No Knead Cinnamon Pull-Apart Bread. All the sticky deliciousness of cinnamon rolls but with none (and I really mean none) of the effort! It needs about 10 minutes of hands-on time and will totally fit around your schedule. It can be ready in a couple of hours or you can leave it to rest in the fridge overnight & bake it up in the morning. It makes THE perfect brunch!
This No Knead Cinnamon Pull Apart Bread is just incredible and what makes it even more incredible is that it takes literally zero effort.
You do not have to knead it at all. Not even once. It does all the hard work itself while you do quite literally nothing.
If you have made my No Knead Focaccia Bread you will know how easy and how good it is. Well, this No Knead Cinnamon Pull Apart Bread is adapted from that recipe and is even better because it involves lots of cinnamon and sugar. Perfect for those of you with a sweet tooth like me!
It's kind of a cinnamon roll x monkey bread hybrid and is absolutely perfect for brunch.
If you plan to be up early you can mix it up that morning. All it needs is 2 hours to do it's stuff but that time is all hands off. Or you can mix it up before you go to bed and leave it in the fridge all night for anything from 8 to 10 hours.
It's such a flexible recipe which is a major part of it's appeal.
How to make No-Knead Cinnamon Pull-Apart Bread
This easy bread recipe is virtually no-fail. If you follow my instructions exactly you will get great results.
It is made in just a few easy steps (see my video).
- First you mix the dough in a bowl with a spoon, or in a stand mixer if you want to, then cover and leave it to do its thing for anything from 2 - 10 hours. You can go put your feet up or sleep!
- Then you pull off lumps of dough, dip them in melted vegan butter (or choose my oil-free option), roll them in cinnamon sugar and put them in an 8 x 8 or similar pan.
- Leave it to rest for 30 minutes then bake and frost if you want to. It's great with or without frosting.
That's it.
While it bakes your house will smell wonderful, and when it emerges from the oven your mouth will be watering. It will be bubbling, sticky, sugary and delicious.
It is soft, crusty and chewy all at the same time and in all of the right places. Where the balls of dough conjoin it's super soft, the tops are slightly crusty and the underneath (my personal favourite part) is chewy and caramely.
If you choose to frost it then it gets over-the-top sticky and delicious. Like seriously irresistible.
This No Knead Cinnamon Pull Apart Bread is absolutely made for sharing and enjoying with family and friends.
Put it on the table in front of them and watch them tear it apart in seconds and fight over any remaining pieces. You have been warned. It will happen. It's that good.
I am loving this No Knead Cinnamon Pull Apart Bread because:
- It's really easy to make!
- You can fit it around you schedule
- It can easily be made ahead
- For a no knead bread it can be ready pretty quickly
- There's an oil-free option (although I do highly recommend the full-on buttery option! )
- It can easily be doubled to feed a crowd
- It's soooo sticky and delicious!
- Everybody loves freshly baked bread!
Be prepared to wow your family and friends with this easy and incredibly delicious no-fail No Knead Cinnamon Pull Apart Bread!
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
No Knead Cinnamon Pull Apart Bread
Author:Ingredients
- 500g / 3 ¾ cups + 4½ teaspoons all purpose flour or bread flour , cups measured by spooning the flour into the cups and levelling off with the back of a knife - do not scoop and do not compact the flour down by pressing on it as you fill the cup (in the UK use strong bread flour)
- 1 tablepsoon instant yeast or quick rise yeast , NOT regular active yeast
- 2 teaspoons salt
- 240mls / 1 cup unsweetened milk of choice , it must be unsweetened as any change in the sugar content will affect how the recipe works.
- 120mls / ½ cup cold water , straight from the tap is fine
- 60 mls / ¼ cup maple syrup , real natural maple syrup and not a processed flavoured syrup as it will affect how the recipe works
- 70g / ½ packed cup dairy-free butter , melted (measured before melting). See recipe notes for an oil-free option)
- 100g / ½ cup sugar , cane sugar or turbinado sugar is best
- 2 tablespoons ground cinnamon
For the frosting (optional)
- 150g / 1½ cup powdered sugar
- ½ teaspoon vanilla extract
- 5 - 6 teaspoons milk of choice
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- In a large bowl or in a stand mixer add the flour, yeast and salt. Mix them together so they are distributed evenly, then add the milk, water and maple syrup. Mix until all the flour is combined and you have a sticky dough, making sure you get right into the bottom of the bowl. Then cover with cling wrap.If you wish to leave the dough overnight or all day before baking, put it in the fridge and leave it there for anything between 8 - 10 hours.If you want to make the speedier version, you can put the bowl on the stove top or next to it and set the oven on low so that the residual heat kicks the yeast into action (make sure it isn't in direct contact with the heat though. There should just be gentle warmth. Anything more could kill the yeast). If you do this it will need to be left for 2 hours (although up to 3 will be fine). If you just leave it on the kitchen counter with no warmth from the oven you should leave it for anything between 3½-4½ hours.
