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This Orange-Coconut Pull-Apart Bread is a soft, sweet yeast bread layered with cinnamon sugar, fresh orange zest, brown sugar, and coconut. It’s finished with a simple orange glaze that’s irresistible. Each section pulls away from the loaf in tender layers. This is the kind of bread that’s just as fun to serve as it is to eat.

If you usually stick with easy recipes like muffins, quick bread, or banana breads, don’t let the yeast dough intimidate you. Most of the time involved is simply letting the dough rise in a warm place while the yeast does the work.

Serve a slice with a cup of tea or coffee for breakfast or brunch. Or make it for holidays and other special occasions when you want something a little different on the table.

Why You’ll Love This Orange Pull-Apart Bread

There’s a lot going on in this loaf—in the best possible way. Fresh orange zest and orange juice give it a bright citrus flavor. Meanwhile shredded coconut and brown sugar add sweetness and texture. Cinnamon sugar tucked between the layers makes every piece taste a little different depending on which section you pull from the loaf.

Unlike a traditional quick bread, this recipe uses yeast to create a soft, stretchy dough. You’ll need to allow time for two rises, but the hands-on prep time is very manageable.

It’s also a fun option when you’re looking for something beyond the usual chocolate chip muffins, cinnamon rolls, or banana bread. I especially love the pull-apart presentation for brunch because everyone can simply reach in and take a piece.

Instant Yeast vs. Active Dry Yeast

This recipe is written specifically with instant yeast, which can be mixed directly into the flour without first dissolving it in liquid. You may be more accustomed to seeing active dry yeast at the grocery store, but the two aren’t used in exactly the same way.

For the best results, I recommend making the recipe with instant yeast as written, particularly if it’s your first time making this bread.

Tips for Working With Yeast Dough

Start by combining the white whole wheat flour, sugar, yeast, and salt in the bowl of a stand mixer. While many bread recipes begin by mixing ingredients by hand in a large bowl, the stand mixer makes this dough especially easy to work with.

One important thing to remember with yeast dough is that you may not always need exactly the same amount of flour. Humidity, how the flour was measured, and even the brand can affect how much flour a dough needs.

This recipe begins with 2 cups of white whole wheat flour and gradually incorporates the all-purpose flour until the dough begins to form. Avoid adding lots of extra flour just because the dough initially feels a little sticky. After kneading, you’re looking for a smooth, elastic ball of dough.

Once kneaded, transfer the dough to an oiled bowl, cover it, and place it in a warm spot without drafts. Your kitchen doesn’t need to be particularly hot; you simply want an environment where the yeast can work comfortably.

If your kitchen is cool, the rise may take a little longer. That’s okay. Pay more attention to the size of the dough than the clock.

How to Shape Pull-Apart Bread

After the first rise, punch down the dough and transfer it to a lightly floured surface. Roll it into a 20-inch by 12-inch rectangle, then brush the dough with melted coconut oil.

Next comes the good part: cinnamon sugar and fresh orange zest are sprinkled across the dough before it’s cut into sections.

The sections are stacked, cut again into smaller stacks, and arranged upright in the prepared loaf pan. This method is what creates those individual layers you can pull away after baking.

Be sure to line the loaf pan with parchment paper or foil, leaving an overhang on the sides. Once the bread has cooled slightly, that overhang makes it much easier to lift the finished loaf from the pan.

Regan · The Baking Dietitian This recipe was personally developed and tested by me. I never use AI to write or alter the recipe itself. Some photos on this site use AI to adjust the background. The food/recipe is real and not generated by AI.

A Second Rise Makes a Difference

Once all those layers are tucked into the loaf pan, the dough needs another chance to rise. Loosely cover the pan with plastic wrap and return it to a warm place.

Depending on the temperature of your kitchen, this second rise will take approximately 30 to 50 minutes. You want the dough to expand until it mostly fills the pan.

There’s no need for an egg wash before baking. The coconut oil, brown sugar, and shredded coconut topping adds plenty of flavor and helps give the top of the bread its delicious finish.

The Orange Glaze

While the bread cools, make the glaze in a small bowl using freshly squeezed orange juice, powdered sugar, and Greek-style yogurt.

The orange juice reinforces the citrus flavor from the zest inside the bread, while the yogurt gives the glaze a little creaminess and tang.

Drizzle it over the bread after it has cooled in the pan for 10 to 15 minutes. The glaze will settle into some of the spaces between those warm pull-apart layers.

Ingredient Substitutions

For this particular recipe, I recommend sticking fairly closely to the ingredient list as written. Baking—especially baking with yeast—depends on the balance between flour, liquid, fat, sugar, and eggs.

Although ingredients such as vegan butter, olive oil, maple syrup, cane sugar, or raw sugar can work well in other baked goods, I haven’t tested those substitutions here. Changing several ingredients at once could affect both the rise and texture of the finished loaf.

The same goes for additions such as chocolate chips or fresh cranberries. They sound tempting with orange, but they may change how easily the layers stack and bake, so I’d consider those experiments rather than tested variations.

How to Store Orange-Coconut Pull-Apart Bread

Like most homemade yeast breads, this loaf is especially good when it’s fresh. Store leftovers tightly covered at room temperature for a short period, or refrigerate them if you plan to keep the bread longer because the glaze contains yogurt.

For longer storage, individual portions can be wrapped well and placed in a freezer bag. Thaw before serving and gently warm if desired.

This is one of those recipes that feels a little more impressive than an everyday loaf but is still completely doable at home. If yeast bread is new stuff for you, this is a fun recipe to try when you have a relaxed morning or afternoon to let the dough rise.

And once you see those cinnamon-orange layers pulling apart from the loaf, you may find yourself making it again for the new year, holiday brunches, showers, or other special occasions.

Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.

I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.

If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!