Cinnamon Pull-Apart Bread

Great on it’s own, warm from the oven, or with jam, or ice-cream
Makes two loaves


  • 3 tsp active dried yeast
  • 1 T sugar
  • 1 1/2 tsp salt
  • 50 g butter, softened
  • 1 1/4 C warm milk
  • 3 C flour
  • 10 g butter, melted
  • 1/4 C sugar
  • 1 T cinnamon



Bread maker Instructions

  1. Put all the ingredients into the bread maker and set for a dough cycle

Hand made Instructions

  1. Measure the first five ingredients into a bowl with 1 1/2 C flour.  Mix thoroughly, cover and leave for 15 minutes or longer in a warm place
  2. Add the remaining flour and stir to make a soft dough, add ing a little flour if needed to make the dough just firm enough to knead
  3. Knead the dough with the hook of an electric mixer or by hand for 10 minutes until the dough forms into a soft ball that springs back when pressed lightly, add extra flour if necessary
  4. Cover in a bowl and leave in a warm draught-free place for 30-40 minutes.

Shaping Instructions

Grease two loaf tins, preheat the oven to 200ºC

Roll the dough out into a rectangle so the dough is about 1/2 cm thick

Mix the sugar and cinnamon together

Brush with the extra butter, reserving some for the end

Sprinkle the sugar mix on top of the dough, reserving some for the end

Cut the dough into six lengthways

Stack the lengths on top of each other, then cut into six pieces

Place three stacks on their sides in each loaf tin, making sure that you place a non-sugared piece on each end, otherwise it will over caramelise. Place in a warm draught-free place and  let them rise till they have almost doubled in size (about 40 – 60 minutes).

Gently brush the top with remaining melted butter and sprinkle with remaining sugar mix

Place tins side by side in the bottom third of your oven and bake for 20 minutes or until golden brown






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