Cinnamon Pull-Apart Bread

First, I need to apologize to my co-worker Lynne because I told her this recipe would be up weeks ago! This is one of the better cinnamon breads I have tasted in quite awhile. Although, I just received a new recipe from another coworker that is absolutely delicious – so look for it in weeks to come. At first I thought, well, no one really needs more than one cinnamon bread recipe, but then I decided that is really just not true.

This bread is more doughy as opposed to a gooey sticky cinnamon bread. It smells absolutely delicious and reminds me of when I was young and my brothers and I used to make toast and sprinkle cinnamon and sugar on top. And that is not the best part! It tastes just as delicious as it smells. It will be hard for you to refrain from eating the entire thing in one day! The pieces pull apart so easily, and while some are soft and warm others have a bit of a sugary crunch to them. Once you take the bread out of the pan and place it on a plate, it is a treat that is sure to impress any family members (or guests) you might have.

One last thing: my favorite part about this bread is how quick it is to make. I made my dough and refrigerated it for 2 days before kneading, sprinkling, and baking, but the entire process should only take about 2 hours. That is really nothing when it comes to breads ­čÖé

The only thing I would add to this recipe is a cream cheese icing to drizzle over top!

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For those of you looking for the original link, here it is.

Ingredients:

Dough

– 3 cups flour

– 1/4 cup white sugar

– 2 1/4 teaspoons yeast

– 1/2 teaspoon salt

– 1/4 cup unsalted butter

– 1/3 cup milk (Note: the recipe calls for whole but I used skim)

– 1/4 cup water

– 2 eggs (room temperature)

– 1 teaspoon vanilla extract

Filling

– 1 cup white sugar

– 2 teaspoons cinnamon (ground)

– 1/2 teaspoon nutmeg

– 1/4 cup unsalted butter (melted)

Step One: Whisk the flour, sugar, yeast, and salt.

Step Two: Melt milk and butter in a small saucepan. Remove from heat and add water and vanilla. Let cool for 1-2 minutes.

Step Three: Pour the milk mixture into the dry ingredients and add in the eggs. The dough will become sticky.

Step Four: Place the dough into a greased bowl and cover with plastic wrap or a kitchen towel. Let double in size (1 hour). If you are going to refrigerate the dough, this is the time to do so. If not, proceed.

Step Five: Roll the dough out into a 12 inch by 20 inch rectangle (or as large as it will roll out).

Step Six: Mix the sugar and cinnamon filling together, and spread the melted butter across the entire top of the rolled out dough. Then, sprinkle the sugar/cinnamon mixture over top.

Step Seven: Slice the dough vertically into six strips. Stack the strips one on top of the other. Then, cut the strips again into 6 more pieces.

Step Eight: Take each little bunch of pieces and place in a greased loaf pan (stacking beside each other). Let rise for 30 minutes.
Step Nine: Bake for 35 minutes at 350F. The top should be golden to dark brown (otherwise the center might not be cooked).

Step Ten: Let the loaf cool, then invert onto a clean plate.

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Yummy!!

 

If you’re in the craving for more of a┬ácake, try out my Cinnamon Cake Bites.