Sugar Free Cinnamon Pull-Apart Bread
Delightful, sugar free and filled with cinnamon on both sides. It sounds like everyone favorites bread for a hot drink on a rainy day.
Everyone loves cinnamon and everybody loves bread. So there is little wonder that we fell in love with this cinnamon Pull-apart Bread. This recipe is not as sweet as it would be with half a cup of sugar but it’s just sweet enough to enjoy it without indulging on unnecessary calories. We may throw in a handful of dried fruits here and there if that tickles our fancy. That probably wouldn’t hurt but this recipe will just do as it is. It’s a perfect companion for our hot drink.
The best thing is that we can put the leftover into the freezer and it’s gonna be like fresh when we defrost it? #NotToWasteCrumbs.
Ingredients:
Dough:
- 1 cup / 250ml Milk
- 0.4 oz / 10g Fresh yeast
- 3½ cup / 450g Flour
- 2 tablespoon / 25g Butter
- 1 Egg
Filling:
- 4 tablespoon / 50g Butter
- 1 tablespoon Honey
- 1½ tablespoon Cinnamon (ground)
Kitchen utensils:
- 8½” x 3″ / 22cm x 7.5cm Baking tray (minimum size)
How to make it:
1. Put the fresh yeast into a half cup of lukewarm milk. Set it aside for five minutes. If it gets foamy don’t worry. It’s normal.
2. Get a big bowl and put flour, sliced butter, eggs and the rest of the milk in it.
3. Pour the yeasty milk into a big bowl on top of the other ingredients.
4. Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
5. Cover the bowl and leave it in a warm place for about half an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)
6. In the meantime, prepare the filling. Put butter, honey and ground cinnamon into a medium bowl, whisk them together and leave the cream on the side ready to spread.
7. After half an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down. 
8. Spread the coat of butter, cinnamon and honey combo evenly on the top of the dough. 
9. Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it much more than necessary.
10. When they are evenly on top of each other cut them into as wide rectangles as the baking tray.
11. Fill up the baking tray rather loosely. If it’s packed too tight the dough will bake together and we won’t be able to tear it. 
12. Leave them under a clean kitchen cloth for another 20 minutes to rise then pop them into the preheated 365°F / 180°C oven for half an hour.
In some cases they can be baked earlier, in other ovens it would take 40 minutes to be ready. So it is worth to check after 25 minutes. Get a fork or a toothpick and poke the bread if no dough is left on the toothpick we can turn off the oven and take the bread out. Leave them cool down a bit before serving.
This homemade cinnamon yeast bread is best with a hot drink!
Delightful, sugar free and filled with cinnamon. It sounds like everyone favorites bread.
- 1 cup / 250ml Milk
- 0.4 oz / 10g Fresh yeast
- 3½ cup / 450g Flour
- 2 tablespoon / 25g Butter
- 1 Egg
- 4 tablespoon / 50g Butter
- 1 tablespoon Honey
- 1½ tablespoon Cinnamon ground
- 8½ ” x 3″ / 22cm x 7.5cm Baking tray minimum size
-
Put the fresh yeast into a half cup of lukewarm milk. Set it aside for five minutes. If it gets foamy don’t worry. It’s normal.
-
Get a big bowl and put flour, sliced butter, eggs and the rest of the milk in it.
-
Pour the yeasty milk into a big bowl on top of the other ingredients.
-
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
-
Cover the bowl and leave it in a warm place for about half an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)
-
In the meantime, prepare the filling. Put butter, honey and ground cinnamon into a medium bowl, whisk them together and leave the cream on the side ready to spread.
-
After half an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
-
Spread the coat of butter, cinnamon and honey combo evenly on the top of the dough.
-
Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it much more than necessary.
-
When they are evenly on top of each other cut them into as wide rectangles as the baking tray.
-
Fill up the baking tray rather loosely. If it’s packed too tight the dough will bake together and we won’t be able to tear it.
-
Leave them under a clean kitchen cloth for another 20 minutes to rise then pop them into the preheated 365°F / 180°C oven for half an hour.
-
In some cases they can be baked earlier, in other ovens it would take 40 minutes to be ready. So it is worth to check after 25 minutes. Get a fork or a toothpick and poke the bread if no dough is left on the toothpick you can turn off the oven and take the bread out. Leave them cool down a bit before serving.
This homemade cinnamon yeast bread is best enjoyed with a hot drink.
Edi Baker - SunCakeMom
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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Wow, your recipe of homemade cinnamon yeast bread seems really delicious !!!
Thank you Jane! It truly is delicious. 🙂
You nailed it girl! One delicious recipe.
Thanks! It’s so simple yet so good!