Recipe Overview

Why you’ll love it: Cinnamon sugar pull apart bread is a delightful sweet treat that does double-duty as a breakfast or a dessert! With flaky, fluffy layers generously dusted with cinnamon and sugar, it’s absolutely irresistible. It’s easy to make and ready in under an hour!

How long it takes: 50 minutes
Equipment you’ll need: pastry brush, loaf pan
Servings: 1 loaf (about 8 servings)

Loaf of cinnamon sugar pull apart bread, partially pulled apart.
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Think of this cinnamon sugar pull apart bread as a less sticky version of monkey bread. 

Now, don’t get me wrong, it’s still sticky and definitely sweet! It’s also every bit as irresistible as monkey bread. But it feels more like a breakfast or brunch recipe than monkey bread, which gives dessert-pretending-to-be-breakfast vibes.

The other difference between cinnamon sugar pull apart bread and monkey bread is that this recipe is baked in a loaf pan and you pull “sheets” of bread off the loaf instead of little balls of dough. It’s like self-slicing bread! 

Because it all starts with store-bought biscuit dough, this is a fantastic recipe for kids to help with. And even if they don’t help with the making, they’ll help with the eating. Between the flaky layers, buttery cinnamon sugar, and sticky glaze, this pull apart bread will disappear fast.

About This Cinnamon Bread Recipe

  • A shortcut to deliciousness. Using canned biscuit dough makes this bread quick and easy. No one wants to have to wake up at the crack of dawn to fuss with yeast and proofing and kneading!
  • Perfect for sharing. Pull apart bread is great for passing around the table and sharing, making it a great choice for family breakfasts and brunches. We also love it as a special treat for after school or dinner!
  • A fun brunch option. There’s something irresistible about pull apart bread and this recipe is especially satisfying. The flaky, buttery layers easily pull apart to reveal the sweet, soft, cinnamon-y interior.
Hand in shot, pulling off a piece of cinnamon sugar pull apart bread.

Ingredient Notes

  • Flaky Layers Biscuits: Canned biscuits are found in the refrigerated section of the grocery store. Be sure to choose the correct kind of biscuit so your bread will separate easily into layers, essential for that pull apart texture. Buttermilk or southern-style biscuits don’t have the right consistency to make the layers of the pull-apart loaf.
  • Granulated Sugar: This gets sticky in the oven, but not quite as syrupy-sticky as monkey bread which is sweetened with a brown sugar and butter syrup.
  • Ground Cinnamon: Use a good one! If you open your bottle and it’s no longer fragrant, it’s past its prime.
  • Unsalted Butter: There’s already salt in the biscuits, so I recommend using unsalted butter for this recipe.
  • Optional Glaze: If you like, make a simple glaze with powdered sugar, milk or water, and a dash of vanilla extract.

Cooking Tip

The glaze is optional. Sprinkling the top of the bread with the leftover cinnamon sugar mixture gives the loaf a delicious, sparkly, crunchy top. Adding the glaze gives more of a cinnamon bread vibe.

Ingredients needed for recipe, viewed from above.

How To Make Cinnamon Pull Apart Bread

Preheat your oven to 350℉. Lightly spray a 9 x 5 inch loaf pan with nonstick spray, line with parchment paper, then lightly spray again.

Mix the sugar and cinnamon in a shallow bowl large enough to coat the biscuits in. Melt the butter in another bowl.

Cinnamon and sugar in a bowl, not yet mixed.

Take the biscuit dough out of the can and separate the biscuits. Then, divide each biscuit into two parts by pulling apart the layers in the center.

Biscuit layers being pulled apart.

Using a small pastry brush, coat each side of the biscuit dough with melted butter, then dip the pieces in the cinnamon sugar mixture. (There will be extra cinnamon sugar, which you’ll use later!)

Place the biscuits into the lined loaf pan, stacking them horizontally on their sides to make a loaf.

Sprinkle the remaining cinnamon sugar over the top and bake the bread for 30 to 35 minutes, or until the biscuits are golden brown.

Baked cinnamon sugar pull apart loaf, glaze not yet added.

To make the glaze, whisk the powdered sugar, vanilla, and milk or water in a small dish. Drizzle the glaze over the entire loaf or individual pieces.

Glaze being added to bread.

