Ready to make homemade bread? This easy, sweet pull apart bread recipe is made from scratch and is simpler to make than you think. Can easily be made savory with cheese and herbs. The possibilities are endless!
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This is one of the most requested recipes from my family. And I think my first bread recipe with yeast on the blog. I've made this dough more times than I can tell you over the last five+ years and it's a very forgiving dough.
My family loves it sweet with cinnamon sugar or vanilla sugar. But Big E always asks for a savory version with cheese and herbs. I've always called this type of bread loaf pull apart bread, but it's also known as bubble bread, tear and share bread or monkey bread. We are going to make this one from scratch and I know you will love how easy it is to make!
The bread dough comes together quickly and does two rises; the first for one hour and the second for 30-45 minutes. You choose how to make it ~ sweet or savory. Be sure to check out the comments in the recipe card with ideas for several different variations. Then dig into this soft, fluffy and flaky bread and watch it disappear before your eyes.
what ingredients do I need?
Seven simple ingredients are needed for the bread dough.
- Granulated sugar
- Dry active yeast
- Milk {warmed}
- All-purpose flour
- Kosher salt
- Large egg plus one large yolk
- Vegetable oil
What is the ideal temperature for milk when making bread?
Ideally, you want the milk between 100-110°F {1% milk is what I use}. I use my ThermoWorks Thermapen for a quick and easy temperature reading. Using a thermometer is the most accurate way to determine the temperature of your milk. Any thermometer that reads between 75°-135°F will work.
If the milk is too warm, you run the risk of killing the yeast. If the milk is too cold, the yeast won't activate and the bread may rise too slowly or not at all.
let's make this bread dough!
Is it just me? I find there is something about making bread with just a bowl and spoon. Then kneading it by hand. No fancy equipment needed.
Start by placing the yeast and sugar in a bowl. Then add the warm milk and give it a stir together. Add the flour, kosher salt, egg and egg yolk and oil and mix until a shaggy, soft dough is created.
Once the dough has come together, scrape the dough onto a floured surface and knead until smooth and elastic {you should achieve this in 8-10 minutes}. Place the kneaded dough back in the bowl {no need to clean it, but grease the bowl}. Then cover and place in a warm spot to rise about 1 hour, until doubled in size.
If your kitchen is on the cooler side {like mine}, you can create a warm environment in your oven for proofing the bread. I use our Breville toaster oven and preheat it to the lowest setting, which is 120°F. Once it reaches temperature, I turn off the oven and leave the door closed. When the pull apart bread dough is ready to proof, place it in the slightly warm oven and close the door.
time to put this tasty loaf together
While the dough is in it's first rise, prepare the cinnamon sugar filling and the loaf pan.
When the dough has doubled in size, remove the dough from the bowl. I like to use a soft, rounded plastic bench scraper to release it from my bowl. Next divide the dough into 12 pieces using the same bench scraper. They don't have to be perfectly uniform, but try to keep them mostly the same size.
Use your hands to flatten each piece of dough into a circle about 4 inches in diameter. Then top with a heaping teaspoon of the cinnamon sugar mixture. Fold the dough in half and place the dough flat side down into the prepared loaf pan. Continue until all 12 pieces of dough have been added to the pan.
If you have any remaining cinnamon sugar mixture, you can dollop it over the top of the bread dough.
Now place the dough back in a warm spot and let it rise a second time, about 30-45 minutes. The dough will be ready to bake once it reaches the top of the pan.
When the dough is close to the top of the pan, preheat the oven. If the dough is proofing in your oven, be sure to remove it before turning the oven on to preheat!
how do I know when my pull apart bread is done?
Bake until the loaf is golden brown and the bread is baked through. The internal temperature should be 190°F, if you want to be sure it's done. {I check the bread about 15 minutes into baking and if the top is already browning quickly, lightly cover the top with a piece of foil}.
Remember your oven is different than mine and baking times may vary slightly. If you don't have an oven thermometer, you may not be baking at the temperature you think you are. This is the thermometer I have in my oven.
how to serve this sweet pull apart bread
You can serve this sweet bread as a breakfast item or a dessert. Or even a midnight snack. 😉. The recipe has been tested on both adults and kids and it pleases everyone. If you are looking for other variations, see recipe card comments with ideas for other fillings.
