Get ready for one of the most heavenly things to emerge from my oven in a while.  The moment I saw this bread on Joy’s blog, I knew it wouldn’t be long before I would try it myself.  I wiped the puddle of drool off of my keyboard and quickly put this on the menu for the coming week.  There are so, so many things to love about this bread.  Yeasted dough – check.  Browned butter – check.  Cinnamon sugar – double check.  An entire loaf that is reminiscent of the center of a perfect cinnamon roll – check.

All of this, not to mention it is really fun to make.  You can see the pictures below, but basically you brush a thin layer of dough with butter, cover in cinnamon sugar, cut into rectangles and stack them all together.  I love the low maintenance approach and the resulting irregularity of the appearance.  The layers pull apart, daring you to try and eat just one.  I think this would be ideal to serve at a casual brunch with friends.  I can just imagine everyone sitting around with lots of fresh fruit, yogurt, mimosas of course, pulling away piece after piece of this bread.  So, to all my dear friends, any takers?


For the dough:
2¾ cups all-purpose flour, plus more as needed
¼ cup granulated sugar
2¼ tsp. instant yeast
½ tsp. salt
4 tbsp. unsalted butter
1/3 cup whole milk
¼ cup water
1 tsp. vanilla extract
2 large eggs

For the filling: 
4 tbsp. unsalted butter
1 cup sugar
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg


  • 01

    To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)

  • 02

    While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.

  • 03

    Transfer the dough to a lightly floured work surface and gently deflate.

    Roll into a ball, cover with a clean towel and let rest for 5 minutes.

  • 04

    Roll the dough out into an approximately 12 x 20-inch rectangle.

  • 05

    Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Yes, really, use all of it.)

  • 06

    Stack the strips on top of each other and again cut again into 6 equal slices.

  • 07

    Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.

  • 08

    Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.


  • This looks SO delicious. Now there’s drool on MY keyboard. ;)
    If I had a mixer with dough attachment and, you know, the patience to make the dough myself, I’d make this. Any ideas for substitutions or store-bought dough suggestions? These pictures are killing me!

  • Vooovv, very beautiful..

  • Annie

    You can make any yeasted dough by hand. See the FAQ page for more info.

  • I just saw this on her blog too and thought the same thing. It looks so yummy! I was thinking about putting a drizzle of honey on top when it came out of the oven as well. It almost looks like mini french toasts!

  • Such a fun bread! I love it!

  • Ooh, what a fun recipe idea! So different than the usual monkey-bread type pull-apart bread.

  • I’ve also been wanting to make this since I saw it on Joy’s blog. Yours looks amazing as well!

  • I also fell in love with this when I saw it on Joy’s blog. It looks so good!

  • Mmm, so tempting! I want a piece! :)

  • Is there ANYTHING you can’t do?! ;) I saw this on Joy’s site and I’m dying to make it, too.

  • That looks absolutely divine!! I love doughy, pull-apart bread like that. YUM x a million! Definitely going to have to try this. I might drool all day now, LOL.

  • Any takers?? Yes!!! Me!! You had me at cinammon sugar bread!
    This looks truly spectacular! I can’t wait to try it

  • this seriously looks so easy and amazingly delicious! it makes me want to have a house out of town so i can make this for breakfast for our visitors. need. occasion. to. make. this!

  • I pretty much had the same reaction as you when I first saw this bread, and now I’m having it all over again. I cannot WAIT to make this!

  • I would love to have brunch with you no matter what you were serving! Cinnamon Sugar Pull-apart Bread…BONUS.

  • Rachel

    That looks so delicious! I really am drooling over the pictures. I think I’m going to make this for breakfast Saturday. The only thing is that I have 3 rug-rats running around that won’t want to wait for a couple of hours while I make this Saturday morning. Do you think I could make it up until the 2nd rise Friday night and then slow that rise in the fridge overnight? I’ve done it with pizza dough before, so maybe it will work.

  • Mmm I’m drooling over my keyboard now too! I love cinnamon rolls, monkey bread, and anything in between so this recipe sounds right up my alley! I cannot wait to try this one out soon!

  • I, too, would make this if I could use store-bought dough. Thoughts? Write me at if you have a moment.

  • This. Looks. Amazing. Must make it soon. Wonder if my kid might eat it, she’s so picky. Not that I’m, you know, looking for excuses to make this. Not much anyway.

  • Oh, yum. This has been on my “to bake” list forever — it’s so tempting.

