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!



  1. That looks amazing! You don't like kneading and rising and rolling? Lol.

  2. No that is all was just messy and I was having a cranky day...and I decided to make 2 so Dan could take one to work and that was a bad idea. I am tired.

  3. So you made one and then another or did you make them together?

  4. I'm gonna try and make this today and take it with us tomorrow to Chicago. Wish me luck...