Remember to snap a picture and tag me on Instagram if you make this Easy Sweet Pull Apart Bread. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more bread recipes to try
- Blueberry Zucchini Bread
- Peanut Butter Oat Banana Bread
- Healthier Chocolate Zucchini Bread
- Apple Cider Banana Bread
- Cornbread Donuts
If you make this recipe {or any recipe!} from two sugar bugsplease come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Yield: One Loaf ~ about 12 servings
Easy Sweet Pull Apart Bread (from scratch)
This easy, sweet pull apart bread recipe is made from scratch and is much simpler to make than you think. Can easily be made savory with cheese and herbs.
Prep Time25 minutes
Bake Time25 minutes
Rising Time1 hour 45 minutes
Total Time2 hours 35 minutes
Ingredients
pull apart bread
- 2 tablespoons granulated sugar (24g)
- 2 teaspoons active dry yeast
- ¾ cup warm milk, 100-110°F (180mL)
- 3 cups all-purpose flour (375g) plus more for kneading
- 1 teaspoon kosher salt
- 1 large egg plus one large egg yolk
- 2 tablespoons vegetable oil (30mL)
cinnamon sugar filling*
- ¼ cup unsalted butter, extra soft butter (57g)
- ¼ cup plus 2 tablespoons granulated sugar (75g)
- 2 teaspoons ground cinnamon
Instructions
- {When my kitchen is cold, I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise}
- In a medium to large bowl add the sugar, yeast and warm milk and give it a little stir. Add the flour, salt, egg and egg yolk and oil and mix until a soft dough is formed.
- Scrape the dough onto a floured surface and knead until smooth and elastic, about 10 minutes. I prefer to do this by hand, but you can also use a stand mixer with the dough hook. Add flour as necessary, but try to add as little as possible.
- Grease the bowl you mixed the dough in {no need to wash it} and place the dough in the bowl, cover and let rise about 1 hour {I place it in the warm toaster oven}, or until double in size.
- While the dough is rising, prepare the filling. Add extra soft butter to a small bowl and stir in the sugar and cinnamon until well blended. Set aside.
- Grease a loaf pan with butter or cooking spray and set aside. {A standard glass or metal pan works}
- Remove the dough from the bowl and divide it into 12 pieces. They don’t have to be perfect, but try to make the pieces fairly uniform in size. Using your hands, take a piece of dough and flatten it into a circle about 4 inches in diameter, then top with a heaping teaspoon of the cinnamon sugar filling, spreading it over the dough.
- Then fold the dough in half, creating a semi-circle and place the dough flat side down into the prepared loaf pan {see photos in the post}. Continue until all 12 pieces of dough have been added to the pan. If you have any remaining cinnamon sugar filling, you can dollop it over the top of the dough.
- Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes. You want the dough to rise to the top of the loaf pan. Keep an eye on it and when it’s close to the top of the pan, preheat the oven to 350°F.
- Bake for about 30 minutes, until it’s golden brown. If the top is browning too quickly, lightly tent the top of the bread with a piece of foil {I check about 15 minutes into the baking time}.
- When the bread is done, remove the loaf from the oven and place the pan on a wire cooling rack. After 10-15 minutes, remove the bread from the pan and serve.
Notes
Ideas for other fillings ~
*Herb, garlic and cheese filling: use same amount of butter, but add ¼-½ teaspoon of dried herbs and garlic powder. Shred about ⅓ cup of parmesan cheese {or whatever cheese you desire} and sprinkle that over the top of the garlic herbed butter once spread on the dough circles.
*Vanilla sugar filling: use the same amount of butter, ¼ cup plus 2 tablespoons of granulated sugar and 1 teaspoon vanilla bean paste {pure vanilla extract also works}.
*Poppy seed with lemon cream cheese filling: add 3 tablespoons of poppy seeds when making the dough. For the filling, use ¼ cup brick cream cheese at room temperature, ¼ cup of granulated sugar and the zest from one lemon.
Cover and store leftovers at room temperature for up to 2 days.
Recipe adapted from The Semisweet Sisters Homemade Hot Dog Buns
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 106Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 60mgSodium: 134mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
