Wednesday, April 27, 2011

Cinnamon Pull-Apart Bread

 YUM-O. This bread was sooooo good. I made this bread for an Easter get-together we had with friends, and I'd planned to take pretty pictures of it on a plate, buuuut it was eaten too fast. Gobbled right up actually. Gone.

And would that be any surprise? It's warm and delcious, slathered with butter, sugar and cinnamon, and easy to grab a chunk.

I was inspired for this bread by Joy the Baker (who is a continual source of cooking and baking inspiration for me, and I recommend stopping by if you haven't yet discovered her). Anyway, I saw it on her blog and new I had to give it a try. She has a wonderful step-by-step tutorial so I didn't bother taking pictures of the steps--if you want to make it and are visual person, go look at her pictures and see the how-to.

Anyway, I didn't follow her recipe though. I generally like my sweet breads to be hearty rather than just plain sweet (like my Banana Bread, Glazed Apple Loaf or my whole-wheat cinnamon rolls). I thought a rich, eggy bread would taste good contrasted with the sweetness of the "filling" and I was right. The end result was a perfect bread that was sweet and yet hearty and complex-tasting rather than just sweet. You could use my recipe, her recipe or your favorite cinnamon roll dough recipe and the results would be great.

Ready to give it a whirl? Of course you are; who wouldn't be?!

Here's the recipe

Cinnamon Pull-Apart Bread
For the bread:
5 c. flour (I use 2 c. whole wheat)
½ tsp. allspice
2 tsp. salt
3 tsp. yeast
1 c. warm water
2 Tbsp.- ¼ c. sugar
2 eggs
6 Tbsp. butter

For the topping
Melted butter
Opt: dash of nutmeg

1.       I use a bread maker when I make bread, so I just dump all the ingredients for the bread into the bread maker, set it for “dough” and let it go. If you are making it by hand, then follow traditional methods.
2.       After the dough has risen and doubled in bulk, punch it down and prepare a surface with a bit of cooking oil to prevent sticking. Grease a bread pan.
3.       Roll your dough out as if you were going to make cinnamon rolls. Then, just as like making cinnamon rolls, slather with melted butter, sugar, and cinnamon.
4.       Instead of rolling it up like you would for cinnamon rolls, slice the dough into slices about 3 inches wide. Then stack the slices on top of each other and slice them into squares. Pick them up, and put them in the pan so that the edges face up. Now let it rise again.
5.       Bake in a preheated oven at 375. I put tin foil over the top of mine for the last few minutes of baking. It should take about 30 minutes.

Click here to print.


Linking up here.


  1. I am a new follower on GFC and Facebook. Hope you can stop by my blog and check it out and follow back.

  2. This looks delicious!!! I love cinnamon bread I will have to try this! Thanks so much for sharing! :)

  3. Oh wow!! I'd love for you to link up!!

  4. Hello! Following from Fantabulous Friday (a day late). Hope you'll stop by and visit me as well.

    Have a great weekend,


  5. Hi Jaime - Thanks for linking up with Fun for Kids Friday! I featured this on my blog today.

  6. This looks delicious! I cannot pass up anything with cinnamon in it! Come and share it at Workshop Wednesday!

  7. Curse my gluten intolerance...this look heavenly...

    Thanks for sharing at Creative Juice Thursday...Hope to see you back again this week!

  8. I featured you this week @ Workshop Wednesday. Head over and grab a button!


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