We have been on quite the cinnamon bun kick lately. But there’s something about the look of a pull apart bread that is so appealing. So, I decided to combined my 2 loves! Our cinnamon bun recipe yields quite the batch, so I tweaked it by half-ish to get the perfect loaf!
I made this recipe for a brunch with friends and it was a hit! But then again.. who can resist anything with cinnamon brown sugar?!
When preparing the slices of the bread, they will be quite snug in the pan (shown above). You may have to really squeeze the strips to get them all in and that is fine!
Proofing is very important in this step! This gives the dough time to expand into the shape of the pan.
Fresh out of the oven!
In comparison to our cinnamon bun recipe, I decided to use a simple icing instead of a cream cheese icing. That way it is easier to pour and gives the bread a nice glaze
Cinnamon Bun Pull Apart Bread
We have been on quite the cinnamon bun kick lately. But there’s something about the look of a pull apart bread that is so appealing.
Ingredients
Dough
- 1 cup warm milk, 110-115°F
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 tsp active yeast
- 1/2 tsp baking powder
- 2 cups + 1/4 cup AP flour, divided
- 1 tsp salt
Filling
- 3/4 cup butter, softened
- 1/2 cup brown sugar, packed
- 1 tbsp cinnamon
Icing
- 1 cup powdered sugar
- 4 tsps milk
Instructions
- In large bowl, whisk together 1/4 cup melted butter, 1 cup warm milk and 1/4 cup sugar. Sprinkle yeast over top and let it sit for 1-2 minutes.
- Using a wooden spoon, mix in 2 cups flour until just about combined. Cover with a clean dish towel. Rest in a warm environment for 1 hour.
- Preheat oven 350°F. In a small bowl, mix 3/4 cup softened butter, 1/2 cup brown sugar and 1 tbsp cinnamon. Set aside. Grease inside of 5x10 loaf pan. Set aside.
- Uncover dough. Sprinkle baking powder, salt, and 1/4 cup flour on top. Use a wooden spoon to stir/press into dough slightly, just enough to get coated in flour. Dump out onto clean surface. Knead dough until all flour is absorbed and dough is smooth.
- Roll out dough into a long oval/rectangle, it doesn't have to be perfect. Roll thin, in between 1/4 and 1/2 inch thick.
- Using a rubber spatula, spread brown sugar mixture onto dough. Using a knife, cut down center (vertically). Lay halves on top of each other. Cut horizontally into 8-10 strips. Place strips in prepared loaf pan so slices are standing up like slices of bread. Strips will be snug. Spread any additional brown sugar mixture on spatula on top of slices. Cover with clean dish towel to proof for 20 minutes.
- Uncover loaf pan. Bake for 30-35 minutes on middle rack, bread will be golden brown. Meanwhile, in a small measuring cup with a spout, add powdered sugar and 1 tsp of milk. Use a fork to mix together. Add 1 tsp at a time until thin consistency is achieved.
- Remove bread from oven. Cool for 5 minutes. Place plate on loaf pan. Carefully, flip bread onto plate to remove from pan. Then repeat onto serving plate/cutting board. Pour icing on top and enjoy!!
