Description
This Cinnamon Pull-Apart Bread is a delightful treat featuring flaky puff pastry layered with a buttery cinnamon-sugar mixture and chopped pecans, baked to golden perfection and drizzled with a sweet maple glaze. Perfect for breakfast or a cozy dessert, this easy-to-make bread offers a fun way to enjoy classic cinnamon flavors in a pull-apart form.
Ingredients
Scale
Pastry and Filling
- 1 (17.3-oz) package puff pastry, thawed
- ¼ cup melted butter
- 4 Tbsp brown sugar
- 1 Tbsp cinnamon
- ¼ cup finely chopped pecans
Glaze
- â…” cup powdered sugar
- 1 Tbsp maple syrup
- 1 Tbsp milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375ºF (190ºC). Spray a loaf pan with cooking spray and line it with parchment paper to prevent sticking.
- Mix Cinnamon Sugar: In a small bowl, combine the brown sugar and cinnamon thoroughly to create the filling mixture.
- Roll Out Pastry: Unfold one sheet of puff pastry and gently roll it into a 12×10-inch rectangle to evenly spread the filling.
- Layer Filling on Pastry: Brush the pastry sheet with half of the melted butter, then sprinkle evenly with half of the cinnamon-sugar mixture and top with half of the chopped pecans. Lightly press the toppings into the pastry for better adhesion.
- Cut and Stack Pastry Strips: Cut the pastry into four strips measuring roughly 10×3 inches each. Stack these strips on top of one another to form a four-layer stack. Next, cut this stack crosswise into four squares, then place these stacked squares on their sides inside the prepared loaf pan.
- Repeat with Second Sheet: Repeat the layering, cutting, stacking, and placing steps using the remaining puff pastry sheet and the rest of the butter, cinnamon sugar, and pecans.
- Bake the Bread: Place the loaf pan in the oven and bake for 55 to 60 minutes, until the bread is golden brown and cooked through. Once baked, remove from the pan and cool on a wire rack for about an hour.
- Prepare the Glaze: Stir together the powdered sugar, maple syrup, and milk in a small bowl until smooth. Adjust the consistency by adding more milk or syrup if the glaze is too thick.
- Glaze and Serve: Transfer the cooled bread to a serving plate and drizzle the maple glaze evenly over the top. Serve warm or at room temperature, pulling apart the bread to enjoy the layers.
Notes
- Ensure the puff pastry is fully thawed before using to make rolling and folding easier.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- For extra flavor, add a pinch of nutmeg to the cinnamon sugar mixture.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 4 days.
- This bread can be lightly warmed before serving to refresh the flakiness of the pastry.
