Powered by Simple Recipe Pro Recipe Plugin

Cinnamon Toast Pull-Apart Bread

Rich and delicious, this homemade pull-apart bread is a splendid new way to enjoy all the flavors of cinnamon rolls.


  • 1 cup unsweetened almond milk (or whole milk)
  • ¼ cup canola oil
  • ¼ cup granulated sugar
  • 1 1/8 tsp active dry yeast (1/2 packet)
  • 2 cups, plus ¼ (additional) flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp kosher salt
  • ¼ cup dairy-free, soy-free butter, melted (or butter)
  • 1 cup sugar
  • 2 Tbsp ground cinnamon


FOR DOUGH: In a Gook Cook 2-Quart Stainless Steel saucepan, whisk together almond milk, canola oil and sugar on high. Heat until very hot but not boiling. Remove from heat and allow to cool until tepid. Sprinkle over the yeast and stir in 2 cups flour. Place lid on saucepan and allow to rise at least one hour, until more than doubled in size. After the hour, stir in remaining ¼ cup flour, as well as baking soda, baking powder and salt. Place dough in the saucepan or in a large ziplock bag in the refrigerator at least an hour or up to 24 hours. If placing it in fridge for more than an hour, remove and allow to come slightly to room temperature before working with it. Clean and flour your work surface and place dough on floured surface. Using a rolling pin, roll out dough in a large rectangle roughly 1/8 in thick. Take the melted butter and brush it evenly over the top side of the dough rectangle. Use any remaining melted butter to brush inside a bread pan to place dough in. Sprinkle over 1 cup granulated sugar, and then with 2 Tbsp ground cinnamon, not missing any spots on the dough. Using a knife or a pizza cutter, cut the dough into 6-7 equal sized rectangles. Place those rectangles on top of each other, and then cut the stacks into 6 equal sized squares. Place squares in bread pan, not cramming them in. You may have leftover squares. If this is the case, make an additional smaller pan using a ramekin. (Never waste the goods!) Place bread in a warm, draft free area of the kitchen and allow to rise at least 20 minutes, or until the bread rises above the rim of the pan (it took mine about an hour). Preheat oven to 350°F at this time. Once bread is risen, place in oven for 30 minutes. If the top of the bread is becoming too golden brown after 15 or 20 minutes, lightly place a foil sheet over the top to continue cooking, but not burn the top. Remove and allow to cool slightly. FOR THE ICING: Place all icing ingredients in a medium sized bowl and whisk together until it becomes runny and perfect. If needed, add more powdered sugar to reach desired consistency. Drizzle over bread just before serving. Serve bread warm or at room temperature

© 2015 Good Cook. All rights reserved.