Sunburst Pull-Apart Bread

This is a fun idea for holiday breakfasts or party snacks. This Sunburst Pull Apart Bread recipe can be made either sweet or savory with just 3-4 ingredients!

Why We Love This Appetizer Recipe

I’m always looking for a good shortcut recipe this time of year. With all the slow cooking and time-consuming holiday dishes on the horizon, it’s nice to have a quickie you can prep in minutes and pop in the oven.

Today’s Sunburst Pull Apart Bread is exactly that. Easy. Fast. Minimal ingredients. And impressive to behold.

Made with puff pastry, it’s golden, buttery, and crispy on the outside. Sunburst Pull Apart Bread is also a two-for-one because you can make sweet varieties for breakfast or dessert, and make savory versions as side dishes or appetizers.

Once you know how to do it, you will find all kinds of occasions to make your favorite variety of puff pastry pull-apart bread again and again!

Today I’m showing you two variations, cinnamon sugar, and roasted red pepper pesto. But feel free to be creative with your Sunburst Pull Apart Bread!

Lay out one thawed piece of puff pastry and sprinkle your filling on top. (Don’t overdo it with the filling or it will run all over the place.)

Sweet Vs. Savory

Here are some things you can add inside…

Sweet Ideas:

• Cinnamon Sugar
• Nutella
• Raspberry Jam

Savory Ideas:

• Store-Bought Pesto
• Goat Cheese
• Olive Tapenade

What Ingredients You Will Need

• 2 sheets of thawed puff pastry (1 box)
• 3 tablespoons sugar, divided
• 1 teaspoon cinnamon
• 1 egg + 1 tablespoon water

How To Make This Sweet Monkey Bread Recipe

Instructions…

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set another piece out on the counter.

Lay both sheets of puff pastry on the additional parchment. Roll them slightly to remove the seams. 

Then mix 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle over the entire surface of one puff pastry square. 

Cover the puff pastry sheet with the second puff pastry square and line up the corners.

Using a sharp knife or pizza cutter, cut through both sheets dividing the square into 4 equal sections, leaving a 1 1/2- to 2-inch area in the very middle that is uncut. (This will hold the sunburst together.) 

Now cut each quarter section into 5 equal strips, again leaving the untouched section in the middle. Trim the corners off the square to round it out. 

Carefully move the sunburst to the prepared baking sheet. (The parchment you cut on may have slashes in it.)

Gently pick up one strip and twist it into a rope. Be careful not to pull too hard, or it will break off. Repeat, twisting each section in the same direction all the way around the circle. 

Then gently pull each rope to lengthen them. Beat the egg and water together to create “egg wash” then brush it over the top. 

Sprinkle with the remaining sugar and bake for 20+ minutes, until puffy and golden brown. 

Serve warm or at room temperature.

Frequently Asked Questions

How can I make it savory?

For a savory version, skip the cinnamon and sugar and substitute 2-3 tablespoons of store-bought pesto instead. Follow the instructions as mentioned otherwise. I used roasted red pepper pesto for the savory Sunburst Pull Apart Bread in this post.

Can I make this into a cheesy pull-apart bread recipe?

You could definitely add some cheese to this recipe, maybe with a little garlic butter brushed over the top crust to make a cheesy garlic pull-apart bread. It can resemble your favorite cheesy garlic bread. 

Can the sunburst be assembled and refrigerated, then baked later in the day for a savory appetizer?

Absolutely! Make sure to cover it with plastic wrap before refrigerating, then bake as directed, possibly adding 3-5 minutes if needed.

How long do leftovers last?

You can store this dish in the fridge wrapped with plastic wrap for 1 to 2 days. You will want to bake the leftovers to keep the best texture and flavor possible.

Other Great Bread Recipes

• Pumpkin Pull-Apart Bread
• Garlic Pull-Apart Cheese Bread
• Garlic Focaccia Bread
• CopyCat Schlotzsky’s Sourdough Bread
• The Best Yeast Rolls
• Air Fryer Biscuit Dough
• Red Lobster Cheddar Cheese Biscuits
• Better than Cinnabon Cinnamon Rolls
• Parmesan Bacon Knots
• Old Fashioned Biscuit Bread Dough from Scratch by Deep South Dish

Print Recipe

5 from 2 votes

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Sunburst Pull Apart Bread

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Easy Sunburst Pull Apart Bread made with only 3 or 4 ingredients!

Servings: 20 pieces

Ingredients

• 2 sheets thawed puff pastry (1 box)
• 3 tablespoons sugar, divided
• 1 teaspoon cinnamon
• 1 egg + 1 tablespoon water

Instructions

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set another piece out on the counter.
• Lay both sheets of puff pastry on the additional parchment. Roll them slightly to remove the seams. Then mix 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle over the entire surface of one puff pastry square. Cover the puff pastry sheet with the second puff pastry square and line up the corners.
• Using a sharp knife or pizza cutter, cut through both sheets dividing the square into 4 equal sections, leaving a 1 1/2- to 2-inch area in the very middle that is uncut. (This will hold the sunburst together.) Now cut each quarter section into 5 equal strips, again leaving the untouched section in the middle. Trim the corners off the square to round it out. Carefully move the sunburst to the prepared baking sheet. (The parchment you cut on may have slashes in it.)
• Gently pick up one strip and twist it into a rope. Be careful not to pull too hard, or it will break off. Repeat, twisting each section in the same direction all the way around the circle. Then gently pull each rope to lengthen them. Beat the egg and water together to create “egg wash” then brush it over the top. Sprinkle with the remaining sugar and bake for 20+ minutes, until puffy and golden-brown. Serve warm or at room temperature.

Notes

NOTES: For an savory version, skip the cinnamon and sugar and substitute 2-3 tablespoons of store-bought pesto instead. Follow the instructions as mentioned otherwise. I used roasted red pepper pesto for the savory Sunburst Pull Apart Bread in this post.

Nutrition

Serving: 1g, Calories: 145kcal, Carbohydrates: 13g, Protein: 2g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 64mg, Potassium: 18mg, Fiber: 1g, Sugar: 2g, Vitamin A: 10IU, Calcium: 5mg, Iron: 0.7mg

Course: Dessert

Cuisine: American

Author: Sommer Collier

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