Pinterest Image is the loaf that stops the scroll: a soft, enriched dough rolled with cinnamon sugar, sliced into petals, and baked in a bundt pan so every piece pulls away with a caramelized, crunchy edge. It looks like something from a bakery window, but it comes together with a bowl, a whisk, and about 20 minutes of hands-on work.
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The magic is in the layering. Butter, cinnamon, and brown sugar melt into the seams between the slices, giving you a sticky, gooey interior and a crisp sugared top. A quick vanilla glaze drizzled while the bread is still warm soaks into the cracks and makes the whole thing glisten.
Serve it warm for brunch, holidays, or a weekend coffee break. It travels well, reheats beautifully, and the leftovers make the best French toast you have ever had.
Why You'll Love This Recipe
About the Ingredients
4 cups (500g) all-purpose flour, plus extra for dusting
Bread flour works too and gives a slightly chewier crumb; if using it, add 2 extra tablespoons of milk since it absorbs more liquid.
2 1/4 teaspoons (7g) instant yeast
Instant yeast can be swapped for active dry yeast, but proof it in the warm milk for 10 minutes first. Check the expiration date on the packet, since dead yeast is the number one cause of a dense loaf.
1 cup (240ml) whole milk, warmed to 110F (43C)
2% milk works fine; for a dairy-free version use oat milk and swap the butter for a plant-based stick butter.
1/4 cup (50g) granulated sugar
Honey can replace it one-for-one by weight, but reduce the milk by 1 tablespoon.
6 tablespoons (85g) unsalted butter, melted, divided
Salted butter is fine; just skip the added salt in the dough. Buy a block rather than tub butter for the best caramelization.
1 large egg, room temperature
A flax egg (1 tablespoon ground flax plus 3 tablespoons water) works for an egg-free loaf, though the rise will be slightly tighter.
1 teaspoon fine sea salt
Kosher salt is a good substitute, but use 1 1/4 teaspoons since the crystals are larger.
3/4 cup (165g) packed light brown sugar
Dark brown sugar gives a deeper molasses flavor; coconut sugar is a drier, less sticky swap.
2 tablespoons ground cinnamon
Ceylon cinnamon is sweeter and more floral than cassia; use whichever you have, but check that it smells strong before using.
1 cup (120g) powdered sugar
Sift it first to avoid lumps; a splash of maple syrup can replace 1 tablespoon of the milk in the glaze.
2 tablespoons whole milk, for the glaze
Heavy cream makes a thicker, richer glaze; water makes a thinner drizzle.
1/2 teaspoon vanilla extract
Vanilla bean paste gives visible flecks and a stronger flavor; almond extract can replace it for a different twist.
Tips & Tricks
Do not overheat the milk
Anything above 120F (49C) can kill the yeast, so use a thermometer and aim for 110F (43C).
Grease every crevice
Bundt pans have hidden corners, so brush melted butter into the flutes with a pastry brush instead of spraying.
Let it cool 10 minutes only
Waiting longer makes the caramel stick to the pan, while flipping too soon can tear the soft slices.
Pro Tips
Step-by-Step Instructions
1. Warm and bloom
Warm the milk to 110F (43C) and whisk in the yeast and 1 tablespoon of the granulated sugar. Let it sit 5 minutes until foamy; if it does not foam, the yeast is dead and you should start over.
2. Mix the dough
In a large bowl whisk the flour, remaining granulated sugar, and salt. Add the milk mixture, egg, and 4 tablespoons of the melted butter, then stir until a shaggy dough forms.
3. Knead until smooth
Knead on a floured counter 8-10 minutes until the dough is smooth, elastic, and springs back when poked. It should feel soft but not sticky.
4. Let it rise
Place the dough in a buttered bowl, cover, and rise in a warm spot for 60-75 minutes until doubled and a fingerprint dent stays.
5. Roll and fill
Punch down the dough and roll it into a 12×18-inch rectangle on a floured surface. Brush with the remaining 2 tablespoons melted butter, then sprinkle the brown sugar and cinnamon evenly, leaving a 1-inch border.
6. Slice and stack
Cut the rectangle crosswise into 6 strips, stack them, and cut the stack into 6 pieces. Arrange the pieces cut-side up in a buttered 10-cup bundt pan, overlapping slightly.
7. Second rise
Cover the pan and let it rise 30-40 minutes until puffy and the dough springs back slowly when touched. Meanwhile, preheat the oven to 350F (175C).
8. Bake until golden
Bake 30-35 minutes until deep golden brown and an instant-read thermometer in the center reads 195F (90C). If the top browns too fast, tent it with foil after 20 minutes.
9. Flip and glaze
Cool in the pan 10 minutes, then invert onto a plate. Whisk the powdered sugar, milk, and vanilla, and drizzle over the warm bread so it seeps into the crevices.
Delicious Variations
Apple Cinnamon
Toss 1 cup of finely diced apple with the brown sugar before sprinkling for a juicy, fruity filling.
Maple Pecan
Add 1/2 cup toasted chopped pecans to the filling and swap the glaze milk for maple syrup.
Chocolate Swirl
Replace the cinnamon with 3 tablespoons cocoa powder and add 1/2 cup mini chocolate chips to the layers.
How to Store Pinterest Image
Refrigerator
Store tightly wrapped at room temperature 2 days or refrigerated up to 5 days; rewarm before serving.
Freezer
Freeze slices wrapped in foil for up to 2 months, then thaw overnight in the refrigerator.
Reheating
Reheat at 300F (150C) for 8-10 minutes, or microwave single slices 20-30 seconds until warm and soft.
Frequently Asked Questions
Q: Can I make Pinterest Image bread ahead of time?
Yes, you can assemble it up to 24 hours ahead and refrigerate after the second rise. Let it sit at room temperature 30 minutes before baking, then add 5 minutes to the bake time.
Q: Why did my pull-apart bread turn out dense?
Dense bread usually means the yeast was old or the milk was too hot. Use a thermometer to hit 110F (43C) and check that your yeast foams before mixing.
Q: Can I bake Pinterest Image in a regular loaf pan?
Yes, use a 9×5-inch loaf pan and stack the slices the same way. Bake at 350F (175C) for 35-40 minutes until the center reaches 195F (90C).
Q: How do I keep the bread from sticking to the bundt pan?
Brush every flute with melted butter and dust with flour or sugar before adding the dough. Also cool only 10 minutes before inverting, while the caramel is still warm.
Q: Can I make this recipe dairy-free?
Yes, swap the milk for oat or soy milk and use a plant-based butter in the dough and filling. The texture stays soft, though the crust browns a little faster, so check it at 25 minutes.
Bake a Pinterest Image loaf this weekend and watch it disappear slice by slice. Snap a photo before it is gone, then leave a rating below to tell me how yours turned out.
Pinterest Image
Pinterest Image is a golden, pull-apart cinnamon sugar loaf that bakes up soft, buttery, and photo-ready in under an hour.
🧂 Ingredients
- 4 cups (500g) all-purpose flour, plus extra for dusting
- 2 1/4 teaspoons (7g) instant yeast
- 1 cup (240ml) whole milk, warmed to 110F (43C)
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted, divided
- 1 large egg, room temperature
- 1 teaspoon fine sea salt
- 3/4 cup (165g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 cup (120g) powdered sugar
- 2 tablespoons whole milk, for the glaze
- 1/2 teaspoon vanilla extract
📋 Instructions
- 1Warm and bloom — Warm the milk to 110F (43C) and whisk in the yeast and 1 tablespoon of the granulated sugar. Let it sit 5 minutes until foamy; if it does not foam, the yeast is dead and you should start over.
- 2Mix the dough — In a large bowl whisk the flour, remaining granulated sugar, and salt. Add the milk mixture, egg, and 4 tablespoons of the melted butter, then stir until a shaggy dough forms.
- 3Knead until smooth — Knead on a floured counter 8-10 minutes until the dough is smooth, elastic, and springs back when poked. It should feel soft but not sticky.
- 4Let it rise — Place the dough in a buttered bowl, cover, and rise in a warm spot for 60-75 minutes until doubled and a fingerprint dent stays.
- 5Roll and fill — Punch down the dough and roll it into a 12×18-inch rectangle on a floured surface. Brush with the remaining 2 tablespoons melted butter, then sprinkle the brown sugar and cinnamon evenly, leaving a 1-inch border.
- 6Slice and stack — Cut the rectangle crosswise into 6 strips, stack them, and cut the stack into 6 pieces. Arrange the pieces cut-side up in a buttered 10-cup bundt pan, overlapping slightly.
- 7Second rise — Cover the pan and let it rise 30-40 minutes until puffy and the dough springs back slowly when touched. Meanwhile, preheat the oven to 350F (175C).
- 8Bake until golden — Bake 30-35 minutes until deep golden brown and an instant-read thermometer in the center reads 195F (90C). If the top browns too fast, tent it with foil after 20 minutes.
- 9Flip and glaze — Cool in the pan 10 minutes, then invert onto a plate. Whisk the powdered sugar, milk, and vanilla, and drizzle over the warm bread so it seeps into the crevices.
