Wednesday, April 13, 2011

Cinnamon Pull-Apart Bread

Over a month ago I found myself drooling while gazing at my computer screen.  It was an onslaught of cinnamon sugar.  Cinnamon toast is a favorite of mine and this bread looked even better than plain old cinnamon toast.  So my fingers quickly moved the mouse over the star button on my google reader page.  Then Annie from Annie’s Eats made it a few weeks later.  Seeing it a second time with the same reaction and I knew I needed to make it soon.  So I did.  Did it live up to the picture? 


It’s definitely a showstopper bread.  It’s as beautiful in person as it is in the pictures.  And it’s yummy too.  The only thing I would change is that I would omit the nutmeg.  I’m not sure why I even tried it.  A few years ago I made cinnamon rolls with some nutmeg and ever since I keep it out.  I’m sure if I would have omitted it we would have loved it even more.  That being said, it’s even more delicious the days after you make it.  Which is great if you are like us and can’t finish the loaf in one sitting!  Do NOT be intimidated it looks harder than it really is.  Trust me.

Cinnamon Sugar Pull-Apart Bread

Yield: one 9 x 5″ loaf
For the dough:
2¾ cups all-purpose flour, plus more as needed
¼ cup granulated sugar
2¼ tsp. instant yeast
½ tsp. salt
4 tbsp. unsalted butter
1/3 cup whole milk
¼ cup water
1 tsp. vanilla extract
2 large eggs

For the filling:
4 tbsp. unsalted butter
1 cup sugar
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.

Let rise in a warm place until doubled in bulk, about 1 hour.

While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.

Transfer the dough to a lightly floured work surface and gently deflate. 

Roll into a ball, cover with a clean towel and let rest for 5 minutes.

Roll the dough out into an approximately 12 x 20-inch rectangle. 

Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.

Lightly grease a 9 x 5-inch loaf pan.  Slice the dough vertically into 6 even strips.  Stack the strips on top of each other and again cut again into 6 equal slices.

Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.

Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.

Source: Annies Eats and Joy the Baker, adapted from Hungry Girl por vida

1 comment:

  1. That bread looks wonderful. I'm definitely going to give it a try when we get back to our oven-equipped kitchen!