Wednesday, June 8, 2011

Cinnamon Sugar Pull Apart Bread

There are times when I need to put out a warning sign for a recipe that say “bake at your own risk” because the smell will be so good that you will eat the whole things.  Well for this Cinnamon Sugar Pull Apart Bread I am warning you, don’t come back here and tell me I didn’t.

Not only does this smell good but it’s just a cool bread, it pulls apart very easily, and it looks cool.

Do I need to say more?

Just a few yeast notes because I have had comments before where folks can’t get their bread to rise with yeast.  Few things to think about with yeast especially if you are using dry yeast.  Make sure your yeast is not old or expired.  Old yeast either will not rise or takes much longer to rise.  Secondly make sure your warm ingredients are lukewarm, not cold and not too hot. Think warm milk to your baby.  Then let it rise in a warm place.  I usually put it on my stove and have the light on.

Cinnamon Sugar Pull-Apart Bread

Adapted from: Joy The Baker

Yields: one 9x5x3-inch loaf | Prep Time: 2 hours | Bake Time: 35 minutes

For the Dough:
2 3/4 cups plus 2 tbsp all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp (1 envelope) active dry yeast
1/2 tsp salt
2 oz unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 tsp pure vanilla extract

For the Filling:
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 oz unsalted butter, melted until browned

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large, greased bowl.  Cover with a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  Note: The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  But just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.  Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

This bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Next week is my birthday and to celebrate we will have an exciting giveaway – so don’t forget to come by.

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36 Responses to “Cinnamon Sugar Pull Apart Bread”

  1. 1

    Nami @ Just One Cookbook — June 8, 2011 @ 9:04 pm

    OMG…. THIS IS AMAZING! I almost going to continue with capital but I’m just drooling while watching these pictures. What a fantastic bread. I’d love to be invited to your home when you make it next. ;-) I should bookmark this recipe for the time I start baking…2 hour prep seems like crazy but all bread making is time consuming. It’s still my dream to make this kind of bread and I can’t wait to try (after kids go to school fulltime!).

  2. 2

    Katrina — June 8, 2011 @ 9:13 pm

    That looks great. We love cinnamon rolls and the like here.

  3. 3

    Sylvie @ Gourmande in the Kitchen — June 8, 2011 @ 9:45 pm

    Oh geez, I wish I could reach through my screen right now so badly!

  4. 4

    Maris (In Good Taste) — June 9, 2011 @ 12:43 am

    How I wish I had some of ths with my coffee right now! looks amazing!

  5. 5

    Heather (Heather's Dish) — June 9, 2011 @ 3:49 am

    WOWZAH.

    this looks insanely decadent…i’ll have to hide the recipe from my hubby or he’ll surely be begging me to make it all day every day! :)

  6. 6

    Privet and Holly — June 9, 2011 @ 5:17 am

    I know a budding chef ~
    aka, my 12 year old son ~
    who will LOVE to try making
    this recipe. Thanks for all
    of the little hints along the
    way…..Those make the
    difference between a recipe
    turning out good or turning
    out GREAT!
    xx Suzanne

  7. 7

    Lisa — June 9, 2011 @ 5:26 am

    mmmmmmmm That looks amaaaazzing! I’ve always been iffy on yeast recipes.. sometimes they turn out other times not so much. It may be worth another try.
    Lisa

  8. 8

    Rachel @ Baked by Rachel — June 9, 2011 @ 5:56 am

    Oh yum!! Where’s my portion?

  9. 9

    Faith — June 9, 2011 @ 6:18 am

    The bread looks really yummy. I love how moist it looks. Great job

  10. 10

    Samantha Angela — June 9, 2011 @ 7:59 am

    I must admit that I’ve been dying to make this recipe… but first I need to perfect my cinnamon buns.

  11. 11

    Alena — June 9, 2011 @ 11:26 am

    Oh my. This just looks dreamy. Cinnamon and sugar is one amazing combo. I love that you can pull it apart too. It would at least slow me down a bit before eating the entire loaf by myself :)

  12. 12

    Jodi — June 9, 2011 @ 3:56 pm

    Wow Ewa, this makes me feel like jumping into the picture and just eating the whole thing! : )

  13. 13

    Lana @ Never Enough Thyme — June 10, 2011 @ 5:02 am

    Wow, Ewa. This has to be the coolest pull-apart bread I’ve ever seen. Gotta try one for sure.

