Cinnamon Sugar Pull-Apart Bread

30 March 2011, 01:58

So when I first saw this recipe on Joy the Baker and then again on Passionate Mae I knew it was a sign from the bread gods that it was time to try my hand at baking bread. Yes folks I have never baked bread before! Shocking I know. This pull apart bread is full of cinnamon-y goodness with pillowy soft innards and a caramelised crust. It is deeeelicious!

While the recipe is simple enough to follow and super easy if you have a dough hook on your mixer, I found the resting time to be quite testing on my patience. I have about as much patience as a peanut. Not the size of a peanut mind you, but AS a peanut! I followed the recipe for Joy the Baker who kneaded the dough by hand so go and have a gander if you don’t have the dough hook.


Ingredients
For the dough:
2 ¾ cups plain flour
¼ cup granulated sugar
2 ¼ tsp active dry yeast
½ tsp salt
2 Tbsp butter
⅓ cup milk
¼ cup water
2 large eggs, at room temperature
1 tsp vanilla extract

For the Filling:
1 cup granulated sugar
2 tsp cinnamon
½ teaspoon nutmeg (I didn’t have any and omitted)
2 Tbsp butter, melted


Chuck 1 ¾ cups flour (save the other 1 cup for later), ¼ cup sugar, 2 ¼ tsp yeast and ½ tsp salt into a bowl and mix.


Nuke the 2 Tbsp butter with the ¼ cup water until butter is melted, add the ⅓ cup milk, stir and leave to cool. Beat the 2 eggs in a small bowl.


Add the beaten eggs and check butter mixture is room temp before adding to bowl of flours. Mix with dough hook until mixture comes together in a sticky dough form.


Add the remaining 1 cup of flour and beat dough approx 5mins until mixture comes together


See? It came together!


Cover bowl with a clean towel over the top and place in a warm area until dough rises to about double original size (approx 1 hour)


Roll out the dough on a clean surface to 12 by 20 inch rectangle. Yeah I had no idea on measurements and pretty much just rolled it to the size of my giant chopping board. I haz no rulers in my house! Also lols I haz no proper rolling pin!


Mix the cinnamon, sugar and nutmeg together. I didn’t have nutmeg. It was still good. Yes my laptop is dangerously close. /coughNoodsIpad/cough


Brush on the melted butter and go nuts sprinkling the cinnamon and sugar mixture.


Then cut the dough into six strips.


Stack the six strips on top of each other. Don’t worry if all the sugar comes off.


Oops missed a pic but obviously cut those strips into three or four stacks of squares and shove it into a pre greased 9×5 loaf pan. The slices don’t have to be perfectly fitting- it’s actually better to have em a bit disjointed. Whack on any extra cinnamon sugar on top and leave it to rest/rise for another 15mins until dough has doubled in size.


Bake in oven at 175C for 30-35 minutes until the top is golden brown. I would advise you place the loaf tin on a tray in case sugar mixture bubbles over..


With its butt in the air! Use a butter knife to loosen the edges then invert the bread onto a plate or you know, the tray the tin was on to save on the washing. The syrup that was made from all the sugar will run down the edges. Warning: it’s hot yo!


Why hello beautiful!


Is it that time already? Time to pull off a slice?


Ok it prolly doesn’t need that extra pat of butter but after all that waiting around I thought i deserved it :P

1. lol patience of a peanut! but man that bread looks so good with all the cinnamon syrup and yes of course you deserved that extra pat of butter =P haha

   — Jacq    Mar 30, 03:04 AM    #
   
   

2. Drooooool that looks awesome Suze and so simple too! Wow, I am making this in the weekend :-)

   (love your new profile pic too!)

   — Sneh | Cook Republic    Mar 30, 08:44 AM    #
   
   

3. Oh my husband is going to LOOOOVE YOU!!!

   I have a breadmaker so the waiting is easy.

   I can’t wait to give this one a go! Tanks for the pics, I never knew how to get a pull apart to “pull apart” hehe.

   — GourmetGetaways    Mar 30, 09:06 AM    #
   
   

4. This looks amazing and I can already picture how yummy it’d smell in the house. Will be making it this weekend =)

   — mashi    Mar 30, 09:36 AM    #
   
   

5. Whoa – love your ‘spilling out of the tin’ shot! Yum

   — Tina@foodboozeshoes    Mar 30, 09:43 AM    #
   
   

6. Cinnamon toast without having to bother buttering and sprinkling (well, not after it’s baked anyway) = GOLD!

   And I totally understand the extra pat of butter. Just saying.

   — shez    Mar 30, 10:08 AM    #
   
   

7. Oh Suze that looks delicious! I have to try it!

   — Reemski    Mar 30, 10:36 AM    #
   
   

8. Oooh I love the shot with the bread in the pan & the sugary goodness oozing out the sides!

   — john@heneedsfood.    Mar 30, 11:09 AM    #
   
   

9. wow – that looks awesome and relatively ‘easy’ to make. Thanks for the recipe… you can never have too much butter! NEVER :)

   — gastronomous anonymous    Mar 30, 11:47 AM    #
   
   

10. YUMMMMMM. Gosh. I’m so hungry now.

    — chaigyaru    Mar 30, 11:48 AM    #
    
    

11. That dough-coming-together picture is gorgeous!

    — Lau @ Corridorkitchen    Mar 30, 11:54 AM    #
    
    

12. I saw this on Joy’s site too and thought it looked wonderful. I really need to get some yeast in my place so when I feel like making it i have all the ingredients.

