Cinnamon Pull-apart Loaf Recipe

Warm liquids and combine

Heat milk and water together until warm (about 100–110°F / 38–43°C). Pour into the bowl of a stand mixer fitted with the dough hook (or large mixing bowl if mixing by hand). Stir in 1 tablespoon granulated sugar to help activate the yeast.

Bloom yeast

Sprinkle the instant yeast over the warm liquids and let sit 5 minutes until soft and slightly foamy.

Mix dry ingredients

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the mixer bowl in two additions.

Add eggs and butter

Add the softened butter (4 tbsp) and the eggs to the mixer. Mix on low to incorporate, then increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic and slightly tacky. If dough is excessively sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Transfer dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare filling

While the dough rises, whisk together the melted butter (6 tbsp), packed light brown sugar (1 cup), ground cinnamon (2 tbsp), ground nutmeg (1 tsp), and fine sea salt (1 tsp) until evenly combined and spreadable.

Prepare loaf pan and roll dough

Lightly grease a 9x5-inch (or similarly sized) loaf pan and line with parchment overhang for easy removal. Punch down the risen dough and turn it out onto a lightly floured surface. Roll dough into a rectangle about 12 x 16 inches and roughly 1/4-inch thick.

Layer and cut

Brush the entire surface of the rolled dough with about half of the cinnamon filling using a spatula. Fold the dough in half lengthwise (bringing the long sides together) so you have a rectangle roughly 8 x 12 inches. Using a sharp knife or bench scraper, cut the folded dough into 10–12 equal strips (about 3/4- to 1-inch wide).

Stack and place in pan

Stack the strips on top of each other and stand the stack up in the prepared loaf pan with the cut edges facing up so the layers create a pull-apart effect. Repeat the layering process with the remaining dough pieces and the remaining filling, arranging stacks snugly in the pan until it's filled about 3/4 full. If you have leftover filling, reserve for glazing or an extra drizzle after baking.

Second rise

Cover the pan loosely with plastic wrap or a lightly greased piece of foil and let the assembled loaf rise in a warm place until puffy and nearly doubled, about 45–60 minutes. Meanwhile preheat the oven to 350°F (175°C) about 20 minutes before baking.

Egg wash

Whisk together the egg (1) and 1 tablespoon milk. Brush the top of the loaf lightly with the egg wash for a glossy, golden crust.

Bake

Bake in the preheated 350°F (175°C) oven for 30–40 minutes, or until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Cool

Remove the loaf from the oven and let cool in the pan for 10–15 minutes. Use the parchment overhang to lift the loaf out onto a wire rack. Allow to cool 20–30 minutes more before glazing so the glaze sets and the loaf is easier to slice and pull apart.

Make glaze

Whisk the powdered sugar (1 cup) with vanilla extract (1 tsp) and 2 tablespoons milk or cream until smooth and pourable. Add an extra teaspoon of milk at a time if needed to reach desired consistency.

Glaze loaf

Drizzle or spread the glaze over the warm (not hot) loaf, letting some run into crevices between the pulls. If you reserved any extra filling, you can spoon small bits into gaps before the glaze sets.