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Fluffy Cinnamon Sugar Pull-Apart Bread Recipe with Easy Vanilla Glaze

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A soft, pillowy pull-apart bread layered with cinnamon sugar and finished with a simple vanilla glaze. Perfect for brunch or coffee breaks, this easy recipe delivers bakery-quality texture without the fuss of traditional cinnamon rolls.

Ingredients

Scale
  • 4 cups all-purpose flour (480g), sifted
  • 1/4 cup granulated sugar (50g)
  • 2 1/4 teaspoons instant yeast (one packet)
  • 1 teaspoon salt
  • 1 cup whole milk (240ml), warmed to about 110°F (43°C)
  • 1/4 cup unsalted butter (60g), melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter (115g), softened (for filling)
  • 1 cup brown sugar (200g), packed
  • 2 tablespoons ground cinnamon
  • Pinch of salt (optional, for filling)
  • 1 cup powdered sugar (120g), sifted (for glaze)
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk or cream (30-45ml) (for glaze)

Instructions

  1. Warm the milk to about 110°F (43°C). Stir in the sugar and yeast, then let it sit for 5-7 minutes until foamy and bubbly.
  2. In a large bowl or stand mixer, combine flour and salt. Add melted butter, eggs, and the yeast mixture. Mix with dough hook on low for 2 minutes, then knead on medium speed for 6-8 minutes until dough is smooth and elastic. If kneading by hand, knead for about 10 minutes on a floured surface.
  3. Shape dough into a ball, place in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  4. While dough rises, mix softened butter, brown sugar, cinnamon, and a pinch of salt until creamy and combined.
  5. Punch down the risen dough and roll it into a 12×16 inch (30×40 cm) rectangle on a floured surface. Spread cinnamon sugar filling evenly over dough, leaving a small border around edges.
  6. Slice dough into about 12 strips (1-1.5 inches wide). Stack strips on top of each other, then cut the stack into four squares. Arrange squares upright in a greased 9×13 inch (23×33 cm) baking pan.
  7. Cover pan loosely with plastic wrap and let dough rise for another 30-45 minutes until puffy and nearly doubled.
  8. Preheat oven to 350°F (175°C). Bake bread for 30-35 minutes until golden brown and cooked through. Tent with foil if top browns too quickly.
  9. While bread bakes, whisk powdered sugar, vanilla extract, and milk/cream in a small bowl to make glaze. Adjust milk for desired consistency.
  10. Let bread cool for 10 minutes after baking, then drizzle generously with vanilla glaze.

Notes

Use fresh cinnamon for best flavor. If dough is sticky, flour your hands and surface lightly. Let rising times complete fully for best texture. Use a sharp knife or pizza cutter for neat slicing. For dairy-free, substitute milk and butter with plant-based alternatives. For gluten-free, use a 1:1 gluten-free flour blend and adjust liquids accordingly.

Nutrition

Keywords: cinnamon sugar bread, pull-apart bread, vanilla glaze, easy cinnamon bread, brunch bread, cinnamon pull-apart, sweet bread

Find it online: https://tempotaste.com/fluffy-cinnamon-sugar-pull-apart-bread-recipe-with-easy-vanilla-glaze-tutorial/