Oh Sweet Day!

Pull-Apart Bread



This pull-apart bread is reminiscent of cinnamon roll – the taste, the smell, the fragrance that fills the house during baking. Cozy and warm. No house is more welcoming than the one with a bread baking in the oven.


Come here if you need some visuals on how to stack and cut the dough. However, it’s not complicated at all. What you have to do is to cut the dough into squares or rectangles. Do not cram the pan when stacking in the dough pieces. The bread needs space to expand during baking. Put them in comfortably.


Ingredients (one loaf):

1 cup milk
1/4 cup canola oil
1 cup sugar
1 1/8 teaspoons active yeast
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 stick unsalted butter, melted and cooled
2 tablespoons ground cinnamon
2 cups powdered sugar
1/4 cup milk


To prepare the dough, combine milk, oil and 1/4 cup sugar in a saucepan. Heat it until warm to touch and sugar dissolves.

Sprinkle in the yeast and add 2 cups of flour. Stir to combine, then cover with tea towel and allow to rise for an hour.

Stir in the remaining 1/4 cup flour, along with baking powder, baking soda and salt. If dough is too sticky to handle, stir in another tablespoon of flour.

Roll out dough onto a floured surface. Brush melted butter all over the dough.

Mix together the remaining 3/4 cup sugar and cinnamon in a small bowl, and sprinkle the cinnamon sugar all over the dough.

Using a pizza cutter to cut the dough into 6 strips, then stack all the strips into one long stack. Cut the stack of strips into 6 slices. Place the stacks sideways into a greased loaf pan. Be sure not to cram the loaf pan, and leave space for the bread to expand.

Cover the loaf pan with a tea towel and allow to rise for another hour.

Preheat oven to 350F. Bake the bread for 30 minutes. Cover the top of the bread with aluminum foil about halfway through if it is browning too quickly.

Remove pan from the oven. Allow to cool for about 10 minutes on a wire rack. Run a knife alone the edges to release the bread from the pan.

Mix together the icing ingredients and drizzle over the top when the bread is still warm. Serve warm or at room temperature.


  1. Thanks, Leticia. Our Thanksgiving here in Canada was a month ago. I wish I would have another one though. Hope you have a wonderful one with your family!

  2. Thank you for this delicious-looking sweet bread recipe, Fanny! Looks like an easy one to make too. Will be making this in a few weeks. Happy Thanksgiving to you and family!

  3. Hi Jen, my recipe is half portion of the original recipe. The original recipe makes two loaves, I simply halved it to make one loaf. I wish I knew what went wrong with your bread.

  4. This recipe is wrong right off the bat. It should be TWO CUPS OF MILK. I WATED AN HOUR OF MY TIME.

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