Best Ever Cinnamon Pull-Aparts: A Step-by-Step Guide to Buttery, Gooey Perfection

Is there anything more comforting than the aroma of freshly baked cinnamon rolls wafting through the kitchen? But sometimes, you crave something a little more interactive, a little more… pull-apart-able. Enter: the Best Ever Cinnamon Pull-Aparts. These aren’t your average cinnamon rolls; they’re a buttery, gooey, cinnamon-sugar explosion that’s as fun to make as it is to eat. Each tender piece is coated in a luscious cinnamon-sugar mixture and baked to golden perfection, making them the perfect treat for brunch, dessert, or any time you need a little bit of happiness.

This recipe is a labor of love, yes, but trust me, the results are well worth the effort. We’ll break down each step, from making the enriched dough to assembling the pull-aparts and baking them to gooey perfection. So, roll up your sleeves, grab your mixing bowls, and let’s get baking!

Why This Recipe Works

Before we dive into the recipe, let’s talk about what makes these cinnamon pull-aparts so special:

• Enriched Dough: The foundation of any great cinnamon roll (or pull-apart) is a rich, soft dough. This recipe uses milk, butter, and eggs to create a tender crumb that stays moist and delicious.
• Generous Butter and Cinnamon-Sugar: We don’t skimp on the butter or the cinnamon-sugar. Each layer of dough is slathered in butter and coated in a generous amount of cinnamon-sugar, ensuring that every bite is bursting with flavor.
• Proper Proofing: Proofing the dough twice – once after kneading and again after assembly – is crucial for a light and airy texture. Don’t rush this step!
• Gooey Glaze: A simple glaze made with powdered sugar and milk is the perfect finishing touch. It adds sweetness and moisture, and makes the pull-aparts even more irresistible.

Ingredients You’ll Need

For the Dough:

• 1 cup (240ml) warm milk (105-115°F): The warm milk activates the yeast. Make sure it’s not too hot, or it will kill the yeast.
• 2 1/4 teaspoons (1 packet) active dry yeast: This is what makes the dough rise.
• 1/4 cup (50g) granulated sugar: Adds sweetness and helps the yeast activate.
• 1 teaspoon salt: Enhances the flavors and controls the yeast.
• 2 large eggs: Adds richness and structure to the dough.
• 1/4 cup (57g) unsalted butter, melted: Adds flavor and tenderness.
• 4 cups (500g) all-purpose flour, plus more for dusting: Provides structure to the dough.

For the Filling:

• 1/2 cup (113g) unsalted butter, softened: Spreads easily on the dough and adds richness.
• 1 cup (200g) granulated sugar: Sweetens the filling.
• 2 tablespoons ground cinnamon: The star of the show!

For the Glaze:

• 2 cups (240g) powdered sugar: Sweetens the glaze.
• 1/4 cup (60ml) milk, plus more as needed: Creates the right consistency for the glaze.
• 1/2 teaspoon vanilla extract (optional): Adds a touch of flavor to the glaze.

Equipment You’ll Need

• Large mixing bowl or stand mixer: For making the dough.
• Measuring cups and spoons: For accurate measuring.
• Rubber spatula: For scraping the bowl and folding ingredients.
• Rolling pin: For rolling out the dough.
• Pizza cutter or knife: For cutting the dough into strips.
• 9×13 inch baking pan: For baking the pull-aparts.
• Parchment paper (optional): For lining the baking pan.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to go.

Step 2: Make the Dough

Add the salt, eggs, and melted butter to the yeast mixture. Mix well to combine.

Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms. If using a stand mixer, use the dough hook attachment and knead on medium speed for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky, but not too sticky to handle.

Step 3: First Proofing

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 4: Prepare the Filling

While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, sugar, and cinnamon. Mix well until smooth and creamy.

Step 5: Assemble the Pull-Aparts

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.

Spread the softened butter mixture evenly over the dough. Make sure to reach all the edges.

Using a pizza cutter or knife, cut the dough into 12-15 long strips. Stack the strips on top of each other.

Cut the stacked strips into 1.5-2 inch pieces. You’ll have a pile of cinnamon-sugar-coated dough squares.

Grease a 9×13 inch baking pan (or line it with parchment paper). Arrange the dough squares in the pan, standing them up on their sides. Don’t worry about being too precise; the more chaotic, the better!

