10 Must-Try Sourdough Cinnamon Pull Apart Bread Recipes – For Instant Happiness

There’s something magical about the smell of freshly baked sourdough cinnamon pull-apart bread wafting through the house. It’s warm, it’s cozy, and it’s an instant mood-lifter. I still remember my first time baking it—a rainy Sunday when I needed a pick-me-up. That gooey, cinnamon-packed bread was love at first bite. Whether you’re a baking newbie or a sourdough pro, these 10 recipes will fill your kitchen with joy. From classic flavors to fun twists, they’re easy, delicious, and guaranteed to make you smile. Let’s dive in!

1. Smoked Maple Bacon Cinnamon Sourdough Pull Apart Bread

• Unique Feature: Smoky maple syrup and crispy bacon bits woven into the dough for a sweet-salty-smoky explosion.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups bread flour
  • 3/4 cup milk
  • 1/4 cup smoked maple syrup (or regular maple syrup with a dash of liquid smoke)
  • 1 tsp salt
  • 2 tbsp unsalted butter, melted
• Filling:
  
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup cooked bacon, crumbled finely
  • 3 tbsp softened butter
• Step-by-Step Instructions:

1. Mix the Dough: Warm the milk slightly and stir in the smoked maple syrup. In a large bowl, combine the sourdough starter, maple-milk mixture, salt, and melted butter. Gradually add the flour, mixing until a sticky dough forms.
2. Knead: Knead on a floured surface for 6-8 minutes until smooth and slightly tacky.
3. First Rise: Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 5-7 hours until doubled.
4. Prepare Filling: Mix brown sugar, cinnamon, and crumbled bacon in a bowl.
5. Shape: Roll the dough into a 14×20-inch rectangle. Spread softened butter over it, then sprinkle the bacon-cinnamon mix evenly.
6. Cut and Stack: Slice into 4-inch wide strips. Stack the strips and cut into 3-inch squares. Arrange upright in a greased loaf pan, letting some bacon peek out.
7. Second Rise: Cover and let rise for 3-4 hours until puffy and filling the pan.
8. Bake: Preheat oven to 360°F. Bake for 32-38 minutes until golden and aromatic.
9. Serve: Cool for 10 minutes, then pull apart warm.

2. Rosewater Pistachio Cinnamon Sourdough Pull Apart Bread

• Unique Feature: Floral rosewater in the dough paired with a crunchy pistachio-cinnamon filling.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 3/4 cup water
  • 2 tbsp rosewater
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 tbsp olive oil
• Filling:
  
  • 1/2 cup granulated sugar
  • 2 tbsp cinnamon
  • 1/3 cup pistachios, finely chopped
  • 3 tbsp softened butter
• Step-by-Step Instructions:

1. Mix the Dough: Combine starter, water, rosewater, sugar, salt, and olive oil in a bowl. Add flour gradually, stirring until a dough forms.
2. Knead: Knead for 5-7 minutes until elastic and fragrant with rose.
3. First Rise: Let rise in a greased bowl, covered, for 6-8 hours until doubled.
4. Prepare Filling: Mix sugar, cinnamon, and chopped pistachios.
5. Shape: Roll dough into a 12×18-inch rectangle. Spread butter, then sprinkle the pistachio mix.
6. Cut and Stack: Cut into 3-inch strips, stack, and slice into squares. Place in a loaf pan vertically.
7. Second Rise: Cover and rise for 3 hours until plush.
8. Bake: Bake at 350°F for 30-35 minutes until golden.
9. Serve: Cool slightly, then enjoy the floral-nutty layers.

3. Miso Caramel Cinnamon Sourdough Pull Apart Bread

• Unique Feature: Umami-rich miso blended into a caramel filling for a sweet-savory surprise.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups bread flour
  • 1 cup milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 tbsp butter, melted
• Filling:
  
  • 1/3 cup brown sugar
  • 2 tbsp cinnamon
  • 1/4 cup caramel sauce (homemade or store-bought)
  • 1 tbsp white miso paste
  • 2 tbsp softened butter
• Step-by-Step Instructions:

1. Mix the Dough: Combine starter, milk, sugar, salt, and butter. Add flour and mix into a dough.
2. Knead: Knead for 6-8 minutes until smooth.
3. First Rise: Let rise in a greased bowl for 5-7 hours.
4. Prepare Filling: Whisk caramel sauce with miso until smooth. Mix brown sugar and cinnamon separately.
5. Shape: Roll dough into a 13×19-inch rectangle. Spread softened butter, drizzle miso caramel, then sprinkle cinnamon-sugar.
6. Cut and Stack: Cut into 4-inch strips, stack, and slice into squares. Arrange in a loaf pan.
7. Second Rise: Let rise for 3-4 hours.
8. Bake: Bake at 355°F for 33-37 minutes.
9. Serve: Cool slightly—savor the umami twist!

