Sunday, May 15, 2011

Cinnamon~Sugar Pull Apart Bread

I saw this recipe and knew it was a must try! I had to add a homemade cream cheese icing to mine, can't be sweet enough! I liked the thought of making it taste more like a cinnamon roll than just cinnamon bread.


  1. These look wonderful!
    Do you ever post your recipes or give them out??
    i would love a few of them!

  2. Helen, I can post this reipe if you'd like it:)

  3. I would love it!!Thanks Kim, appreciate it!!

  4. Helen, I doubled this to get two loaves. And then I made a cream cheese icing so it would taste more like a cinnamon roll than just cinnamon bread;) I think I have some pics of the process of cutting it, etc if you want to see:)

    Yield: one 9 x 5" loaf


    For the dough:

    2¾ cups all-purpose flour, plus more as needed

    ¼ cup granulated sugar

    2¼ tsp. instant yeast

    ½ tsp. salt

    4 tbsp. unsalted butter

    1/3 cup whole milk

    ¼ cup water

    1 tsp. vanilla extract

    2 large eggs

    For the filling:

    4 tbsp. unsalted butter

    1 cup sugar

    2 tsp. ground cinnamon

    ½ tsp. freshly grated nutmeg


    To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook. Combine the butter and milk in a small saucepan and heat just until the butter is melted. Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer. Add the milk mixture, water, vanilla and eggs to the mixer bowl. Mix on low speed until a cohesive dough 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 about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat, and cover. Let rise in a warm place until doubled in bulk, 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.)

    While the dough rises, add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.

    Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and 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. (Yes, really, use all of it.)

    Lightly grease a 9 x 5-inch loaf pan. Slice the dough vertically into 6 even strips. Stack the strips on top of each other and again cut again into 6 equal slices. Stack all the squares on top of each other and set into the prepared loaf pan. Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.

    Preheat the oven to 350˚ F. Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown. (If the top seems to be browning too quickly, cover loosely 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 carefully turn the loaf out, transferring to a serving plate. Serve warm.

  5. Thanks Kim~~ I'll give it a try sometime and ket you know how I did!! I would probably need the "cutting process" pictures also, Or I may ask you to make these for us on some special occasion in the future~~ Thanks again, Helen