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5 from 1 vote

Cinnamon Roll Pull-Apart Bread

Cinnamon Roll Pull-Apart Bread is ooey-gooey homemade bread filled with cinnamon and topped with a whipped cream cheese frosting.
Prep Time30 minutes
Cook Time55 minutes
Rising Time2 hours
Total Time3 hours 25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Cinnamon Roll Pull-Apart Bread
Servings: 8
Calories: 523kcal
Author: Amanda Rettke--iambaker.net



  • 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


  • 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



  • 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.


  • 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 5x8-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!


Calories: 523kcal