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

Prep time: 1.5 hours (includes rising time)
Bake time: 30 minutes
Yields: 10 servings

Ingredients

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

Directions

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!