There’s something magical about the smell of warm cinnamon drifting through the kitchen. It’s the kind of scent that makes you pause whatever you’re doing and follow your nose straight to the oven. That’s exactly what happens every time I bake this Cinnamon Sugar Skillet Bread — golden on the outside, pillowy soft inside, and coated in a buttery cinnamon sugar layer that makes every bite taste like a cozy morning hug.
This recipe sits somewhere between a breakfast treat and a dessert. You can tear it apart while it’s still warm, or slice it neatly (if you have that kind of self-control — I don’t). Either way, it’s irresistible. Think of it as the easiest version of cinnamon sugar pull-apart bread — no fancy braiding, no complicated steps, just pure, sweet comfort.
Why You’ll Love This Cinnamon Sugar Bread
This cinnamon bread recipe brings together all the best things about baking — simple ingredients, minimal effort, and huge flavor payoff.
- It’s baked right in a cast iron skillet, giving the edges a delightful crispness.
- The dough is soft and fluffy, like a warm cloud of cinnamon-scented goodness.
- The topping caramelizes slightly, creating a sweet crust that’s honestly addictive.
- Perfect for breakfast, brunch, or an afternoon snack with a cup of cinnamon milk or coffee.
It’s a little like the famous Dollywood cinnamon bread, but with a homemade touch that feels even more special.
Ingredients You’ll Need
Here’s everything you’ll need to make this homemade cinnamon bread:
For the Dough:
- 2 ¼ tsp active dry yeast
- ¾ cup warm milk (about 110°F)
- 2 tbsp granulated sugar
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 3 tbsp unsalted butter, melted
- 1 large egg
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 ½ tsp ground cinnamon
- 4 tbsp melted butter
Optional: a drizzle of glaze made with ½ cup powdered sugar and 1 tbsp milk (if you like it sweeter).
How to Make Cinnamon Sugar Skillet Bread
This recipe comes together easily, especially if you’re comfortable with simple homemade bread dough. Here’s how I make it:
Step 1: Activate the yeast
In a small bowl, mix warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until frothy. This step is like waking up the yeast — it’s your sign that it’s ready to make the dough rise beautifully.
Step 2: Mix the dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Stir with a wooden spoon until it comes together. Then knead on a lightly floured surface for about 6–8 minutes until the dough is smooth and elastic.
Step 3: First rise
Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1 hour — it should double in size.
Step 4: Shape the dough
Once risen, punch the dough down gently and roll it into a rectangle (about 10×12 inches). Brush the top with melted butter, then sprinkle the cinnamon sugar evenly over the surface.
Step 5: Create pull-apart pieces
Cut the dough into strips, stack them up, and slice again into squares. Place them side by side in a greased skillet — slightly overlapping like soft, sweet dominoes.
Step 6: Second rise
Cover and let the dough rise again for about 30 minutes.
Step 7: Bake
Preheat your oven to 350°F (175°C). Bake for 25–30 minutes, or until the bread is golden brown and puffed up.
Step 8: Brush and serve
While still warm, brush with more melted butter and sprinkle extra cinnamon sugar on top (because why not?). If you like, drizzle with a simple glaze for that bakery finish.
Serving Ideas
This cinnamon sugar bread recipe is perfect served warm right from the skillet. I love pulling it apart at the table — no knives needed! It’s amazing with:
- A mug of hot coffee or cinnamon milk
- Fresh fruit or a scoop of vanilla ice cream
- A drizzle of maple syrup for brunch
If you’ve ever had the Dollywood cinnamon bread, you’ll instantly recognize those same melt-in-your-mouth flavors here — but this version has that rustic, homemade charm.
Tips for the Best Cinnamon Pull-Apart Bread
- Use warm (not hot) milk. Too hot and it’ll kill the yeast.
- Don’t rush the rise. Yeast dough loves patience.
- For extra flavor, mix a pinch of nutmeg or cardamom into the cinnamon sugar.
