Let’s indulge in flavors that are a total throwback. Sound good?
Throughout my pregnancy I craved nostalgic dishes—those comfort foods and flavors from childhood—and honestly, nothing has changed. I still want the simple, familiar tastes that bring back memories.
Some days I crave strawberry-and-cream instant oatmeal, other days it’s chocolate milk with sandwich cookies, and sometimes I want chips on every sandwich. Those little comforts are irresistible right now.
Remember the Pillsbury orange rolls in a can—the ones with that gooey glaze you pop out and bake? They were a staple when I was growing up and still feel like a bite of childhood. I’ve written about canned cinnamon rolls before and even included them in my book. I don’t mind that they come in a can; they just hit that nostalgic spot perfectly.
That memory led me to reimagine a classic pull-apart loaf—similar to the cheesy puff version I’ve made in the past—as the ideal vehicle for those orange-cinnamon flavors. This loaf captures everything I love about those canned rolls: cinnamon, bright orange zest, and plenty of butter, finished with a glossy orange glaze that makes it feel like a holiday morning.
Nostalgia drives most of the recipes I make. Recreating those flavors brings such joy that I keep revisiting them—and this pull-apart bread is a new favorite. The first time I baked it I ate so much that I immediately sent a photo to my brother. He loved the idea so much I shared the recipe with him before posting, which made me smile—clearly this loaf is dangerous in the best possible way.
The bread is soft and tender, infused with cinnamon and orange, layered with buttery, sugary filling, then glazed with a bright orange icing. The result tastes like a festive morning—and also like today, because who needs to wait for the holidays?
It’s perfect for holiday breakfasts, brunch crowds, or just making for yourself and enjoying warm slices the next morning. You can prepare it the night before and bake it fresh in the morning if you want that immediate, warm-glazed experience.
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
Instructions
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In the bowl of an electric mixer, combine 2 cups of the flour with the sugar and yeast.
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Warm the milk and 1/4 cup butter in a small saucepan over low heat until the butter melts. Remove from heat and let sit 2–3 minutes, then stir in the water and vanilla. With the dough hook attached, add the milk-butter mixture to the mixer, then add the salt and eggs one at a time, beating well after each. Beat in the orange zest. The dough will be sticky—gradually add the remaining 3/4 cup flour and beat 2–3 minutes until the dough comes together. It should still be slightly sticky. Place in a well-oiled bowl, cover, and let rise in a warm spot for 1 hour.
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After an hour, punch down the dough and turn it onto a floured surface. Roll into a large rectangle, about 12×20 inches if possible. For the filling, brush the dough with the melted butter, then sprinkle with sugar, cinnamon and orange zest. Use a pizza cutter to slice the dough lengthwise into 5 strips. Stack the strips, then cut into 6 sets of squares.
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Brush a 9×5 loaf pan with melted butter. Place the stacked dough pieces, cut side down, into the pan and press 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 35–40 minutes until the top is golden and set. Let 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 together the powdered sugar, orange juice, orange zest and vanilla until smooth. If the glaze is too thick, add orange juice 1 teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time until you reach the desired consistency.
Notes
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