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!
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.
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.
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 30x50 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.
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)