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Sticky cherry and cinnamon pull-apart loaf

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Drizzled with a sweet icing, this Sticky cherry and cinnamon pull-apart loaf is a must-try. Whether you're sharing with friends or just enjoying with an arvo cuppa, this recipe won't disappoint.

  • Serves6
  • Cook time35 minutes
  • Prep time10 minutes, + cooling, 5 mins standing & 1½ hours rising time
Sticky cherry and cinnamon pull-apart loaf

Ingredients

  • 1½ cups (375ml) reduced-fat milk, warmed
  • 2 tsp (1 sachet/7g) dried yeast
  • 2 tsp caster sugar
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 4 cups (600g) plain flour
  • 1 tsp salt
  • 100g butter, softened
  • ½ cup (110g) brown sugar
  • 2 tsp ground cinnamon
  • 100g marzipan icing
  • ½ cup (160g) cherry jam
  • 150g pitted cherries, finely chopped
  • 2 tsp caster sugar, extra
  • 1 cup (160g) icing sugar mixture

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Method

  1. Step 1

    Combine milk, yeast and caster sugar in a small bowl. Set aside for 5 mins or until foamy. Whisk in egg.
  2. Step 2

    Combine flour and salt in a large bowl. Make a well in the centre. Add the milk mixture and use a round-bladed knife in a cutting motion to stir until just combined. Turn onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in a greased bowl and cover with plastic wrap. Set aside for 1 hour or until dough doubles in size.
  3. Step 3

    Preheat oven to 200°C. Grease and line a 10cm x 22cm loaf pan. Combine butter, brown sugar and cinnamon in a small bowl.
  4. Step 4

    Turn dough onto a lightly floured surface and knead until smooth. Roll out to a 30cm x 40cm rectangle. Spread half the butter mixture over two-thirds of the dough. Fold into thirds to enclose. Roll out to a 30cm x 40cm rectangle. Spread with remaining butter mixture. Fold into thirds to enclose.
  5. Step 5

    Roll out dough to a 30cm x 40cm rectangle. Use your fingers to roll the marzipan into a 40cm log. Place on 1 long side of the dough. Spread jam evenly over dough. Sprinkle with two-thirds of the cherry.
  6. Step 6

    Starting from the marzipan side, roll up into a log. Cut diagonally into 8 even slices. Arrange, cut-side up, randomly in the prepared pan. Cover and set aside in a warm, draught-free place for 20-30 mins to rise.
  7. Step 7

    Bake for 10 mins. Reduce oven to 180°C. Bake for 20 mins or until golden and cooked through. Set aside in the pan for 5 mins to cool. Turn onto a wire rack.
  8. Step 8

    Combine remaining cherry and extra caster sugar in a small saucepan over low heat. Cook, stirring, for 2 mins or until cherry softens. Strain through a fine sieve into a bowl, pressing with the back of a spoon. Stir in icing sugar until a runny paste forms. Drizzle over loaf. Serve warm or at room temperature.

    Sticky cherry and cinnamon pull-apart loaf

    Sticky cherry and cinnamon pull-apart loaf
    • Serves6
    • Cook time35 minutes
    • Prep time10 minutes, + cooling, 5 mins standing & 1½ hours rising time
    Ingredients
    • 1½ cups (375ml) reduced-fat milk, warmed
    • 2 tsp (1 sachet/7g) dried yeast
    • 2 tsp caster sugar
    • 1 Coles Australian Free Range Egg, lightly whisked
    • 4 cups (600g) plain flour
    • 1 tsp salt
    • 100g butter, softened
    • ½ cup (110g) brown sugar
    • 2 tsp ground cinnamon
    • 100g marzipan icing
    • ½ cup (160g) cherry jam
    • 150g pitted cherries, finely chopped
    • 2 tsp caster sugar, extra
    • 1 cup (160g) icing sugar mixture
      Description

      Drizzled with a sweet icing, this Sticky cherry and cinnamon pull-apart loaf is a must-try. Whether you're sharing with friends or just enjoying with an arvo cuppa, this recipe won't disappoint.

      Method
      1. Step 1

        Combine milk, yeast and caster sugar in a small bowl. Set aside for 5 mins or until foamy. Whisk in egg.
      2. Step 2

        Combine flour and salt in a large bowl. Make a well in the centre. Add the milk mixture and use a round-bladed knife in a cutting motion to stir until just combined. Turn onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in a greased bowl and cover with plastic wrap. Set aside for 1 hour or until dough doubles in size.
      3. Step 3

        Preheat oven to 200°C. Grease and line a 10cm x 22cm loaf pan. Combine butter, brown sugar and cinnamon in a small bowl.
      4. Step 4

        Turn dough onto a lightly floured surface and knead until smooth. Roll out to a 30cm x 40cm rectangle. Spread half the butter mixture over two-thirds of the dough. Fold into thirds to enclose. Roll out to a 30cm x 40cm rectangle. Spread with remaining butter mixture. Fold into thirds to enclose.
      5. Step 5

        Roll out dough to a 30cm x 40cm rectangle. Use your fingers to roll the marzipan into a 40cm log. Place on 1 long side of the dough. Spread jam evenly over dough. Sprinkle with two-thirds of the cherry.
      6. Step 6

        Starting from the marzipan side, roll up into a log. Cut diagonally into 8 even slices. Arrange, cut-side up, randomly in the prepared pan. Cover and set aside in a warm, draught-free place for 20-30 mins to rise.
      7. Step 7

        Bake for 10 mins. Reduce oven to 180°C. Bake for 20 mins or until golden and cooked through. Set aside in the pan for 5 mins to cool. Turn onto a wire rack.
      8. Step 8

        Combine remaining cherry and extra caster sugar in a small saucepan over low heat. Cook, stirring, for 2 mins or until cherry softens. Strain through a fine sieve into a bowl, pressing with the back of a spoon. Stir in icing sugar until a runny paste forms. Drizzle over loaf. Serve warm or at room temperature.