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Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull Apart Bread 3As I type this, there are five guys hanging out in front of our TV watching football and munching on this, and these and these.  I love it because it means fall is (almost) here.  And, I love it even more because God graced us with cooler temperatures (for Mississippi) so that it actually felt like fall today!!  I can’t even express my excitement to you through this computer screen.  Just imagine a huge wide grin across my face.

Cinnamon Sugar Pull-Apart BreadThis also means I am finally in the mood to post a fall recipe.  The ironic thing is, I made this for the first time last Easter.  So, really, it’s not just for the fall season, it can be enjoyed year round.  But, if you live in Mississippi you might want to avoid your oven during the summer…

You will love this bread for breakfast.  It’s pillowy and sticky and gooey and wonderful.  You can somewhat liken it to monkey bread, because the pieces just fall into out of place as you tug it from the loaf.  Your portion, right there, perfectly ready to make your fingers sticky and your mouth wanting more.  I’m dead serious.  You.will.want.more.

Cinnamon Sugar Pull Apart Bread 2

Cinnamon Sugar Pull-Apart Bread

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: One 9x5x3-inch loaf

Cinnamon Sugar Pull-Apart Bread

A sticky and pillowy breakfast that will make you want more. Do NOT let the lengthy instructions intimidate you. Just follow step by step and you'll be surprised at how easy it is!

    For the Dough:
  • 2 3/4 cups to 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons (1 envelope) instant yeast
  • 1/2 teaspoon salt
  • 4 Tablespoons unsalted butter
  • 1/3 cup milk (whole or 2%)
  • 1/4 cup water
  • 2 large eggs, at room temperature, lightly beaten
  • 1 teaspoon pure vanilla extract
  • For the filling:
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 Tablespoons unsalted butter, melted

Measure milk into a microwave safe bowl. Add the butter and heat on high for 20 to 30 seconds. Remove from the microwave and stir until the butter is completely melted. (Alternatively, heat the milk and butter in a saucepan on the stove over medium heat until butter is just melted.) Set aside to slightly cool.

In a mixing bowl fitted with the dough hook attachment, whisk together the flour, sugar, yeast and salt. Pour the milk mixture and water into the dry ingredients and mix on low speed, then add the eggs and vanilla and mix until the eggs are fully incorporated, about 2 minutes. Add more flour, as needed, until the dough clears the sides of the bowl.

Transfer the dough to a large greased bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let rise in a warm area until doubled in size, about 1 hour. (If using an overnight method, at this point, after the dough is risen, you can wrap the dough tightly with plastic wrap and refrigerate overnight to finish in the morning. Allow to rest at room temperature for 30 minutes before proceeding. Otherwise, if you wish to make this all in one day, continue on to the next step.)

After the dough is doubled in size, mix together the 1 cup sugar, cinnamon and nutmeg in a small bowl. Set aside.

Melt the butter for the filling in a small saucepan until slightly browned, making sure not to burn it. Set aside to slightly cool.

Grease and flour a 9x5x3-inch loaf pan. Set aside.

Punch down the dough and turn it out onto a lightly floured work surface. Cover with a clean towel and let rest for 5 minutes. Roll out to a 12- by 20- inch rectangle. (No worries if it won't stretch to 20-inches, just go as large as you can.)

Spread the melted butter across the surface of the dough, then sprinkle evenly with the cinnamon sugar mixture. All of it.

Slice the dough vertically into six equal sliced strips.

Pile on top of each other.

Slice into six equal sized squares.

Layer the dough slices into the loaf pan like a flip book (as Joy the Baker puts it). Cover with a towel and allow to rise in a warm place for 45 minutes, or almost doubled in size.

Arrange a rack to the center of the oven and preheat to 350 degrees F. Bake the loaf for 30 to 35 minutes, until the top is very golden brown. Remove from the oven and let cool in the pan for 20 to 30 minutes. Run a butter knife around the edges and invert onto a large board, then invert again onto a large serving platter. Serve warm.

This is best the day it's made, but can be stored up to 2 days.

Source: Adapted from Joy the Baker

http://www.seededatthetable.com/2012/09/10/cinnamon-sugar-pull-apart-bread/

Now that I’ve mastered this one, I’m ready to try out Jessica’s pumpkin version and King Arthur Flour’s apple cinnamon version.

 

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Comments

  1. Nikki, this looks heavenly! I’m obsessed with making cinnamon rolls at the moment, and always love trying out new bread recipes, so will certainly be adding this to my list- thank you! Looks quite fun to make too :)

  2. Need some of this in my life!

  3. Oh yum!

  4. I have been dying to try pull apart bread. It’s gonna happen today.

  5. Oh yum! I haven’t made this recipe for a couple of years. I used the Flo Braker lemon version. A while back i boomarked a blueberry cream cheese one. Thanks for the reminder, might just have to put it on the list for next weekend.

  6. THis seriously looks like one of the most perfect things ever!!

  7. This bread is SO dangerous to keep around – every time I make it I wind up devouring the entire loaf in record time! You totally have me craving it again :)

  8. i’m obsessed. they look so perfect and like pillows!!

  9. luv it :)

  10. I love the crazy texture to this bread and cinnamon is just the final touch for me!
    Awesome..

  11. Your bread looks absolutely delicious! I just love how it tries to climb right out of the baking pan! Yum!

  12. Funny how you say not to be intimidated, that’s exactly how I felt when I looked at all the steps! Ha! But I love cinnamon- no, I’m obsesses with cinnamon- especially in amazing-looking desserts like this, so I just might get over that intimidation :)

  13. This is yummy!

  14. I dont know if it is just me, but, where does that 1/4 cup of water go??????? Theres nothing in the actual instructions!!!!!

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