Cinnamon pull-apart bread

Cinnamon pull-apart bread


7 people made this

About this recipe: Towering and tasty, dozens of homemade cinnamon rolls are piled high in a honeycomb formation. This bread is easy to make and spectacular to serve.

Lynn Lewis and Joachim Wahnschaffe

Serves: 24 

  • 625 g (5 cups) plain flour
  • 110g (1/2 cup) caster sugar
  • 1 1/2 teaspoons salt
  • 435 ml (1 3/4 cups) milk
  • 185g (3/4 cup) butter, softened
  • 1 tablespoon (14 g) dry yeast
  • 1 large egg, at room temperature
  • 45 g (1/4 cup) firmly packed light brown sugar
  • 1 teaspoon cinnamon

Prep:55min  ›  Cook:35min  ›  Ready in:1hr30min 

  1. Grease a 25-cm ring tin or tube pan with butter or non-stick cooking spray. Combine 150 g (1 1/4 cups) flour, half the caster sugar and all the salt in a bowl.
  2. Heat milk with 4 tbsp butter until lukewarm. Sprinkle on the yeast to dissolve; stir into the flour mixture. Stir in the egg. Add enough flour (at least 425 g) to work into a soft dough.
  3. Turn dough out onto a lightly floured work surface; knead for about 10 minutes until elastic; add remaining flour to keep dough from sticking. Melt remaining butter. Mix remaining caster sugar, the brown sugar and the cinnamon in a bowl.
  4. Pull off pieces of dough the size of a golf ball, arrange in a single layer in the pan and brush with half the melted butter. Sprinkle top with half the sugar mixture. Repeat for a second layer. Cover with a damp cloth towel. Leave to rise in a warm place until doubled in size, about 30 minutes.
  5. Preheat oven to 190°C.
  6. Bake bread for about 35 minutes or until browned on top. Stand pan on a wire rack; cool for 10 minutes; unmould and serve rolls warm.

Recently viewed

Reviews (1)


It was okay. I used a rectangular pan and it turned out okay, though I think it could of turned out better. I would use more cinnamon for sure. - 16 Jul 2014

Write a review

Click on stars to rate