Cinnamon & Sugar Pull Apart Bread

By Friday, April 24, 2015

I’m alive!!!



I kind of get annoyed when people complain they’re “so busy” or “crazy busy” or “insanely busy”. Mostly because half of them have no idea what busy really means, but also because it’s this scape-goat answer to the question “how are you?”. You’re not special – everyone else is busy too. So I really try NOT to say “busy” when people ask me how I’m doing. But lately… I’ve failed.


I’m just crazy busy.

From travelling to a new job to extra-curricular activities to friends and family to celebrations to trying to keep my house quasi-presentable to eating and sleeping and oh, reading that book club book I haven’t started… life is nuts. And let’s not forget I am the self-declared more productive person on the planet. Okay, maybe not the planet, but certainly the most productive person I know.



Something has to give when life gets like this, right? It’s been the blogging and the cooking, sadly. But I’ve told myself time and time again NO PRESSURE – blog only if you can! But here I am again, chastising myself for missing a post this week. Whoops.


I’ve been saving this recipe for a rainy Friday! It’s the perfect thing to make just before the weekend and for me, it’s the definition of comfort food. You’ve no doubt seen 20 of these recipes online before… The Pioneer Woman has one, Brown Eyed Baker has one and Annie’s Eats has one… and just about everyone else.


This one is an adaption of Joy The Baker’s and I just want to say I freakin’ adore her. And I need one of her cookbooks ASAP. I am not an incredible baker or anything but she is a MASTER and if it wasn’t for her blog I’d probably be lost in that department… often.


I single-handedly ate this entire loaf in 48 hours while My Other Half was away. Sorry? Not sorry.

Cinnamon & Sugar Pull Apart Bread

Yield: 1 loaf


  • 3 cups flour
  • 1/4 cup sugar
  • 1 packet yeast
  • 1/2 tsp salt
  • 2 oz butter
  • 1/3 cup milk
  • 1/4 cup water
  • 2 eggs
  • 1 tsp vanilla extract
  • Filling:
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 oz butter, melted


  1. Mix together 2 cups flour, sugar and salt. Set aside. Activate yeast in 3 tbsps of warm water – not hot! – and a pinch of sugar. Let sit for five minutes, or until the mixture foams. Whisk eggs and set aside. Melt together milk and butter until butter has just melted. Add water and vanilla. Add this mixture to the dry ingredients, along with the activated yeast and eggs and stir. Add the remaining 3/4 cup of flour and continue to stir. It will be sticky. Put the dough in a big, greased bowl and cover with a kitchen towel. Let sit somewhere warm for an hour. During this time, mix the sugar, cinnamon and nutmeg together. Melt butter. Grease your loaf pan. After an hour, knead a couple spoonfuls of flour into the dough. Roll it out to 12x20. Pour on the butter and brush it around. Sprinkle with the sugar and cinnamon mixture. Slice dough into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan on their sides. Cover with a kitchen towel and let rise for another 30 minutes. Bake on centre rack at 350 degrees for 35 minutes, or until the top is so golden it’s almost about to burn. You’re looking for a dark golden brown here. Remove and let sit in the pan for 30 minutes. Loosen the edges with a knife, then turn upside down.
  2. Adapted from Joy The Baker



  • Golden Dreamland (@GoldenDreamland)
    April 24, 2015

    You can never go wrong with anything cinnamon – this looks AMAZING!

    • Julia Kent
      April 26, 2015

      Sooo good, I promise! Let me know if you try it and thanks for stopping by!

  • Mallory Brisson
    April 27, 2015

    That looks heavenly! I must try it….I will let you know how it goes! Also thanks for sharing those other links! I love finding new great people to follow 🙂

    • Julia Kent
      April 28, 2015

      Thanks so much Mallory!!! I guarantee you will LOVE the pull apart bread… I cannot wait to make a cheesy version! 🙂

  • Christopher Drew
    April 28, 2015

    This looks great, I have tossed it into my Pinterest for later

    • Julia Kent
      April 28, 2015

      Thanks Christopher! The trick is to bake it long enough – the top can be golden but the centre still doughy. Let me know when you try it!!!

Leave a Reply

Your email address will not be published.