  • I am so glad you posted this recipe – I had already forgetten to bookmark it from Joy’s posting and will be making it this weekend! :)

  • I’ve been meaning to make this bread too! It looks like so much fun!

  • Oh this is just evil of you! But I love it :)

  • Looks just as delicious as when Joy posted it. Thanks for more great process photos; it’s only giving me fewer and fewer reasons not to try this recipe myself! ^_^

  • What a beautiful bread! I bet it taste just heavenly.



  • Now this is just the kind of pull-apart bread that I like! Looks delicious!

  • I had this on my menu this week, too, then my loaf pan bit the dust. Taking your advice to get the WS Goldtouch line, and should be picking it up this weekend. You can bet this will be one of the first things made when I get it! :)

  • Emilie

    This looks like a perfect substitute for cinnamon monkey bread when there’s not enough time to roll out 64 little dough balls! One quick question, Annie. When you’ve got a recipe like this that just has volume measurements for flour, do you do the scoop and sweep, which yields a heavier cup, around 5 ounces like Cooks Illustrated recipes? Or do you do the spoon and sweep and end up with about 4.25 ounces per cup? Because I always like to scale my ingredients, I’m always unsure when it’s volume only measurements. Thanks!

  • Annie

    If a recipe has volume measurements only, that’s what I always do – just scoop and sweep. I figure that’s how the recipe was designed so weighing is not necessary, even though I prefer it when weights are available.

  • Annie

    I have never used store bought dough so I don’t have any experience or thoughts in that regard.

  • Annie

    I actually addressed in the recipe where you can refrigerate overnight.

  • Kristen

    Hi Annie! I was just wondering if you need to do anything to the instant yeast to activate it? I saw some comments on Joy’s blog saying you needed to perform some steps before adding it in?

    Also, what’s your opinion on the best way to create a warm place for dough to rise? In the microwave near hot water, in the oven with the light on, etc?

    And thank you for all the amazing recipes! Yours is the first blog I read every morning and you start my day off hungry every time :)

  • Annie

    For the yeast question, see the FAQ page. There are lots of options for a warm place to let dough rise. I just put mine in a warm spot in the kitchen. You can do whatever works for you.

  • I wish I could pick this loaf up right out of the pictures. Looks amazing… Can’t wait to try!

  • Divya

    Is it ok to use 2% milk instead of whole milk?

  • yum! this is like a fancier version of monkey bread. i’ll have to try it!

  • Annie


  • I too have been dying to try this recipe since I saw it on Joy’s site. Glad to know you also had such great success with it, going to have to tackle it for sure now! And soon!

  • This looks HEAVENLY and I cannot wait to try it!

  • I did to see this in her blog about a couple of weeks ago and bookmarked it. I need to do this ASAP, thanks for the reminder :-) By the way great tutorial for the bread

  • I know what will be at our Easter brunch! Can’t wait this looks divine.

  • Sarah R

    Mine is in the oven right now. I read the post this morning and had to get started right away. I think my husband will love me forever :)

  • Say no more than “the inside of a cinnamon roll.”

  • Lindsay R


  • This looks so good! I saw this on Joy of Baking too and I must make it soon! My stomach is growling. Beautiful job!

  • Whoops, meant Joy the Baker! Sorry!! :)

  • Oh WOW!!!! This bread looks divinely dangerous!!:)

  • Brae

    I see from the pictures that you have used a pastry mat. I am looking to purchase one – could you recommend one that you’ve have good experience with or the characteristics to look for in the purchase? I’ve looked from Williams Sonoma to Walmart, but the reviews are up and down on each product.

  • Annie

    Mine is from Sur La Table. Definite musts for me are a non-skid bottom, both straight edge and circular measurements, and a large size.

  • Angela

    This looks too easy not to make this weekend!!! Yum. Thanks for sharing the recipe :)

  • My mouth is watering – this looks heavenly!

  • Veronica

    Looks Delicious! Can’t wait to try!

  • Gorgeous and delicious.

  • Jenn

    I made this today and it was so delicious!! Thanks for such a great recipe!

  • Jill

    Hi Annie, I saw a comment somewhere that you had a pampered chef pastry mat…. I was going to order one, but saw in the product info that you shouldn’t cut on it with sharp utensils. Did you cut on yours? I always use a pizza cutter on my dough, so wasn’t sure if this was a good purchase or not. Thanks :)

  • bergamot

    This is delicious, I made this earlier but this version sounds like a real breakfast treat…

  • Annie

    Yes, I have ruined a pastry mat that way before :) I find that I am okay using a pizza cutter and a light hand. I just won’t make the mistake of an actual knife again – oops!

