Mini Cinnamon Pull-Aparts

Ken is in the kitchen again with these amazing Pull-Aparts. He decided to make these little cupcakes and they were an instant hit here. So cute, sooooo delicious!! They sure didn’t last long. He used a Classic Brioche recipe but just made enough for 12 cupcakes and then another loaf that I will show you tomorrow. The dough really rises lovely and Ken was amazed at the volume!!

A little known fact about bread is that more men make bread than woman and more cookbooks about bread are sold to men. I guess with all the bakers out there we get out numbered ladies. I do say I love to make homemade bread but maybe this will be Ken’s territory just like the pies.

Anyway they were fabulous and you have to try them!! Enjoy!!

Mini Cinnamon Pull-Aparts by Noshing With The Nolands

5.0 from 2 reviews
Mini Cinnamon Pull A Parts
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12+braid
Amazing little pull a parts using a classic Brioche recipe.
  • 1 Tbsp. dry yeast
  • ¼ cup sugar
  • 2½ tsp. salt
  • 5 cups flour
  • 1 cup hot water
  • 6 eggs
  • 1 cup butter, cut into pieces and softened
Sugar Coating
  • 1 cup sugar
  • 1 Tbsp. cinnamon
  • ¼ tsp. each nutmeg and ginger
  • 3-4 Tbsp. icing sugar
  • ½ tsp. cinnamon
  • 1 Tbsp. water or to desired consistency
  1. In a standup mixer with a paddle attachment add yeast, sugar, salt and 1 cup flour. Add hot water and mix at medium speed for 2 min. or until smooth. Add eggs one at a time and beat well after each. Add 2 more cups of flour slowly and mix well. Add butter, a few pieces at at time and mix well until completely incorporated. Add the remaining flour, dough will still be sticky.
  2. Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6-18 hours. Dough can be frozen at this point if desired. Thaw before proceeding.
  3. Line a 12 cup muffin tin with cupcake liners. Turn out dough onto a floured surface. Do not use more than ½ cup of flour. Gently knead the dough and form into a ball. Cut dough in half and reserve the other half to make a braid or loaf later, covering the unused portion with a towel or plastic wrap. Mix the sugar coating ingredients together. Nip off small pieces of dough, roll into a balls about 1" in diameter each and toss in the sugar coating. Place in the muffin tin filling them to ¾ full. Cover lightly and allow to rise in a warm draft-free spot for 30-40 minutes.
  4. Preheat the oven to 400 degrees F and bake for 20 min. until golden brown. Let cool and mix glaze ingredients and drizzle.

Recipe adapted from Classic Brioche by Canadian Living




  1. says

    Hi there! I’ve just found your blog.. and love it! I think we are neighbors?? I live in Calgary, Alberta.. and I think you’re an Albertan as well? Anyway.. so nice to meet you and your blog. You’re lucky your husband can bake like this, these look awesome! xx Smidge/Barb


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: