Cinnamon and Sugar Pull-Apart Bread

I feel like through life we are always finding new things out about ourselves. Like for instance, as a kid I loved clam chowder. Now, I’ve come to realize that I really don’t care for it all that much, and that the only reason I was so crazy about it as a kid is that I thought it was fun to bite into the pieces of clam and have it feel and sound like you were biting into a balloon. I know… I was kind of a weird child, but weren’t we all ;)

Anyways, through this blogging experience I have found that I love taking picture, but not just any picture. I really hate lugging around a camera just to have everyone pose awkwardly for some random photo somewhere. My sister Ashli is the photo opportunity enthusiast, so she takes care of that for me. But, I love to take pictures of movement. Why am I telling you this, you may ask, cause I went just a tad bit overboard. You have been warned!! But I loved all my pouring photos so much that I couldn’t throw them out. This is after all a food blog, and adding ingredients is a big part of the baking/cooking process. Right!?

So I have an excuse for my addictive impulse to always shoot ingredients while I am pouring them, and I completely release full responsibility for my actions to my little split personality french photographer… who exists in my brain. I have lovingly called him Jacque. How a split personality of myself can be male I have no clue, and I also have no idea if Jacque is even a french name, but there you go.

Where was I going with all this?? Oh, yeah. Ok so that is my extremely long disclosure about the many pouring pictures in this post. Moving on from my random thoughts to something actually related to this recipe which is so scrumptious. This bread is awesome! The outside is crisp and grainy from the melted sugar, and the inside is sticky and moist like the inside of a cinnamon roll. This totally satisfied my cinnamon sugar craving and was so easy to make. Enjoy!!

Printable Recipe

Cinnamon and Sugar Pull-Apart Bread
Dough
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract

Filling
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour.

Sugar.

Yeast and salt.

Set this flour mixture aside.

In a small sauce pan, melt the butter and milk.

Once the butter is completely melted take off the burner and add the water…

and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter.

Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it’s perfect. Place the dough in a medium greased bowl.

Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered.

Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares.

Stack the squares on top of each other to make 3 to 4 piles. Don’t make stacks to high or your will be cussing when you try to place them into the pan. Also, your bread will come out prettier if you don’t stack the squares perfectly aligned.

Place squares in the greased bread pan.

Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Printable Recipe

Recipe from www.iheartfoodandsocanyou.blogspot.com.

Cinnamon and sugar pull-apart bread
Dough
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract
Filling
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted
In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.
In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.
Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it’s perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.
Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.
While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

About these ads

74 responses

  1. I would love to try this 'cause it looks so good, but it's way too much sugar for a health nut like me u.u And truvia or stevia sweetener probably wouldn't cut it.

  2. Omgeee I love this recipe. It is so scrumptious just like youuu. I would make it over and over again if I could but then I'd get fat and you'd be to blame. Soo let's eat and quit babbling.. Eh

    • I’m not sure, but it could be the type of yeast that’s causing this. This recipe calls for active dry yeast but it looks like they used fast rising yeast ( or rapid rise yeast) in the photos. The rapid rise yeast can be mixed into the dry ingredients but the active dry needs to be mixed with 1/4 cup of warm water to rise. I think it would turn out fine if you used fast rising yeast for this recipe. Hope this helps. Happy baking!

  3. OMG, this dough!! I did not know something this soft and delicious could come out of my kitchen!!I even took the lazy way out and rather than follow all the steps for the dough and threw it in my bread maker for its dough setting. I used brand new bread maker yeast and wound up using mostly bread flour because I only had about a cup of all-purpose in the house. I may have even gotten the flour measurements a bit off because I had a 3-year-old "helping"… but in any case, it rose like crazy — I almost couldn't get it out of the oven because it was scraping the upper rack (my oven racks may need to be adjusted…). I used all 1/2% milk instead of whole milk and water. Anyway, thank you for the delicious recipe, and I'm trying to think of other ways to use this dough! Cinnamon rolls, maybe deep-frying for donuts… hmm…

  4. Made this tonight as a treat for my husband (And to satisfy some pregnancy cravings!!) and it was AMAZING. A little time consumming but worth every second. I used freshly grated nutmeg and some Chai Spice Baking Blend (Available at Silkroad Spices based in Calgary AB, they do offer online shopping though!!) and the combo took it to a whole new level. Hubby described it at the middle (and best part) of a cinnamon bun.

  5. This sounds amazing. I can’t wait to try it. I have a question to. I have been looking for a GOOD homemade bread recipe. I do NOT want starter bread or buttermilk in the recipe. Do you have any suggestions. I used to make bread as a kid but stopped do to diet. I lost that recipe. Thank you for your help with this

  6. This bread is simply amazing! My whole family adores it. But as many have stated it’s a bit time consuming to prepare. Has anyone tried freezing the dough? I was thinking of freezing it in place (cut up in squares and sprinkled).in an aluminium bread pan. Sometimes we buy frozen croissants dough and leave them overnight in the oven (off) to thaw and rise then cook them in the morning. Do you think this would work with this?

  7. I made this twice once the original way you have posted, amazing!!! It reminded me a lot of a sweet Finnish coffee bread my great aunt made. So I put her spin on your recipe. I added a 1/2 tsp of ground cardamom to the milk and butter mixture then followed the rest of your directions. I also instead of using
    cinnamon and nutmeg in the topping mixture I used the sugar and two tsp of ground cardamom. It just came out of the oven, my house not only smells amazing but the taste is unreal!! Thanks again! If you like cardamom I highly recommend it!

  8. Made this recipe this morning and it is to die for. I baked it for 35 minutes, but next time i will start checking after 25 because it got a little more toasted than i would have liked. Like everyone said, it is very time consuming, but it is absolutely worth it once in a while.

    • You can do any milk substitute. I don’t like buttermilk because of the flavor in cakes and stuff, but you can use any kind of milk substitute according to your taste.

  9. I found your recipe on Pinterest and had to make it. From the pictures it looked incredibly delicious. I just pulled it out of the oven and it smells heavenly. I can’t wait to try it. Thank you for the recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 196 other followers

%d bloggers like this: