Lemon Streusel Pull Aparts
Brighten up your breakfast table with these irresistible Lemon Streusel Pull Aparts, a citrusy twist on classic pull-apart bread that’s as fun to eat as it is to make! This recipe features soft, pillowy dough layered with a tangy lemon-cinnamon filling, stacked and baked to golden perfection under a buttery streusel topping. Finished with a drizzle of fresh lemon glaze, each pull-apart piece bursts with zesty sweetness and buttery crunch. With its beautiful layered presentation and delightfully sticky texture, this treat is perfect for brunch gatherings, special occasions, or a sweet indulgence any time of day. Simple ingredients and approachable techniques bring bakery-style magic to your kitchen!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Sugar
- 0.75 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 0.5 cups Whole milk
- 6 tablespoons Unsalted butter (melted)
- 2 large Eggs
- 1 tablespoon Lemon zest
- 0.25 cups Lemon juice (freshly squeezed)
- 0.5 cups Brown sugar
- 1 teaspoon Cinnamon
- 1 cup Powdered sugar
- 0.5 teaspoons Vanilla extract
- 1 tablespoon Unsalted butter (softened, for greasing)
- 4 tablespoons Streusel topping (butter)
- 0.5 cups Streusel topping (flour)
- 0.25 cups Streusel topping (sugar)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
Warm the milk until lukewarm, but not hot (about 100-110°F). Add the melted butter, eggs, and lemon zest to the milk. Stir to combine.
Pour the wet ingredients into the dry ingredients. Knead the dough on a floured surface for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook for 6-8 minutes.
Grease a large bowl with the softened butter. Place the dough into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
In a small bowl, mix the brown sugar, cinnamon, and lemon juice to form a paste. Set aside.
Punch down the risen dough and roll it out on a floured surface into a rectangle approximately 12x18 inches.
Spread the brown sugar and lemon juice filling evenly over the dough, leaving a half-inch border around the edges.
Cut the dough into 3-inch wide strips. Stack the strips on top of each other, then cut the stack into 3-inch squares.
Grease a loaf pan and stack the squares upright in the pan, filling it loosely. Cover with a towel and let it rise for another 30 minutes.
While the dough rises, make the streusel. Mix butter, flour, and sugar in a bowl using your fingers or a fork until crumbly and set aside.
Preheat the oven to 350°F.
Sprinkle the streusel topping evenly over the risen dough. Bake for 30-35 minutes, or until golden brown and cooked through.
Let the loaf cool for 10 minutes in the pan before removing it to a wire rack.
In a small bowl, whisk powdered sugar, vanilla extract, and 2-3 tablespoons of lemon juice to make a glaze. Drizzle over the pull-apart bread once slightly cooled.
Serve warm and enjoy!
Nutrition Facts
Calories |
4282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 684.9 g | 249% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 315.6 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 435 mg | 33% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
