Cinnamon Roll Pull Apart Bread
Cinnamon Roll Pull Apart Bread
Ingredients
For the Main Dough
- 1 cup warm milk, (240g)
- 2 tablespoons sugar, (25g)
- 2 1/4 teaspoons instant yeast, (7g)
- 1 large egg, room temperature
- 1 tablespoon vanilla
- 1/4 cup softened butter, (57g)
- 1 teaspoon salt, (6g)
- 3-3 1/2 cups all-purpose flour, (375–440g)
For the Optional Tangzhong
- 1/2 cup milk, (120g)
- 2 tablespoons all-purpose flour
For the Cinnamon Filling
- 1/4 cup softened butter, (57g)
- 1/2 cup brown sugar, (100g)
- 1 tablespoon cinnamon
For the Glaze
- 1 cup powdered sugar, (120g)
- 2-3 tablespoons milk, (30–45g), adjust to preference
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
Instructions
- 1
If using the tangzhong, whisk 1/2 cup milk with 2 tablespoons all-purpose flour in a small saucepan over medium heat. Cook, stirring constantly, until it thickens into a paste. Remove from heat and let it cool completely before using.
⏱️ 10 min
- 2
In a large bowl, mix the 1 cup warm milk, 2 tablespoons sugar, and 2 1/4 teaspoons instant yeast. Let sit until foamy, about 5-10 minutes.
⏱️ 10 min
- 3
Add the 1 large egg (room temperature), 1 tablespoon vanilla, 1/4 cup softened butter, and the cooled tangzhong (if using) to the yeast mixture and mix well. Ensure the butter is super soft.
⏱️ 5 min
- 4
Gradually add 3 cups of all-purpose flour and 1 teaspoon salt to the wet ingredients. Mix until a soft dough forms. The dough should be soft and slightly tacky but not sticky. You may need to add up to 3 1/2 cups of flour total; the creator used about 3 1/4 cups. Do not pack the flour into the measuring cup; lightly spoon it in and level it off.
⏱️ 5 min
- 5
Knead the dough for 8–10 minutes until it is smooth. You can knead with a little olive oil on your hands instead of adding extra flour.
⏱️ 10 min
- 6
Cover the dough with plastic wrap and a towel, then let it rise in a warm place until doubled in size, about 1 hour. A good warm place is an oven with just the light on.
⏱️ 60 min
- 7
While the dough is rising, prepare the cinnamon filling. In a small bowl, mix together 1/4 cup softened butter, 1/2 cup brown sugar, and 1 tablespoon cinnamon until well combined.
⏱️ 5 min
- 8
Once the dough has risen, transfer it to a lightly floured surface. Roll the dough into a large rectangle.
⏱️ 5 min
- 9
Spread the cinnamon filling evenly over the entire surface of the rolled-out dough.
⏱️ 2 min
- 10
Cut the dough into 3 even strips. Stack these 3 strips on top of each other. Then, cut the stacked strips into 5 equal squares.
⏱️ 5 min
- 11
Line a loaf pan with parchment paper. Place the stacked squares upright into the lined loaf pan, arranging them side-by-side.
⏱️ 3 min
- 12
Cover the loaf pan with a towel and let it rise again for 30–40 minutes.
⏱️ 40 min
- 13
Preheat your oven to 350°F (175°C). Bake the bread for 25–30 minutes, or until it is golden brown on top and baked through.
⏱️ 30 min•🌡️ 350
- 14
While the bread is baking or cooling slightly, prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar, 2–3 tablespoons milk (adjust to your preferred consistency), 1 teaspoon vanilla, and 1 tablespoon maple syrup until smooth.
⏱️ 3 min
- 15
Once the bread is baked, spread the prepared glaze evenly over the warm bread.
⏱️ 2 min
- 16
Serve warm and pull apart the individual cinnamon roll pieces to enjoy.
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Roll Pull Apart Bread
For the Main Dough
- 1 cup warm milk, (240g)
- 2 tablespoons sugar, (25g)
- 2 1/4 teaspoons instant yeast, (7g)
- 1 large egg, room temperature
- 1 tablespoon vanilla
- 1/4 cup softened butter, (57g)
- 1 teaspoon salt, (6g)
- 3-3 1/2 cups all-purpose flour, (375–440g)
For the Optional Tangzhong
- 1/2 cup milk, (120g)
- 2 tablespoons all-purpose flour
For the Cinnamon Filling
- 1/4 cup softened butter, (57g)
- 1/2 cup brown sugar, (100g)
- 1 tablespoon cinnamon
For the Glaze
- 1 cup powdered sugar, (120g)
- 2-3 tablespoons milk, (30–45g), adjust to preference
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
Instructions
- 1
If using the tangzhong, whisk 1/2 cup milk with 2 tablespoons all-purpose flour in a small saucepan over medium heat. Cook, stirring constantly, until it thickens into a paste. Remove from heat and let it cool completely before using.
⏱️ 10 min - 2
In a large bowl, mix the 1 cup warm milk, 2 tablespoons sugar, and 2 1/4 teaspoons instant yeast. Let sit until foamy, about 5-10 minutes.
⏱️ 10 min - 3
Add the 1 large egg (room temperature), 1 tablespoon vanilla, 1/4 cup softened butter, and the cooled tangzhong (if using) to the yeast mixture and mix well. Ensure the butter is super soft.
⏱️ 5 min - 4
Gradually add 3 cups of all-purpose flour and 1 teaspoon salt to the wet ingredients. Mix until a soft dough forms. The dough should be soft and slightly tacky but not sticky. You may need to add up to 3 1/2 cups of flour total; the creator used about 3 1/4 cups. Do not pack the flour into the measuring cup; lightly spoon it in and level it off.
⏱️ 5 min - 5
Knead the dough for 8–10 minutes until it is smooth. You can knead with a little olive oil on your hands instead of adding extra flour.
⏱️ 10 min - 6
Cover the dough with plastic wrap and a towel, then let it rise in a warm place until doubled in size, about 1 hour. A good warm place is an oven with just the light on.
⏱️ 60 min - 7
While the dough is rising, prepare the cinnamon filling. In a small bowl, mix together 1/4 cup softened butter, 1/2 cup brown sugar, and 1 tablespoon cinnamon until well combined.
⏱️ 5 min - 8
Once the dough has risen, transfer it to a lightly floured surface. Roll the dough into a large rectangle.
⏱️ 5 min - 9
Spread the cinnamon filling evenly over the entire surface of the rolled-out dough.
⏱️ 2 min - 10
Cut the dough into 3 even strips. Stack these 3 strips on top of each other. Then, cut the stacked strips into 5 equal squares.
⏱️ 5 min - 11
Line a loaf pan with parchment paper. Place the stacked squares upright into the lined loaf pan, arranging them side-by-side.
⏱️ 3 min - 12
Cover the loaf pan with a towel and let it rise again for 30–40 minutes.
⏱️ 40 min - 13
Preheat your oven to 350°F (175°C). Bake the bread for 25–30 minutes, or until it is golden brown on top and baked through.
⏱️ 30 min•🌡️ 350 - 14
While the bread is baking or cooling slightly, prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar, 2–3 tablespoons milk (adjust to your preferred consistency), 1 teaspoon vanilla, and 1 tablespoon maple syrup until smooth.
⏱️ 3 min - 15
Once the bread is baked, spread the prepared glaze evenly over the warm bread.
⏱️ 2 min - 16
Serve warm and pull apart the individual cinnamon roll pieces to enjoy.