Cinnamon Sugar Pull Apart Bread

Cinnamon Sugar Pull-Apart Bread

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5 from 2 reviews

This brioche style cinnamon sugar pull apart bread is rich, tender and buttery. It’s best enjoyed the day of, right from the oven! The top is crunchy while the middle is soft and pillowy with bursts of browned butter, cinnamon, nutmeg and sugar. It’s a fun twist on a cinnamon bun with a pull apart loaf style.


Units Scale
  • 1/4 cup warm water
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 2 Tablespoons granulated sugar
  • 1/2 cup warm whole milk
  • 3 eggs
  • 3 1/24 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 12 Tablespoons (168 g) unsalted butter, at room temperature


  • 1/3 cup unsalted butter (browned butter)
  • 3/4 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt


  1. In the bowl of your stand mixer, add warm water, yeast and sugar. Let sit for approx. 8-10 minutes until frothy.
  2. In a separate small bowl whisk your eggs.
  3. Add warm milk, eggs, 3 1/2 cups of the flour and salt to your yeast mixture. Using the dough hook on your mixer, mix the ingredients together while adding tablespoons of butter at a time on low-medium speed. Add a little of the remaining flour as necessary while incorporating the butter. Make sure to completely mix the butter into the dough before adding more butter.
  4. Mix dough for approx. 6-8 minutes on medium until dough forms into a ball that is soft, smooth and elastic.
  5. Form dough into a ball and place into a lightly greased large bowl (using oil to grease the bowl). Cover with plastic wrap and let rest in a warm draft free place for approx. 1 hour or until double in size.
  6. Meanwhile, brown your butter. In a small saucepan, add butter and let sit on low – medium heat until butter starts to brown and is fragrant. The butter will smell nutty, this will take approx. 5-8 minutes. Keep an eye on it so it doesn’t burn. You want those flecks of browned butter throughout. Let cool and set aside.
  7. Make your sugar coating. In a small bowl add sugar, cinnamon, nutmeg and salt together. Mix to combine and set aside.
  8. Grease a 9 x 6 loaf pan with butter and set aside.
  9. On a lightly floured work surface, flatten dough into a rectangle. Using a rolling pin, roll out dough to a large rectangle approx. 12″ wide x 20″ tall.
  10. Brush the entire dough with the brown butter (using approx. half of the brown butter).
  11. Next coat the entire dough with the cinnamon and sugar mixture, using your hands to evenly spread out right to the edges. Reserve approx. half of the sugar mixture. Don’t be shy, with the sugar though!
  12. Using a large sharp knife cut the dough in half, lengthwise so you have approx. two 6″ x 20″ strips.
  13. Flip the sugar sides together so they are on top of each other. You should have an unsugared dough facing up. Brush that dough with browned butter and sprinkle generously with the sugar mixture.
  14. Using a sharp knife cut 6 horizontal strips.
  15. Flip each strip (both strips together) over so the bottom unsugared dough is facing up. Brush each piece with butter and sprinkle with sugar. At this point all 12 pieces of dough should be buttered and sugared on every side.
  16. Place all 12 sugared pieces into your loaf pan, accordion style. For more of a visual appeal have dough a little zig zagged instead of all lined up perfectly.
  17. Brush any remaining butter on top and sprinkle any leftover sugar mix on top.
  18. Cover with plastic and let rest for approx. 20-30 minutes until dough has had time to relax and has had its second rise.
  19. Meanwhile preheat your oven to 350˚F.
  20. Bake for 30 – 35 minutes or until browned. Be careful not to underbake the bread, as the bread needs time for the middle to cook (don’t worry about the top getting too browned – it gets crunchy and tastes delicious).
  21. Remove from oven and allow the bread to rest for 15 minutes in the pan. Gently run a knife around the edges of the pan and flip the loaf out onto a serving platter.
  22. Enjoy while warm!


Best consumed the day of, freshly baked from the oven. The bread will last 2 days stored in an airtight container at room temperature.

To make this bread the night before stop at step 19, and place the covered bread in the fridge overnight. In the morning take out the bread, preheat your oven and continue steps 20 through to the end.


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