Soft fluffy honey cinnamon milk bread loaf with buttery pull-apart layers and a rich cinnamon swirl, perfect warm with butter or tea.

Scale

For the Dough:

3 cups all-purpose flour

1 tsp instant yeast

1/2 cup warm milk

1/4 cup honey

1 large egg

1/4 cup softened butter

1 tsp salt

For the Cinnamon Filling:

2 tbsp cinnamon

1/3 cup brown sugar

3 tbsp melted butter

For Finishing:

2 tbsp melted butter (for brushing)

1 tbsp honey (optional glaze)

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1. Warm the milk until slightly warm (not hot).

2. Mix warm milk, honey, and yeast in a bowl and let sit for 5–10 minutes until foamy.

3. Add flour, egg, softened butter, and salt.

4. Knead the dough for 8–10 minutes until smooth and elastic.

5. Cover and let rise for 1–1.5 hours until doubled in size.

6. Mix cinnamon filling ingredients into a paste.

7. Roll dough into a rectangle shape.

8. Spread cinnamon filling evenly over the dough.

9. Roll tightly into a log and slice into pieces if making pull-apart style.

10. Place into a loaf pan and let rise again for 30–40 minutes.

11. Bake at 350°F (175°C) for 30–35 minutes until golden brown.

12. Brush with melted butter immediately after baking.

13. Drizzle with honey if desired and let cool slightly before serving.

Do not overheat milk or it will kill the yeast.

Let the dough fully rise for the softest texture.

Best served warm for a soft, fluffy pull-apart bread experience.