Cinnamon Pull-Apart Bread
Looking for something to carry limitless amount of cinnamon? This cinnamon pull apart bread will fit the bill just right!
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 thaw it! #NotToWasteCrumbs.
Ingredients
Dough
- 2½ cup / 300g Flour
- 4 tablespoons / 60g Butter
- 1 Egg
- ½ cup / 120ml Milk
- 0.4 oz / 10g Fresh yeast
Filling
- 4 tablespoons / 50g Butter
- 2 tablespoons Honey or sweetener of choice
- 1½ tablespoons Cinnamon (ground)
Kitchen utensils
- 8½” x 3″ / 22cm x 7.5cm Baking tray (minimum size)
How to make Cinnamon pull apart bread
- Knead together flour, sliced butter, eggs, milk and crumbled yeast.
- Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place for about 30 – 90 minutes to double or at least rise.
Filling
- Mix butter, honey and ground cinnamon into a medium bowl, whisk them together and leave the cream on the side ready to spread.
Assembly
- On a floured work surface roll the dough 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 – 5 equal strips.
- 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 form.
- 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. Cover them with a kitchen cloth then leave them in a 68°F – 81°F /20°C – 27°C place for 30 – 45 minutes to rise.
- Pop them into the preheated 365°F / 180°C oven for half an hour. In some cases it can be done sooner, 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.
Enjoy!
Cinnamon pull apart bread is delicious but there are more breads to love with or without cinnamon:
Cinnamon Pull-Apart Bread
Looking for something to carry limitless amount of cinnamon? This cinnamon pull apart bread will fit the bill just right!
Servings 20
Equipment
- 8½" x 3" / 22cm x 7.5cm Baking tray (minimum size)
Ingredients
Dough
- 2½ cup / 300g Flour
- 4 tablespoons / 60g Butter
- 1 Egg
- ½ cup / 120ml Milk
- 0.4 oz / 10g Fresh yeast
Filling
- 4 tablespoons / 50g Butter
- 2 tablespoons Honey or sweetener of choice
- 1½ tablespoons Cinnamon ground
Instructions
Dough
- Knead together flour, sliced butter, eggs, milk and crumbled yeast.
- Cover the bowl and leave it in a 68°F - 81°F /20°C - 27°C place for about 30 - 90 minutes to double or at least rise.
Filling
- Mix butter, honey and ground cinnamon into a medium bowl, whisk them together and leave the cream on the side ready to spread.
Assembly
- On a floured work surface roll the dough 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 - 5 equal strips.
- 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 form.
- 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. Cover them with a kitchen cloth then leave them in a 68°F - 81°F /20°C - 27°C place for 30 - 45 minutes to rise.
- Pop them into the preheated 365°F / 180°C oven for half an hour. In some cases it can be done sooner, 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.
Notes
Enjoy!
Pin now, Enjoy later!
X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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!