Think of this as a cinnamon roll in the form of the cutest mini, pull-apart slices! They are soft and tender, not super sweet and make GREAT companions to coffee, trust me. Also, very fun to make and really easy. Let’s bake some bread!

This bread is a sweet version of this garlic pull-apart bread (also so good!) and with a few quick modifications, turns into a cinnamon sugar delight. To be clear, this isn’t exactly dessert so if you prefer the bread sweeter, feel free to add more sugar to the filling.

The dough comes together quickly, no mixer required since it’s such a small amount and isn’t overly sticky or messy at all. After the first rise, it’s rolled out, the filling is spread all over, and then it’s time to slice and fold each piece into little rectangles. Place them in a loaf tin, let them rise further and stick to each other, then bake! As they bake they turn into a cohesive little loaf that you then pull apart while the bread is still warm and omg yum.

Also, if you wanted to drizzle an icing sugar glaze over it…well, you’re a genius. I hope you’ll make this soon!

Cinnamon Pull-Apart Bread

An easy, soft pull-apart mini loaf of bread with cinnamon sugar filling

Prep Time: 20

Cook Time: 25

Total Time: 45

Makes: 8 small slices

Print Recipe Pin Recipe

Ingredients

For the dough

1/3 cup whole milk
2 tbsps caster sugar
1/2 tsp active dry yeast
2 tbsps melted butter, not hot
1 cup all-purpose flour, plus more for sprinkling
Pinch of salt, if using unsalted butter

For the filling

2 tbsps room temperature butter, salted or unsalted
4 tsps caster sugar (the filling is not super sweet which is how I prefer it, but you can use more sugar)
1/2 tsp cinnamon powder

Instructions

Heat the milk and sugar together in a microwave-safe mixing bowl until the mixture is warm, but not hot. You should still be able to comfortably dip a finger in it. Stir in the yeast and cover the bowl with clingfilm. Let it rest for 5 to 10 minutes, until the mixture becomes frothy.
Add the butter to the bowl, followed by the flour and salt. Give it all a good stir. Since this is a small quantity of dough, there is no need for a mixer.
Bring the dough together with a silicone spatula, into a shaggy mass. Knead once or twice with your hands, then turn it out onto a lightly floured surface. Now knead for 3 to 4 minutes until smooth and soft. If you poke a finger on the surface of the dough, the dough should slowly bounce back. This is when you know it's ready to rise.
Lightly oil the mixing bowl, place the dough in it and turn it around to coat all sides. Cover with clingfilm and let it rise at room temperature for 1 to 2 hours, until doubled in size. To speed up the rise, you can turn your oven to 100 C for just a few seconds, turn it off, and place the covered bowl inside.
In the meantime, combine the cinnamon and sugar in a small bowl. Set aside. Line a 6x4 inch loaf tin with non stick baking paper. You can also just grease the tin but I found it harder to get the bread out this way. For a 9x5 loaf, double the entire recipe (rise time might be a little longer).
Now place a silicone mat on the kitchen counter (prevents stickiness in warm kitchens, but you can also do this directly on the kitchen counter), and tip the risen dough onto it. Press down gently to release the air, then flatten into a roughly 6 x 8 inch rectangle.
Spread the 2 tablespoons of butter all over the dough. Then sprinkle the cinnamon sugar filling over it in an even layer, pressing down very lightly to help it stick to the butter.
Now slice the dough further into eight equal rectangles (see photos above). Fold each piece in half, then place in the prepared loaf tin, pressing them tightly against each other and making sure the filling side is pointing upwards. Once you've placed all eight pieces in, cover the tin with clingfilm and set aside to rise for 1 more hour. The dough will be a little puffier, but not exactly doubled.
Preheat the oven to 190 C. Remove the clingfilm and bake the bread for 25 to 30 minutes, until the top has browned. Allow the bread to cool in the tin for 15 minutes, then remove and dig in! Pull it apart with your fingers, it's the best and only way to eat it! Store leftovers wrapped in foil for 2 to 3 days in the fridge or room temperature if it's cold where you are. Toast leftover slices and slather with cream cheese, they taste heavenly. Happy baking!