Cinnamon Pull Apart Bread

This easy cinnamon sugar pull-apart bread is soft and fluffy on the inside, golden-brown and crunchy on the outside. Perfect for breakfast or as a snack.

Ingredients

Ingredients
Servings:
Dough
g
All-Purpose Flour
g
Sugar
g
Active Dry Yeast
tsp
Kosher Salt
g
Butter
ml
Milk
ml
Water
Eggs
tsp
Vanilla Extract
Cinnamon Sugar Filling
g
Sugar
g
Brown Sugar
tsp
Ground Cinnamon
tsp
Ground Nutmeg
g
Butter
Calories
per serving
282
Carbs
45
Protein
5
Fat
8

Instructions

Preparing In The Kitchen
  1. In a large bowl, whisk together 250 g of flour, sugar, yeast, and salt. Set aside.
  2. Whisk together the eggs and set aside.
  3. In a small saucepan, melt the butter with the milk. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture is room temperature.
  4. Pour the milk mixture into the dry ingredients and mix with a spatula or with the dough hook on your stand mixer. Add the eggs and stir the mixture until the eggs are incorporated into the batter.
  5. Add the remaining flour and continue mixing for about 2 minutes. The dough will come together and feel sticky which is the correct texture.
  6. Place the dough is a large bowl that has been lightly greased with oil. Cover the bowl with cling film and let sit at room temperature for 30 minutes to 1 hour.
  7. While the dough rises, melt the butter and whisk together with the sugar, cinnamon, nutmeg for the filling. Set aside.
  8. Transfer the dough to a work surface (50 x 50 cm) and roll out the dough thinly, brush with the cinnamon sugar mixture.
  9. Cut the dough into long, 10 cm wide strips. Place strips on top of each other, cut across into 7 cm high packages. Grease the mold, dust with flour. Place the parcels loosely and upright in the form.
  10. Place the damp kitchen towel over the loaf pan, and allow to rise again in a warm place for 30-45 minutes. Heat the oven to 180 ºC while the dough rises.
  11. Once resting period is over, bake the dough for 30-35 minutes or until a deep golden brown. Don’t under bake or bread will be cooked on top but doughy in the middle.
  12. If the surface turns brown too soon, cover it with aluminum foil.
  13. Remove from the oven, allow to rest for 15-20 minutes

Preparing In The Kitchen
  1. In a large bowl, whisk together 250 g of flour, sugar, yeast, and salt. Set aside.
  2. Whisk together the eggs and set aside.
  3. In a small saucepan, melt the butter with the milk. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture is room temperature.
  4. Pour the milk mixture into the dry ingredients and mix with a spatula or with the dough hook on your stand mixer. Add the eggs and stir the mixture until the eggs are incorporated into the batter.
  5. Add the remaining flour and continue mixing for about 2 minutes. The dough will come together and feel sticky which is the correct texture.
  6. Place the dough is a large bowl that has been lightly greased with oil. Cover the bowl with cling film and let sit at room temperature for 30 minutes to 1 hour.
  7. While the dough rises, melt the butter and whisk together with the sugar, cinnamon, nutmeg for the filling. Set aside.
  8. Transfer the dough to a work surface (50 x 50 cm) and roll out the dough thinly, brush with the cinnamon sugar mixture.
  9. Cut the dough into long, 10 cm wide strips. Place strips on top of each other, cut across into 7 cm high packages. Grease the mold, dust with flour. Place the parcels loosely and upright in the form.
  10. Place the damp kitchen towel over the loaf pan, and allow to rise again in a warm place for 30-45 minutes. Heat the oven to 180 ºC while the dough rises.
  11. Once resting period is over, bake the dough for 30-35 minutes or until a deep golden brown. Don’t under bake or bread will be cooked on top but doughy in the middle.
  12. If the surface turns brown too soon, cover it with aluminum foil.
  13. Remove from the oven, allow to rest for 15-20 minutes

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