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Cinnamon Pull-Apart Bread Recipe

   
 

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     Cinnamon Pull-Apart Bread

Category   Desserts - Breads
Sub Category   None

Ingredients
2-1/4 tsp. (1 envelope) active dry yeast
3 Tbsp. warm water {As warm as you can get it out of the tap, without boiling it.}
3 cups bread flour, separated {Or all-purpose flour is fine, too.}
1/4 cup granulated sugar
1/2 tsp. salt
2 large eggs
4 Tbsp. (1/2 stick) unsalted butter
1/3 cup whole milk
1/4 cup water
 
1 tsp. vanilla extract
Filling-
1 cup granulated sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 Tbsp. (1/2 stick) unsalted butter, melted

Instructions
In a small bowl, combine yeast and water; Let sit until foamy. {About 5 minutes} In a medium bowl combine yeast, 2 cups flour, sugar, and salt; Set aside. In another small bowl {don't hate}, whisk together eggs and set aside. In a small saucepan, heat milk and butter until butter is just melted. Remove mixture from heat and add water and vanilla; Let cool to 115-125 degrees Fahrenheit. Add milk mixture to dry ingredients and combine well. Add the eggs and mix until fully incorporated. {If you're like me, you'll ask your husband or someone to mix it for you because it seems to take forever to come together. Keep pushing on. It'll happen, I promise.} Add the remaining cup of flour and mix well. {The dough will be super sticky, but this is exactly how it's supposed to be.}
Place the dough in a large greased bowl and let rise in a warm place, until doubled in size. While the dough is rising, combine the sugar, cinnamon, and nutmeg in a small bowl. Melt your butter and set aside. Grease a 9x5x3 inch bread pan and set aside. Deflate the dough and knead until smooth. {You may need to add an extra Tablespoon or two of flour.} Let rest on the counter for 5 minutes. On a lightly floured surface, roll your dough until it is 12x20 inches wide/long. Use a pastry brush to spread butter evenly over the dough.
Cover completely with sugar. {Yep, you heard me. Completely. Go big or go home, folks.} Vertically slice the dough into six equal parts and stack those slices on top of each other. {You may need to refer to Joy's blog for this part. She does a really great job at showing exactly what you're doing.} Slice those stacked slices into six more equal parts, leaving you with six stacks of six squares. Layer the dough slices into the bread pan like a flip book. Let rise for 30 minutes or until doubled in size. {Keep an eye on it. I left mine alone and when I came back it was literally moving and falling out of the pan. Creepy.}
Preheat oven to 350 degrees Fahrenheit. Bake on center rack for 26-30 minutes, or until golden brown. Remove from oven and run a butter knife around the edges; Let rest for 20 minutes. Tip pan upside down onto a clean surface.


Originally Submitted
7/17/2013





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