- Try it with brown sugar. It gives a deeper caramel flavor and a gooier texture.
- Bake in a cast iron skillet. It crisps the edges beautifully and keeps the center soft.
Variations to Try
This bread is endlessly customizable. Here are a few ideas to keep things fun:
- Cinnamon Sugar Pull-Apart Muffins: Divide the dough into muffin cups for mini versions.
- Stuffed with Cream Cheese: Add a layer of sweetened cream cheese before rolling.
- Amish Cinnamon Bread Easy Style: Skip the yeast and use baking powder for a quicker loaf.
- Chocolate Swirl: Replace half the cinnamon sugar with cocoa powder.
- Maple Glaze: Mix powdered sugar with maple syrup for a fall-inspired finish.
Why a Skillet Works So Well
If you’ve never baked bread in a skillet, you’re missing out. The even heat distribution helps it bake beautifully — crisp on the outside, tender inside. Plus, it looks gorgeous served right from the pan. Less cleanup, more flavor.
Honestly, there’s something comforting about tearing into a warm loaf straight from the skillet. It reminds me of slow weekend mornings, when the kitchen smells like cinnamon and coffee, and there’s no rush to be anywhere.
Storage and Reheating Tips
This cinnamon sugar skillet bread tastes best fresh, but it keeps well too.
- Room Temperature: Store covered for up to 2 days.
- Fridge: Keeps up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
To reheat, pop it in the oven at 300°F for about 10 minutes or microwave a slice for 20 seconds. It’ll taste freshly baked again.
Cinnamon Sugar Skillet Bread
Ingredients
Method
- In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until bubbly and foamy.
- In a large bowl, mix flour and salt. Add the yeast mixture, melted butter, and egg. Stir until it forms a dough, then knead for 6–8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise for about 1 hour, or until it doubles in size.
- Punch down the dough and roll it into a 10×12-inch rectangle. Brush the top with melted butter and sprinkle evenly with the cinnamon sugar mix.
- Cut the dough into strips, then stack them and cut into squares. Arrange them slightly overlapping in a greased cast iron skillet.
- Cover again and let it rise for 30 minutes until puffed up.
- Preheat your oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown.
- While warm, brush with more melted butter and sprinkle extra cinnamon sugar on top. For extra sweetness, drizzle with glaze before serving.
Notes
- Don’t rush the rising time — it’s what makes the bread soft and fluffy.
- If you don’t have a cast iron skillet, you can use a round cake pan instead.
- This bread tastes best fresh out of the oven, but leftovers can be warmed up easily in the oven or microwave.
- For a deeper flavor, use brown sugar instead of white in the cinnamon sugar mix.
- Serve it with coffee, hot chocolate, or a warm mug of cinnamon milk for the perfect morning treat.
FAQs
1. Can I make this without yeast?
Yes — use 2 tsp baking powder instead and skip the rising steps. It’ll be more like a soft quick bread than fluffy yeast bread.
2. Can I make it overnight?
Definitely. After the first rise, cover the dough and refrigerate overnight. Let it come to room temperature before baking.
3. What’s the difference between this and Dollywood Cinnamon Bread?
Dollywood’s version is known for its gooey glaze and thick cinnamon layers. This one keeps that same buttery sweetness but adds a rustic homemade charm with skillet baking.
4. Can I use whole wheat flour?
You can replace half the flour with whole wheat for a heartier version. The texture will be slightly denser but still delicious.
5. How do I know it’s done baking?
It should be golden brown, and when you tap the top, it should sound hollow. The center should be soft but not doughy.
Final Thoughts
This cinnamon pull-apart bread has everything I love about baking — warmth, aroma, and comfort in every bite. Whether you’re making it for a lazy Sunday breakfast or gifting it to a friend, it’s one of those recipes that makes any morning feel a little more special.
And trust me, once you’ve had a bite of this soft, buttery cinnamon sugar skillet bread, you’ll find yourself looking for excuses to bake it again.
