Thursday, March 24, 2011

Cinnamon pull apart bread

If you like bread and cinnamon, you will love this recipe.  I knew the minute I saw the pictures of this cinnamon bread and the recipe that followed that I was going to make it.  That's just the way I roll. 

I was right.  I made it and I am glad I did.  It was great.  Moist, warm, cinnamon and sugary, I'm not kidding, it tastes like a cinnamon roll/bread. !! You need to make this today and then bring me some. I would be forever greatful. It would be great with a glaze over the top of it.  I found this great recipe at The Knead for Speed.


1/2 cup skim milk

3 Tablespoons butter
1/2 cup water

1 large egg, lightly beaten

3-1/4 to 3-3/4 cups unbleached all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon salt

1 packet (0.25 ounces) instant yeast


1/2 cup dark brown sugar, packed

3 Tablespoons butter, softened

2 teaspoons ground cinnamon

In a medium bowl, stir together flour, sugar, salt, and yeast. In a smaller, separate bowl, stir together brown sugar and cinnamon for filling. Set both aside.

Over medium low stovetop heat, scald milk in small saucepan. Remove from heat and add 3 Tablespoons butter; stir until melted. Add water and let cool until lukewarm (110-115 degrees F).

Using an electric mixer with dough hooks, gradually add flour mixture to milk mixture. Add lightly beaten egg. Add flour until a moist dough forms.

Turn dough out onto lightly-floured surface. Knead until dough is smooth and elastic (several minutes). Grease a 9″x5″ loaf pan.

Roll dough into a 20″x12″ rectangle. Spread softened butter evenly over dough. Cut dough crosswise into five strips with a pizza cutter, each 12″x4″ in size.

Generously sprinkle cinnamon-sugar over first buttered rectangle and top with second rectangle. Generously sprinkle cinnamon-sugar over second rectangle, top with third rectangle, and again sprinkle a generous amount of cinnamon-sugar. Repeat with all five rectangles.

Slice stack of rectangles crosswise through all layers. You will now have 6 rectangular stacks, each 4″x2″.

Set loaf pan on one of its smaller, 5-inch sides. Stack dough rectangles into pan, cut side up. When finished stacking strips, lift pan and carefully shift empty side of pan downward, allowing strips to slide that way and fill entire pan. Adjust strips so they stand up fairly straight.

Loosely cover pan and let rise in a warm place (like a microwave) about 1 hour.

Preheat oven to 350 degrees F. Bake loaf 30-35 minutes, or until lightly browned. Once cooled, glaze with favorite cinnamon roll icing if desired.

No comments:

Post a Comment