Cinnamon Roll Pull-Apart Bread is ooey-gooey homemade bread filled with cinnamon and topped with a whipped cream cheese frosting. Try my Apple Pull-Apart bread for the same ooey-gooey bread filled with spiced apples.

Cinnamon Roll Pull-Apart Bread

Cinnamon Roll Pull-Apart Bread

Cinnamon Roll Pull-Apart Bread will fill your house with the wonderful smell of freshly baked sweet rolls but in a loaf of bread. Pull-apart bread goes by many names, like monkey bread, bubble loaf, sticky bread, and a few more. But, whatever you call this bread, it’s so delicious! It is meant to be shareable, but once you ‘pull apart’😉 your own piece, it will be hard not to eat the entire loaf yourself!

Hand Pulling Apart Cinnamon Roll Pull-Apart Bread

Cinnamon Roll Pull-Apart Bread Ingredients

There are no fancy ingredients needed to make this recipe. In fact, you may have what you need already on hand! Just be sure to use room temperature cream cheese and butter for the frosting. 

When it comes to the confectioners’ sugar used in the frosting, sift it before adding it to the mixture. Sifting will get out any lumps and add air to keep it nice and fluffy. This, in turn, will give you a lovely whipped frosting. If you don’t have a sifter, use a fine-mesh strainer or use a whisk to add air to the sugar.

Process Steps for Cinnamon Roll Pull-Apart Bread

Can I Make Cinnamon Roll Pull-Apart Bread Ahead of Time?

Yes! You can make this the night before. Well, some of it! Right after you make the dough you can place it in the fridge overnight. Just remove it and allow it to come to room temperature in the morning, then continue the recipe as directed.

Poring Frosting Over Cinnamon Roll Pull-Apart Bread

How to Freeze Baked Cinnamon Roll Pull-Apart Bread

Bake the bread according to the recipe below, but do not add the icing on top. Let the loaf cool completely in the pan, then wrap it tightly in aluminum foil. (Do not use plastic wrap here; it could trap in condensation and make the loaf soggy.) Place the loaf in a freezer bag or storage container and freeze for 2-3 weeks. Be sure to label and date the packaging.

 

Pieces of Cinnamon Roll Pull-Apart Bread

More Bread Recipes

Cinnamon Roll Pull-Apart Bread

Prep Time 30 mins
Cook Time 55 mins
Rising Time 2 hrs
Total Time 3 hrs 25 mins
Cinnamon Roll Pull-Apart Bread is ooey-gooey homemade bread filled with cinnamon and topped with a whipped cream cheese frosting.

Ingredients

Dough

  • 3 cups (375 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon kosher salt
  • teaspoons (1 packet) instant yeast
  • ¼ cup (1/2 stick / or 57g) unsalted butter, melted
  • cup lukewarm milk, between 98°F-105°F
  • ¼ cup lukewarm water, between 98°F-105°F
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

Filling

  • 3 tablespoons unsalted butter, melted and cooled
  • cup brown sugar, packed
  • 2 teaspoons cinnamon
  • ¼ teaspoon kosher salt

Cream Cheese Frosting

  • 3 ounces cream cheese, softened
  • ¼ cup (1/2 stick / 57g) butter, softened
  • cups (188 g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

Dough

  • In the bowl of a stand mixer with the dough hook attachment, mix together the flour, sugar, salt, and yeast.
  • With the mixer on low, slowly add butter, milk, water, vanilla, and then eggs. Turn the mixer on medium-low and knead until the dough is soft and smooth (about 2 minutes). If it seems too dry add a little water, if it seems too sticky add just a little flour, up to a 1/4 cup.
  • Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
  • Gently deflate the dough and turn it out onto a lightly floured surface.
  • Roll the dough into a 12" x 20" rectangle.

Filling

  • In a small bowl, combine the brown sugar, cinnamon, and salt with a fork.
  • Pour the melted butter over the rolled out dough so that it covers the entire surface.
  • Spread brown sugar mixture over dough making sure it covers the entire surface.

Assembling and Baking Pull-Apart Bread

  • Grease a 5×8-inch loaf pan.
  • Cut the dough crosswise into six 3 1/2" x 12" strips.
  • Stack the strips on top of one another.
  • Cut the stack into six pieces, about 2" x 3 1/2" each.
  • Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight.
  • Cover the pan and allow the loaf to rise for 30 to 60 minutes until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
  • Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
  • As the bread is cooling, make the cream cheese frosting.

Cream Cheese Frosting

  • While bread is cooling, put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment. (You could also use a handheld mixer.)
  • Mix on low until just combined. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.
  • Spread cream cheese frosting on warm bread. Pull apart and enjoy!

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.