Cinnamon Pull-apart Bread Recipe

Cinnamon Pull-Apart Bread Recipe

Cinnamon Pull-Apart Bread Recipe

Cinnamon Pull-Apart Bread Recipe

Cinnamon Pull-Apart Bread Recipe

Cinnamon Pull-Apart Bread

Cinnamon Pull-Apart Bread

I saw this bread on a blog (Pennies on a Platter. Excellent blog in my opinion. I did make some modifications to the original recipe, however) and I knew. Oooooh did I know! The instant that I laid eyes on this recipe, I knew that I had to make it and I knew that it would be the perfect picture of my favorite bread in the universe. I was so excited, and I still am! My sister was making fun of me because I could not stop talking about how excited I was to make this bread. And, of course, it met and flew beyond all expectations. It was sweet, soft, buttery, sticky, gooey, authentic, easy, and AMAZING! Don’t be intimidated by the lengthy instructions for this one. It is a lot simpler than you would think, so… MAKE IT. NOW. I ORDER YOU. :)

Cinnamon Pull-Apart Bread: 

For the Bread:

3 cups flour

1/4 cup white sugar

2 1/4 teaspoons (1 pkg.) yeast

1/2 teaspoon salt

4 Tablespoons butter

1/3 cup milk

1/4 cup water

2 large eggs, room temperature

1 teaspoon vanilla

For the filling:

1 1/2 cup granulated sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup (1 stick) butter

Directions:

1. Melt milk and butter together in a microwave or over medium heat on the stove until the butter is completely melted. Add the eggs, vanilla, and water and beat together with a fork until well mixed. Heat the ingredients (if you are using the microwave, heat the mixture in 15 second intervals, stirring between each interval) and allow it to cool to 110 degrees while you do the next step.

2. Take the mixing bowl that you would like to use and run hot water over it for about thirty seconds or until the bowl is warm. In the mixing bowl, use an electric mixer with the dough hook attachment  to stir the flour, sugar, yeast, and salt together. Pour the milk/egg mixture into the flour mixture and mix until thoroughly combined (you may have to stop the mixer and stir it yourself sometimes). Add more flour, as needed, until the dough cleans the sides of the bowl (the bottom will might continue to stick to the bowl).

3. Preheat the oven to 170 degrees. Dump the dough into a large greased bowl. Cover the bowl with a towel and let rise in the oven  until it is doubled in size, about 1 hour. Do not allow the dough to cool. Punch the dough down and roll the dough out on a lightly floured surface until it is about 20×12 inches. Cover the dough with a towel while you do the next step.

4. Grease a 9x5x3 inch bread pan. For the filling, melt the butter. Add the sugar, cinnamon, and nutmeg. Do not spread it onto the dough yet.

5. Cut the dough lengthwise into six equal sliced strips. Spread some of the filling on one of the strips and top it with another. Spread more on the new strip and top it again with another strip. Repeat this process until you have put filling on all of the strips . Then cut it width-wise, so that it appears to be six equal squares of dough. :)

Dough- Sliced

Dough- Sliced

Spreading on the Filling

Spreading on the Filling

Ready for the Pan

Ready for the Pan

6. Stack the dough slices into the bread pan. Cover the dough with a towel and let it rise in the oven (preheated to 170 degrees) for 45 minutes. Remove from the oven.

Cinnamon Pull-Apart Bread (before allowed to rise)

Cinnamon Pull-Apart Bread (before allowed to rise)

Cinnamon Pull-Apart Bread (after allowed to rise and before baking)

Cinnamon Pull-Apart Bread (after allowed to rise and before baking)

7. Preheat the oven to 350 degrees. Place the bread on center rack and bake it for 23-27 minutes or until the top is very golden brown. Remove from the oven. Wasting no time while the bread is hot, run a knife around the edges (I found that part to be crucial) and invert the bread onto a platter. :)

8. Serve warm or hot, and do not serve it with a knife. Instead, peel your serving off of the loaf and enjoy the decadence!

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