    — Susan    Mar 30, 12:17 PM    #
    
    

13. OMG SUZE!
    This looks amazing – and so easy.

    Can’t wait to make this in winter. MMMMMMMM!

    — Emily@NeedsMoreSugar    Mar 30, 12:41 PM    #
    
    

14. Oh dear god I’ve seen this recipe popping up everywhere lately……it’s taking all my willpower to not bake it and eat the whole damn thing. I think I’m going to have to give it a go soon!!

    — Kat    Mar 30, 01:09 PM    #
    
    

15. Oh that looks sooo delicious.

    — Lil    Mar 30, 04:01 PM    #
    
    

16. Woooow, this looks so cool! I’ll have to give it a go sometime.

    I don’t have the patience to let bread rise either. I usually make the dough and go out. I don’t think you can harm bread dough by leaving it for too long? (Not quite sure on this though!)

    Your recipe is the second one I’ve seen recently that made bread with normal plain flour and not bread flour. I’ve been told in the past it is a bit of a no, no, but it didn’t seem to harm the brioche rolls I made too much.

    — Richard Elliot    Mar 30, 05:22 PM    #
    
    

17. I love your description “cinnamon-y goodness with pillowy soft innards and a caramelised crust” – and oh it looks so good too! :D

    — Chanel    Mar 30, 06:42 PM    #
    
    

18. oh I MUST make this!

    — Rah    Mar 30, 07:57 PM    #
    
    

19. I think a peanut would be super-patient! They’re just like “Hey, I’m a peanut. I just roll around cos I’m stuck in a shell.” Lol!
    But seriously, this bread looks delicious and I have to make it, stat.

    — JasmyneTea    Mar 30, 09:39 PM    #
    
    

20. Oh that looks AMAZING

    — Fiona    Mar 30, 09:44 PM    #
    
    

21. Well done on your first go! Looks so good. I always find pull-apart bread hard to stop eating. Must be the repetitive pull-apart action.

    — Jen    Mar 30, 10:07 PM    #
    
    

22. ohhh i’ve been thinking about this ever since i saw it too…must make it sooon. looks like a lot of effort tho! yummo!

    — Vivienne    Mar 30, 10:24 PM    #
    
    

23. “With its butt in the air”? You makin’ me laugh!

    Cinnamon-y goodness, pillowy soft innards AND caramelised crust? A resounding om nom nom.

    — Lizzie (El Moorish)    Mar 30, 10:58 PM    #
    
    

24. Oh man, this is messing with my mind and my emotions! I adore cinnamon. Scared of yeast. Looks amazing. Lack a dough hook. So hungry right now. Have no patience.

    I think it’s time for a heavily buttered bagel.

    — Hannah    Mar 30, 11:35 PM    #
    
    

25. That looks so good. Would so love some right now. Might try making it this weekend XDD

    — L    Mar 30, 11:56 PM    #
    
    

26. ohhhh its amazing how they all came together! and u deserved every bit of the extra pat of butter! good job with the bread

    — sugarpuffi    Mar 31, 02:59 AM    #
    
    

27. Your cinnamon pull apart bread looks like a top view of the grand canyon! this is one grand canyon i’d love to get my arm lodged in and be stuck in forever and ever until i eat my way out!

    — catty    Mar 31, 06:25 PM    #
    
    

28. omg if you tilt your head to the left it looks like a maze :) oooh so buttery, i can only imagine how soft and fluffy it must’ve been!

    — Vivian - vxdollface    Mar 31, 10:52 PM    #
    
    

29. Cinnamon goodness, this looks warm, sweet, squashy and spicy like an edible boudoir. Easy enough for any muppet to make too!

    — Gareth    Mar 31, 11:49 PM    #
    
    

30. droolicious!

    — YaYa    Apr 1, 12:32 AM    #
    
    

31. Cinnamon sugar! Syrup! Extra butterrrrr…surely all of that is deserving of an iPad, yes? =D

    — mademoiselle délicieuse    Apr 1, 01:16 AM    #
    
    

32. That looks like an Easter treat to me!!!!

    — Cate    Apr 1, 08:23 AM    #
    
    

33. I love this stuff!! We call it “monkey bread” (dunno why.)
    so yum.

    — Shaun @ Everybody Loves Ramen    Apr 1, 11:59 AM    #
    
    

34. yum, must try this!

    — Iron Chef Shellie    Apr 1, 12:33 PM    #
    
    

35. I saw this on Joy’s site, it looks amazing! Anything with cinnamon sugar cannot be bad at all :D

    — Sheena    Apr 2, 04:50 PM    #
    
    

36. man that’s looks delectable :O I’m drooling already I remember going to baker’s delight and buying theses!

    But sometimes I’d ask and they wouldn’t have any because they don’t make it everyday… :(

    — charis    Apr 2, 11:16 PM    #
    
    

37. OMG looks delicious! So does all the food on your blog, love it..

    http://mundodealicia.blogspot.com/

    — alicia    Apr 4, 11:55 PM    #
    
    

38. YUMMMM perfect winter food!!! Definitely will set myself a challenge to make this one!

    — daphne    Apr 5, 12:02 AM    #
    
    

39. I would go and make this right now if i hadn’t already made 2 batches of hot cross buns this morning!
    Might make it as a birthday breakfast for my mum next week instead…

    — Lauren    Apr 11, 07:10 PM    #