Cinnamon Pull-apart Bread

bread

Is it really June 1 already? That is what the calendar says but I am having a hard time wrapping my head around the speed at which my days pass. Anybody else feeling the same way? Since starting to blog on the Times-Gazette website, I have shared recipes that I previously posted on my own blog, My Daily Bread Body and Soul. Today however, I am sharing a recipe I am posting here first! The recipe for Cinnamon Pull-apart Bread has been surfacing around the internet for some time. Even though I make Monkey Bread, Cinnamon Rolls and other types of breads, I hadn’t ever made a bread in this exact fashion, until now. The finished look of this bread totally intrigues me. The bread raises in the oven until it falling over the edge, bubbling with cinnamon and sugar.

pullapart before frosting

See what I mean about the picture being intriguing? This bread made by mouth water even BEFORE I added frosting! The recipe makes one large loaf pan and six large muffin-size cinnamon pull-aparts. Enough to easily serve 8 to 10 people easily.

Pullapart Dough

The dough is sort of a standard yeast bread, but yet with the addition of baking powder and baking soda. I made the dough the night before I wanted to serve the rolls for breakfast. The dough stays in the refrigerator over-night and in the morning it was 1 1/2 hours from the time I took it out of the refrigerator to the table.

Pullapart cut even pcs

Once the dough is rolled out and covered with butter, cinnamon and sugar it is cut into 3″x3″ pieces. I don’t estimate very well and even using a measuring guide my pieces turned out different sizes. These little pieces are then stacked sideways in a bread pan. The key is not too “over-stuff” them or you will have a sugary mess in your oven! I cut 18 pieces, used 12 pieces in the bread pan and the other six I cut in fourths and baking in a regular size muffin pan.

pullapart and quiche

Since I made a quiche to go with them for breakfast the timing was just perfect. My family was thrilled with the new breakfast treat and I will definitely make them again.

pullapart raising

If you are new to making bread or cinnamon rolls this is an easy recipe to start with. If you are a veteran then you will recognize how good these are and easy too!

pullapart muffin

Ah! I almost forgot to include the recipe …. that wouldn’t be very nice of me. Read on!

Many blessings and happy cooking! Have a great weekend.

Mom and baby deer

Cinnamon Pull-Apart Bread

Ingredients

2 cups Milk, whole or 2%

1/2 cup Canola Oil

1/2 cup Granulated Sugar

2 1/4 teaspoons Active Dry Yeast (1 package)

4 1/2 cups All-purpose Flour

1/2 teaspoon Baking Powder, heaping

1/2 teaspoon Baking Soda, scant

1 1/2 teaspoon Salt

Cinnamon Sugar Filling

1/2 cup Granulated Sugar

Ground Cinnamon to taste

Glazed Frosting

8oz Powdered Sugar

4 tablespoons Butter, melted

1/2 teaspoon Almond Extract

1/2 teaspoon Vanilla Extract

Enough Milk to make desired consistency

Directions

In a microwaveable bowl combine milk, sugar, and oil. Microwave on high about 3 1/2 minutes until mixture reaches 180 degrees. Remove from heat. If you have lots of ice handy, dump some in a larger bowl and place the scalded milk bowl over the ice.

Cool the mixture to 105 to 110 degrees. If you don’t have extra ice, just set milk out to cool. When the milk has cooled, remove from ice and sprinkle yeast over the milk mixture. Stir only to mix. Allow to stand for 5 to 10 minutes. Stir in 4 cups of flour and cover. This can be done with a mixer or with a spoon by hand. Dough is very soft, more like a batter at this point. Allow to stand for 1 hour.

Mix in remaining 1/2 cup flour with baking soda, baking powder and salt. Sprinkle over dough and mix well, again via the mixer or by hand. Cover with plastic wrap and place in the refrigerator for at least 2 hours or overnight.

Grease a 9″x5″ loaf pan and a small muffin tin. Set aside. When you are ready to use the dough, turn it onto a lightly floured surface. Roll the dough out with into a rectangle about 18″ wide and 9″ tall. Spread with 4 to 6 tablespoons softened butter. Sprinkle with 1/2 cup sugar and and even sprinkling of cinnamon. More or less according to your taste.

Using a pizza wheel, cut the dough into 6 3″ strips. Stack the strips 3 high (so you have 2 piles). Cut each of the stacks into three 3″ squares. Place the squares sideways, cut side up (not the flat sugared side) into the prepared pan, being careful not to stuff too much dough into the pan. Leftover dough pieces can be cut into fourths and baked in a muffin tin.

Melt remaining 2 tablespoons of butter and drizzle over the loaf. Sprinkle lightly with cinnamon and sugar. Cover and allow to rise for 30 minutes. While loaf is rising, preheat oven to 350 degrees F.

Bake for 25 to 35 minutes (or until baked through). Remove from oven and cool slightly. Whisk together the glaze ingredients until smooth and desired consistency is reached. Place the glaze in a ziploc bag, snip off a small corner of the bag and drizzle over the loaf and muffin tin.

Enjoy!

Bread Making with Bill & Sheila

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