Best Cinnamon Sugar Pull Apart Bread Recipes

CINNAMON SUGAR PULL-APART BREAD

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the butter and milk to a small saucepan and heat just until the butter is completely melted. Turn off the heat and add water and vanilla to the pan. Let the mixture cool until it registers about 115-120 F on an instant read thermometer. Add eggs to the mixer bowl and turn mixer to low. Stream milk mixture down the side of the mixer bowl. Continue beating until dough comes together.Add flour, 1 tablespoon at a time, and knead until dough clears the sides of the bowl. You want the dough tacky, but not so sticky that you can't handle it. Transfer dough to a lightly floured work surface. Knead briefly then form dough into a ball. Put dough in a sprayed bowl. Cover with plastic wrap and set aside in a warm place. Let rise about 1 hour. Make the filling by whisking the sugar, cinnamon and nutmeg together in a small bowl. Add the butter to a small saucepan and melt over medium-low heat until it is brown and smells nutty. Set aside. Turn dough out onto a lightly floured work surface. Press to deflate then cover with a kitchen towel and let rest for 5 minutes. Roll dough into a rectangle about 12x20 inches (the dough will be quite thin). Brush dough with the browned butter then sprinkle it evenly with the cinnamon-sugar mixture. Use a pizza cutter to slice dough rectangle vertically into six equal strips. Stack the strips on top of one another and again cut into six equal stacks. Spray a 9x5 loaf pan. Layer dough squares on top of one another and transfer to the prepared pan. Cover the pan with a kitchen towel and set in a warm place to rise for 30-45 minutes, or until dough is puffy. Meanwhile, preheat oven to 350 F. Bake the loaf for about 35 minutes, or until the top is golden brown. If the top starts to brown too much, you can tent it with aluminum foil. Transfer the pan to a wire rack and let cool for about 20 minutes. Serve warm.

CINNAMON SUGAR PULL APART BREAD

Steps:

• 1. Make the dough combine the flour, sugar, yeast and salt in your mixers bowl with the dough hook attached. Melt butter and milk in a small saucepan. Once butter is melted set the bowl and cool slightly. Add the milk/butter mixture, water, vanilla and eggs to the mixing bowl. Mix on low speed until a dough ball forms and no flour is on the bottom or sides of the bowl. You may need to add extra flour, add flour by the tablespoon until the dough is no longer sticky. Place dough on a lightly floured surface and knead for 3-5 minutes. Lightly grease a bowl, place dough ball in the bowl and turn once to coat. Cover the bowl with a clean towel. Let it rise in a warm place for about an hour and doubled in size. If you are going to use the dough the following day, wrap the dough ball with plastic wrap and refrigerate overnight. Let it stand at room temperature for 30 minutes before rolling dough.
• 2. Twenty minutes before the dough is finished rising make the filling. Melt the butter in a small saucepan until it's browned. Set aside.
• 3. In a small bowl add sugar and cinnamon and mix well. Transfer the dough to a lightly floured surface and punch down to deflate. Place clean cloth over to let it rest for 5 minutes. Roll the dough into a 12×20 rectangle.
• 4. Brush the browned butter over the rolled dough, sprinkle the cinnamon sugar over the butter. Cut into 6 vertical strips. Each cut is 2 wide. Stack the strips one on top of the other. Then horizontally cut into 6 even pieces. Which is a l little big bigger than 3 wide. Grease a loaf pan. Place the cut strips into the loaf pan. Place a clean cloth or the same one that you've been using all along over the loaf pan into a warm place to rise for another 30-45 minutes. Preheat oven to 350. Place loaf pan in oven and bake for 30-35 minutes or until the bread is golden brown. (If the tops of the bread brown too quickly lightly cover with aluminum foil at the end of baking.)
• 5. Place on a wired rack to cool for 20-30 minutes. Run a knife around the edges to loosen the bread and place the warmed bread on plate and serve. (GREAT SERVED WITH VANILLA BEAN ICE CREAM)