Sweet Pull Apart Bread – Soft, Buttery, and Perfect for Sharing

Warm, soft, and gently sweet, this pull apart bread is the kind of treat that fills your kitchen with a cozy smell and brings people to the table. Each piece is tender and buttery, with a cinnamon sugar swirl and a light glaze that melts into every fold. It looks impressive, but it’s surprisingly simple to make at home. Whether you serve it for brunch, dessert, or an afternoon snack, it’s the kind of bread that disappears fast. And the best part? You don’t need special equipment or advanced baking skills to get it right.

What Makes This Special

Sweet pull apart bread – Sweet Pull Apart Bread – Soft, Buttery, and Perfect for Sharing Warm, soft, and gently sweet, this p

This bread has a texture that’s somewhere between a soft dinner roll and a cinnamon roll. You tear off pieces with your fingers, which makes it fun and shareable. The layers are brushed with butter, sprinkled with cinnamon sugar, and stacked up so every bite is flavorful all the way through. It bakes up golden, slightly sticky, and wonderfully aromatic.

It also adapts well to your tastes. You can keep it classic with cinnamon sugar, add citrus zest, or use chocolate chips or chopped nuts. It’s a base recipe you’ll want to make again and again.

Ingredients

Sweet pull apart bread – Each piece is tender and buttery, with a cinnamon sugar swirl and a light glaze that melts into ever

• For the dough:
• 3 cups (360 g) all-purpose flour, plus extra for dusting
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (1 packet) instant yeast
• 1/2 tsp fine salt
• 1/2 cup (120 ml) whole milk, warm (about 110°F/43°C)
• 1/4 cup (60 ml) water, warm
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 tsp vanilla extract
• For the filling:
• 4 tbsp (56 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 2 tsp ground cinnamon
• Pinch of salt
• For the glaze (optional but recommended):
• 1/2 cup (60 g) powdered sugar
• 1–2 tbsp milk or cream
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

Sweet pull apart bread – It looks impressive, but it’s surprisingly simple to make at home

1. Activate the dough base: In a large bowl, whisk flour, sugar, instant yeast, and salt. In a separate bowl, combine warm milk, warm water, melted butter, egg, and vanilla. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
2. Knead until smooth: Turn the dough onto a lightly floured surface and knead for 7–9 minutes, until smooth, elastic, and slightly tacky but not sticky. You can also use a stand mixer with a dough hook for 5–6 minutes on medium-low. If needed, add a tablespoon of flour at a time to prevent sticking.
3. First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes. The dough should feel puffy and airy.
4. Prepare the filling: Mix sugar, cinnamon, and a pinch of salt in a small bowl. Melt the butter separately. Grease a 9×5-inch loaf pan and line it with a strip of parchment for easy removal.
5. Roll out the dough: Punch down the dough and roll it into a rectangle about 12×18 inches. Keep the thickness even so the bread bakes uniformly.
6. Layer with flavor: Brush the dough with melted butter and sprinkle evenly with the cinnamon sugar mixture. Gently press the sugar into the dough so it sticks.
7. Cut and stack: Cut the dough into 5 long strips (about 3.5 inches wide). Stack the strips on top of each other, then cut the stack into 5–6 equal sections. You’ll have several stacks of small rectangles.
8. Arrange in the pan: Stand the stacks upright in the loaf pan, like filing cards. Don’t worry if it looks messy; the layers will expand and fill in during baking.
9. Second rise: Cover the pan loosely and let the dough rise again until puffy and slightly above the rim, about 35–45 minutes. Preheat the oven to 350°F (175°C) near the end of this rise.
10. Bake: Bake for 28–35 minutes, or until the top is deep golden brown and the center feels set. If the top is browning too quickly, tent with foil for the last 10 minutes.
11. Cool and glaze: Let the bread cool in the pan for 10 minutes, then lift it out using the parchment. Whisk the glaze ingredients until smooth and drizzle over the warm bread. Serve warm for maximum softness.

Keeping It Fresh

Sweet pull apart bread is best the day it’s baked. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat slices in the microwave for 10–15 seconds to bring back the softness.

For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature, then warm in a 300°F (150°C) oven for 8–10 minutes or until soft.

