Mini Cinnamon Sugar Pull-Apart Bread

Happy New Year world! Welcome to 2014! I hope it’s been good to you so far.


How was everyone’s night? Did you see some spectacular firework displays? Did you take it easy in your jim-jams (pyjamas) or head out to a party? My evening was spent at a local Sydney beach watching the 9pm fireworks and then heading home to my younger sister’s place to watch the midnight Sydney Harbour fireworks on TV. At 11:30pm I thought I’d close my eyes and listen out for the countdown to midnight. Unfortunately, I fell asleep! That jet lag just won’t leave me alone. I woke up at 12:15am having missed the whole thing, so it was a very uneventful start to 2014, but I was doing what I love – sleeping – so I guess it wasn’t too bad really!


Have you made any resolutions for the new year? As always, mine is to lose a few kilos, but also to have a fun year. To me that’s an oxymoron, so the latter option will always take precedence and I’m not expecting to lose too many kilos this year! But oh well, I’ll make sure I have a lot of fun instead, starting with eating these scrumptious Mini Cinnamon Sugar Pull-Apart Breads. Anything made with dough and cinnamon gets a big tick in my book and this one is no different.


The dough for these is very similar to the dough in a cinnamon roll, but instead of rolling it up and cutting into rounds, you cut little squares which you stuff into a muffin tin and bake. The outside is crispy while the inside is soft and fluffy and full of cinnamon sugary goodness. Goodbye new year’s resolution number 1, I’m just going to go devour these!


Mini Cinnamon Sugar Pull-Apart Bread

Makes 9

Prep Time: 1 hour 45 minutes

Cooking Time: 15-20 minutes



60g butter

¼ cup milk

2½ cup plain flour

3 tbsp caster sugar

7g sachet dry yeast

¼ tsp salt

1½ tsp vanilla extract

2 eggs


½ cup caster sugar

2 tsp ground cinnamon

¼ tsp ground nutmeg

2 tbsp butter, melted

GLAZE (optional):

½ cup icing sugar

10g butter, melted

2-3 tsp milk


  1. For the dough, melt butter in a saucepan. Once melted, add milk and stir to combine.
  2. In a large bowl, use an electric mixer on medium speed to combine 1½ cups of flour with the sugar, yeast and salt for about 2 minutes. Decrease mixer to low speed and slowly add the butter/milk mixture, followed by the vanilla and then the eggs, one at a time, mixing until well combined.
  3. Using a dough hook attachment on your electric mixer on low speed, slowly add remaining dough until it comes together, then switch to high speed and continue mixing for about 2 minutes, until a ball forms. Cover the bowl with cling film and leave for about 30 minutes until doubled in size.
  4. For the filling, add sugar, cinnamon and nutmeg to a small bowl and mix to combine. Set aside. Lightly grease a 12-hole muffin pan.
  5. Punch dough and turn onto a lightly floured surface. Use a rolling pin to roll it into a 20 x 25cm rectangle and spread melted butter over the dough,then sprinkle the cinnamon sugar mixture evenly.
  6. Cut dough into rows and columns, each about 3cm wide. Stack each column into a pile and set into a muffin hole sideways. They do not have to be in a perfect line in the muffin hole. Set pan aside in a warm area for 45 minutes to allow dough to rise again.
  7. Preheat oven to 180ºC/350ºF/Gas Mark 4. Bake the bread for 15-20 minutes, until golden brown.
  8. While bread is baking, make glaze. Sift icing sugar into a medium bowl and add butter. Stir well, then add milk, 1 tsp at a time, stirring after each addition until it reaches your desired consistency. Allow bread to cool in pans before drizzling glaze over each one and serving.

Recipe from Damn Delicious, rewritten.



  1. These are so cute! And would be dangerously easy to pop in a packed lunch for work…

    1. They’re the perfect size for a snack at work…If you can resist them that long! They barely lasted a day at our place!

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