- Once the resting time has passed, line an 8 x 8 pan (or similar, it doesn't have to be exact) with parchment paper and preheat the oven to 350°F.
- Melt the butter gently until liquid. Be sure it is at room temperature before you dip the dough in it or you could kill the yeast and affect how the bread turns out.
- Mix the cinnamon and sugar together in a small bowl.
- Peel back the cling wrap and dust the dough with a sprinkle of flour and dust your hands too. Pull the dough away from around the edges of the bowl, then pull off chunks of dough about the size of golf balls. Roll them in your hands to neaten them up a bit although you don't have to worry about being too tidy.
- Dip each one into the butter, then roll in the cinnamon sugar before placing in the pan. Repeat until all the dough is gone. Make sure all the balls touch each other in the pan. They should be nestled in there snugly.
- If you have any leftover butter, pour it over the dough in the pan, and spoon any leftover sugar mixture over too. It will be a little sludgy because of the butter getting mixed into it but that's fine.
- Cover the pan loosely with cling wrap, place it on the stove top or next to it, so that the warmth from the oven preheating can reach it and leave for 30 mins. If your dough was refrigerated, leave for 50 mins. Make sure it isn't in direct contact with the heat from the oven. There should just be gentle warmth. Anything more could kill the yeast.
- Once it's rested place in the oven and bake for 26 minutes. It should be puffy and if you used butter, it should be bubbling around the edges.
- Using the edges of the parchment paper, lift the bread out of the tin and onto a cooling rack. Be careful because any drips will be very hot. Leave for 10 minutes before frosting or serving.
For the frosting
- In a small bowl, add the powdered sugar and the vanilla. Gradually add the milk, stirring as you go to work out any lumps. 6 teaspoons should be plenty. You need much less than you imagine you will. One minute it will look like there is no-where near enough milk, the next it will be ok. You need it to be thick but pourable so you can drizzle it easily.
- While the bread is still warm and just before serving, drizzle over the frosting.
Kathy says
If I make these the day before a family gathering, what is the best way to store them overnight?
Melanie McDonald says
I would lift them out after baking on the parchment paper and let them cool, then lift them up and put them back in the pan. Then put it in an airtight container if you have one that fits. Or a freezer bag. Try to glaze them right before serving if you can so they don't get soggy when storing. If you have access to an oven they reheat really well. 350 'til nice and warm. Then glaze. They are still good cold though so don't worry if you don't have an oven there.
Momo says
The cinnamon sugar isn't listed in the comments, is it?
Melanie McDonald says
I'm guessing you mean in the ingredients list, not comments. If so, yes, everything you need to make the recipe is listed including cinnamon and sugar.
Jan says
Hi Melanie! I’ve made this recipe many times, and my family adores it. Can I freeze the pull away bread after it’s already baked?
Melanie McDonald says
I've never tried but I'm pretty sure it will be fine. I think I'd freeze it without the glaze. You can add that once it's defrosted, or pop it in the oven to warm up once it's defrosted then drizzle with the glaze.
So pleased you're enjoying the recipe Jan!
Marie P says
I made this with chickpea flour.Didn't have allpurpose. kneaded it really well. It didn't rise and tasted bad. Was it my yeast?
Eileen says
I left my dough in the refrigerator to rise for 10 hours but it did not rise.
What happened?
I have made your No Knead Focaccia and it came out delicious!
Melanie McDonald says
If it didn't rise then either your yeast was past its best or your fridge was too cold for the yeast to be active enough. Different spots in the fridge can be much colder than others like the sides and the bottom. The warmest spot is the top shelf away from the sides. Having said that even in a really cold fridge it would rise eventually.
There is also a chance that your fridge runs a bit warm and the dough rose then fell back once the yeast ran out of food to keep them going.
This recipe is basically the same as the focaccia one just enriched a bit with vegan butter, maple syrup, and milk. If anything, with the extra sugars for the yeast it should rise much quicker and easier than the focaccia.
Maybe try again with new yeast and let it rise at room temp. I hope that helps!
