Sweet Sticky Pull-Apart Bread (Printable Version)

Tender dough balls coated in cinnamon sugar and butter, baked golden in a bundt pan for a pull-apart treat.

# What You Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 2¼ tsp instant dry yeast
03 - ¼ cup granulated sugar
04 - 1 tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs

→ Coating

08 - 1 cup granulated sugar
09 - 2 tsp ground cinnamon
10 - ½ cup unsalted butter, melted

→ Optional Glaze

11 - 1 cup powdered sugar
12 - 2–3 tbsp milk
13 - ½ tsp vanilla extract

# Directions:

01 - In a large mixing bowl, blend flour, yeast, sugar, and salt. Incorporate warm milk, melted butter, and eggs until a soft dough forms.
02 - Knead the dough by hand or with a mixer for 5 to 7 minutes until it is smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover, and leave in a warm environment for 1 hour or until doubled in size.
04 - Mix granulated sugar and cinnamon in one bowl; place melted butter in a separate bowl for dipping.
05 - Punch down the risen dough and divide into 40 pieces, each about 20 grams. Roll each piece into a smooth ball.
06 - Dip each ball into melted butter, then roll in the cinnamon sugar mixture. Arrange coated balls evenly in a greased bundt pan.
07 - Cover the bundt pan and allow dough to rise for 20 to 30 minutes, until slightly puffed.
08 - Preheat oven to 350°F. Bake dough balls for 30 to 35 minutes until golden brown and baked through.
09 - Cool the bread in the pan for 10 minutes before inverting onto a plate.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over warm bread before serving.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when it's actually straightforward enough for a weekend morning.
  • Everyone eats it with their hands, which somehow makes even the simplest breakfast feel like a celebration.
  • The smell while it bakes is the kind that makes your entire house feel warm before anyone's even had coffee.
02 -
  • The second rise is shorter than the first on purpose—over-proofed dough balls will collapse into each other and bake into a dense mass instead of staying distinct and pullable.
  • Flipping the bundt pan is the moment of truth, and it works best when the bread has cooled just enough to set but is still warm enough to release cleanly.
  • If you pull a piece apart and it's gummy inside, it needed another 5 minutes in the oven; if it's dry, you've gone too far—find your oven's sweet spot by starting to check around 30 minutes.
03 -
  • Proof the dough in an oven that's been warmed to 25°C and then turned off—it's the most reliable way to get consistent rise times without any guesswork.
  • Don't skip the cooling period in the pan; it's the difference between the bread releasing beautifully and tearing apart when you flip it.
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