Monday, March 28, 2011

Cinnamon & Sugar Pull Apart Bread

There are no words to describe this dessert!  I am officially in love. If you like anything about a cinnamon roll, or even cinnamon toast, this kicks it up a notch..seriously....a HUGE notch!
The magnificent loaf!
Cover with obscene amounts of sugar and cinnamon.
Stack slices.
Cut into six equal stacks.
Line up into loaf pan with stacks standing up.
..and try to refrain from indulging too much!

For the dough
2 3/4 cups all purpose flour + 2 Tablespoons
1/4 cup of granulated sugar
2 1/4 teaspoons (1 packet) of active dry yeast
1/2 teaspoon of salt
2 ounces of unsalted butter
1/3 cup of milk
1/4 cup of water
2 eggs at room temperature 
1 teaspoon pure vanilla extract

For the filling
1 cup of granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon of ground nutmeg
2 ounces of unsalted butter melted until browned

For the glaze
4 Tablespoons of butter
2 cups of confectioners sugar
1 teaspoon of vanilla extract
3-6 Tablespoons of hot water

In a large mixing bowl combine 2 cups of flour, sugar, yeast and salt.  Set aside.
Whisk eggs.  Set aside.
In a small saucepan melt butter and milk just until butter has melted.  Remove from heat and add water and vanilla extract.  Let mixture set until temperature lowers to 115-125 degrees F.
Pour the milk/butter mixture into the dry ingredients with a  wooden spoon. 
Add eggs and stir until incorporated.  This takes a fair amount of stirring, but no worries, it will come together.  
Add the remaining 3/4 cups of flour and stir for about 2 minutes.  Dough will be sticky.  Don't add extra flour, it will be perfect after the raise.
Place dough in a large well greased bowl.  Cover with plastic wrap and towel. 
Set in a warm place and allow to rise until doubled. About an hour.
While dough rises, combine sugar, cinnamon and nutmeg for filling.  Set aside.
Melt 2 ounces of butter until browned.  Set aside.

After rise, punch down dough, and knead in remaining 2 tablespoon of flour.
Cover with towel and let rest for 5 minutes.
On a lightly floured surface, roll dough to a 12x20 rectangle. (or as close as you can get)
Spread browned butter over entire surface.  Top with sugar, cinnamon and nutmeg mixture. Use all of the mixture.  The more the better!
Cut lengthwise into 6 equal strips.
Stack the strips onto one another. 
Cut stack into 6 equal stacks.
Place in loaf pan with stacks standing up, like a flip book.
Place towel over pan and allow to raise for another 35-45 minutes. Until almost doubled.

Preheat oven to 350 degrees F.  Grease and flour a loaf pan. 

Place pan on center rack in preheated oven and cook for 30-35 minutes.  You want it to be a rich dark brown to ensure the center is thoroughly cooked.
Remove from oven and let rest for 20 minutes.  
Run a knife around the edges of pan to loosen.  
Invert onto a clean surface and then place a plate on top of upside down bread and invert again onto plate to right side up.

To make glaze, mix butter, confectioners sugar and vanilla.  Add hot water one Tablespoon at a time until desired consistency is achieved. 
Pour over bread.  There will be extra glaze. I use it to drizzle over each piece that is pulled apart.

You will be in heaven...truly! 

Adapted from Joy The Baker


  1. Martha, it is one of my favorites! Making it this weekend in fact. ;-)