Cinnamon Pull Apart Bread

Cinnamon Pull Apart Bread is a lacto ovo vegetarian bread. For 32 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains roughly 5g of protein, 5g of fat, and a total of 267 calories. 207 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. A mixture of powdered sugar, eggs, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Everyday Dishes. Overall, this recipe earns a rather bad spoonacular score of 27%. Similar recipes are Cinnamon Pull-Apart Bread, Cinnamon Pull-Apart Bread, and Cinnamon Pull Apart Bread.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Empty yeast into a small bowl then add lukewarm water. Sprinkle a pinch of sugar over the top then stir to dissolve yeast and sugar. Set mixture aside while yeast activates.Meanwhile, combine 3 cups flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the dough hook attachment. Reserve remaining flour to use only if needed. Pour in melted butter, milk, 5 Tbsp granulated sugar, beaten eggs and vanilla. Stir just a few times to begin mixing the ingredients then add in the yeast mixture.Mix until a cohesive dough forms, adding additional flour as needed. If youre using a stand mixer, mix the dough on medium speed for 5 minutes. If you are mixing by hand, turn dough onto a lightly floured surface then knead for approximately 10 minutes, or until the dough becomes smooth and elastic.Place dough ball into a mixing bowl lightly coated with non-stick spray. Cover tightly with plastic wrap then let dough to rest in a warm place for 11 hours until it has doubled in volume.Once doubled in volume, turn dough out onto a lightly floured surface then roll into a 16" x 20" rectangledont worry if its not perfect.Brush the inside of a 4" x 8" loaf pan and the entire surface of the dough with melted butter. In a small bowl, stir together cup granulated sugar with cinnamon then sprinkle the entire amount evenly over the buttered dough. Using a pizza cutter or sharp knife, cut the 16" side of the dough into four 4"-wide strips, then cut the strips in the opposite direction every 3"4" to form 2024 rectangles of varying size.Next, prop the loaf pan onto its end so that you can stack the rectangles on top of each other inside the pan. Use a spatula if necessary to move the dough from the board into the pan to prevent losing too much cinnamon sugar. There is no need to compress the dough, just stack them until they completely fill the pan. Once all the dough is in the pan, turn it back right side up and cover loosely with plastic wrap. Let dough to rise one more time in a warm spot for about 1 hour. Meanwhile, place a baking rack in the center of the oven then preheat to 350 degrees.Bake for 3540 minutes or until the top is crispy and brown and the center of the loaf is cooked all the way through. Remove from oven then let cool slightly. Stir all the glaze ingredients together until smooth. De-pan the loaf then drizzle with glaze. This bread is amazing at any temperature, but might be best served slightly warm.

 

Step by step:

1. Empty yeast into a small bowl then add lukewarm water. Sprinkle a pinch of sugar over the top then stir to dissolve yeast and sugar. Set mixture aside while yeast activates.Meanwhile, combine 3 cups flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the dough hook attachment. Reserve remaining flour to use only if needed.

2. Pour in melted butter, milk, 5 Tbsp granulated sugar, beaten eggs and vanilla. Stir just a few times to begin mixing the ingredients then add in the yeast mixture.

3. Mix until a cohesive dough forms, adding additional flour as needed. If youre using a stand mixer, mix the dough on medium speed for 5 minutes. If you are mixing by hand, turn dough onto a lightly floured surface then knead for approximately 10 minutes, or until the dough becomes smooth and elastic.

4. Place dough ball into a mixing bowl lightly coated with non-stick spray. Cover tightly with plastic wrap then let dough to rest in a warm place for 11 hours until it has doubled in volume.Once doubled in volume, turn dough out onto a lightly floured surface then roll into a 16" x 20" rectangledont worry if its not perfect.

5. Brush the inside of a 4" x 8" loaf pan and the entire surface of the dough with melted butter. In a small bowl, stir together cup granulated sugar with cinnamon then sprinkle the entire amount evenly over the buttered dough. Using a pizza cutter or sharp knife, cut the 16" side of the dough into four 4"-wide strips, then cut the strips in the opposite direction every 3"4" to form 2024 rectangles of varying size.Next, prop the loaf pan onto its end so that you can stack the rectangles on top of each other inside the pan. Use a spatula if necessary to move the dough from the board into the pan to prevent losing too much cinnamon sugar. There is no need to compress the dough, just stack them until they completely fill the pan. Once all the dough is in the pan, turn it back right side up and cover loosely with plastic wrap.

6. Let dough to rise one more time in a warm spot for about 1 hour. Meanwhile, place a baking rack in the center of the oven then preheat to 350 degrees.

7. Bake for 3540 minutes or until the top is crispy and brown and the center of the loaf is cooked all the way through.

8. Remove from oven then let cool slightly. Stir all the glaze ingredients together until smooth. De-pan the loaf then drizzle with glaze. This bread is amazing at any temperature, but might be best served slightly warm.

Nutrition Information:

covered percent of daily need