Sourdough Cinnamon Pull Apart Bread

Sourdough Cinnamon Pull Apart Bread

Prep Time 2 hours
Cook Time 40 minutes
Fermentation 6 hours
Course Dessert, Snack
Cuisine American
Servings 2 loaves


  • 9" by 5" bread pan


  • ½ cup sourdough starter
  • 1 tsp dry yeast
  • ¼ cup milk
  • cup warm water
  • 2 tbsp melted better
  • 3.5 cups unbleached flour
  • 1 tbsp granulated sugar
  • 1 tsp sea salt
  • ½ cup soften butter or one stick
  • ¼ cup powdered sugar
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • ½ cup granulated sugar
  • 1 tsp cinnamon
  • ½ cup powdered sugar
  • 2 tbsp milk


  • Measure sourdough starter into large bowl and mix in yeast, milk, and butter with warm water.
  • Add all-purpose flour while mixing.
  • Knead to form dough that is soft and elastic. (I use an electric mixer for 6-8 minutes)
  • Form dough into two dough balls, and place in two separate greased bowls.
  • Cover bowls for 4 hours or overnight in refrigerator.
  • Mix together softened butter, powdered sugar, honey, and vanilla. Set aside.
  • Once dough doubles, turn it out on a floured work area, working one dough ball at a time.
  • Roll out a rectangle 12” by 20”. If your dough springs back somewhat, let it rest for 5 minutes.
  • Spread butter mixture across top of rectangle dough surface.
  • Sprinkle with granulated sugar and cinnamon.
  • Cut three horizontal strips of dough.
  • Stack all three strips on top of each other, cutting into squares.
  • Place dough squares in 9” by 5” bread pan lined with parchment and turned on its side for an easier placement.
  • Turn bread pan upright. Cover with cloth for 2 hours in warm kitchen
  • Bake at 375℉ for 25 minutes uncovered and cover for additional 10 minutes.
  • Remove from oven and let cool.
  • Combine powdered sugar and milk to form glaze. Drizzle over cooled bread.
Keyword sourdough

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