Sweet Sticky Pull-Apart Bread (Printable)

Tender dough balls coated in cinnamon sugar and butter, baked to golden perfection in a bundt pan.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 2¼ teaspoons instant dry yeast
03 - ¼ cup granulated sugar
04 - 1 teaspoon salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs

→ Coating

08 - 1 cup granulated sugar
09 - 2 teaspoons ground cinnamon
10 - ½ cup unsalted butter, melted

→ Optional Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - ½ teaspoon vanilla extract

# Directions:

01 - In a large bowl, mix flour, yeast, sugar, and salt until evenly distributed.
02 - Add warm milk, melted butter, and eggs to dry ingredients. Mix until a soft dough forms.
03 - Knead dough by hand or with a mixer for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.
05 - In one bowl, combine granulated sugar and cinnamon. Place melted butter in a separate bowl.
06 - Punch down dough and divide into 40 equal pieces (approx. 20 g each). Shape each piece into a ball.
07 - Dip each ball into melted butter, then roll in cinnamon sugar mixture. Arrange balls evenly in a greased bundt pan.
08 - Cover the pan and allow dough to rise for 20 to 30 minutes until slightly puffed.
09 - Preheat oven to 350°F (180°C). Bake for 30 to 35 minutes until golden brown and cooked through.
10 - Let baked bread cool in the pan for 10 minutes, then invert onto a serving plate.
11 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm bread before serving.

# Expert Tips:

01 -
  • It tastes indulgent and bakery-fresh but comes together faster than you'd think, especially with a stand mixer.
  • Every single piece is coated in cinnamon sugar, so there's no disappointing dry bits hiding inside.
  • You can prep it the night before and just pop it in the oven when you wake up—perfect for impressing people without the stress.
02 -
  • Don't skip the 10-minute cooling step in the pan—if you flip it while boiling hot, the caramel cracks, and if you wait too long, it hardens to the pan and won't release cleanly.
  • The magic happens because those butter-sugar coatings melt together in the oven and create caramel that pools at the bottom—this is not a bug, it's the whole point, so embrace the stickiness.
03 -
  • Make the dough in the morning, refrigerate it overnight, and finish the next day—the slow fermentation deepens the flavor and means your breakfast is actually ready when you wake up.
  • If your milk is too hot or too cold, your yeast will either die or sleep; aim for warmth that feels like a gentle bath on your wrist, around 110°F.
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