fruit, eggs, or other brunch dishes, or enjoy it on its own while the maple glaze is still soft.

More Cinnamon Roll Recipes You'll Love

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• Red velvet cinnamon rolls
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