Benefits of This Recipe

• Beginner-friendly: The dough is forgiving, and the layering method is simple.
• Shareable and fun: No slicing needed—just pull apart and enjoy.
• Versatile flavors: Easy to customize with citrus, chocolate, nuts, or fruit.
• Great make-ahead potential: You can prep the dough and shape it ahead for stress-free baking.
• Comforting and crowd-pleasing: The aroma and texture make it perfect for brunch or holidays.

Pitfalls to Watch Out For

• Liquid too hot: If the milk and water are hotter than 115°F (46°C), they can kill the yeast and prevent rising.
• Too much flour: Adding too much flour during kneading can make the bread dense. Aim for slightly tacky dough.
• Underbaking the center: The top browns fast, but the middle needs time. Use foil if needed and check for a firm center.
• Skipping the second rise: This step builds lightness and structure. Don’t rush it.
• Overfilling with butter/sugar: Excess can cause slides and gaps. Stick to the amounts for even layers.

Alternatives

• Lemon poppy seed: Replace cinnamon sugar with 1/2 cup sugar mixed with 1 tbsp lemon zest and 2 tsp poppy seeds. Glaze with lemon juice and powdered sugar.
• Chocolate hazelnut: Spread a thin layer of chocolate-hazelnut spread over the rolled dough, then sprinkle with chopped toasted hazelnuts.
• Apple cinnamon: Add finely diced, sautéed apples (cooled) over the cinnamon sugar. Reduce the amount slightly to avoid too much moisture.
• Cardamom almond: Swap cinnamon for 1 1/2 tsp ground cardamom and add sliced almonds between layers.
• Savory twist: Omit sugar in the dough, reduce vanilla, and fill with garlic butter, herbs, and grated cheese.

FAQ

Can I make the dough ahead of time?

Yes. After the first rise, roll, fill, cut, and arrange in the pan. Cover tightly and refrigerate overnight. Let the pan sit at room temperature for 45–60 minutes before baking to complete the second rise.

Do I need a stand mixer?

No. Hand-kneading works great. Just knead until the dough is smooth, stretchy, and slightly tacky. It should pass a gentle windowpane test—stretch a small piece until thin without tearing.

Can I use active dry yeast instead of instant?

Yes. Bloom 2 1/4 tsp active dry yeast in the warm milk and water with a pinch of sugar for 5–10 minutes, until foamy. Then proceed with the recipe as written.

How do I know when it’s fully baked?

The top will be deep golden and the center will feel set, not squishy. If you have an instant-read thermometer, the internal temperature should be around 190–195°F (88–90°C).

What if my dough isn’t rising?

Check your yeast freshness and liquid temperature. Move the bowl to a warmer spot, like near a preheating oven. If your kitchen is cold, it may take longer than an hour—be patient and wait for it to double.

Can I reduce the sugar?

Yes. You can cut the filling sugar to 1/3 cup and reduce the dough sugar to 2 tablespoons. The bread will still be soft and lightly sweet.

How can I make it dairy-free?

Use a neutral oil or dairy-free butter for the dough and filling, and swap in almond or oat milk. Choose a dairy-free glaze or skip it.

What’s the best way to reheat leftovers?

Warm individual pieces in the microwave for 10–15 seconds or reheat the loaf in a 300°F (150°C) oven for about 8 minutes. Cover lightly with foil to prevent drying.

Can I bake this in a different pan?

A 9-inch round cake pan works, though the pieces will fan out differently. You can also use a large muffin tin to make mini pull apart loaves—reduce the bake time and start checking at 16–18 minutes.

Is the glaze necessary?

It’s optional, but it adds a lovely finish and a touch of moisture. If you prefer less sweetness, brush the warm bread with a little melted butter instead.

Final Thoughts

Sweet pull apart bread brings simple ingredients together in a comforting, shareable loaf. It’s approachable for new bakers and adaptable for seasoned ones. Whether you keep it classic or try a new flavor, you’ll end up with golden layers that pull apart in soft, satisfying bites. Make it for a weekend treat, a holiday brunch, or just because—it’s the kind of bake that makes any day feel special.