The weather is cooling off a bit and the holiday season is fast approaching. In our house, that tends to lead to more baking and this Pull Apart Cinnamon Bread recipe is one of my favorites. Crispy cinnamony edges, soft doughy insides, and a creamy sweet glaze – not much can top that. It takes a little work, but well worth the effort. A perfect recipe to bake on a lazy weekend afternoon and enjoy curled up with a cup of hot coffee or tea. Parent and kid approved!
- 3/4 cup milk
- 1 pkg. active dry yeast
- 1/4 cup butter, melted
- 2 tbsp. granulated sugar
- 1 egg, lightly beaten
- 1/2 tsp. salt
- 3 cups all-purpose flour, divided in half
- 1/4 cup butter, melted
- 3/4 cup granulated sugar
- 2 tsp. ground cinnamon
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- 1 to 2 tbsp. milk
- In a small saucepan heat milk until just warm. Pour into a large mixing bowl and add the yeast. Stir until yeast is dissolved. Let stand about 5-10 minutes, or until foamy.
- With a mixer, beat 1/4 cup melted butter, 2 tbsp. sugar, egg, and salt into the yeast mixture until combined. Add half the flour and beat on low for a few seconds. Increase speed to medium and beat 3 minutes, scraping sides as needed. Stir in remaining flour. Shape dough into a ball (it will not be smooth). Transfer to an oiled bowl. If baking tomorrow, cover and refrigerate overnight. Or, to make immediately, cover and set aside in a warm place to rise for about an hour, until nearly double in size.
- Butter a 9 x 5 x 3 loaf pan and set aside. On a lightly floured surface roll dough to about a 20 x 12 inch rectangle. A pastry mat with measurements help, or you can simply eye it. Brush the dough with 1/4 cup melted butter and sprinkle with a mixture of 3/4 cup sugar and cinnamon. I tend to be heavy handed with the cinnamon. When it comes to cinnamon and sugar, measurements aren’t necessary in my book.
- Cut dough crosswise into five 12 x 4 strips. Stack strips, then cut dough into six 4 x 2 pieces. If the strips are not the exact same size, don’t worry! Loosely stagger pieces in the prepared loaf pan, cut sides up. If you want to add nuts or fruit, place in between slices.
- Let rise in a warm place for 45 minutes, until nearly double in size. Preheat oven to 350 degrees. Bake loaf until golden brown, about 30 minutes. Cool in pan on wire rack for 10 minutes. Remove from the pan and transfer to a serving plate.
- Prior to serving, mix up a quick glaze by whisking together the powdered sugar, vanilla and 1 to 2 tbsp. of milk. Drizzle over the bread. Pull-apart. Enjoy.
Recipe source: Better Homes & Gardens, April 2012
Time: 1 hour prep & bake, plus rise time