Sourdough Cinnamon Pull Apart Bread

Sourdough cinnamon pull apart bread is the dessert for breakfast we did not know we needed. With cinnamon sugar layers between every slice and a subtly sweet cream cheese glaze on top, this bread will be the centerpiece of every brunch we attend this season.

We made this sourdough discard cinnamon pull apart bread for Thanksgiving this year and it was a hit! We made a double batch to ensure we could take some home and store it in the freezer after the event. Next time we might have to triple the recipe as it was so good. 

One of my favorite parts of cinnamon rolls is pulling apart the layers. I am a “pick each layer apart with my fork” kind of gal, as opposed to eating the layers all together. 

I love the concept of pull apart breads or dessert where people can take as much (or as little) as they want. It reminds me of monkey bread, though this bread has ndividual layers instead of individual dough balls.

When I think of the fall season, I think of warming spices and the amora of cinnamon in every dish coming out of the kitchen. This sourdough discard cinnamon pull apart bread is exactly what I was looking for this season. 

The bread is equal parts sweet and buttery. It is light and fluffy, just like the sourdough cinnamon roll recipe we have come to adore. 

If you like the concept of pull apart bread, like sourdough garlic pull apart bread, this is very similar in appearance and preparation. Simply allow the dough to come together, roll out thin before covering it in a layer of butter, cinnamon and brown sugar before layering sliced into a pan.

Kitchen Utensils

There is not much needed for this recipe:

• Kitchenaid Mixer (Optional but helps to knead the brioche dough)
• Bread Pan
• Large Mixing Bowl

Ingredients for sourdough cinnamon pull apart bread

Sourdough ‘Bread’ Layers

• Flour
  • All purpose flour works best to provide the fluffiest dough
• Butter
  • Unsalted is our favorite though you can use salted butter. Coconut oil is also a great substitute.
• Honey
  • Can be substituted for sugar, agave or maple syrup
• Sourdough starter
  • Active sourdough starter or sourdough discard work well within this recipe. If sourdough discard is used, baking soda is not required.
• Water
• Baking Soda
• Baking Powder
• Heavy cream
  • Can substitute with half and half or coconut milk

Cinnamon Sugar Layers

• Brown Sugar
• Cinnamon
• Butter
  • Unsalted butter is best for this layer, though you can use salted butter
• Flour
  • This is used to help ensure the cinnamon mixture does not spread. If gluten free, use gluten free flour because the mixture is not apart of the bulk fermentation period

Cream Cheese Glaze

• Cream cheese
• Butter
  • Unsalted butter works best, though you can use salted and leave out the additional salt
• Powdered sugar
• Salt
• Vanilla extract
• Milk (or water)

How to make sourdough cinnamon pull apart bread

Bulk Fermentation Period

Start by preparing the dough. In a large mixing bowl, combine flour, butter, honey (or sugar), water and sourdough discard together.

Mix by hand until it forms a shaggy dough. Cover the dough with a lid or plastic wrap. Allow the dough to sit for 8-12 hours on the countertop. 

Mixing the dough / preparing the pull apart bread

To the bowl of a stand mixer, add the dough and the remaining dough ingredients- baking soda, salt and eggs. 

Using the dough hook attachment, allow the brioche dough to knead for 10-15 minutes. The dough will be pillowy soft and will stretch like a windowpane. Because of this texture, make sure to knead the dough so it is soft, not sticky.

If mixing the dough by hand, the dough can take 20-30 minutes of kneading to achieve the desired windowpane consistency.

Using a rolling pin, roll the dough on a flat work surface. Butter, oil  or add a dusting of flour to the counter if the dough is sticking to your fingers as needed. 

Combine the filling, brown sugar, flour, cinnamon and room temperature butter together in a small bowl. Because of this texture, it is important not to use melted butter as the mixture will sink into the dough as opposed to spreading across the top. Finally, spread the cinnamon sugar mixture across the dough.

Cut the dough into pieces using a bench scraper, pizza cutter or sharp knife. Place the pieces into a prepared baking dish like a buttered bread pan, loaf pan or bundt pan.

Stack the pieces in a row from the front of the dish to the back We folded our pieces up like a taco to seal in the cinnamon sugar mixture better.

If you are baking later (or another day), cover and put in the fridge before the dough completes a secondary rise. 

When ready to bake, allow the dough to complete a second rise in a warm place. Rise times may differ and could take 2-4 hours because of the temperature of your home and the size of your dough. Finally, the top of the dough should reach close to the top of the baking dish.

Baking the Sourdough Cinnamon Pull Apart Bread

Once the sourdough discard pull apart bread has completed a second proof, preheat the oven to 350 degrees.

Pour 1/3 cup heavy whipping cream (or coconut milk) to the top of the cinnamon pull apart bread. This will ensure the bread is moist and flavorful.  

Place the bread pan into the preheated oven. Cook for 25-30 minutes. 

The filling will bubble around the sides. The top will be firm to the touch and the top will be golden brown in color.

When poked with a toothpick in the center, it will come out clean. If using a temperature gauge, the sourdough cinnamon pull apart bread will temp at or above 200 degrees.

Use a knife to pull edges of bread from the baking pan. Remove from pan and place on a wire rack or baking sheet to cool.

While the bread is baking, make the cream cheese glaze. Use a hand mixer or stand mixer to combine room temperature butter and room softened cream cheese together until light and fluffy. 

Next, add the powdered sugar one cup at a time. Finally, add in a pinch of salt and vanilla extract. Use water or milk to thin. 

Allow the cinnamon pull apart bread to cool 10-15 minutes before adding the cream cheese glaze to the top. This will allow the sourdough cinnamon pull apart bread to cool without completely melting the glaze.

Did you try this recipe? Let us know your thoughts in the comments below!