  • Bonnie

    Wow. I can’t wait to make this for the spring faculty brunch.

  • Kelsey

    Rookie question…..I don’t have a mixer (yet!) but use my big Cuisinart to make your pizza dough. Could I use it here as well and should I switch out the steel blade for the plastic one? Sorry if this addressed somewhere else on the blog, I looked in the FAQs and the part about equipment didn’t totally answer my question. Guess I could always do it by hand too. ;) Thank you!

  • Annie

    I’ve never used a food processor for dough so I can’t comment on that. I would just make it by hand.

  • Fantastic bread( rather brioche in fact) It looks a bit like fantans. I’ll give a try!

  • Annie you are determined to break my diet!

    These look fantastic!

  • Katie

    Annie, I LOVE the mat you use to roll out your dough. I’ve seen plently before that have the measurements for pie circles but none that have measurements around the perimeter.. Where’d you get yours?

  • Annie

    Sur La Table.

  • Lydia

    I made this today for my husband (okay and myself) and it was AMAZING! Highly addictive and delicious. Thank you Annie!

  • I just made a lemon-version yesterday, and it was soo good! (Post yet to come) With lemon peel, juice and a cream cheese frosting… And I agree it was fun to make! Nice to try something else than the ordinary roll, for once! :)

  • I just saw this on Joy’s blog! This bread looks fantastic. I am definitely going to be trying this. Yum!

  • I have adored you and your cooking for awhile but with this recipie, I think I love you!

  • Kim

    Made a pan last night with my 5 year old up and coming chef. She really loves to cook and bake with me. She literally couldn’t wait for the bread to rise. She kept peeking to see if it was ready. It turned out perfect, just like in the photos! It was gone by morning. My two teenagers and my 5 year old thoroghly enjoyed it! Thank you for sharing!

  • CH

    I use store bought bread dough to make cinnimon rolls all the time so this shouldnt be very different. i usually let it thaw if needed and rise abit (30 mins) then roll it out and go with the recipe from there. the dough wont be as sweet but it will work.

  • Madison

    I just made this bread today and it is AWESOME! It really does taste like the center of a cinnamon roll! Actually, I don’t think I’m ever going to make cinnamon rolls again now that I have this recipe. Great recipe and great blog!

  • LInda

    Just made this with my son! It is delicious. I had fresh cream from my sister’s farm -so I substituted it for the milk. Yum! Thanks Annie I love your blog and it is topic of lunch many days at Childs Elementary!

  • I made this last weekend too after seeing it on Joy the Baker…I just couldn’t resist! The post just went up today. Everyone loved it, and I would totally make it again–it’s such a show stopper!

  • Faye

    I love your recipe for cinnamon bread. It’s one of my favorites. I was so excited to try this bread. It is divine. I thought it would be too similar to the cinnamon bread, but it’s not.

  • Made your recipe last weekend. It was delicious. Thanks!

  • This looks awesome (just like everything on your site)! I want to make this for my office sometime soon.

  • Hey, that looks so yummy and i love your tutorial. would you mind linking it over at Sweet Rolls that Rock. I have a monthly sweet rolls linky party and this would be a great addition ;)

    love your stuff always!

  • Are you kidding me with this bread?! With these photos?! It’s taking all I have not to lick the screen. I made challah last weekend and definitely have another date with bread-making this weekend thanks to you. If only the husband were around to share it with…mmmmmmm all mine….

  • Karen

    I couldn’t resist trying this recipe and it was a huge success! I followed the directions exactly and it was pretty easy. I made it twice in one week and it is all gone. This will become a staple in my baking rotation! Thanks Annie.

  • I just made this today for brunch with friends and it was so tasty! (Everyone said so!) I made the dough the night before and it was perfect. Thanks!

  • charmaine

    wow! that looks beautiful! especially loving the detailed photos, it brings the recipe to life for a frustrated baker like me!

  • This looks amazing – I think I will be making this on Saturday!

  • Rachel H

    I have a random question, may I ask what type of camera you use. All your pictures are beautiful. Thank you for your time and congratulations.

  • Annie

    See the “About Annie” page :)

  • I’ve made this myself and it is gorgeous!! Your pictures are lovely! I didn’t get to do any..devoured it too fast!

  • barbara

    My daughter and I made this this afternoon as our first attempt at making a yeast bread, and yum it is delicious. Tastes just like warm, lick your fingers, cinnamon rolls. Thanks for the great recipe and wonderful instructions.

