Saturday, June 11, 2011

Oh My God, We’re Back Again (Cinnamon Sugar Pull-Apart Bread)


Which brings me to two points.

First. Um the Backstreet Boys are actually back? That’s like…wrong. I loved them-when I was thirteen!! As in, they are OLD. I’m not sure how I feel about this

Second, I definitely started this recipe a few days ago, yelling at Kai for never being present EVER on this blog. BUT he surprised me by posting!

Kai-Can we vow to post more? I vow to post more.

Readers-You should vow to comment more!

Now that we’re all vowed up. Let’s bake.

Cinnamon sugar pull-apart bread

Magic bread.


It’s a sweet  yeast doughy bread that is slathered with  browned butter and cinnamon and sugar.


The dough is then cut into long strips and stacked up, and cut again into squares. Then the stacks are stuffed into a loaf pan where it chills out and grows (ugh waiting sucks).


Then after 30 minutes of baking, this warm, soft, cinnamon sugar wonderland is released from the oven. Your house will smell good, your dog will smell good, even your dirty laundry may smell good.



Swimsuit season? Er…sorry, that one may need to wait a bit longer (especially with Kai over there posting Guinness cupcakes)

But this bread is warm, sugary-buttery-reminds me of cinnamon toast mornings good! It’s pull it apart (duh) and shove happiness into your mouth good. It’s roommate clean your damn dishes before I chuck them at you, but first have some bread  good. It’s boyfriend- I’m so sorry for doing whatever that stupid thing was that I did, here have some delicious bread and forget everything good

Swimsuit? psh.

Does your swimsuit hold you at night and solve all of your problems? …Neither does this bread, but it will make you forget about your troubles for a few minutes.


Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

Recipe adapted from Joy the baker (go check it out…she takes much better pictures than I do)


· 2 3/4 cups plus 2 tablespoons all-purpose flour

· 1/4 cup granulated sugar

· 2 1/4 teaspoons (1 envelope) active dry yeast

· 1/2 teaspoon salt

· 2 ounces unsalted butter

· 1/3 cup whole milk

· 1/4 cup water

· 2 large eggs, at room temperature

· 1 teaspoon pure vanilla extract


· 1 cup granulated sugar

· 2 teaspoons ground cinnamon

· 1/2 teaspoon fresh ground nutmeg

· 2 ounces unsalted butter, melted until browned

In a large mixing bowl mix  2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two

Pour the milk mixture into the dry ingredients and stir.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter, STIRRING FREQUENTLY until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board. EAT


So good. Maybe I’ll start writing about all the light summery things I make too…


Happy baking!


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