Maple Pecan Cinnamon Pull Apart Bread
Soft, buttery layers of homemade dough covered in cinnamon sugar and pecans, baked to golden perfection, and finished with a generous drizzle of maple glaze. Each piece peels away into a warm, gooey, easy-to-eat bread form.
Servings: 8
Calories: 562kcal
Equipment
- Stand mixer with dough hook attachment
- Pastry brush or marinade brush
- Sharp knife or pizza cutter
Ingredients
Dough
- ¾ cup whole milk warmed to 110℉
- ¼ cup unsalted butter melted
- 1 large egg
- ¼ cup granulated sugar
- 2¼ teaspoon instant yeast 1 packet
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
Filling
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup finely chopped pecans
- ¼ cup unsalted butter melted
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons maple syrup
Instructions
Dough
- Add the milk, butter, egg, sugar, yeast, flour, and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until shaggy, then increase the speed slightly and beat for 3-5 minutes.¾ cup whole milk, ¼ cup unsalted butter, 1 large egg, ¼ cup granulated sugar, 2¼ teaspoon instant yeast, 3 cups all-purpose flour, 1 teaspoon kosher salt
- Grab a large mixing bowl and lightly grease it with butter or oil. Turn out the dough ball into the greased bowl and cover with plastic wrap. Put in a warm-ish place to rise for about 1 hour or until doubled in size.
Rolling & Assembly
- Grease a 9x5” loaf pan and add a parchment paper sling and set aside. In a bowl, mix together the brown sugar, granulated sugar, cinnamon, and chopped pecans.½ cup light brown sugar, ½ cup granulated sugar , 1 tablespoon ground cinnamon, ½ cup finely chopped pecans
- Lightly flour a clean work surface and turn the dough out. Pat it into a rectangle, then use a floured rolling pin to roll it into a 12x20” rectangle (doesn’t have to be perfect).
- Brush the butter onto the rolled out dough (get the whole way to the edges). Sprinkle the cinnamon sugar and pecan mixture all over the top (the whole way to the edges).¼ cup unsalted butter
- Use a sharp knife or pizza cutter to cut the dough into thirds (on the short side), then into sixths (on the long side) giving you 18 rectangular pieces.
- Stack the pieces 6 at a time, then transfer to the loaf pan starting on one edge, standing up on their long sides. Repeat with all of the stacked pieces, nestling them in (see step-by-step photos section for reference).
- Cover with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes until the dough has puffed up.
- Preheat the oven to 350℉ and bake for 30-35 minutes until lightly golden on top. Remove to a wire rack and cool for 15-20 minutes.
- Use the parchment paper sling to remove the bread from the pan and place on a serving platter or board.
Glaze
- Whisk together the powdered sugar, vanilla, and maple syrup (add a small amount of water, if needed) until a thick glaze forms. Drizzle over the top of the bread. Serve warm.1 cup powdered sugar, ½ teaspoon vanilla extract, 3 tablespoons maple syrup
Video
Notes
Store the baked bread covered at room temperature for five days. Reheat gently in the oven until warm, or single servings in the microwave.
See the blog post FAQ for how to make it for an overnight rise.
Nutrition
Calories: 562kcal | Carbohydrates: 93g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 318mg | Potassium: 197mg | Fiber: 3g | Sugar: 53g | Vitamin A: 437IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg
