Glazed Pull-apart Cinnamon Swirl Bread

Beautiful bread; so easy to obtain & guaranteed to impress!

I want to say that this is not a quick bake, but it is easy! And so worth your while. Great for a brunch, or dessert, it seriously won’t last long. That loaf in the photo, I made last night, and there’s one piece left. Only because I want my daughter to have it, otherwise it would be happily devoured by myself. It is Cinnabon-esque.

Below I’ve taken a few shots of the process, if you need a visual aid. It’s basically a cinnamon roll recipe, but putting it into a loaf pan to make it fancy-shmancy.

So if you have the time, want your home to smell cozy and inviting, and have something to impress guests or indulge in yourself, give this a whirl – or swirl.

If you’d like to see more baking, head over to my Instagram page @bairdsbaking to find other recipes & short videos.

Rolled out to 12”x6” and tightly rolled up.
Cut into ten pieces, then flatten with your hands. Kids will love this step!
Assemble in a greased loaf tin, offsetting each piece.
Drench in butter and more cinnamon brown sugar!

Glazed Pull-apart Cinnamon Swirl Bread

Guarantee it’ll be beautiful and tasty
  • Prep time: 1.5 hours (includes rising time)
  • Bake time: 30 minutes
  • Yields: 10 servings


For the dough;

  • 2 1/2 – 2 3/4 Cups flour
  • 3 TBSP sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons (1 package) of active dry yeast
  • 1/2 warm milk (I use whole)
  • 2 TBSP butter (room temp)
  • 1 egg (room temp)

For the filling & topping;

  • 1/4 Cup melted butter
  • 1/4 Cup brown sugar
  • 1 TBSP cinnamon

For the glaze (I doubled this after I made it, because it really wasn’t enough glaze for my liking) ;

  • 1/2 Cup icing sugar
  • 1 TBSP milk


  • Activate yeast according to directions; after 10 minutes should be foamy.
  • In a large bowl, using a dough hook, or a wooden spoon, combine 1 cup of the flour, sugar, salt & yeast.
  • Add in milk, butter & egg.
  • Add in remaining flour, a little at a time, until dough starts to form.
  • If using a dough hook, let it knead for five minutes on medium speed, until smooth and springy. If doing by hand, knead on floured surface for 5-10 minutes until smooth and springy.
  • Grease the bottom and sides of the same bowl, and place the ball of dough in. Cover with towel or Saran Wrap.
  • Set in warm space for 40 minutes or until doubled in size.
  • While dough is rising, preheat oven to 350F, and grease the loaf tin.
  • Make the filling by melting butter in small dish, and combine brown sugar & cinnamon in another small dish.
  • When dough has finished rising, punch down, and roll out on a floured surface to a 12”x6” rectangle.
  • Brush with half of the melted butter and sprinkle half of the cinnamon brown sugar mixture.
  • Roll up tightly from 6” end, and slice into 10 pieces.
  • Flatten each piece by hand.
  • Place pieces in loaf tin, offsetting each piece from the other.
  • Brush remaining butter over pieces, and sprinkle the remaining cinnamon brown sugar mixture.
  • Cover again and let sit in warm space for 20 minutes or until doubled.
  • Once doubled, bake for 30 minutes or until top is golden brown.
  • Let cool in tin.
  • While cooling, make glaze in a small bowl by whisking milk and icing sugar.
  • Once cool, pop out of tin and place on serving plate (or whatever you’d like to keep it on) and drizzle glaze over.
  • Tear apart and enjoy!

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