  • Jessica

    Made this for Easter – it was a definite hit! Used a glass Pyrex loaf pan, so I decreased the oven temp by 25 degrees. Baked for 30 mins….came out perfect!

  • Jami

    Do you think this could be made with puff pastry instead of the yeasted dough? Would the result be equally delicious?

  • Annie

    I personally wouldn’t want to do it that way, but you could try it.

  • ellie

    i just baked the “loaf” but the slices came out with a runny centre…

  • Annie

    It sounds like you needed to bake it longer.

  • Love it. My little ones want this all the time

  • Nici

    Yet another fabulous recipe. I think I originally saw it on Joy’s blog, but your blog is my go-to baking blog! This was fairly easy even for a novice and was gone in no time. We had it for “pre-breakfast” at a girls weekend and they all loved it. I wish I had made 2!

  • Thank you for this, I just made it this morning, it was delicious and made my house smell like a cinnabon.

  • I do not know who Joy is, but I sure found some of my own after making this bread…. Absolutely Fabulous! My husband said that there was too much sugar… How weird is he? I will make one for him next time with not quite as much of it, but For the rest of my family, couldn’t be better :) Thank you!

  • Bree

    This was excellent! My kids declared it our Christmas morning breakfast… They like to plan ahead ;)

  • Aubrey

    This was AMAZING!!!!! Thanks for all the great recipes! And my friends are all wanting the recipes to. So thank you for giving us to talk about at class!

  • Ellen

    So I’ve made this a couple times, and the baking always takes a looong time. Close to 45 minutes, and sometimes more. Otherwise, gooey center. I was wondering if you find metal loaf pans more effective in heat transfer? I use glass ones, so if you have any experience with glass and have a preference, let me know! Thanks.

  • Annie

    I don’t really use glass loaf pans often. I have them but I tend to use my metal ones exclusively, so I can’t really compare. It sounds like you just need to bake it longer.

  • Ellen

    Yep, that’s what I’m doing. Baking it forever! I was just curious, since our pans are rather old and I’d like to get some new ones.

  • Stephanie

    Just read that glass is an “insulator” material, where as metal transfers heat. Glass takes longer to heat food, but I would assume once heat is in there- insulates it pretty well. Hope this helps.

  • I made this delicious bread last week to take to the ladies I work with on Tuesday. It was a big hit so sweet and yummy. My only problem was that the bread didn’t pull very easily it kinda stuck to itself. Is this normal? It could be that I baked it Monday night and then reheated to tuesday morning but still Delish and so easy to make

  • Diana

    I made this bread today and it was delicious! My family gobbled it down in minutes. Thanks for the recipe!

  • Annie

    I’m not sure but I would guess the making and then reheating has something to do with it. It’s much better fresh.

  • Susan Reeves

    That is what I was thinking it was. It still taste great and everyone ate it up!

  • Anissa

    I made two loaves of this for dinner and instead of doing a cinnamon sugar filling, I did two different savory variations. One was a butter, fresh dill with minced garlic and the other was a butter and Parmesan cheese filling. Both were DELICIOUS. I ate so much bread with dinner that it really was embarrassing.
    Good recipe to adapt to an impressive savory dinner bread. :) Thanks!

  • Mcmullen1128

    Can’t wait to try these!!

  • Telza

    I’m making this for New Year’s Day brunch tomorrow (dough is plastic wrap in the fridge now), can’t wait!

  • Teresa

    LOVE THIS RECIPE! So easy and yummy! Made it this afternoon, and everyone loved it! This will be one of my go-to sweets recipe.

  • Coby

    Made this today – it was wonderful! I made the dough the night before, then got up early on a Saturday to finish it for breakfast. Definitely worth the lost sleep! ;-)

  • Www Norma David1

    Oh my goodness I can’t wait to try it. It made my mouth water just reading how to prepare it. I am sure it will be a success! Thanks for the recipe….

  • Leslie A Osborne Unw2

    It was absolutely delicious! I made this Saturday night, after a full day of moving my mother to her new home. THATS how excited I was to try this.. and reward my boyfriend for helping. the results? The loaf was gone in 20 minutes. Winner!

  • Sad

    thanks for actually mentioning that this recipe calls for INSTANT yeast. Joy fails to mention this and in her recipe… she also fails to reply to any of readers back when asked why their dough didn’t rise in an hour :/ I have yet to try this. Unfortunately, I’m still waiting for the dough to double in size….

