August 15, 2011

Cinnamon Sugar Pull-Apart Bread

Well, its been quite a while since I have posted anything or updated my blog!! Hopefully I will be doing more updates since I hope to be cooking a lot more since fall is coming. That means soups, stews and chilis are gonna be simmering in my kitchen!

But first I thought we would do something sweet that would be delicious for a nice cool, fall day with a nice hot cup of tea. And I found the perfect recipe for a Cinnamon Sugar Pull-Apart Bread from Zoomy Yummy!

Cinnamon Sugar Pull-Apart Bread

for the dough:

2 3/4 cup all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp. (1 packet) active dry yeast
1/2 tsp. salt
2 large eggs, at room temperature
1/4 cup unsalted butter
1/3 cup milk
1/4 cup water
1 tsp. vanilla

for the filling:

1 cup granulated sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg (optional)
1/4 cup unsalted butter

In a large mixing bowl whisk 2 cups flour, sugar, yeast and salt. Set aside. In a small bowl beat the eggs and set aside. And melt the butter and milk in a small saucepan on medium-low heat. Add the water and vanilla to the butter-milk mixture and slightly stir.

Pour the butter-milk mixture into the dry ingredient and stir together with a spatula. Add the eggs and stir the mixture until eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with spatula for about 2 minutes. Then knead the dough to form a nice ball.

Grease a clean bowl and place the dough ball inside. Cover with a kitchen towel and set in a warm place and let rest until doubled in size, about 1 hour.

Deflate the risen dough and knead about 1 tablespoon of flour into the dough. Place the dough on a lightly floured surface. Roll dough out into a 12 inch high by 20 inches wide rectangle.

Prepare the filling. Melt the butter in a saucepan over medium-low heat. Combine the sugar and cinnamon. Use a pastry brush to spread melted butter across all the dough. Sprinkle with all the cinnamon sugar mixture.

Slice the dough vertically, into 6 equal-sized strips. Stack the strips on top of one another and slice the stacks into 6 equal slices again. You'll have 6 stacks of 6 squares.

Grease and flour a loaf pan. Layer the dough like a flip-book into the loaf pan. Place a kitchen towel on top and let allow to rest for 30-45 minutes.

Before baking and after letting it rest

Bake in a preheated 350 oven for 30 minutes until a dark golden brown.

Remove from oven and let rest for 20-30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert on to a cooling rack ad then invert again onto your serving plate.

Look at the caramelly goo on the bottom! Yum!

Not gonna lie...this was a pain my butt to make! Came out great though!! Very delicious and not overly sweet. I didn't use quite all the cinnamon sugar filling cause it just seemed like so much! A whole cup of sugar! Seemed nuts to me to use that much. But it came out really delicious and went great with a cup of Tazo tea! Really looking forward to fall and all the yummy stuff I am gonna make! This is just the beginning!

Eat, Drink and Be Merry!