Cinnamon Pull-Apart Bread

Cinnamon pull-apart bread has been a staple in our house for special occasions, brunches, birthdays, Easter…you name it! It also goes by “monkey bread.” It’s decadent, rich, crunchy, gooey and delicious! I have used the canned biscuits in the past to make this. After making it from scratch, I won’t ever go back to the canned biscuits again! This recipe is a little putzy and takes time, but I promise you that it’s worth it!

Dough Ingredients

  • 2 1/2 teaspoons active dry yeast. I used the Red Star brand of compressed yeast from Costco. Works great!
  • 1/4 cup warm water
  • 1 1/4 cups 2% or whole milk, warm
  • 1/3 cup salted butter, melted
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 5 cups flour, spoon and sweep method

Dough Ball Coating

  • 3/4 cup salted butter, melted, divided
  • 1 1/4 cups granulated sugar
  • 1 Tablespoon cinnamon
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract

Vanilla Glaze

  • 1 cup powdered sugar
  • 3 Tablespoons of heavy whipping cream
  • 1/2 teaspoon vanilla extract


This dough should be made the night before so it has ample time to rise. Add yeast to a large mixing bowl (I used my Kitchenaid mixer and dough hook). Mix in warm water. Allow the warm water and yeast to sit for a few minutes to activate the yeast. Add warmed milk, melted butter, sugar, eggs, salt and 3 cups of flour. Using your dough hook, mix at a medium speed (scraping the bowl as you go), for about 3 minutes. Slowly add the remaining flour. You will reach about 5 cups total. Continue mixing just long enough so the dough forms a ball in the bowl. Turn the dough ball over onto a floured board and knead by hand for about 3 minutes. The dough should be smooth and elastic and bounce back when pressed. Spray a bowl with cooking spray. Place the dough ball into the bowl, turning once so it’s coated in spray. Cover with plastic wrap and refrigerate for 8 hours or overnight.


Preheat oven to 350. Spray a bundt pan with floured cooking spray. This is an important step because it will be sticky! Gently press down refrigerated dough to release the air. In a small bowl, mix granulated sugar and cinnamon. A second small bowl should have the melted butter (1/2 cup). Form small dough balls (about 1.25” in diameter), rolling in the palms of your hands. Dip each ball in the melted butter and then into the sugar/cinnamon mix. Continue to do this until the dough is gone. It makes about 40-45 dough balls. Cover with plastic wrap and allow to rise a second time for 45 minutes on the counter at room temperature.


Melt the rest of the butter (1/4 cup) in a saucepan. Add brown sugar and vanilla. Whisk just until combined. Pour this deliciousness over the dough balls. Bake for about 35 minutes. It gets big and puffy. That’s good! Once it’s browned and isn’t doughy anymore, cool for about 5 minutes. Flip over onto a cake stand or plate.


In a small bowl, mix together 1 cup of powdered sugar, 3 Tablespoons of heavy cream and 1/2 teaspoons of vanilla extract. Drizzle glaze over warm bread. It seeps into every nook and cranny! YUM!!!!!!!!



Recipe adapted from Sally’s Baking Addiction




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