Cinnamon Pull Apart Bread
Made with frozen bread dough, then covered with a buttery, sweet cinnamon mixture, this soft Cinnamon Pull Apart Bread is a big family favorite!
Servings: 6 slices
Chef Alli
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Ingredients
Bread
- 1 pound loaf frozen bread dough thawed
- 3 tablespoons melted butter
- 2 tablespoons light corn syrup
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
Icing
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of kosher salt
- 1 tablespoon melted butter
- 1-2 teaspoons milk
Instructions
Prepare the Bread
- Place the loaf of bread dough into a greased 9x13-inch pan or onto a greased baking sheet with edges.1 pound loaf frozen bread dough
- Using a serrated knife, slice 5 slits into the loaf, making sure not to slice all the way through the bottom.
- In a small bowl, combine the melted butter and corn syrup together.2 tablespoons light corn syrup, 3 tablespoons melted butter
- Pour the warm corn syrup mixture over the loaf of bread dough, using your fingers or a silicone basting brush to press it down into the slits, turning the loaf to coat it on all sides.
- In a separate small bowl, combine the brown sugar with the cinnamon.1/4 cup brown sugar, 1 1/2 teaspoons cinnamon
- Sprinkle the brown sugar mixture over the loaf, pressing it into the dough then rolling the loaf once more to coat it in the sugar mixture on all sides.
- Place a piece of parchment paper into a greased 9x5-inch loaf pan, allowing the parchment to hang over the sides of the pan like handles. Spray the parchment with a bit of nonstick spray.
- Place the loaf of bread dough into the prepared loaf pan, adding any remaining brown sugar mixture that's leftover in the 9x13 pan where you worked.
- Let the bread dough rise in a warm place until almost doubled in size, 30-45 minutes.
- Preheat the oven to 350 degrees F.
- Bake the bread for 20-25 minutes until deep golden brown.
- Cool the bread in the pan for 5-10 minutes before using the parchment paper to lift the loaf to a cooling rack.
Make the Icing
- While the bread cools, prepare the frosting by combining the powdered sugar, vanilla, melted butter and milk until smooth.1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, pinch of kosher salt, 1 tablespoon melted butter, 1-2 teaspoons milk
- Drizzle the prepared frosting over the warm loaf of cinnamon roll bread so it seeps directly down into the pastry, getting into all the nooks and crannies.
Notes
- I have found that a sheet of parchment paper that is cut to 7-inches by 9-inches works great for the 9×5-inch bread pan. This fits right down into the pan very easily an has enough length that the sides fold over the long edges of the pan.
- Followers have asked if they HAVE to use parchment when baking this cinnamon bread. No, it’s not imperative, just very helpful since you can easily remove the entire loaf from the pan just by grabbing the parchment “handles” and lifting it out.
- Don’t let your bread dough raise too high before baking it. Once the brough dough has raised so the loaf is just about the same height as the top of the pan, it’s time to bake. Letting the loaf raise too high can cause it to fall once the bread has baked – such a disappointment!
- I like to use my oven for creating a nice warm environment for the bread to raise. Turn your oven on for 3 minutes (it will not be fully preheated at this point), then turn it off. The oven will be the perfect warm temperature to help the bread dough raise more quickly.
- If the icing is thick upon preparation, make it easy to drizzle right from the bowl over the bread by popping it into the microwave for 5-10 seconds to warm it first.
Nutrition
Calories: 357kcalCarbohydrates: 61gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 364mgPotassium: 19mgFiber: 2gSugar: 24gVitamin A: 236IUVitamin C: 0.02mgCalcium: 17mgIron: 0.1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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