These Copycat Starbucks Cinnamon Pull-Aparts have flaky layers filled with buttery cinnamon sugar and topped with a crunchy cinnamon streusel. Made with puff pastry in a muffin pan, they're surprisingly easy to assemble and bake in individual pull-apart portions.
These are very close to the Starbucks original, with the same flaky, upright layers and crunchy streusel - just packed with a little more cinnamon-sugar flavor in every bite. Best of all, store-bought puff pastry means you get that bakery-style texture without proofing a yeast dough, so they're ready for the oven in about 20 minutes of hands-on prep.
Cinnamon Pull-Aparts At a Glance
- 🍽️ Course: Breakfast, Brunch, Dessert
- ⏱️ Cooking Time: 18-22 minutes
- 🍴 Servings: 12 pull-aparts
- ✨ Flavor Profile: Buttery, cinnamon-forward, caramelized, and sweet with a crunchy cinnamon streusel
- 🥐 Texture: Flaky, layered puff pastry with tender centers and crisp streusel on top
- ⭐ Ease: Easy; store-bought puff pastry creates bakery-style layers without making dough from scratch
- ⏳ Prep Time: 20 minutes
- ☕ Best Served With: Coffee, espresso, or your favorite Starbucks-inspired drink
- 🔥 Best Served: Warm for the softest filling and flaky pastry, although they're also delicious at room temperature just like our caramel pull apart cinnamon rolls
- ❄️ Make Ahead: Assemble and freeze before baking for fresh-baked pull-aparts whenever you want them
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My family had no trouble helping with the testing. My husband happily ate them throughout the day, and my grandson loved the batch we froze so much that he took the remaining frozen pull-aparts home with him.
If you love making coffee-shop favorites at home, browse our Starbucks home recipes or try these flaky apple croissants for another easy puff pastry treat.
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Why You Will Love This Recipe
- Starbucks-inspired: You get the flaky layers, upright pull-apart shape, cinnamon filling, and streusel topping of the coffee-shop favorite.
- More cinnamon in every bite: We use a little more filling and topping so the cinnamon-sugar flavor is distributed more consistently throughout.
- Easy shortcut: Puff pastry eliminates the need to make and proof a yeast dough.
- Individual portions: Baking them in a muffin pan gives you 12 easy-to-serve pull-aparts.
- Freezer-friendly: You can freeze them before or after baking.
- Perfect with coffee: They're especially good warm with coffee, pumpkin chai latte, tea, or another homemade Starbucks-inspired drink.
How We Tested This Recipe
We tested the details that make the biggest difference in the rise, texture, flavor, and structure of these Cinnamon Pull-Aparts.
- Puff pastry vs. crescent dough: We tested crescent roll dough and don't recommend it. The seams separated during baking and couldn't hold the layered pull-apart structure. Puff pastry's laminated layers create the flaky, separable texture this recipe needs.
- Cold pastry: Warmer puff pastry became sticky, was harder to cut cleanly, and puffed less evenly. Chilling it for 10-15 minutes when it became too soft helped preserve the layers.
- Rolling thickness: Rolling the pastry too thin compressed the layers and produced a crisper pastry with less rise. We got better results by rolling only enough to smooth the fold lines.
- Three pieces per cup: Overcrowding restricted expansion and encouraged uneven baking. Three loosely arranged pieces gave us the best height and pull-apart separation.
- Doneness: Color and rise were more reliable than time alone. The pastries are ready when they're well puffed and deeply golden and the streusel is crisp, usually within 18-22 minutes.
- Cooling: Leaving them in the hot pan too long continued cooking the caramelized sugar against the metal and made the bottoms harder. Three to five minutes before transferring them to a rack worked best.
What Makes This Starbucks Copycat Different
- We wanted to stay very close to the Starbucks Cinnamon Pull-Aparts while improving one thing we noticed when comparing them side by side: the cinnamon flavor wasn't as consistent throughout the Starbucks version as we wanted.
- We kept the flaky puff pastry, upright construction, and crunchy streusel but increased the cinnamon-sugar filling and used a slightly more generous topping. The result still tastes very similar to the original, but you get more cinnamon-sugar flavor throughout the layers instead of occasional bites that taste mostly like pastry.
Ingredients
You only need store-bought puff pastry and a handful of baking staples to make these Starbucks-inspired pull-aparts.
For the Pastry
- Puff Pastry: Use one box containing two sheets and thaw according to the package directions. Keep it cold for the best rise.
- Unsalted Butter: Adds richness to the filling and helps the cinnamon sugar adhere.
- Light Brown Sugar: Provides caramelized sweetness and deeper flavor.
- Granulated Sugar: Adds straightforward sweetness to balance the brown sugar.
- Ground Cinnamon: Gives the pull-aparts their signature warm cinnamon flavor.
- Salt: Balances the sweetness.
