Soft, buttery layers of enriched dough coated in cinnamon sugar, baked into a pull-apart loaf and finished with a light dusting of sugar.
Ingredients (makes 1 loaf)
Dough
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup (56 g) unsalted butter, softened
- 1 tsp salt
- 3–3¼ cups (360–390 g) all-purpose flour
Cinnamon Sugar Coating
- ½ cup (100 g) granulated sugar
- 1½–2 tsp ground cinnamon
- ¼ cup (56 g) unsalted butter, melted
Finish
- Extra melted butter for brushing
- Optional: powdered sugar or extra cinnamon sugar for dusting
Instructions
- Make the dough
In a large bowl or stand mixer, combine warm milk, yeast, and a pinch of the sugar. Let sit 5 minutes until foamy.
Add the remaining sugar, egg + yolk, softened butter, salt, and 3 cups flour. Mix and knead 6–8 minutes until smooth and elastic. Add a little more flour only if needed.
Place in a greased bowl, cover, and let rise until doubled, about 1–1½ hours. - Prepare the coating
Mix the sugar and cinnamon in a small bowl. Melt the ¼ cup butter and keep it nearby. - Assemble the pull-apart loaf
Punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 12 × 20 inches).
Brush the entire surface generously with melted butter, then sprinkle evenly with the cinnamon-sugar mixture.
Cut the dough into strips (about 2–3 inches wide), then stack the strips on top of each other. Cut the stack into square pieces (roughly 2-inch squares).
Arrange the stacked pieces upright in a greased 9×5-inch loaf pan (they should fit snugly and create layered “pull-apart” sections). - Second rise
Cover and let rise until puffy, 30–45 minutes.
Preheat the oven to 350°F (175°C). - Bake
Bake for 30–40 minutes, until deep golden brown and the internal temperature reaches about 190°F (88°C). Tent with foil if the top browns too quickly. - Finish
Cool in the pan for 10 minutes, then turn out onto a wire rack.
Brush with extra melted butter while warm and dust with powdered sugar or more cinnamon sugar if desired.
Serve warm so the layers pull apart easily.
Tips
- For the best layers, don’t skimp on the butter and cinnamon sugar between the pieces.
- You can make the dough the night before and cold-proof the shaped loaf in the fridge; let it come to room temperature before baking.
- Leftovers keep well for 2 days at room temperature — warm slices slightly before eating.
Buttery, cinnamon-sugary, and perfect for pulling apart. Enjoy!
