This soft Pull-Apart Cinnamon Milk Bread is just the perfect treat for gathering around with a hot mug of coffee or chocolate. Truly a comforting treat.
What is better than a loaf of delicious cinnamon bread? Two loaves of delicious cinnamon bread! You guys I love recipes like this. You know when a batch makes two gorgeous loaves, it makes me so giddy because there is an extra loaf for sharing or gifting.
This Pull-Apart Cinnamon Milk Bread is such a keeper. Well, mainly because it is soft, it has walnut and chocolates, you guys! But also, this is perfect for when you are hosting a brunch for a small crowd or you are looking to bring someone a baked good as a gift, just because.
This is actually a fusion of two of my favorite recipes on the blog- the milk bread and the Japanese Condensed Milk Bread. I think there is something so gorgeous about pull-apart bread in loaf pans. Each time I see one, my heart is automatically drawn.
And with cinnamon and chocolates? end of the game. I am totally totally sold.
How to Make Pull-Apart Cinnamon Milk Bread?
- In the bowl of your stand mixer, add the cream, milk, egg, sugar, flour, yeast and salt.
- Attach the dough hook and start mixing at low speed, until the ingredients are incorporated. Increase the speed to medium and continue to mix the dough. The dough will start to take shape and gather in the center. In about 7-12 minutes, the dough will attach itself to the dough hook, and slap the sides of the mixing bowl.
- Turn off the mixer and shape the dough into a ball. Place it in a bowl, cover it with a clean kitchen towel and let it rise for 1 and 1/2 hours, or until doubled in size.
- Deflate the risen dough and divide it into 2 equal portions. On a floured board, roll one of the dough portions into a 12×10 inch rectangle. Spread half of the cinnamon filling mixture on the surface.
- Using a sharp knife or a pizza cutter, cut the rectangle into 4 vertical strips. Stack the strips over top of one another. Divide the stacked dough into 8 portions.
- Arrange the dough portions on a greased 9×5 loaf pan. The dough will not entirely fill up the pan, but it will upon baking. Repeat the same process with the other half of the dough. Cover the assembled dough loosely with kitchen towels and let them rise for about an hour, or until doubled in size.
- Preheat oven to 325 F. Brush the buns with heavy cream. Top with chopped walnuts and chocolate chips. Bake at 325 F for 20 minutes, then lower the temperature to 300 F and bake for 5-7 minutes longer, or until lightly golden.
Enjoy share and indulge. You know you deserve it, my dear baker!
More Bread Recipes for You:
- Nutella Buns with Nutella Glaze
- Japanese Milk Buns
- Milk and Sugar Mini Buns
- Sweet Beehive Buns
- Double Chocolate Mini Buns
- Ube Bread Rolls
For the Dough
- 2/3 cup warm heavy cream (105-115 F)
- 1 cup plus one tablespoon warm milk (105-115F)
- 1 large egg
- 1/3 cup sugar
- 4 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 and 1/2 tsp salt
For the Filling
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1 and 1/2 tsp cinnamon
For the Toppings
- 1/2 cup chocolate chips
- 1/4 cup chopped walnuts
- 1 tbsp cream, for brushing the bread
Make the Dough
- In a bowl of a stand mixer, add cream, milk, egg, sugar, flour, active dry yeast and salt. Attach the dough hook and start mixing on low, until the powders are moistened and the ingredients are slightly incorporated.
- Increase the speed to medium and continue to mix the dough, scraping the sides of the bowl if needed. The dough should start to gather in the center of the bowl and start to attach itself to the dough hook. This should take about 7-12 minutes.
- Gather the dough and shape it into a ball. Place in a bowl and cover it with a clean kitchen towel. Let it rise for 1 and 1/2 hours.
- After rising, gently deflate the dough. Divide it into 2 equal portions. On a floured board, roll the dough into a 12x10 inch rectangle. Spread half of the cinnamon filling over the surface of the rectangle. Using a pizza cutter or sharp knife, Cut the rectangle vertically into 4 equal strips. Stack the strips over one another. Once stacked, cut the dough into 8 equal portions. Arrange the dough portions close together on a greased 9x5 loaf pan. The dough will not fill up the entire space of the pan. Repeat the same process with the other half of the dough. Let both the assembled dough rise for about 1 hour, or until doubled in size, covered with a clean kitchen towel.
- Preheat oven to 325 F. Brush the surface of the dough with heavy cream. Top with walnuts and chocolate chips. Bake the bread at 325 F for 20 minutes, then lower the temperature to 300 F and bake for 5-7 minutes more, or until lightly golden.
To Make the Filling
- Combine the filling ingredients in a small bowl until a paste is formed.
Amount Per Serving: Calories: 387 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 52mg Sodium: 184mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 2g Sugar: 18g Sugar Alcohols: 0g Protein: 7g