Posted by: lifewithbs | August 25, 2011

Cinnamon Sugar Pull-Apart Bread

We are still waiting, waiting, waiting!

For some reason, I thought this baby would come before his due date. At least a week before. But, I turns out I may be wrong. Our little “B” is due on Saturday and there still has been no sign he will be arriving soon.

So for now we wait, and I get to catch up on my reading, TV shows and recipes I’ve been wanting to try.

This one looked particularly good, and since Brett loves anything with cinnamon sugar and we had all the necessary ingredients in the house it seemed like a no-brainer.

Cinnamon Sugar Pull Apart Bread
recipe from Joy the Baker

Dough:
2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (one envelope) active dry or rapid rise yeast
1/2 teaspoon salt
2 ounces (half a stick) of butter
1/3 cup milk
1/4 cup water
2 eggs, at room temperature
1 teaspoon pure vanilla extract

Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
2 ounces (half a stick) of butter, melted and browned

In a large mixing bowl, combine 2 cups of flour, sugar, yeast and the salt. Set aside.

Whisk together the eggs and set aside.

In a small saucepan, combine the milk and butter, until the butter has just melted. Remove from the heat and the water and vanilla extract. Let cool for a few minutes until the mixture is between 115 and 125 degrees.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir until all ingredients are incorporated. It takes several minutes for everything to come together.

Add 3/4 cup flour and mix. The original recipe said to mix with a spatula, but I had to turn the dough out onto the counter and knead for a few minutes to get the rest of the flour incorporated.

Place the dough in a large greased bowl (spray with some Pam!), cover with plastic wrap, and let rise for about an hour until it doubles in size.

While the dough rises, mix together the sugar and cinnamon and set aside.

Once the dough has almost doubled, grease a 9x5x3 loaf pan and melt the butter until browned.

Deflate the dough and knead in the remaining 2 tablespoons of flour.

Cover with a kitchen towel and let rest for about 5 minutes.

On a lightly floured surface, roll the dough out so it is about 2o inches long and 12 inches high.

Using a pastry brush, spread the butter evenly onto the dough. Sprinkle with the cinnamon sugar.

Slice the dough vertically into six even strips.

Stack the strips on top of each other, and cut into six squares.

Layer the squares into the loaf pan, as shown below.

Place a towel over the loaf pan, and let rise for about 30 to 45 minutes until the dough almost doubles. Preheat the oven to 350 while the dough rises.

Bake the bread for 30 to 35 minutes, until the top is golden brown.

The original recipe says to let the bread rest for 20 to 30 minutes before removing it from the pan and serving. We couldn’t wait that long, since it smelled so good and Brett had to get to work, so we probably only let it sit for about 5 minutes before digging in. No harm done 🙂

This bread looks cool, was fun to eat, and tasted fantastic. And, I was able to make it without leaving the house to get more ingredients!

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Responses

  1. That looks REALLY tasty. I could definitely eat this
    for dinner — or breakfast — or lunch —
    Good job. (like the plate too)


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