4. Fig Anise Cinnamon Sourdough Pull Apart Bread

• Unique Feature: Chewy figs and a hint of star anise for a warm, licorice-like depth.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 3/4 cup water
  • 1/4 cup honey
  • 1 tsp salt
  • 1/2 tsp ground star anise
  • 2 tbsp butter, melted
• Filling:
  
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 1/3 cup dried figs, chopped
  • 3 tbsp softened butter
• Step-by-Step Instructions:

1. Mix the Dough: Combine starter, water, honey, salt, star anise, and butter. Add flour and mix.
2. Knead: Knead for 5-7 minutes until smooth.
3. First Rise: Let rise for 6-8 hours in a covered bowl.
4. Prepare Filling: Mix brown sugar, cinnamon, and chopped figs.
5. Shape: Roll into a 12×18-inch rectangle. Spread butter, sprinkle fig mixture.
6. Cut and Stack: Cut into strips, stack, and slice into squares. Place in a loaf pan.
7. Second Rise: Rise for 3 hours.
8. Bake: Bake at 350°F for 30-35 minutes.
9. Serve: Cool slightly—enjoy the fruity-spicy layers.

5. Black Sesame Honey Cinnamon Sourdough Pull-Apart Bread

• Unique Feature: Nutty black sesame seeds and a honey drizzle for a toasty, sweet finish.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups bread flour
  • 1 cup milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 tbsp sesame oil
• Filling:
  
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 1/4 cup black sesame seeds, lightly toasted
  • 3 tbsp softened butter
  • 2 tbsp honey (for topping)
• Step-by-Step Instructions:

1. Mix the Dough: Combine starter, milk, sugar, salt, and sesame oil. Add flour and mix.
2. Knead: Knead for 6-8 minutes until smooth.
3. First Rise: Let rise for 5-7 hours.
4. Prepare Filling: Mix brown sugar, cinnamon, and toasted black sesame seeds.
5. Shape: Roll into a 14×20-inch rectangle. Spread butter, sprinkle sesame mix.
6. Cut and Stack: Cut into strips, stack, and slice into squares. Arrange in a loaf pan.
7. Second Rise: Rise for 3-4 hours.
8. Bake: Bake at 360°F for 32-36 minutes. Drizzle with honey while warm.
9. Serve: Cool slightly—pull apart the nutty goodness.

6. Saffron Almond Cinnamon Sourdough Pull-Apart Bread

• Unique Feature: Luxurious saffron threads and almond paste for a rich, aromatic treat.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 3/4 cup milk
  • Pinch of saffron threads, soaked in 1 tbsp warm milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 tbsp butter, melted
• Filling:
  
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 1/4 cup almond paste, crumbled
  • 3 tbsp softened butter
• Step-by-Step Instructions:

1. Mix the Dough: Soak saffron in warm milk for 10 minutes. Combine with starter, remaining milk, sugar, salt, and butter. Add flour and mix.
2. Knead: Knead for 5-7 minutes until smooth and slightly yellow.
3. First Rise: Let rise for 6-8 hours.
4. Prepare Filling: Mix brown sugar, cinnamon, and crumbled almond paste.
5. Shape: Roll into a 12×18-inch rectangle. Spread butter, sprinkle filling.
6. Cut and Stack: Cut into strips, stack, and slice into squares. Place in a loaf pan.
7. Second Rise: Rise for 3 hours.
8. Bake: Bake at 350°F for 30-35 minutes.
9. Serve: Cool slightly—enjoy the silky richness.

7. Juniper Berry Sourdough Cinnamon Pull-Apart Bread

• Unique Feature: Ground juniper berries add a piney, gin-like twist to the cinnamon.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups bread flour
  • 1 cup water
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp ground juniper berries
  • 2 tbsp butter, melted
• Filling:
  
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 1 tsp ground juniper berries
  • 3 tbsp softened butter
• Step-by-Step Instructions:

1. Mix the Dough: Combine starter, water, sugar, salt, juniper, and butter. Add flour and mix.
2. Knead: Knead for 6-8 minutes until smooth.
3. First Rise: Let rise for 5-7 hours.
4. Prepare Filling: Mix brown sugar, cinnamon, and juniper.
5. Shape: Roll into a 13×19-inch rectangle. Spread butter, sprinkle filling.
6. Cut and Stack: Cut into strips, stack, and slice into squares. Arrange in a loaf pan.
7. Second Rise: Rise for 3-4 hours.
8. Bake: Bake at 355°F for 32-36 minutes.
9. Serve: Cool slightly—savor the foresty vibe.

