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Ultimate Cinnamon Roll Pull-Apart Bread Recipe with Easy Vanilla Bean Glaze

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A soft, pull-apart cinnamon bread layered with cinnamon sugar and topped with a dreamy vanilla bean glaze. Perfect for brunch or gatherings, this recipe is quick, easy, and irresistibly delicious.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 440 g)
  • ½ cup granulated sugar (100 g)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup milk, warmed to about 110°F (240 ml)
  • 4 tablespoons unsalted butter, softened (56 g)
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1 cup packed brown sugar (220 g)
  • 3 tablespoons ground cinnamon
  • ½ cup unsalted butter, melted (113 g)
  • 1 ½ cups powdered sugar (180 g)
  • 3–4 tablespoons milk (45–60 ml), to thin glaze
  • 1 teaspoon vanilla bean paste
  • Pinch of salt

Instructions

  1. Warm the milk to about 110°F (43°C). Pour into a large bowl, sprinkle the yeast and 1 tablespoon of sugar over it, and let sit for 5–10 minutes until foamy.
  2. Add softened butter, eggs, remaining sugar, and salt to the yeast mixture. Gradually stir in flour about 1 cup at a time until a sticky dough forms.
  3. Knead the dough with a stand mixer dough hook on medium speed for 6–8 minutes or by hand on a floured surface for 8–10 minutes until smooth and elastic. Add a little flour if too sticky, but keep it soft.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Mix brown sugar and cinnamon in a bowl. Melt butter separately.
  6. Punch down the dough and roll it into a 12×16 inch rectangle on a floured surface. Brush with melted butter and sprinkle cinnamon sugar evenly over the top.
  7. Slice the dough into 12 equal squares. Stack the squares on top of each other, pressing gently.
  8. Cut the stack into 4 strips and layer the strips vertically in a greased 9×5 inch loaf pan, stacking and slightly overlapping to create a pull-apart effect.
  9. Cover and let rise for another 30–40 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake the bread for 30–35 minutes until golden brown and cooked through. Tent with foil if top browns too fast.
  11. Whisk powdered sugar, vanilla bean paste, salt, and 3 tablespoons milk to make glaze. Add more milk if needed for desired consistency.
  12. Let bread cool slightly before drizzling glaze generously over the top. Pull apart and enjoy.

Notes

Do not skip the second rise for lighter, easier to pull apart bread. Watch the oven in the last 10 minutes and tent with foil if browning too fast. Milk temperature is key for yeast activation. Knead until dough is elastic but not stiff. Glaze the bread when slightly warm for best finish. Dough can be made ahead and refrigerated overnight.

Nutrition

Keywords: cinnamon roll, pull-apart bread, vanilla bean glaze, cinnamon bread, brunch recipe, sweet bread, easy cinnamon rolls

Find it online: https://atomicbite.com/ultimate-cinnamon-roll-pull-apart-bread-recipe-with-easy-vanilla-bean-glaze/