M says
Absolutely glorious cinnamon bread!! I make this every month or every 2 months since it’s so delicious. It’s even good cold the next day. I’ve put the cinnamon sugar into the melted butter on accident, but it didn’t change the outcome- this just skips a step. Also, for faster proofing (especially in winter) I let the dough sit in the oven with only the oven light on. I’m leaving this comment as a thanks to Melanie before I make it!
A Virtual Vegan says
Thanks so much! I'm really pleased you're enjoying it!
M says
Of course! <3 So, update on the last batch I made-- I didn't have maple syrup, so I replaced it with almond milk and added some sugar. I baked for 26 minutes, and they came out dry, though the pieces in the middle were moist. TLDR-- if you can help it, don't skip the maple syrup!!!
Martha says
Hi, I was looking for the video for the No Knead Cinnamon Pull apart bread but I could not find it. Can you send it to me? See below my email address.
R says
Can I use baking soda and ACV in stead of yeast?
Melanie McDonald says
This recipe has only been tested with yeast. You might be able to adapt it but it would need some major changes. You'd be much better off finding a similar yeast-free recipe that meets your needs than risking this one not working out.
Myra says
350f/175c fan assisted or regular? Making them now!
A Virtual Vegan says
Not fan assisted. Just regular.
Samantha says
Any suggestions on how to do this recipe with sourdough starter instead of dry yeast?
A Virtual Vegan says
Without testing it it's very hard to say. I'd probably start off with 100 grams of starter and 450 g of flour which would mean you'd need to use 190 mls of milk. Directions the same but timings, without having done it it's impossible to say. It will depend on the strength of your starter. I'd do it on a day when you're home and able to keep an eye on it. Once you've done it once you will know whether the amount of starter needs reducing to slow things down a bit. Because of the sugar in the dough you might need as little as 50 grams of starter. It will be a bit of an experiment.
Nina says
Loved this dessert! I decided to try 50% earth balance and 50% aquafaba. It tasted amazing. Im going to try all aquafaba next time to see the difference. Thank you!
A Virtual Vegan says
I'm glad you enjoyed it Nina!
Kristen says
Oh my goodness, these were amazing! I’m normally terrified of anything involving yeast and rising, but these were so easy. I will definitely make again! Now that I’ve made two successful recipes in the last two days, I look forward to exploring other recipes on the site.
A Virtual Vegan says
Thank you so much Kristen! I'm really pleased you it. You should give my No Knead Focaccia Bread recipe a try too. It's even easier! Here it is: https://avirtualvegan.com/miracle-no-knead-focaccia-with-rosemary-sea-salt/
Sandra says
I only have easy bake yeast..... Will this be OK?
A Virtual Vegan says
Easy bake yeast is the same as instant or quick yeast so yes it will be fine!
Anne says
I'd love to make this recipe, since pretty much everyone is in lockdown right now. But is there anything else I can substitute the maple syrup with? Or can I skip it? How badly would it affect the product if maple syrup is missing? Hope you could answer this, thank you Mel!
A Virtual Vegan says
You can omit it but you will need to make up for the lost liquid. As maple syrup is quite thick I think 2 tablespoons of either water or more milk will do to replace it.
Laurel says
What about golden syrup (aka treacle) or corn syrup instead of maple syrup?
Melanie McDonald says
The recipe has only been tested with maple syrup. The syrups you mention have completely different texture, flavour and qualities to maple syrup and aren't as good for using in bread recipes. Golden syrup contains water and citric acid. I believe corn syrup does too, and treacle is way too dark and intense. Bread making is a science and small changes can make a big difference. For best results I recommend following the recipe as written.
Peggie says
This recipe looks delish! Can it be made gluten free?? If so, how?
A Virtual Vegan says
No it can't be made gluten-free. It relies heavily on the gluten in the flour to work. You might be able to find a good GF no knead white bread recipe elsewhere and use it to make something similar to this recipe.
Shawna says
This cinnamon bread recipe is amazing. I would have never thought about using aquafaba instead of butter/oil to dip the bread in before rolling in cinnamon and sugar. Thank you for creating a wonderful recipe that’s vegan and oil free. It was a big hit with my friends and I will make it again for Christmas.
A Virtual Vegan says
I'm really pleased you all enjoyed it Shawna!
Beverly says
anyone tried butter, brown sugar & nuts in the bottom of the pan to make these caramelly? Do you think it would work?
A Virtual Vegan says
I haven't tried it but I'm sure it would work.