8. Cardamom Pear Cinnamon Sourdough Pull Apart Bread

• Unique Feature: Warm cardamom and soft pear puree for a spiced-fruit fusion.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 1/2 cup water
  • 1/4 cup pear puree (blend a ripe pear)
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp ground cardamom
  • 2 tbsp butter, melted
• Filling:
  
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 1/4 cup dried pears, chopped
  • 3 tbsp softened butter
• Step-by-Step Instructions:

1. Mix the Dough: Combine starter, water, pear puree, sugar, salt, cardamom, and butter. Add flour and mix.
2. Knead: Knead for 5-7 minutes until smooth.
3. First Rise: Let rise for 6-8 hours.
4. Prepare Filling: Mix brown sugar, cinnamon, and chopped dried pears.
5. Shape: Roll into a 12×18-inch rectangle. Spread butter, sprinkle filling.
6. Cut and Stack: Cut into strips, stack, and slice into squares. Place in a loaf pan.
7. Second Rise: Rise for 3 hours.
8. Bake: Bake at 350°F for 30-35 minutes.
9. Serve: Cool slightly—enjoy the fruity warmth.

9. Turmeric Ginger Cinnamon Sourdough Pull-Apart Bread

• Unique Feature: Vibrant turmeric and zingy ginger for a bold, spicy kick.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups bread flour
  • 1 cup milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp grated fresh ginger
  • 2 tbsp butter, melted
• Filling:
  
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 1 tsp ground ginger
  • 3 tbsp softened butter
• Step-by-Step Instructions:

1. Mix the Dough: Combine starter, milk, sugar, salt, turmeric, ginger, and butter. Add flour and mix.
2. Knead: Knead for 6-8 minutes until smooth and golden-hued.
3. First Rise: Let rise for 5-7 hours.
4. Prepare Filling: Mix brown sugar, cinnamon, and ginger.
5. Shape: Roll into a 14×20-inch rectangle. Spread butter, sprinkle filling.
6. Cut and Stack: Cut into strips, stack, and slice into squares. Arrange in a loaf pan.
7. Second Rise: Rise for 3-4 hours.
8. Bake: Bake at 360°F for 32-36 minutes.
9. Serve: Cool slightly—feel the spicy warmth.

10. Lavender Caramel Sourdough Cinnamon Pull Apart Bread

• Unique Feature: Lavender-infused dough with a crunchy salted caramel topping.
• Ingredients:
• Dough:
  
  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 1 cup milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp dried lavender, crushed
  • 2 tbsp butter, melted
• Filling:
  
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 3 tbsp softened butter
• Topping:
  • 1/4 cup sugar
  • 2 tbsp butter
  • 1/2 tsp sea salt
• Step-by-Step Instructions:

1. Mix the Dough: Combine starter, milk, sugar, salt, lavender, and butter. Add flour and mix.
2. Knead: Knead for 5-7 minutes until smooth.
3. First Rise: Let rise for 6-8 hours.
4. Prepare Filling: Mix brown sugar and cinnamon.
5. Shape: Roll into a 12×18-inch rectangle. Spread butter, sprinkle filling. Cut into strips, stack, and slice into squares. Place in a loaf pan.
6. Second Rise: Rise for 3 hours.
7. Bake: Bake at 350°F for 30-35 minutes.
8. Topping: Melt sugar in a pan until amber, add butter and salt, stir, and drizzle over warm bread.
9. Serve: Cool slightly—crunch into the floral-salty bliss.

FAQs

1. What’s a sourdough starter, and where do I get one?

A sourdough starter is a simple mixture of flour and water that captures wild yeast from the air, giving sourdough its distinctive tangy flavor. To make your own, mix equal parts flour and water, let it sit at room temperature, and feed it daily with more flour and water until it becomes bubbly and active (usually 5-7 days). If you’d rather skip the process, you can get a ready-made starter from a local bakery, a baking friend, or purchase one online.

2. Can I use instant yeast instead of sourdough starter?

Yes, you can swap in instant yeast if you’re pressed for time, though you’ll lose that signature sourdough tang. Use about 1 teaspoon of instant yeast in place of the starter, and note that the dough will rise faster—adjust your proofing times accordingly.

3. How do I store the pull-apart bread?

To keep your bread fresh, wrap it tightly in foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, pop it into an airtight bag and freeze it—when you’re ready to eat, reheat it in the oven at 350°F (175°C) for 10-15 minutes to revive that just-baked texture.

4. Why is my bread dense?

Dense bread can result from a few culprits: an inactive starter, not enough rising time, or overworking the dough. Ensure your starter is lively and bubbling before using it, allow the dough to double in size during both rises (this could take several hours with sourdough), and handle the dough gently to keep it light and airy.

Conclusion

Baking sourdough cinnamon pull-apart bread is more than just a recipe—it’s a delightful journey. From the warm cinnamon scent wafting through your kitchen to the pure joy of tearing into those soft, fluffy layers, this treat is a celebration of flavor and texture. Whether you’re a seasoned baker or just dipping your toes into sourdough, these recipes offer something special for everyone. So, dust off your starter, fire up the oven, and let the baking magic begin. Best of all, share the warm, gooey goodness with friends and family—because nothing beats the happiness of breaking bread together. Happy baking!

Note: All images in this post were captured using a Samsung S25 Ultra in Pro mode, giving me precise control over settings like exposure and focus. They were then edited in Adobe Lightroom to boost colors and details, making them look as tasty as the sourdough cinnamon pull-apart bread itself!