Step 6: Second Proofing

Cover the pan with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until the dough squares have puffed up and filled the pan.

Step 7: Bake the Pull-Aparts

Preheat your oven to 350°F (175°C). Bake the pull-aparts for 25-30 minutes, or until they are golden brown and the center is cooked through. If the tops are browning too quickly, tent the pan with foil.

Step 8: Make the Glaze

While the pull-aparts are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract (if using) until smooth. Add more milk if needed to reach your desired consistency.

Step 9: Glaze and Serve

Once the pull-aparts are out of the oven, let them cool slightly for 5-10 minutes. Then, drizzle the glaze evenly over the top. Serve warm and enjoy!

Tips for Success

• Use fresh yeast: Expired yeast won’t activate properly, and your dough won’t rise. Check the expiration date on your yeast before using it.
• Don’t overheat the milk: Milk that is too hot will kill the yeast. Use a thermometer to ensure that the milk is between 105-115°F (40-46°C).
• Don’t over-knead the dough: Over-kneading can result in tough pull-aparts. Knead the dough until it is smooth and elastic, but not too stiff.
• Proof the dough in a warm place: A warm environment will help the dough rise faster. You can place the bowl in a warm oven (turned off) or near a sunny window.
• Don’t skip the second proofing: The second proofing allows the dough squares to puff up and become light and airy.
• Let the pull-aparts cool slightly before glazing: If you glaze them while they are too hot, the glaze will melt and run off.

Variations and Additions

Want to customize your cinnamon pull-aparts? Here are a few ideas:

• Nuts: Add chopped pecans, walnuts, or almonds to the filling for a nutty crunch.
• Raisins: Sprinkle raisins over the butter mixture before cutting the dough into strips.
• Cream Cheese Frosting: Replace the powdered sugar glaze with a tangy cream cheese frosting.
• Apple Pie Filling: Spread a layer of apple pie filling over the dough before adding the butter and cinnamon-sugar.
• Chocolate Chips: Add chocolate chips to the filling for a chocolatey twist.

Serving Suggestions

These cinnamon pull-aparts are delicious on their own, but here are a few serving suggestions to take them to the next level:

• Brunch: Serve them as part of a brunch spread with scrambled eggs, bacon, and fruit.
• Dessert: Enjoy them as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
• Coffee Break: Pair them with a cup of coffee or tea for a sweet treat.
• Holiday Gathering: Bring them to a holiday gathering to share with friends and family.

Storage Instructions

Store leftover cinnamon pull-aparts in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months. To reheat, warm them in the oven at 350°F (175°C) for 5-10 minutes.

Frequently Asked Questions (FAQs)

Q: Can I use bread flour instead of all-purpose flour?

A: Yes, you can use bread flour, but the pull-aparts will be slightly chewier. If using bread flour, you may need to add a little more milk to the dough.

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough ahead of time and refrigerate it overnight. Let it come to room temperature before rolling it out and assembling the pull-aparts.

Q: Can I freeze the pull-aparts after baking?

A: Yes, you can freeze the pull-aparts after baking. Let them cool completely before wrapping them tightly in plastic wrap and aluminum foil. To reheat, thaw them overnight in the refrigerator and warm them in the oven at 350°F (175°C) for 5-10 minutes.

Q: My dough isn’t rising. What did I do wrong?

A: There are a few reasons why your dough might not be rising:

• Your yeast is expired: Check the expiration date on your yeast.
• Your milk was too hot: Milk that is too hot will kill the yeast.
• Your environment is too cold: Yeast needs a warm environment to thrive. Try placing the dough in a warm oven (turned off) or near a sunny window.

Q: My pull-aparts are dry. What did I do wrong?

A: If your pull-aparts are dry, you may have overbaked them. Try reducing the baking time by a few minutes or tenting the pan with foil to prevent the tops from browning too quickly.

Conclusion

These Best Ever Cinnamon Pull-Aparts are a guaranteed crowd-pleaser. They’re fun to make, delicious to eat, and perfect for any occasion. So, gather your ingredients, follow these steps, and get ready to enjoy a buttery, gooey, cinnamon-sugar masterpiece!

Now that you’ve mastered the art of cinnamon pull-aparts, why not try some other delicious baked goods? Check out my recipes for Homemade Chocolate Chip Cookies, Fluffy Buttermilk Pancakes, and Easy Banana Bread for more baking inspiration.