Cinnamon pull-apart bread is a fun and delicious way to start the day!
Refrigerated pizza dough is layered with a buttery brown sugar and cinnamon filling, then baked until fluffy and golden. A sweet vanilla glaze adds the perfect sticky, irresistible finish!
Holly’s Recipe Highlights
- Flavor: Buttery, sweet bites are infused with cozy vanilla and cinnamon spices.
- Difficulty: This is a quick and easy twist on monkey bread, but it uses pizza dough.
- Swaps: Trade cinnamon for pumpkin or apple spices, and instead of the sweet glaze, get out the chocolate sauce and drizzle away!
- Serving Suggestions: Cinnamon pull-apart bread is perfect for sharing! Set it in the center of the table and call everyone to gather round.
Ingredients & Variations
- Dough: Look for cans of Pillsbury pizza dough or the budget store brand. You could even make your own homemade sourdough or brioche dough if you’re feeling adventurous.
- Brown sugar butter: This is the secret ingredient to sweet and moist deliciousness. Brown sugar can be switched out for a sweetener, such as monk fruit or stevia. Adding some vanilla to the filling along with the cinnamon will amplify those warm vibes!
- Variations: Make homemade apple cinnamon or shortcut banana bread. For a slight variation, try making these pizza dough cinnamon rolls from the same ingredients in this recipe. Then add your own twist with mini chocolate chips, dried fruit, chopped nuts, or even some festive sprinkles between the layers. You can make it a new recipe every time.
- Glaze: The glaze is optional, but gives cinnamon rolls that irresistible, lick-your-fingers quality that everyone loves!
How to Make Cinnamon Pull-Apart Bread
- Roll out the pizza dough into 2 rectangles.
- Whip the butter with brown sugar and cinnamon (full recipe below).
- Spread the butter mixture over the dough, cut each rectangle into 12 squares, and stack.
- Place the stacks on their side in a bread pan and bake until fluffy and golden.
- For the glaze, whisk the powdered sugar and milk until smooth.
- Drizzle over the warm bread and serve immediately.
Tips and Tricks
- No pizza dough? No worries! Refrigerated biscuit dough will work just as well.
- Thin the glaze out with extra milk, if needed.
- Store leftovers in a covered container at room temperature for up to 2 days, or freeze for up to 3 months. Enjoy cold or reheat foil-wrapped portions in the toaster oven.
- Serve warm portions as a dessert with a drizzle of caramel syrup and a scoop of vanilla ice cream.
More Breakfast Treats to Try
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Cinnamon Pull Apart Bread
Layers of pizza dough are filled with a buttery cinnamon & brown sugar mixture and baked until fluffy and golden.
Ingredients
- 26.8 ounces refrigerated pizza crusts 2 cans
- ½ cup butter softened
- 1 cup brown sugar
- 1 tablespoon cinnamon
Optional Glaze
- ½ cup powdered sugar
- 2 teaspoons milk and more as needed
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 350℉.
- Roll (or stretch) both pizza crusts into 12×16-inch rectangles.
- In a small bowl combine softened butter, brown sugar, and cinnamon. Divide over the two pizza crusts and spread out evenly.
- Using a pizza cutter or sharp knife, cut each pizza crust into 12 pieces.
- Layer pieces of dough into little stacks. Place stacks on their side in a greased 4×8-inch loaf pan. Repeat with all the dough.
- Bake for 50-55 minutes or until the internal temperature is 200℉. Tent a piece of foil over the bread while baking if the top starts to get too brown.
Optional Glaze
- Combine powdered sugar, milk, and vanilla in a small bowl. If needed, gradually add more milk, one teaspoon at a time, until a drizzleable consistency is reached. Pour over pull-apart bread while still warm.
Notes
Refrigerate leftovers in an airtight container for 2 days, or freeze for up to 3 months.
Nutrition Information
Calories: 473kcal | Carbohydrates: 81g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 786mg | Potassium: 47mg | Fiber: 2g | Sugar: 40g | Vitamin A: 360IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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