Cinnamon Roll Pull-Apart Bread
If you want to add more lacto ovo vegetarian recipes to your recipe box, Cinnamon Roll Pull-Apart Bread might be a recipe you should try. This recipe serves 12 and costs 52 cents per serving. One portion of this dish contains about 7g of protein, 6g of fat, and a total of 300 calories. From preparation to the plate, this recipe takes approximately 45 minutes. 65 people were impressed by this recipe. If you have heavy whipping cream, brown sugar, cinnamon, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced breakfast. It is brought to you by Crazy for Crust. With a spoonacular score of 42%, this dish is good. Users who liked this recipe also liked Homemade Cinnamon Roll Pull Apart Bread, Overnight Pull-Apart Brioche Cinnamon Roll Bread, and Overnight Pull-Apart Brioche Cinnamon Roll Bread.
Servings: 12
Ingredients:
1 package active dry yeast (about 2 1/4 teaspoons)
1/3 cup brown sugar
2 teaspoons cinnamon
1 egg
Paddle attachment & dough hook for your mixer
3 - 3 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons heavy whipping cream
3/4 cup warm non-fat milk (heated to about 120 degrees, about 30-45 seconds in the microwave)
1/4 teaspoon maple extract, optional
3/4 cup powdered sugar
1/2 teaspoon salt
1/3 cup sugar
3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Equipment:
measuring cup
microwave
kitchen thermometer
stand mixer
bowl
plastic wrap
loaf pan
frying pan
oven
whisk
Cooking instruction summary:
Place milk in a microwave safe measuring cup. Heat for 45-60 seconds in the microwave, until it’s about 120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and stir. Let it sit for a few minutes. Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds. Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour. Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise. Stir together butter, brown sugar, cinnamon, and flour until it forms a paste. Spray an approximate 9x5” loaf pan with cooking spray. Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Slice into 24 sections. Spread a little filling on each section, except for one (that will be your last piece, you don’t want the filling touching the end of the pan). Stack half of the sections and place in prepared pan. Stack the second half and place them in front of the first, making sure that the ends touching the ends of the pan have no filling on them. (You need to stack them in two sections because otherwise the weight of the top of the stack with seal the bottom of the stack together and it won’t be “pull-apart” anymore.) The stack won’t totally fill the pan, but it will once it rises again. You have two ways to continue. (1) let pan rise for 1 hour at room temperature then bake as directed or (2) cover pan with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator (if you chilled them overnight) and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for about 25 minutes, or until they are golden brown. Whisk the melted butter and powdered sugar until mostly smooth. Whisk in vanilla and maple extract (if using). Whisk in heavy cream and pour over warm bread and serve.
Step by step:
1. Place milk in a microwave safe measuring cup.
2. Heat for 45-60 seconds in the microwave, until it’s about 120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.)
3. Add yeast and stir.
4. Let it sit for a few minutes.
5. Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment.
6. Mix until the butter is distributed throughout the liquids, although it may be chunky.
7. Pour in the milk/yeast mixture and stir for a few seconds.
8. Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour. Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap.
9. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise. Stir together butter, brown sugar, cinnamon, and flour until it forms a paste. Spray an approximate 9x5” loaf pan with cooking spray. Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Slice into 24 sections.
10. Spread a little filling on each section, except for one (that will be your last piece, you don’t want the filling touching the end of the pan). Stack half of the sections and place in prepared pan. Stack the second half and place them in front of the first, making sure that the ends touching the ends of the pan have no filling on them. (You need to stack them in two sections because otherwise the weight of the top of the stack with seal the bottom of the stack together and it won’t be “pull-apart” anymore.) The stack won’t totally fill the pan, but it will once it rises again. You have two ways to continue. (
11. let pan rise for 1 hour at room temperature then bake as directed or (
12. cover pan with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 350°F.
13. Remove the rolls from the refrigerator (if you chilled them overnight) and let them warm up to room temperature while the oven is preheating.
14. Remove the plastic wrap and bake for about 25 minutes, or until they are golden brown.
15. Whisk the melted butter and powdered sugar until mostly smooth.
16. Whisk in vanilla and maple extract (if using).
17. Whisk in heavy cream and pour over warm bread and serve.
Nutrition Information:
covered percent of daily need
