The recipe is pretty simple though there is a lot waiting time involved for when the dough is rising/resting. I loved the mouth-watering aroma while the bread baked in the oven. I couldn’t wait for the timer to go off. The end result was ooey goey delicious-ness. We didn’t even break out plates but ate the bread right off the cutting board. We loved this recipe and hope you do too.
How To Make Cinnamon & Sugar Pull-Apart Bread
Recipe: Dough: 2 3/4 c plus 2 Tbsp. flour
1/4 c sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp salt
4 Tbls butter
1/3 c whole milk
1/4 c water
2 eggs (at room temperature)
1 tsp pure vanilla extract
Filling: 1 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbls. butter, melted until browned
In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Put 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 or if you have a thermometer and want to be super tricky, wait until the mixture cools to about 125 degrees.
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 c 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 Tbls of flour. Cover the dough again for another 5-10 minutes.
While the dough is rising you can start on the filling. Mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
Brown the butter in a small saucepan. Should take about 5-8 minutes. Once browned, take off heat and set aside.
Once the dough is ready, roll it out on a floured surface. Brush the butter on the the dough and add the sugar mixture. Make sure everything is covered.
Using a sharp knife or pizza cutter, cut the dough into six equal strips.
Stack the strips onto of each other and cut six equal squares.
Place squares side by side in a bread pan and pre-heat the over to 350 degrees. Cover the dough for another 10-15 minutes to rise.
Bake in the over for 30-35 minutes. The outside of the bread will be a dark golden brown. (Side note: I had to put a small pan on the oven shelf underneath the bread pan because the sugar started to boil over.)
The bread is best served when warm. I enjoyed it with some apple cider- a great combination. If you want more of a dessert, feel free to whip up some icing to drizzle on top once you take the bread out of the over.