Cinnamon Sugar Walnut Pull-Apart Bread Recipe

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Cinnamon Sugar Walnut Pull-Apart Bread is like your favorite monkey bread but without the sticky syrup—simpler to make and just as satisfying. A soft, slightly sweet dough is rolled into small balls, dipped in melted butter, then tossed in a crunchy mixture of cinnamon, sugar, and ground walnuts before baking to a deep golden brown. Each bite is tender, warmly spiced, and nutty, making this bread ideal for holiday mornings, leisurely weekend brunches, or an anytime sweet snack.

About The Recipe

This pull-apart bread is a family favorite that’s been made for years. The idea came from a simple request my uncle made after returning from a trip: “Make that pull-apart bread that tastes good.” My mom developed the original version and it became a staple for gatherings and holidays. While testing this recipe we made a few updates to boost flavor, the most notable being steeping the milk with cinnamon. That small step gives the dough a delicate cinnamon note so the flavor isn’t only in the coating—the whole bite becomes more rounded and aromatic.

The result is a bread that’s easy to make and incredibly delicious—soft, sweet, cinnamon-forward, and studded with walnuts. It’s a reliable crowd-pleaser and a warm, comforting bake to serve any time of year.

Why You’ll Love This Pull-Apart Bread

• Simple to prepare with familiar ingredients.
• Perfect for sharing—everyone loves to pull apart the pieces.
• Balanced flavor: sweet, warmly spiced, and nutty.
• Versatile—works as breakfast, brunch, dessert, or a treat with coffee.

Equipment Needed

• Stand mixer with dough hook
• Dough rising container
• 8-inch round cake pan
• Mixing bowls

Ingredients

(Complete quantities and step-by-step instructions are in the recipe card below.)

For the Dough

• Whole milk
• Cinnamon sticks
• All-purpose flour
• Granulated sugar
• Instant yeast
• Salt
• Unsalted butter, softened
• Large eggs

For the Coating

• Salted butter, melted
• Granulated sugar
• Ground walnuts
• Ground cinnamon

How To Make Cinnamon Sugar Walnut Pull-Apart Bread

Step 1: Infuse the milk

Heat milk and cinnamon sticks in a small saucepan just until small bubbles form at the edges. Remove from heat and let the cinnamon steep in the milk for 30 minutes. Strain out and discard the cinnamon sticks before using the milk in the dough.

Step 2: Make the dough

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, salt, softened butter, eggs, and the cinnamon-infused milk. Mix on low for 1–2 minutes to bring ingredients together, then increase to medium-high and knead until the dough is smooth and elastic, about 8–10 minutes.

Step 3: First proof

Place the dough in a lightly greased, covered container and let it rise at warm room temperature until doubled in size, about 1½ hours (times will vary with ambient temperature).

Step 4: Prepare the coating

Melt the salted butter and set aside. In a medium bowl, combine the granulated sugar, ground walnuts, and ground cinnamon, mixing until well blended.

Step 5: Form and coat the dough pieces

Pinch off small pieces of dough and roll them into roughly 1-inch balls. Dip each ball in the melted butter, then roll it in the sugar–walnut–cinnamon mixture. Place the coated balls into a prepared 8-inch cake pan in layers until all dough is used. Cover with plastic wrap and let the assembled pan rise at warm room temperature until nearly doubled, about 1–1½ hours. Preheat the oven to 350°F while the dough proofs.

Step 6: Bake

Bake the bread at 350°F for 60–70 minutes. After the first 15 minutes, tent the pan loosely with foil to prevent over-browning—do not let the foil touch the bread. The loaf is done when an instant-read thermometer inserted into the center registers 200°F–210°F. Allow the bread to cool before inverting or serving.

FAQ & Troubleshooting

Can I make this dough by hand? It’s possible but time-consuming. A stand mixer makes kneading much easier and faster.

Why is my dough sticky? This is an enriched dough that contains butter, milk, eggs, and sugar, so it will be a bit wetter and tackier than lean breads.

How do I know the dough is kneaded enough? Properly kneaded dough should feel smooth, slightly shiny, and elastic. It will pull away from the bowl cleanly when finished.