  • annieseats

    Don’t worry, it will get there eventually. Unfortunately rising times vary widely based on the environment in your kitchen, warmth of the liquid, etc. Enjoy!

  • Deannab26

    this recipe looks awesome!! i just made it but i do not have a big mixer so i put all of the ingredients in my bread machine. My dough rose really high! I presently have it in the oven. Hope it tastes as good as it looks!

  • Alli Matson

    Hi Annie. I am on a “why buy it when you can bake it?!” kick and this guy wins for today! After I make my Thing One and Thing 2 cupcakes for my first grader’s class… :)
    You’ve got a great blog and I’m thankful you are sharing it with all of us. Happy Thursday!

  • foodiefanatic88

    K seriously, best bread I’ve ever made. Beautiful dough. Thanks so much for posting this and with such great instructions.

  • guest

    Oh my goodness! I am so mad at myself! I was so excited about making this that I completely forgot to put the yeast in! I have been waiting an hour and a half for it to rise and then if dawned on me! Does anyone know if it is too late to add it now?

  • annieseats

    Oh no! That’s no fun at all. I’m not sure it would work to add the yeast in late, but I suppose you could try it. In any case, I hope you get to try this soon!

  • Jaguarxjr2002

    Metal pans holds the heat much better than glass. If you were making say a delicate cake, you would drop the oven temature down by 25 degrees.
    for a glass pan from the metal ones.

  • Thank you!

  • Interesting, I assume increasing the temperature when the pan is glass wouldn’t be a good idea. Well maybe my convection setting will promote better heat circulation with glass, thank you for the tips!

  • Kristen :)

    This was absolutely wonderful!!! Made it this morning and only had one egg!! Came out perfect!! I was so proud of myself :)

  • I made this bread over the weekend and it was an instant success with my husband and my kids. I didn’t have instant yeast, but the rapid rise worked just as great (I just made sure the butter/milk was warm enough to activate the yeast). I am going to make it again this week and bring to work! Yummy!

  • annieseats

    Instant yeast and rapid rise are the same thing. Glad you enjoyed it!

  • Rahaf

    Oh man. As my younger sister said “Its so fluffy I’m gonna die!” ( Delicioussss. Keep the dough a tad bit thick, don’t roll it out too far so it can be nice and fluffy, just as Annie’s great pictures depict.

  • Salayna

    Hi Annie, I stumbled on your site 4 hours ago and now at 2:50am I am trying to go to bed but keep finding something else I love. Thanks so much for the great recipes and ideas.

  • Lizbella

    OMG! This looks really good. <3

  • Heatherrose97

    I dont have a mixer, but I do have a hand mixer, is that okay, or how should I do that?

  • annieseats

    Please see the FAQ page. Thanks!

  • Danielle

    I made this for the office Friday breakfast this morning and everyone RAVED about it. I was a little intimdated at first when looking at the recipe (especially since I’ve only used yeast once before), and even though I forgot to let it rise the last time before putting it in the oven, it turned out great!

    Thanks for this recipe, and ESPECIALLY thank you for the how-to pictures along the way!

  • Sandraontheisland

    This looks like a lot of yeast for only 2 3/4 cups flour. Does the recipe have a really yeasty taste?

  • annieseats

    No. Enjoy!

  • Mary Piwinski

    I’m going to ask what may be a stupid question, so I apologize in advance : ) I’m new to yeast breads so I’m not really sure how this would work. I want to make this for my parents, but I want them to be able to have it straight from the oven so I thought maybe I could make it up until the second rise, then bring it to their house and they could keep it in the fridge overnight to bake in the morning. Does that even make sense? Does anyone have any ideas on how that would work out? Thanks!

  • annieseats

    I haven’t tried it myself so I can’t say for sure. It might work out fine, but it also might over-rise. I’ve had that happen with other breads where I’ve tried to do the same general thing you’re suggesting. So, I guess you’ll have to experiment. Let us know if it works out for you. Enjoy!

  • Carley

    So very delicious and fun to make (and easy)! My family couldn’t even wait for the pan to cool all the way before picking at this.

  • Hi Annie, I have made this recipe at least 8 times in the past 2 months the family has been asking for it so many times, everyone who has tasted it LOVED it! :-D I also sprinkled crushed walnut with the cinnamon sugar and we eat it with vanilla custard/creme anglaise, so delicious! :-D Thank you!

  • Stella Maris Petersen

    I will have to try it! It looks divine.

  • ‫نور العبدلله‬‎

    I made this bread , Its sooo delicious
    Thank u very much for this recipe ❤️
    I love it ()