Honey Butter Cinnamon Pull-Apart (Print)

Soft pull-apart bread bursts with honey butter and cinnamon—delightful for breakfast or sweet snack.

# Ingredients:

→ Dough

01 - 3 cups (375 g) all-purpose flour
02 - 1/4 cup (50 g) granulated sugar
03 - 2 1/4 teaspoons (7 g) active dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup (120 ml) whole milk, warm
06 - 1/4 cup (60 ml) water, warm
07 - 2 large eggs, at room temperature
08 - 1/4 cup (55 g) unsalted butter, melted

→ Honey Butter Cinnamon Filling

09 - 1/2 cup (115 g) unsalted butter, softened
10 - 1/3 cup (115 g) honey
11 - 1/2 cup (100 g) packed brown sugar
12 - 1 1/2 tablespoons ground cinnamon
13 - 1/4 teaspoon salt

→ Honey Butter Glaze

14 - 2 tablespoons unsalted butter, melted
15 - 2 tablespoons honey
16 - 1/2 cup (60 g) powdered sugar
17 - 1–2 teaspoons milk, as needed

# Directions:

01 - In a large mixing bowl, combine warm milk, warm water, granulated sugar, and active dry yeast. Let stand for 5 minutes until foamy.
02 - Add eggs, melted butter, and salt to the yeast mixture. Mix thoroughly.
03 - Gradually incorporate the all-purpose flour, mixing until a soft dough forms. Knead by hand or with a mixer for 6–8 minutes until the dough is smooth and elastic.
04 - Place the dough in a lightly greased bowl, cover, and allow it to rise in a warm place for 1 hour, or until doubled in size.
05 - Meanwhile, prepare the filling by beating together the softened unsalted butter, honey, packed brown sugar, ground cinnamon, and salt until smooth.
06 - Punch down the risen dough and turn it onto a lightly floured surface. Roll the dough into a 30 cm by 45 cm (12x18-inch) rectangle.
07 - Spread the honey butter cinnamon filling evenly over the surface of the rolled dough.
08 - Cut the dough into 6 long strips. Stack these strips one on top of the other, then cut the stacked strips into 6 equal squares.
09 - Grease a 9x5-inch (23x13 cm) loaf pan. Stack the dough squares upright and arrange them closely within the prepared pan.
10 - Loosely cover the pan and let the dough rise for 30 minutes, until visibly puffy. Concurrently, preheat your oven to 175°C (350°F).
11 - Bake the bread for 30 minutes. If the top begins to brown too quickly, tent it loosely with aluminum foil after the first 15 minutes.
12 - Allow the bread to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool further.
13 - For the glaze, whisk together the melted unsalted butter, honey, powdered sugar, and enough milk to achieve a pourable consistency. Drizzle the glaze over the warm bread. Serve immediately.

# Expert Tips:

01 -
  • Requires basic pantry staples you likely already have on hand
  • Creates an impressive presentation with minimal decorating skills
  • Versatile enough for breakfast brunch or dessert
  • Perfect make ahead option for holiday mornings
02 -
  • Can be prepared the night before and refrigerated after shaping refrigerate then bring to room temperature before final rise
  • Makes the perfect edible gift for neighbors or teachers during holidays
  • Incredibly freezer friendly after baking slice before freezing for easy portions
03 -
  • The secret to truly exceptional pull-apart bread lies in the details. Allow your eggs and milk to come to room temperature before mixing for a more consistent dough texture. When spreading the filling, use an offset spatula for even distribution all the way to the edges. During the final rise, place the filled loaf pan on top of the preheating oven where ambient heat helps create the perfect rising environment. Most importantly, don't rush the cooling process before glazing—about 10 minutes in the pan, then transfer to a rack—this prevents the bottom from becoming soggy while ensuring the bread is still warm enough to absorb some of that delicious honey glaze.
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