My dough didn’t rise as expected—what happened? Rising times depend on ambient temperature. If your kitchen is cool, allow more time or use a proofing box. Also verify your yeast is fresh and active.

Storage

Once cooled, store the bread covered at room temperature for 1–2 days. For longer storage, pull the pieces apart and freeze them in a sealed container or freezer bag for up to 2 months.

Substitutions

• Try steeping other warm spices in the milk, such as cardamom or star anise, for a different flavor profile.
• Swap pecans for walnuts if you prefer.

Looking for similar recipes? Try Bourbon Pecan Monkey Bread, Cinnamon Sugar Filled Soft Pretzels, Overnight Cinnamon Raisin Bagels, or Gooey Rum-Soaked Pecan Sticky Buns.

Expert Tips

• Use fresh, active yeast for reliable rises.
• A well-kneaded dough will be smooth and pull away clean from the bowl; its temperature will be around 70°F if measured.
• Softened butter should give when pressed but not be melted.
• Proofing time varies with room temperature—warmer kitchens proof faster, cooler kitchens take longer.
• Allow the bread to cool completely before turning it out to preserve shape and texture.

When you make this Cinnamon Sugar Walnut Pull-Apart Bread, leave a comment and tag the baker on social media—we love to see your bakes!

Cinnamon Sugar Walnut Pull-Apart Bread

Sweet, warmly spiced, and nutty—this pull-apart bread is an easy, crowd-pleasing bake perfect for breakfast, brunch, or dessert.

Prep Time: 25 mins

Cook Time: 1 hr 10 mins

Proofing Time: 2 hrs 30 mins

Servings: 16

Ingredients

Sweet Dough

• ¾ cup whole milk
• 3 cinnamon sticks
• 3 cups all-purpose flour*
• 6 Tablespoons granulated sugar
• 2½ teaspoons instant yeast
• 1 teaspoon salt
• 6 Tablespoons unsalted butter, softened
• 2 large eggs, room temperature

Coating

• ½ cup salted butter, melted
• 1 cup granulated sugar
• ½ cup ground walnuts
• 2 teaspoons ground cinnamon

Instructions

Sweet Dough

1. Heat milk with cinnamon sticks until small bubbles form around the pot edge. Remove from heat and steep 30 minutes; discard sticks.
2. In a stand mixer with dough hook, combine flour, sugar, yeast, salt, softened butter, eggs, and cinnamon-infused milk. Mix on low 1–2 minutes, then knead on medium-high until smooth and elastic, about 8–10 minutes.
3. Place dough in a greased, covered container and let rise at warm room temperature until doubled, about 1½ hours.

Coating

1. Melt the salted butter and set aside.
2. Mix sugar, ground walnuts, and ground cinnamon in a medium bowl.

Assembly

1. Spray an 8-inch cake pan with baking spray.
2. Divide dough into 1-inch balls. Dip each ball in melted butter, then roll in the sugar–walnut mixture. Place balls in the prepared pan until all dough is used.
3. Cover with plastic wrap and let rise at warm room temperature until nearly doubled, about 1–1½ hours. Preheat oven to 350°F.
4. Bake 60–70 minutes, tenting loosely with foil after the first 15 minutes (don’t let foil touch the bread). Bread is done when an instant-read thermometer reads 200°F–210°F in the center.

Notes & Tips

*This recipe uses the dip-and-sweep and spoon-and-level methods for measuring flour. If using a scale, add about 22 g (¾ oz) per cup of flour.

Substitutions: Use different spices to steep in the milk, or swap pecans for walnuts.

Expert Tips:

• Ensure yeast is active and in-date.
• A properly kneaded dough should be smooth and clean the bowl; its temperature will be around 70°F if measured.
• Softened butter should yield to a fingertip but not be melted.
• Proofing times vary with temperature—plan accordingly.
• Let the bread cool completely before turning out.

– Still Hungry? –

Here are a few recipes you may enjoy!

• Spiced Pumpkin Pecan Sticky Buns

• Apple Pie Doughnuts

• Skillet Pumpkin Monkey Bread (Pull-Apart Bread!)