This cinnamon sugar pull apart bread is irresistible. Can’t you tell? The top left corner is eaten off in the photo because I had to test for done-ness. Then the crew boys- wait I’m supposed to call them men- started whining if you can eat it now we want to, too. So we had many taste-testers tasting before it was even out of the oven. I die.

Hands down the best thing I’ve made all month.

Update: It’s two days later and I’m still thinking about it. Of course it was a short-lived bread. Gone in, oh, 4 hours? Regardless…


Cinnamon sugar pull-apart bread

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 x 5 x3 loaf 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american


for the dough

  • 2 3/4 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 1/2 teaspoon salt
  • 2 ounces unsalted butter
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

for the cinnamon sugar filling

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 ounces unsalted butter, melted until browned


  1. In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
  2. Whisk together eggs and set aside.
  3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125°F.
  4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.
  5. Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
  6. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
  7. At this point, place a rack in the center of the oven and preheat to 350°F.
  8. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.
  9. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
  10. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
  11. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

Keywords: delicious, crowd pleaser, holiday, brunch, cinnamon sugar

Recipe adapted from Joy the Baker



que bueno , me encanta la canela, lo probare seguro, si tienes un rato te invito a pasearte por mi blog


PLEASE let’s make these soon!


Looks delicious. Would love for you to share this with us over at


I might have to wait to make this until I see you so you can show me how to layer the squares like a flip book. Or you could add a sketch to this 🙂


That is the kind of bread they make in Argentina. I recognize it from the picture. The only difference is that they put a lot of “Dulce de Leche” (a kind of peanutt butter made of milk and sugar) on it. I remember I stayed in apartments in Buenos Aires and there was a bakery in a five blocks radio in all of them and I used to wake up very early to have the just made one to start the day. I felt full of energy after eating it!

Pat Hilliard

Did you also slice horizontally once before you sliced vertically? 12″ dough will not easily fit into a 5″ loaf pan. Just trying to get the logistics before I make a huge mess.

[email protected]

I love to look at pull apart breads. Never daring to make one myself. Yours looks really fantastic! I think after looking at this post I really should try my hand at making one finally. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *