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    Home » Recipes » Bread

    Nutella Pull Apart Bread

    Published: Apr 28, 2020 · Modified: Jan 11, 2025 by Emma Burton · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Nutella Pull Apart Bread is a soft, easy to make, enriched bread that pulls apart with Nutella and cinnamon sugar in between each slice.

    Nutella bread slices on an white background.

    I told you a sweet version of my garlic and cheese pull apart bread was coming!

    Well... It has a arrived!

    Nutella cinnamon pull apart bread.

    Pull apart bread can be a bit fiddly but believe me when I say it is so worth it once it's made!

    Pull apart bread allows you to have the topping/filling on every single slice.

    The instructions for the pull apart can be a little bit hard to follow so I intend to do a step by step video for you guys but in the mean time, if you are struggling to follow the assembly of the bread, please leave your questions below and I will try to answer them in as much detail as possible!

    I hope everyone is keeping safe and healthy in these strange and confusing times and I hope this is a recipe you can make with your family and enjoy together in 'quarantine/self isolation'. And of course, anytime throughout the years to come!

    Close up of Nutella bread slice.

    I hope you enjoy this Nutella Pull Apart Bread and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!

    Close up of Nutella bread slice.
    Print Recipe
    5 from 2 votes

    Nutella Pull Apart Bread

    Nutella Pull Apart Bread is a soft, easy to make, enriched bread that pulls apart with Nutella and cinnamon sugar in between each slice.
    Prep Time1 hour hr
    Cook Time30 minutes mins
    Resting;2 hours hrs
    Total Time3 hours hrs 30 minutes mins
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Servings: 20 Pieces
    Calories: 217kcal
    Author: Emma Burton

    Ingredients

    Dough;

    • ¼ Cup Butter, Melted (55g)
    • 1 Cup Luke Warm Milk
    • 2 Tbsp. Sugar (25g)
    • 1 Tbsp. Dry Active Yeast
    • 1 Large Egg
    • 2 and ¾ Cups High Grade Flour (or Bread Flour, All Purpose Flour) (330g)
    • 1 teaspoon Salt

    Filling;

    • 1 Cup Nutella (296g)
    • 2 Tbsp. Cinnamon
    • ¾ Cup Brown Sugar (140g)
    Metric - US Conventional

    Instructions

    Dough;

    • In a small bowl combine the luke warm milk, melted butter, sugar and yeast and set aside for 5 minutes.
    • In a large bowl of a stand mixer with the paddle attachment attached, place the flour and salt.
    • Add in the yeast mixture and the egg and on a low speed, mix the ingredients until the flour is mostly incorporated.
    • Attach the dough hook and turn onto medium speed and mix until the dough begins to pull away from the sides of the bowl.
    • The mixture will be soft and slightly sticky but not stick to your hands.
    • Transfer the dough to a lightly greased mixing bowl and cover with a towel and let rise in a warm, dry place until it doubles in size. (Around an hour).

    Filling;

    • While the dough is rising, combine the cinnamon and sugar in a small bowl and set aside.
    • Melt the Nutella until spreadable and set aside.

    Assembly;

    • Grease a "9×5" loaf pan with cooking spray or butter. I like to also add a strip of cooking paper in the middle of the pan with a piece hanging off each side as 'handles' to get the bread out easier once baked.
    • Punch down the dough and turn out onto a floured bench.
    • Roll the dough into a large rectangle (around 10"x20").
    • Spread over the melted Nutella until the dough is covered. You can add more Nutella if you want a thicker layer.
    • Sprinkle the cinnamon sugar over the Nutella. (I like to leave around 2 tablespoons of the mixture to sprinkle over the top of the loaf at the end.)
    • Slice the dough into strips. You will have around 8-10 strips depending how thick you want your strips. They should be cut along the 20" length so they will all be 10" long.
    • Gently layer all the strips on top of each other into one pile.
    • Using the knife, cut the pile into thirds so you should now have three piles.
    • Arrange the piles in a row, turned on their side in your prepared loaf pan. Top with the remaining cinnamon sugar.
    • Cover the pan and let the dough rise in a warm place until almost doubled in size for around 30-40 minutes.
    • Preheat the oven to 180°C (350°F) and bake the loaf for about 30-35 minutes. The top should be golden and sound hollow when tapped.
    • If the top seems to be over-browning or turning black, cover the top loosely with sheet of tin (aluminum) foil and continue cooking.
    • Allow to cool in the pan for 15 minutes, then run a knife around the edge and using the baking paper handles, remove loaf to a cooling rack and allow to cool completely.

    Nutrition

    Serving: 1Slice | Calories: 217kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 151mg | Potassium: 115mg | Fiber: 2g | Sugar: 18g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @LightsCameraBake or tag #lightscamerabake!
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    Hi! I'm Emma, the the driving force Lights, Camera, Bake!. I develop the recipes, style the food and produce the accompanying photos and videos for you at home.

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