Cinnamon Pull Apart Bread

5 from 1 vote

Soft dough balls coated in cinnamon sugar, topped with a buttery crumble, and drizzled with cream cheese frosting make this Cinnamon Pull Apart Bread beyond delicious. This easy, no-fail recipeis perfect for breakfast, brunch, or dessert!

Prep Time15

Cook Time23

Total Time38

Course: Dessert

Cuisine: American

Keyword: Cinnamon Pull Apart Bread Recipe

Servings:

Calories: 564kcal

Ingredients

For the Crumble Topping

2½ tablespoons all-purpose flour
1 tablespoon granulated sugar
1 tablespoon light brown sugar
¼ teaspoon cinnamon
2 tablespoons unsalted butter, melted

For the Cinnamon Pull-Aparts

1 pound fresh pizza dough, cut into 1-inch pieces and rolled into balls
2 teaspoons cinnamon
½ cup granulated sugar
¼ cup unsalted butter, melted

For the Cream Cheese Frosting

4 tablespoons unsalted butter, softened to room temperature
2 ounces cream cheese, softened to room temperature
½ teaspoon vanilla extract
1 cup powdered sugar
2 to 3 teaspoons heavy whipping cream

Instructions

Preheat oven to 400°F. Line an 8x8-inch metal baking pan with parchment paper. Be sure to leave enough parchment paper to overhang the sides to make lifting the cinnamon pull-aparts out of the pan easily.
In a small bowl, make the crumble topping by stirring together the all-purpose flour, granulated sugar, light brown sugar, cinnamon, and melted butter until your mixture comes together as a crumble. Set aside.
To make the cinnamon pull-aparts, you will need to cut your fresh pizza dough ball into roughly 25 small pieces, then roll them in the palm of your hand into balls.
In a small bowl, combine the cinnamon and sugar. Place the melted butter in a second small bowl.
Drop 3-4 dough balls into the melted butter and roll around to evenly coat them.
Transfer the butter-coated dough balls to the bowl of cinnamon sugar and roll to evenly coat them in the cinnamon sugar mixture. Place the coated dough balls into the prepared pan in a single layer.
Repeat steps 5-6 until all the dough balls have been coated and placed into the baking pan.
Evenly sprinkle the reserved crumble topping over the prepared dough balls.
Bake for 23-26 minutes or until the cinnamon pull-aparts are golden and bubbly. Allow them to cool in the pan for 5 minutes before lifting them out of the pan (using the parchment paper overhang) and transfer them to a serving plate or cutting board.
While the cinnamon pull-aparts are baking and cooling, you can make the cream cheese frosting by beating together the softened butter and softened cream cheese in a medium bowl until smooth and fluffy.
Add the vanilla extract and powdered sugar and beat again until fully combined and smooth. Add the heavy cream and beat for an additional 1-2 minutes or until the frosting is smooth and has a pipeable consistency. You do not want it too thick, but thick enough to be piped. Transfer to a piping bag with the tip cut off.
Once the cinnamon pull-aparts have been transferred to a serving plate, you can pipe a criss-cross pattern of the cream cheese frosting onto the top of the pull-aparts.

Notes

If you don't have parchment paper, you can spray your pan with cooking spray or line it with non-stick aluminum foil instead.
Your bread will bake up much more evenly if your pieces are similar in size. Try to cut them consistently.
Check the bread half way through the bake time. If it's browning unevenly, turn the pan half way.
If you don't have a piping bag, you can transfer the frosting to a large Ziploc bag. Cut a small piece out of one corner of the bag. Alternatively, you can also drizzle the frosting with a spoon.

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