RumChata Pull-Apart Bread

RumChata Pull-Apart Bread

My RumChata pull-apart bread tastes like a rummy version of cinnamon toast. The fact that it is so easy to pull pieces off - no knife required - makes the bread all the more enticing. "I'll just grab one more little piece!"

Course Bread
Cuisine American
Keyword easy breakfast recipes, pull-apart bread, rumchata
Prep Time 2 hours 40 minutes
Cook Time 40 minutes
Total Time 3 hours 20 minutes
Servings 10 servings
Calories 399 kcal


Bread Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons rapid-rise yeast
  • 1/2 cup RumChata
  • 1/2 cup whole milk
  • 1 large egg
  • 1/4 cup unsalted butter melted
  • 2 teaspoons vanilla extract

Assembly Ingredients

  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons cinnamon
  • 3/4 cup brown sugar

Glaze Ingredients

  • 3/4 cup powdered sugar sifted
  • 3 teaspoons RumChata
  • 3 1/2 teaspoons whole milk
US Customary - Metric


  1. In a medium-sized mixing bowl, whisk together, flour, sugar, baking soda, salt, and yeast.
  2. In a small saucepan on medium-high heat, warm RumChata and milk to 100 degrees. (If you don't have a candy thermometer, test with your finger for a temperature that feels just slightly warm, not hot.)
  3. Remove liquid from the heat and whisk in egg, butter, and vanilla.
  4. Add liquid ingredients to dry ingredients and stir until they start to come together. Then, either knead in a stand mixer fitted with a dough hook for about four minutes or turn out to a board and knead by hand for about ten minutes until the dough is smooth and elastic.
  5. Place the dough ball in a greased bowl covered in plastic wrap. Set in a warm place to rise for about 90 minutes or until doubled in size. (I like to set the bowl in the microwave with a glass of steaming water.)

Assembly Instructions

  1. Roll out the dough to a rectangle about about 18" x 12".
  2. Mix melted butter and vanilla and brush over dough.
  3. Mix cinnamon and brown sugar and spread evenly on top of the butter-coated dough.
  4. Use a knife or a pizza cutter to cut the dough down the shorter side into six strips.
  5. Stack the strips on top of each other and cut into six stacks of squares.
  6. Grease a 9" x 5" loaf pan and arrange the squares in the pan as shown below.
    RumChata Pull-Apart Bread
  7. Cover bread pan with plastic wrap and place in a warm spot to rise for an hour.
  8. Heat oven to 350 F.
  9. Bake for 40 minutes or until the bread is a golden brown.
  10. Cool for ten minutes and then turn out onto a cooling rack.

RumChata Glaze

  1. Mix powdered sugar, RumChata, and milk until fully combined. Add more liquid or powdered sugar as necessary to create a glaze that drips slowly off of a spoon.
  2. Drizzle over cooled bread.

Recipe Notes

Adapted from Hummingbird High's Eggnog Cinnamon Rolls