Looking for something to carry limitless amount of cinnamon? This cinnamon pull apart bread will fit the bill just right!

What could be better than tearing apart a sweet, warm, and fragrant cinnamon pull apart bread? Pull apart bread, also known as monkey bread, has become a popular dessert around the world.

Pull apart bread cinnamon dates back to the early 1950s, when homemakers were searching for a new and innovative way to use frozen dough. Monkey bread was first mentioned in a 1951 edition of the Oakland Tribune, where it was described as “a rich, cinnamon-y pull apart bread that your family will love.” The dough used to make monkey bread is typically made of flour, sugar, salt, yeast, milk, and butter. It is then coated with cinnamon and sugar, which gives it its distinctive sweet flavor and texture.

Over the years, pull apart bread cinnamon has evolved into different variations. One of the most popular versions is the added sugar free variety. This version is perfect for people who are watching their sugar intake but still want to enjoy the delicious taste and texture of cinnamon pull apart bread. Instead of using sugar, it is made with natural sweeteners like honey, maple syrup, or coconut sugar.

One of the most famous people associated with pull apart bread cinnamon is actress, author, and TV host, Valerie Bertinelli. Valerie is known for her love of cooking, and her recipe for cinnamon pull apart bread has become a fan favorite. Her recipe is simple and easy to follow, making it perfect for beginners. She uses a combination of cinnamon, sugar, and butter to create a sweet and savory flavor that will leave you wanting more.

What is the process of making pull apart bread cinnamon?

To make pull apart bread cinnamon, you first need to prepare the dough by mixing flour, sugar, salt, yeast, milk, and butter. The dough is then kneaded and left to rise for a few hours. Once the dough has risen, it is rolled into small balls and coated in a mixture of cinnamon and sugar. The balls are then placed into a baking dish, and melted butter is poured over the top. The dish is then baked in the oven until the bread is golden brown and fully cooked.

The texture of pull apart bread cinnamon is what makes it so unique. The outside of the bread is slightly crunchy and caramelized, while the inside is soft, fluffy, and packed with cinnamon flavor. The bread can be served warm or cold, and it is perfect for sharing with friends and family.

What are the different types of pull apart bread cinnamon available?

Apart from the traditional recipe, there are many different variations of pull apart bread cinnamon. Some people like to add raisins or chopped nuts to the dough for extra texture and flavor. Others like to use different spices like cardamom or nutmeg to give the bread a unique taste. Additionally, there are gluten-free and vegan versions of the bread available, making it accessible to people with dietary restrictions.

Pull apart bread cinnamon is a delicious dessert that has stood the test of time. Its history dates back to the 1950s, and it has since evolved into different variations. The added sugar free variety is perfect for people who want to indulge in a sweet treat without compromising their health. Famous people like Valerie Bertinelli have helped popularize this dessert, and it has become a household favorite.

Ingredients

Dough

2½ cup / 300g Flour
2 tablespoons / 25g Butter
1 piece / 50g Egg
½ cup / 120g Milk
0.2 oz / 5g Fresh yeast

Filling

4 tablespoons / 50g Butter (optional)
2 tablespoons / 30g Honey or sweetener of choice
1 tablespoon / 10g Cinnamon (ground)

Kitchen utensils

8½” x 3″ / 22cm x 7.5cm Baking tray (minimum size)

How to make Cinnamon pull apart bread

Knead together flour, sliced butter, eggs, milk and crumbled yeast.
Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place for about 30 – 90 minutes to double or at least rise.

Filling

Mix butter, honey and ground cinnamon into a medium bowl, whisk them together and leave the cream on the side ready to spread. (If no butter is used then this step is irrelevant.)

Assembly

On a floured work surface roll the dough into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the coat of butter, cinnamon and honey combo evenly on the top of the dough.
If no butter is used in the filling just sprinkle cinnamon and sweetener on top.
Cut the square into 4 – 5 equal strips.
Put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it much more than necessary.
When they are evenly on top of each other cut them into as wide rectangles as the baking form.
Fill up the baking tray rather loosely. If it’s packed too tight the dough will bake together and we won’t be able to tear it. Cover them with a kitchen cloth then leave them in a 68°F – 81°F /20°C – 27°C place for 30 – 45 minutes to rise.
Pop them into the preheated 365°F / 180°C oven for half an hour. In some cases it can be done sooner, in other ovens it would take 40 minutes to be ready. So it is worth to check after 25 minutes. Get a fork or a toothpick and poke the bread if no dough is left on the toothpick we can turn off the oven and take the bread out. Leave them cool down a bit before serving.

Enjoy!

Note: To go dairy free use Coconut butter instead of butter and water instead of milk.

Cinnamon pull apart bread is delicious but there are more breads to love with or without cinnamon:

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Cinnamon Pull-Apart Bread

Looking for something to carry limitless amount of cinnamon? This cinnamon pull apart bread will fit the bill just right!

Course Dessert

Cuisine Sugar free recipe

Prep Time 2

Cook Time 30

Total Time 1 20

Equipment

8½” x 3″ / 22cm x 7.5cm Baking tray (minimum size)

Ingredients

Filling

▢ 4 tablespoons Butter
▢ 2 tablespoons Honey or sweetener of choice
▢ 1 tablespoon Cinnamon ground

Instructions

Dough

Knead together flour, sliced butter, eggs, milk and crumbled yeast.
Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place for about 30 – 90 minutes to double or at least rise.

Filling

Mix butter, honey and ground cinnamon into a medium bowl, whisk them together and leave the cream on the side ready to spread.

Assembly

On a floured work surface roll the dough into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the coat of butter, cinnamon and honey combo evenly on the top of the dough.
Cut the square into 4 – 5 equal strips.
Put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it much more than necessary.
When they are evenly on top of each other cut them into as wide rectangles as the baking form.
Fill up the baking tray rather loosely. If it’s packed too tight the dough will bake together and we won’t be able to tear it. Cover them with a kitchen cloth then leave them in a 68°F – 81°F /20°C – 27°C place for 30 – 45 minutes to rise.
Pop them into the preheated 365°F / 180°C oven for half an hour. In some cases it can be done sooner, in other ovens it would take 40 minutes to be ready. So it is worth to check after 25 minutes. Get a fork or a toothpick and poke the bread if no dough is left on the toothpick we can turn off the oven and take the bread out. Leave them cool down a bit before serving.