Cinnamon Sugar Pull-Apart Bread

  30 March 2011

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.

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 😛

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