Cinnamon Pull-Apart Loaf


Young or old, everyone loves pull-apart breads, espcially when they're filled with cinnamony goodness. 





1 loaf

Prep Time

35 minutes

Rise Time

45 minutes

Bake Time

30 to 35 minutes


  • Bread
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons butter or margarine
  • 1 egg
  • Sugar-Cinnamon Filling
  • 3 tablespoons butter OR margarine, softened
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • vanilla frosting
  • 1 cup powdered sugar
  • 1 tablespoon butter OR margarine, softened
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk


Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk and 2 tablespoons butter until very warm (120o to 130oF). Add to flour mixture with egg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Combine sugar and cinnamon for filling.  Set aside.

Roll or pat dough to 12 x 6-inch rectangle (about 1/2-inch thick); spread with 3 tablespoons softened butter. Evenly sprinkle with Sugar-Cinnamon Filling. With sharp knife, cut dough lengthwise in half. Stack both halves; cut crosswise into 6 pieces. Arrange stacks, standing up with longer sides horizontal to bottom of greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake in a preheated 350 oven for 30 to 35 minutes or until done. Cool in pan 5 minutes.  Remove from pan; cool on wire rack for 10 minutes.  Combine all Vanilla Frosting ingredients, adding enough milk to reach desired consistency.  Frost or drizzle over loaf.