  14. 14

    Splendid Willow — June 10, 2011 @ 5:48 am

    Oh my lord! I just managed to lose some pounds running around in Stockholm. I can see all those creeping back quickly! You post the best recepies my friend. THE BEST! Must, must try!

    Warm hugs to you and thank you for your friendship. I adore you!

    Mon

  15. 15

    chriesi — June 10, 2011 @ 7:33 am

    Absolutely yummy! Love it!

  16. 16

    bhavani/ameanderingmango — June 12, 2011 @ 9:52 pm

    This looks way too delicious! I would love to pull off a piece right now and have it with my coffee.
    Found you through Honest Cooking, will stop by for more soon. Thanks!

  17. 17

    Elle — June 14, 2011 @ 11:41 am

    Oh my gosh. Just–wow. I could devour that whole thing!

  18. 18

    Avanika [Yumsilicious Bakes] — June 17, 2011 @ 4:09 am

    That looks like a huge mountain of bread. YUM. Nothing could be better!

  19. 19

    Eliana — June 24, 2011 @ 8:04 am

    I need to give this recipe a whirl PRONTO! I have been seeing it all over but I especially love the whimsical shape yours took on. Looks amazing.

  20. 20

    Sara — June 25, 2011 @ 6:25 pm

    I finally made this today, after having it on my list for some time. All the more dangerous since it pulls apart and you don’t have to slice…Love how easy for such a stunning effect!

  21. 21

    Alessio — July 23, 2011 @ 11:51 am

    This looks amazingly tempting!! yummers :D

  22. 22

    Amanda — December 7, 2011 @ 9:19 am

    Holy wow! That looks amazing!

  23. 23

    Francesca Benton — December 11, 2011 @ 4:04 pm

    I’d love to be invited to your home when you make it next. So clever. Wow that is…

  24. 24

    Linda Mcmahon — January 1, 2012 @ 11:35 pm

    This dish is much better than those dough nuts found in local stores.

  25. 25

    Delishhh » Best Recipes in 2011 — February 10, 2012 @ 7:56 pm

    [...] 4. Cinnamon Sugar Pull Apart Bread [...]

  26. 26

    Delishhh » 2nd Anniversary and Giveaway » Delishhh — February 13, 2012 @ 5:00 am

    [...] June 2011 – Cinnamon Sugar Pull Apart Bread [...]

  27. 27

    Gina — February 20, 2012 @ 1:01 am

    Nice post. Some parts are hard to understand for me, non-native english though… Do you know any good translate plugin for WordPress?

  28. 28

    Delishhh » Spinach and Cheese Ravioli with Sage and Garlic Butter Sauce {Giveaway} » Delishhh — June 7, 2012 @ 12:25 pm

    [...] Year Ago: Cinnamon Sugar Pull Apart Bread Two Years Ago: Cured Salmon ‘Gravlax’ and Mustard Sauce ‘Hovmästarsås’ [...]

  29. 29

    Fine, I’ll just do it myself….. | GreasyCamera.com — October 20, 2012 @ 8:45 pm

    [...] Cinnamon Sugar Pull-Apart Bread by DelishHH [...]

  30. 30

    Greasy Camera — October 20, 2012 @ 8:51 pm

    Loved it! Thank you!

    http://www.greasycamera.com/fine-ill-just-do-it-myself/

  31. 31

    Cinnamon Sugar Pull-apart Bread | Cupcakes, Cakepops & Cookies — October 22, 2012 @ 11:08 pm

    [...] voor de lijn, maar goed. Af en toe genieten mag echt wel al zeg ik het zelf!Het recept komt van deze site. Benodigdheden voor 1 brood: Voor het deeg:- 400 gram + 2 theelepels extra bloem – 50 [...]

  32. 32

    Dry fried string green beans recipes — September 28, 2013 @ 11:11 am

    Great recipe, I think is difficult to me

  33. 33

    Gretchen — January 1, 2014 @ 4:04 pm

    Looks good! Can you post a photo of what the dough looks like after you roll it and how you cut it and stack it into the pan? I’m having trouble visualizing this step. Thanks!

  34. 34

    Ann Z — January 1, 2014 @ 8:03 pm

    I’m with Gretchen on this request since I can’t envision exactly how to place the stacks of dough in the loaf pan (it just seems that the loaf pan would be too small…would a Bundt pan be ok?) Also, what is a “flip book” ?

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