Cinnamon- sugar pull apart bread

I always look forward to do some baking on the weekends, as the outcome is often some delicious treat full of either butter or sugar! I have been meaning to have a go at this ‘pull apart’ (also known as ‘tear and share’) bread recipe for ages, and as this weekend is particularly cold I decided not to leave the warm flat and give it a go.

This recipe does take a bit of time as the bread needs to rise twice and you need to shape it. But it is so worth it, when out of the oven the smell of freshly baked bread that is so soft to eat and even better there is no need for a knife to cut the slices!

This type of bread is traditionally flavoured with a cinnamon sugar, but you can add baked apple slices, chocolate chips or mashed banana to the layers. Or for more of a savoury version garlic butter with grated Parmesan cheese or sage infused butter and caramelised onions are some ideas.


560 ml milk
140 ml vegetable oil
62g sugar
7 g sachet of yeast
480 g flour
2 tsp salt

120g sugar mixed with 2tsp cinnamon powder
57g butter, melted


Begin by dissolving the sugar in the milk and oil. Then set aside and allow to cool

In a large mixing bowl add the flour and salt

In a small bowl add the yeast, the carefully pour and 2-3 tbsp of the liquid from the pan and mix together to ‘activate the yeast’

Pour the yeast into the flour bowl, along with the rest of the milk,oil,sugar mixture then mix it all together using a wooden spoon


Once it has come together, start knead the dough for about 10 minutes

Set aside on an oiled baking tray covered with a damp kitchen cloth or oiled cling-film and leave to rise ( about 1 hour)

Once risen, knock back the dough to remove the air and roll out to a flat rectangular shape


Cut the dough into 6-8 strips then brush with melted butter and cinnamon sugar mix- make sure every corner is covered. If other flavours are added do so know

Stack each strip on top of each other then slice them into about 6 or so square shapes, then place them into a lightly oil loaf tin. Make sure that they aren’t crammed in as they need to rise


Cover with a a damp towel or oiled cling-film and allow to rise for 20 minutes

Preheat oven to 200oC and bake 20 -30 minutes until cooked through


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