I love all things cinnamon. I’d been eying this recipe for a while as I’d seen it pop up on different food blogs. It’s delicious! Definitely a keeper. This version comes from the blog Annie’s eats. When I made it, the cinnamon pull-apart bread was a huge hit with children, but also with their parents:-) It’s easy to make and looks impressive. Its pull-apart/shareable format makes it a great recipe for brunch with friends or family.
Cinnamon pull-apart bread
This cinnamon pull-apart bread is a real treat for breakfast or even tea time. Easy to make and a hit with children and adults alike!
For the dough:
- 390 g (2¾ cups) all-purpose flour
- 80 g (¼ cup) granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 50 g (4 tbsp) unsalted butter
- 83 ml (1/3 cup) whole milk
- 80 ml (¼ cup) water
- 1 tsp vanilla extract
- 2 large eggs
For the filling:
- 50 g (4 tbsp) unsalted butter
- 225 g (1 cup) sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- Combine the flour, sugar, yeast and salt in a bowl and mix using a dough hook.
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Meanwhile, heat up the butter and milk in a small saucepan until all the butter is melted. Set aside and let cool until the mixture registers 45-50˚C (115-125˚ F) on an instant-read thermometer.
- Add the milk, water, vanilla and eggs to the dry ingredients and 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 no longer sticky. Knead for a further 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. Note: after the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)
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While the dough rises, prepare the filling. 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.
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Transfer the dough to a lightly floured work surface and lightly punch the dough to release the air it accumulated during proofing. Roll the dough into a ball, cover with a clean towel and let rest for 5 minutes. Roll the dough out into an approximately 30×50 cm (12 x 20-inch) rectangle. Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer.
- 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 place into the loaf pan. Cover loosely with a kitchen towel and let rise in a warm place for 30-45 minutes.
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Preheat the oven to 180˚ C (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 and continue to bake)
- Remove from the oven and let rest in the pan for 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.
