Copycat Starbucks Cinnamon Pull-Aparts are sweet, buttery, and spice-filled bread bites that recreate your favorite coffee shop treat at home. I developed this version for my blog, Eminent Recipes, to ensure everyone can enjoy cafe-style pastries without leaving the kitchen. You will love this recipe because it is quick, easy, and family-friendly. These comfortable, customizable dishes provide balanced sweetness for busy weeknights or lazy weekend mornings.
Why This Recipe Works
This recipe works because the dough creates a pillowy, soft base that perfectly absorbs the rich cinnamon sugar coating. By using instant yeast and a standard 9×13 baking dish, you achieve bakery-quality texture without complicated techniques or long fermentation times.
My experience refining this dough involves balancing the butter content to ensure each bite remains tender even after cooling. I personally find that this pull-apart style is superior to traditional cinnamon rolls because it offers more surface area for that delicious, gooey caramelization. It truly brings the warmth of a professional bakery into your home.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 25 min | 30 min | 2 hr | 12 | Easy | American |
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 500 g | Substitute with bread flour for more chew |
| Instant yeast | 7 g | Ensure it is fresh |
| Granulated sugar | 65 g | White beet or cane sugar works |
| Fine salt | 5 g | Do not omit |
| Warm milk | 240 ml | Temperature should be around 110F |
| Large egg | 1 | Room temperature |
| Unsalted butter | 75 g | Softened |
| Vanilla extract | 5 ml | Pure extract is best |
| Light brown sugar | 100 g | Packed tightly |
| Ground cinnamon | 10 g | High-quality cinnamon matters |
| Unsalted butter (melted) | 60 g | For dipping |
| Powdered sugar | 100 g | Sifted to prevent lumps |
| Milk (for glaze) | 15-25 ml | Adjust for consistency |
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- 9 x 13-inch baking dish
- Silicone spatula
- Whisk
Step-by-Step Instructions
Dough Preparation
- Combine the flour, instant yeast, sugar, and salt in a large bowl.
- Add warm milk, egg, softened butter, and vanilla to the dry mixture.
- Knead the dough by hand or with a dough hook for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 60 minutes.
Shaping and Baking
- Punch down the dough and divide it into 24 equal pieces.
- Roll each piece into a small, smooth ball.
- Dip each ball into melted butter and then coat thoroughly in the cinnamon-sugar mixture.
- Arrange the balls in a greased 9 x 13-inch pan, leaving slight room for expansion.
- Cover and let rise for 30 minutes until puffy.
- Preheat the oven to 175°C (350°F).
- Bake for 25–30 minutes until golden brown.
- Whisk together the powdered sugar, milk, and vanilla to create the glaze.
- Drizzle the glaze over the pull-aparts while they are still slightly warm and serve.
Chef Tips for Perfect Results
- Use room temperature ingredients to ensure the dough rises evenly and quickly.
- Check your yeast expiration date; expired yeast will result in dense, heavy dough.
- Avoid over-packing the pan, as the dough needs space to breathe and become light.
- Ensure the milk is warm but not hot, as excessive heat kills the yeast.
- Drizzle the glaze while the pastries are still warm so it seeps into the crevices.
Common Mistakes to Avoid
- Adding too much flour: This makes the bread dry instead of airy.
- Using cold eggs: Cold ingredients inhibit the yeast from activating properly.
- Skipping the second rise: This causes the texture to be tough rather than soft.
- Over-baking: Watch the oven closely to prevent the sugar from burning.
Variations and Substitutions
| Ingredient | Substitution | Impact |
|---|---|---|
| Brown sugar | Coconut sugar | Adds a slightly nutty depth |
| All-purpose flour | Bread flour | Creates a chewier, heartier bite |
| Vanilla extract | Maple extract | Adds a distinct seasonal warmth |
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can prepare the dough through step five, cover it, and refrigerate overnight. Let it come to room temperature and complete the second rise before baking in the morning.
How do I know when they are done?
They are finished when the tops reach a deep golden brown color and the center springs back when lightly pressed. You can also use an instant-read thermometer to check for an internal temperature of 190°F.
Why did my dough not rise?
The most common cause is using milk that was either too cold or too hot for the yeast. Always aim for a lukewarm temperature, similar to a baby bottle, to keep the yeast active.
Can I add nuts to this recipe?
You can add finely chopped pecans or walnuts to the cinnamon sugar mixture for extra texture. Just ensure the pieces are small enough so they do not interfere with the dough balls sticking together.
How should I store leftovers?
Store any remaining portions in an airtight container at room temperature for up to two days. Reheat briefly in the microwave to restore that fresh-from-the-oven softness.
Conclusion
Making your own Copycat Starbucks Cinnamon Pull-Aparts is a rewarding way to elevate your breakfast routine. These bite-sized treats are perfect for sharing with family or enjoying with a hot cup of coffee. Follow these steps, and you will achieve that signature professional bakery flavor right in your own kitchen. Start baking today and discover why these are the ultimate comfort food for any occasion.
Copycat Starbucks Cinnamon Pull-Aparts
Ingredients
Equipment
Method
- Combine the dough ingredients (5 min). Mix the flour, instant yeast, sugar, and salt in a large bowl. Add warm milk, egg, softened butter, and vanilla.
- Knead the dough (8–10 min). Knead by hand or with a dough hook until smooth, elastic, and slightly tacky. Add a little flour only if the dough is too sticky to handle.
- First rise (60 min). Place the dough in a lightly greased bowl, cover, and leave in a warm place until doubled in size.
- Prepare the filling (3 min). Mix the brown sugar and cinnamon in a small bowl. Melt the butter separately.
- Shape the dough (8 min). Punch down the dough and divide it into about 24 equal pieces. Roll each piece into a small ball.
- Coat the dough pieces (5 min). Dip each ball lightly in melted butter, then roll in the cinnamon-sugar mixture.
- Arrange in the pan (5 min). Place the coated dough balls in a greased 9 × 13-inch baking dish, arranging them evenly without packing too tightly.
- Second rise (30 min). Cover loosely and let rise until the pieces look puffy and nearly doubled.
- Bake (25–30 min). Preheat the oven to 175°C (350°F). Bake until golden brown and cooked through in the center.
- Make the glaze (2 min). Whisk powdered sugar, milk, and vanilla until smooth and pourable.
- Glaze and serve (5 min). Let the pull-aparts cool for 5–10 minutes, drizzle with vanilla glaze, and serve warm.
Notes
- Milk temperature: Use warm milk around 38–43°C (100–110°F), not hot, to protect the yeast.
- Dough texture: The dough should be soft and slightly tacky. Too much extra flour can make the pull-aparts dense.
- Make ahead: Shape and arrange the coated dough balls in the pan, cover, and refrigerate overnight. Let them sit at room temperature until puffy before baking.
- Storage: Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheating: Warm individual portions briefly in the microwave to soften the dough.
Nutrition
Estimated values per serving, based on 12 servings.- Serving: 2 pull-apart pieces
- Calories: 390 kcal
- Carbohydrates: 65 g
- Protein: 7 g
- Fat: 11 g
- Saturated Fat: 7 g
- Cholesterol: 40 mg
- Sodium: 230 mg
- Potassium: 105 mg
- Fiber: 2 g
- Sugar: 20 g
- Calcium: 55 mg
- Iron: 2 mg