Cinnamon & Sugar Pull-Apart Bread – This delicious bread has been all the rage in the blog world lately. I first saw it on Annie’s blog and then I started seeing it pop up all over the place! And for very good reason – this is one delicious treat for breakfast or brunch. Who doesn’t love gooey, warm, cinnamon-sugar goodness?
Annie said that it’s like eating the center of a cinnamon roll and she’s so spot on with that assessment. This was such a fun bread to bake AND to eat. Unfortunately (or fortunately), we ate this ourselves and didn’t share it with anyone but I can’t wait to make it the next time we have company over for breakfast or brunch!
Cinnamon & Sugar Pull-Apart Bread
For the dough:
- 2 3/4 cups all-purpose flour, plus more as needed
- 1/4 cup granulated sugar
- 2 1/4 tsp. instant yeast
- 1/2 tsp. salt
- 4 tbsp. unsalted butter
- 1/3 cup milk
- 1/4 cup water
- 1 tsp. vanilla extract
- 2 large eggs
For the filling:
- 4 tbsp. unsalted butter
- 1 cup sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
1. In the bowl of a stand mixer fitted with the dough hook, briefly combine the flour, sugar, yeast, and salt.
2. In a small saucepan, combine the butter and milk over low heat just until the butter is melted. Set aside and let cool briefly, until the mixture registers 115-125 degrees on an instant-read thermometer.
3. Add the milk mixture, water, vanilla, and eggs to the mixer bowl and mix on low speed until a cohesive mass forms. Continue to knead until smooth and elastic, adding additional flour as needed, 1 tablespoon at a time, until the dough clears the sides of the bowl and is tacky but not sticky. Knead for 3-5 minutes.
4. Transfer the dough to a lightly oiled bowl, turning once to coat, and cover. Let rise in a warm place until doubled in size, about 1 hour. (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)
5. While the dough rises, add the butter to a small saucepan and melt until browned then set aside. Mix the sugar, cinnamon and nutmeg in a small bowl and set aside.
6. Transfer the risen dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel. Let rest for 5 minutes. Roll the dough out into an approximately 12 x 20-inch rectangle. Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer.
7. Lightly grease a 9 x 5-inch loaf pan. Slice the dough vertically into 6 even strips. Stack the strips on top of one another and cut again into 6 equal slices. Stack all the squares on top of one another and place inside the prepared pan. Cover loosely with a clean towel and let rise in a warm place, about 30-45 minutes.
8. Preheat the oven to 350 degrees and place the loaf in the oven. Bake for 30-35 minutes, until the top is golden brown. (If the top is browning too quickly, tent with foil at the end of baking.) Remove from the oven and let rest in the pan 20-30 minutes. Run a knife around the edges of the pan to loosen and turn the loaf out. Transfer to a serving plate and serve warm.