Recipe Variations

  • Try different spices: Pumpkin pie spice is a great substitute for ground cinnamon, or you can mix in other spices like nutmeg or cardamom for additional layers of flavor.
  • Add nuts: Finely chopped pecans or walnuts add a nice crunch to this pull apart bread. Mix them in with the cinnamon sugar.
  • Make it savory: Instead of using cinnamon sugar, try making a savory version by using butter, garlic powder, chopped parsley, and Parmesan cheese. Be sure to try my Italian herb and cheese pull apart bread, too.
  • Get creative with the glaze: Cream cheese glaze, cinnamon cream cheese glaze, or maple cream cheese glaze are delicious on this cinnamon sugar pull apart bread.
  • Rather have homemade bread? Try my snickerdoodle bread with three layers of cinnamon goodness, or homemade cinnamon swirl bread, a yeast bread that is simply amazing!

Serving Suggestions

If you’re making this for a brunch get-together, pair the pull-apart bread with a savory dish like crustless quiche or sweet potato and spinach breakfast bake, and don’t forget plenty of bacon, too! Jack Frost mimosas are a hit at special occasions.

Slices of pull apart bread placed on small white plates.

Storage & Reheating Tips

Store this cinnamon sugar pull apart loaf at room temperature in an airtight container or covered in the loaf pan for up to 2 days. Freeze the cinnamon sugar pull apart bread in an airtight container or freezer bag for up to 3 months.

To reheat pieces of the loaf, place them on a microwave-safe plate and warm for about 20 seconds.

More Brunch Recipes

Recipe

Cinnamon Sugar Pull Apart Bread

5 from 2 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 8 servings
Cinnamon sugar pull apart bread is a delightful sweet treat that does double-duty as a breakfast or a dessert! With flaky, fluffy layers generously dusted with cinnamon and sugar, it’s absolutely irresistible.
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Ingredients 

Bread

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 can (16.3 oz.) flaky layers biscuits (8 count)
  • 6 tablespoons unsalted butter, melted

Glaze (optional)

  • ½ cup powdered sugar
  • 1 tablespoon milk or water (more or less as needed for desired consistency)
  • ½ teaspoon pure vanilla extract

Instructions 

  • Preheat oven to 350℉. Lightly spray a 9 x 5 inch loaf pan with nonstick spray, line with parchment paper, lightly spray again. Set pan aside.
  • Combine granulated sugar and ground cinnamon in a shallow bowl. Set aside.
    ½ cup granulated sugar, 1 teaspoon ground cinnamon
  • Separate the biscuits, and then separate each biscuit into two parts by pulling apart the layers in the center.
    1 can (16.3 oz.) flaky layers biscuits
  • One by one, brush each side of the biscuit with melted butter. Place the biscuit in the shallow dish of cinnamon sugar and coat each side. Repeat with all the biscuits until they are coated with butter and cinnamon sugar.
    6 tablespoons unsalted butter, melted
  • Arrange the biscuits in the prepared loaf pan, stacking them horizontally on their sides (as shown).
  • Sprinkle with remaining cinnamon sugar and bake for 30 to 35 minutes or until biscuits are golden brown.
  • For the optional glaze: In a small dish, whisk powdered sugar, vanilla, and milk or water to make a glaze. Drizzle over the entire loaf or individual pieces as desired.
    ½ cup powdered sugar, 1 tablespoon milk or water, ½ teaspoon pure vanilla extract

Notes

  • Storage: Store this cinnamon sugar pull-apart loaf in an airtight container, or cover the loaf pan with plastic wrap or foil. Keep at room temperature for up to 2 days or freeze for up to 3 months. To reheat pieces of the loaf, place them on a microwave-safe plate and heat for about 20 seconds. Glaze immediately before serving.
  • Choose the right kind of biscuits. Be sure to use the flaky layers variety of biscuits. The Southern style or buttermilk biscuits don’t have the right consistency to make the layers.
  • Nutrition information includes glaze. 

Nutrition

Serving: 1biscuit, Calories: 366kcal, Carbohydrates: 48g, Protein: 4g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 546mg, Potassium: 137mg, Fiber: 1g, Sugar: 22g, Vitamin A: 267IU, Vitamin C: 0.01mg, Calcium: 36mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes (2 ratings without comment)

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