Let’s enjoy flavors that are a total throwback. Deal?
Throughout my pregnancy I’ve been craving nostalgic dishes and flavors I loved as a kid — and honestly, nothing has changed. Those familiar tastes keep calling my name.
Some mornings I want instant oatmeal in strawberries and cream, a cold glass of chocolate milk and a stack of E.L. Fudge cookies. I want chips on every sandwich — kettle-cooked, BBQ, salt and vinegar — the whole nostalgic snack parade. It’s the kind of urge that makes you reach for comfort foods from childhood.
Remember those Pillsbury orange rolls in a can, with that sweet glaze you pop out and bake? They were a staple in my house growing up. I’ve written about my love of canned cinnamon rolls before and even included them in my book — I don’t care if they’re from a can. They taste like childhood.
But now I might have an even better version: a pull-apart bread that channels those same orange-and-cinnamon flavors, with buttery layers and a glossy citrus glaze. I first used this pull-apart format for a cheesy version years ago, and it’s the perfect vehicle for these nostalgic, festive tastes.
Yes, I talk about nostalgia a lot — it’s a big reason I make the food I do. Lately that feeling has only intensified.
The first time I made this bread I practically inhaled it, and I had to text a photo to my brother because I knew he’d get the nostalgia. He was so excited he wanted the recipe before I posted it. That reaction made me realize I wasn’t the only one who could demolish a whole loaf in an evening.
It’s basically the bread equivalent of trying to keep banana bread around — not happening.
The dough is scented with cinnamon and fresh orange zest, enriched with butter and eggs, and then finished with a bright orange glaze that brings it all together. The result tastes like holiday morning — warm, sweet and comforting — but it’s perfect any day you need that childhood comfort.
It’s a great recipe for a crowd or for treating yourself. Make it the night before and bake it in the morning if you want warm bread right away. Trust me — it’s worth the effort.
Sweet Orange Cinnamon Pull-Apart Bread
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Ingredients
- filling: 6 tablespoons unsalted butter, 1/2 cup sugar, 1 1/2 teaspoons cinnamon, 3 tablespoons freshly grated orange zest
- orange icing: 2 cups powdered sugar, 1/4 cup fresh orange juice, 1 tablespoon orange zest, 1 teaspoon vanilla extract
bread
- 2 3/4 cups all-purpose flour
- 2 tsp sugar
- 2 1/4 tsp active dry yeast
- 1/3 cup milk (whole or 2%)
- 1/4 cup unsalted butter
- 1/4 cup water
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 large eggs
- 2 tbsp freshly grated orange zest
filling
- 6 tbsp unsalted butter
- 1/2 cup sugar
- 1.5 tsp cinnamon
- 3 tbsp freshly grated orange zest
orange icing
- 2 cups powdered sugar
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
- 1 teaspoon vanilla extract
Instructions
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In the bowl of an electric mixer, combine 2 cups of the flour, the sugar and the yeast.
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Heat the milk and 1/4 cup butter in a small saucepan over low heat just until the butter melts. Remove from heat and let sit 2 to 3 minutes, then stir in the water and vanilla. With the dough hook attached, mix in the milk-butter mixture until combined. Add the salt and eggs one at a time, beating well after each addition. Beat in the orange zest. The dough will be very sticky. Gradually add the remaining 3/4 cup flour, beating 2 to 3 minutes until the dough comes together. It should remain slightly sticky. Place in a well-oiled bowl, cover with a towel and let rise in a warm place for 1 hour.
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After an hour, punch the dough down and turn it onto a floured surface. Roll into a large rectangle, about 12×20 inches if possible. Brush with the melted butter, then sprinkle evenly with the sugar, cinnamon and orange zest. Use a pizza cutter to slice the dough into 5 lengthwise strips. Stack the strips, then cut the stack into 6 sets of squares.
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Brush a 9×5 loaf pan generously with melted butter. Place the dough pieces in the pan, cut side down, pressing them together. Cover with plastic wrap and let rise in a warm place for 45 minutes.
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Preheat the oven to 350°F. Bake the bread 35 to 40 minutes, until the top is golden and set. Remove and cool 10 minutes, then gently turn the loaf onto a flat surface. Pour the orange icing over the warm bread and serve immediately.
orange icing
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Whisk powdered sugar, fresh orange juice, orange zest and vanilla until smooth. If too thick, add orange juice 1 teaspoon at a time; if too thin, whisk in more powdered sugar a few tablespoons at a time until the desired glaze consistency is reached.
Notes
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I appreciate you so much!
I’m ready to dive in — laps in that loaf, please.