- Vanilla Extract: Rounds out the cinnamon-sugar filling.
For the Crunchy Streusel Topping
- All-Purpose Flour: Gives the streusel structure.
- Light Brown Sugar and Granulated Sugar: Sweeten the topping while helping it become crisp.
- Ground Cinnamon: Carries the cinnamon flavor through to the top.
- Cold Unsalted Butter: Creates small, crumbly pieces rather than a smooth topping.
- Coarse Sugar: Adds the straightforward sweet crunch closest to the Starbucks-style topping.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Turbinado Sugar: Substitute it for coarse sugar if needed. We tested both; coarse sugar provides a clean sweet crunch, while turbinado adds a subtle molasses flavor along with the crunch.
- Dark Brown Sugar: Use it in place of light brown sugar for a deeper molasses flavor.
- Vanilla Sugar: Replace some of the granulated sugar with vanilla sugar for another layer of flavor.
- Chopped Pecans: Add a small amount to the streusel for a nutty crunch.
- Maple Drizzle: Finish the baked pull-aparts with a light maple glaze if you prefer a sweeter pastry.
How to Make Cinnamon Pull-Aparts
These Cinnamon Pull-Aparts come together in 6 simple steps. The cutting and stacking may look detailed at first, but once the puff pastry is filled, you're simply cutting it into pieces, arranging them in the muffin pan, and adding the streusel.
Step 1: Make the Cinnamon Filling. Preheat the oven to 375°F and line a 12-cup muffin pan with parchment liners. Stir together the brown sugar, granulated sugar, cinnamon, and salt. Add the vanilla and 2 tablespoons of melted butter and mix until the filling resembles damp sand.
Step 2: Fill the Puff Pastry. Unfold the thawed puff pastry sheets onto a lightly floured surface. Gently roll each sheet just enough to smooth the fold lines, keeping the pastry fairly thick. Brush lightly with the remaining melted butter, then divide the cinnamon-sugar filling between the sheets and spread it almost to the edges.
Step 3: Cut and Stack. Cut each pastry sheet lengthwise into six strips. Stack the strips in groups of three to create two long stacks from each sheet. Cut each stack crosswise into three equal sections, then cut each section into three smaller pieces.
Step 4: Assemble the Pull-Aparts. Place three pastry pieces in each muffin cup with the layered edges facing upward. Let them touch and lean slightly outward, but don't pack them tightly together so the pastry has room to puff.
Step 5: Add the Streusel. Combine the flour, brown sugar, granulated sugar, and cinnamon. Work in the cold cubed butter with your fingertips until small crumbs form. Divide the streusel evenly over the pull-aparts and sprinkle with coarse sugar.
Step 6: Bake and Cool. Bake for 18-22 minutes, or until the pastry is well puffed and deeply golden and the streusel is crisp. Let the pull-aparts cool in the pan for 3-5 minutes, then carefully transfer them to a wire rack. Serve warm or at room temperature with a pumpkin cream cold brew.
Expert Tips
- Keep the puff pastry cold: If it becomes soft or sticky during assembly, refrigerate it for 10-15 minutes before continuing. Just like our pumpkin pull apart bread.
- Don't roll aggressively: Smooth the fold lines without substantially thinning the sheets so the laminated layers remain intact.
- Spread the filling evenly: Getting cinnamon sugar almost to the edges helps give you cinnamon flavor throughout the finished pastry.
- Give the pastry room: Three pieces should touch loosely in each muffin cup rather than being compressed together.
- Keep the butter cold for the streusel: Cold butter produces distinct crumbs that crisp as the pastries bake.
- Trust the visual cues: Oven temperatures vary, so well-puffed, deeply golden pastry and crisp streusel are better doneness indicators than the clock alone.
- Remove them from the pan promptly: Transfer them to a rack after 3-5 minutes so residual heat doesn't continue hardening the caramelized bottoms.
- Use parchment liners: We found parchment made removal easier and helped prevent the caramelized filling from sticking to the pan.
If you love easy cinnamon treats, try our Hawaiian roll cinnamon rolls for another quick, buttery cinnamon-sugar breakfast or dessert.
Storage Directions
Room Temperature: Store completely cooled pull-aparts in an airtight container at room temperature for up to 2 days. They're at their flakiest on the day they're baked.
Refrigerator: Refrigeration isn't necessary for short-term storage and can make puff pastry firm more quickly.
Freezer - Before Baking: Assemble the pull-aparts with the streusel in the lined muffin pan. Freeze for 1-2 hours, or until solid, then transfer them to an airtight freezer-safe container or bag and freeze for up to 1 month. Return the frozen pastries to a lined muffin pan and bake at 375°F, adding approximately 3-5 minutes as needed. Look for the same deeply golden, well-puffed appearance rather than relying solely on time.
Freezer - After Baking: Cool completely, wrap individually, and place in an airtight freezer-safe container or bag for up to 2 months.
