RumChata Pull-Apart Bread
Print Recipe
4.67 from 3 votes

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!"
Prep Time2 hrs 40 mins
Cook Time40 mins
Total Time3 hrs 20 mins
Course: Bread
Cuisine: American
Keyword: pull-apart bread, pull-apart bread recipe, rumchata
Servings: 10 servings
Calories: 399kcal
Author: Stef


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 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


  • In a medium-sized mixing bowl, whisk together, flour, sugar, baking soda, salt, and yeast.
  • 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.)
  • Remove liquid from the heat and whisk in egg, butter, and vanilla.
  • 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.
  • 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

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

RumChata Glaze

  • 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.
  • Drizzle over cooled bread.



Calories: 399kcal | Carbohydrates: 64g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 308mg | Potassium: 108mg | Fiber: 1g | Sugar: 29g | Vitamin A: 295IU | Calcium: 46mg | Iron: 2.3mg