How to Make the Perfect Cinnamon Pull-Apart Bread
American · Easy · 50 min · 8 servings
This gooey and fragrant pull-apart bread uses store-bought biscuit dough so kids can skip straight to the fun part of rolling the pieces in cinnamon sugar and stacking them in a pan. It bakes into a beautiful shareable loaf that comes apart in sweet sticky layers everyone will enjoy.
Why this recipe works
This Cinnamon Pull-Apart Bread recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cans refrigerated biscuit dough 8 count each
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 0.5 cup unsalted butter melted
- 0.75 cup packed brown sugar
- 0.25 cup unsalted butter cut into pieces
Step by step instructions
Step 1: Prep the Coating
Preheat the oven to 350 degrees F and grease a bundt pan well with butter or cooking spray. Mix the granulated sugar and cinnamon together in a large zip-lock bag or shallow bowl.
Step 2: Coat the Dough Pieces
Open the biscuit cans and cut each biscuit into quarters using clean scissors or a knife. Dip each piece into the melted butter and then shake it in the cinnamon sugar mixture until coated, then layer the pieces into the prepared bundt pan.
Step 3: Add the Glaze
Combine the brown sugar and remaining butter pieces in a small saucepan over medium heat and stir until melted and combined into a smooth caramel sauce. Pour the brown sugar glaze evenly over the top of all the dough pieces in the pan.
Step 4: Bake and Flip
Bake for 30 to 35 minutes until the top is golden brown and the dough is cooked through. Let it cool in the pan for exactly 5 minutes then place a large plate over the pan and carefully flip it over to release the bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- refrigerated biscuit dough → homemade simple biscuit dough if you prefer to bake from scratch
- granulated sugar in coating → coconut sugar for a slightly less sweet and more caramel-like flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not greasing the bundt pan thoroughly which makes it very difficult to release the bread cleanly
- Waiting too long to flip the bread after baking which allows the caramel to harden and stick permanently to the pan
Nutrition facts
Per serving: 310 calories, 4g protein, 42g carbs, 13g fat, 1g fiber.
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