Reheating: For a softer pull-apart, microwave briefly until warm. To restore more of the crisp, flaky texture, warm in a 350°F oven or toaster oven for about 5-8 minutes.
Serving Suggestions
These Cinnamon Pull-Aparts are delicious for breakfast, brunch, dessert, or an afternoon coffee break. Serve them warm with coffee for the full coffee-shop experience.
- Coffee or Espresso: The warm cinnamon and buttery pastry pair naturally with freshly brewed coffee or apple brown sugar shaken espresso.
- Pumpkin Spice Latte: A warm, pumpkin spice latte makes these especially cozy for a fall breakfast or brunch.
- Cold Brew: Smooth, chilled coffee provides a refreshing contrast to the sweet cinnamon filling.
- Fresh Fruit: Serve with berries, sliced apples, pears, or oranges for a fresh contrast.
- Eggs: Add scrambled eggs, egg bites, or a breakfast casserole to turn them into a more substantial brunch.
- Yogurt: Greek yogurt with fresh fruit or a drizzle of apple syrup balances the sweetness for an easy breakfast spread.
Craving another discontinued coffee-shop favorite? Our Starbucks pumpkin scones recreate the old seasonal pastry with a tender pumpkin scone and two sweet glazes.
Cinnamon Pull-Aparts FAQs
We don't recommend it. We tested crescent dough and found that its seams separated during baking instead of creating the distinct flaky layers needed for the pull-apart structure.
The pastry may have become too warm or been rolled too thin. Puff pastry relies on cold, intact laminated layers to rise properly. Chill soft pastry before baking and roll only enough to smooth the fold lines.
Butter and sugar caramelize against the hot muffin pan. Overbaking or leaving the pastries in the pan too long afterward can make that layer excessively firm. Transfer them to a cooling rack after 3-5 minutes.
Both work. I prefer them warm because the pastry and cinnamon filling are softer, while my husband happily ate them at room temperature throughout the first day. If they've firmed overnight, a brief reheating brings back much of the fresh-baked texture.
More Starbucks Copycat Recipes
Love recreating your favorite coffee-shop treats at home? Try more of our Starbucks-inspired drinks, breakfast recipes, and sweet treats.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Cinnamon Pull-Aparts (Copycat Starbucks)
Ingredients
For the Pastry
- 1 box puff pastry thawed (2 sheets)
- 4 tablespoons unsalted butter melted
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1½ tablespoons ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Crunchy Streusel Topping
- 3 tablespoons all-purpose flour
- 2 tablespoons light brown sugar packed
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter cold, cut into very small cubes
- 1 tablespoon coarse sugar or turbinado sugar
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with parchment liners.
- In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and salt. Add the vanilla and 2 tablespoons of the melted butter and mix until the sugar resembles damp sand.
- Unfold the thawed puff pastry sheets onto a lightly floured surface. Gently roll each sheet just enough to smooth it out, keeping the pastry fairly thick.
- Brush each sheet lightly with some of the remaining melted butter.
- Divide the cinnamon sugar mixture evenly between the two sheets, spreading it almost to the edges.
- Cut each puff pastry sheet lengthwise into six strips.
- Stack the strips into groups of three, creating two long stacks from each sheet.
- Cut each long stack crosswise into three equal sections, giving you 12 stacked sections total.
- Cut each section into three smaller pieces.
- Place three pieces into each muffin cup, with the layered edges facing upward. Arrange the pieces so they stand mostly upright and can lean slightly outward, allowing them to touch without pressing them tightly together.
- To make the streusel, combine the flour, brown sugar, granulated sugar, and cinnamon in a small bowl.
- Add the cold cubed butter and work it into the dry ingredients with your fingertips until the mixture forms small, crumbly pieces.
- Sprinkle the streusel evenly over the tops of the 12 pull-aparts, then sprinkle with the turbinado sugar.
- Bake for 18-22 minutes, or until the puff pastry is puffed and golden brown and the streusel is crisp.
- Let the pull-aparts cool in the muffin pan for 3-5 minutes, then carefully transfer them to a wire rack to finish cooling.
- Serve warm or at room temperature
- Yes. Since you already photographed the recipe as made, I'd make the tips address the texture issue without drawing attention to it as a flaw. I'd also include a note about the parchment and cooling because those are the two things most likely to help readers get the same result consistently.
Notes
- Keep the puff pastry cold; chill it for 10-15 minutes if it becomes soft or sticky.
- Don't roll the pastry thin or compress the pieces in the muffin cups.
- Use the deeply golden color, full puff, and crisp streusel as your primary doneness cues.
- Coarse sugar gives the closest Starbucks-style sweet crunch; turbinado works but adds a slight molasses flavor.
- Store airtight at room temperature for up to 2 days.
- Freeze baked pull-aparts for up to 2 months or assembled unbaked pull-aparts for up to 1 month.
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