After the first taste, my friend rushed over to get the recipe.

There’s nothing quite like the smell of freshly baked cinnamon bread wafting through the house. This pull-apart cinnamon bread is a perfect treat for lazy Sunday mornings or a delightful afternoon snack with coffee. It's one of those gooey, sticky, and oh-so-yummy recipes that always brings smiles to the table. This is a hit at family gatherings or just for indulging yourself after a busy week at work.

This pull-apart cinnamon bread pairs wonderfully with a cup of hot coffee or tea. For breakfast, serve it alongside some scrambled eggs or fresh fruit to balance out the sweetness. In the afternoon, a dollop of whipped cream or a scoop of vanilla ice cream can elevate this bread from a simple snack to a delightful dessert.

Servings: 8-10

3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast
1/2 tsp salt
4 tbsp unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs
1 tsp vanilla extract
1/2 cup granulated sugar (for filling)
2 tsp ground cinnamon
1/4 cup unsalted butter, melted

In a large mixing bowl, combine 2 3/4 cups of flour, sugar, yeast, and salt.

In a small saucepan, heat the butter and milk over medium heat until the butter is melted. Remove from heat and add water. Let it cool until warm to the touch but not hot.

Add the milk mixture to the flour mixture and stir to combine. Add eggs and vanilla extract. Beat on medium speed until a soft dough forms.

Knead the dough on a lightly floured surface for about 5-6 minutes, or until smooth and elastic. Add the remaining 1/4 cup of flour if the dough is too sticky.

Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1-1.5 hours.

Mix together the 1/2 cup of sugar and cinnamon. Set aside. Melt the 1/4 cup of butter.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a 12x20 inch rectangle.

Brush the dough with the melted butter and sprinkle evenly with the cinnamon sugar mixture.

Cut the dough into six 12-inch strips. Stack the strips on top of each other and cut the stack into six equal pieces.

Place the dough squares cut side down in a greased 9x5 inch loaf pan. Cover and let rise in a warm place until doubled in size, about 30-40 minutes.

Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until the top is golden brown and the center is cooked through.

Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Serve warm and enjoy!

You can add a handful of raisins or chopped nuts to the filling for extra texture and flavor. If you’re a chocolate lover, try sprinkling some mini chocolate chips between the layers. For a citrus twist, you could add some orange zest to the dough and a light orange glaze on top.