Summer is almost at an end and while we hate to see it go, we can’t help but get a little antsy to treat ourselves to the wonderful flavors of fall.
Although pumpkin spice everything seems to be getting all the attention these days, there is one classic flavor that still reigns supreme when it comes to fall baking- cinnamon.
So, what better way to kick off Fall on the right foot than with this soft, sticky, sweet pull-apart cinnamon bread?
The cinnamon, butter, and sugar mixture so sweetly folded into every single layer of this bread will make your whole house smell heavenly.
The best part is that it’s incredibly simple to put together.
The hardest part about it is waiting 2 hours for the dough to rise. Knowing that, if you can bring yourself to make the dough a day ahead, you will only need to let it rise for an additional 30 minutes before you bake it the following day.
We found this recipe by How Tasty on YouTube, and trust us- there’s a reason it’s going viral. This bread is basically made of magic because it will disappear as soon as it hits the table.
Here’s what you’ll need:
- 4 1/2″ x 9″ bread loaf pan
- Parchment paper
- 3 cups of all-purpose flour plus extra for dusting
- 1/2 a teaspoon of salt
- 1/4 cup of sugar
- 2 1/2 teaspoons of Active Dry Yeast
- 2/3 cup of milk, lukewarm
- 1/4 cup of unsalted butter, melted
- 2 eggs, beaten
For the filling:
- 1/3 cup of softened unsalted butter
- 2/3 cup of dark brown sugar
- 1 heaping Tablespoon of ground cinnamon (you can add more if you’re a true cinnamon lover)
Lightly grease your bread loaf pan and line it with parchment paper for easy removal later and set aside.
Then, whisk the flour and salt together in a large bowl, then add the sugar and yeast and whisk to combine.
Take a medium-sized bowl and mix the lukewarm milk, the beaten eggs, and the melted butter
Pour half of the egg mixture into the flour mixture and stir to combine. Then pour in the rest of the egg mix and, using a spatula, mix the dough until it just start to come together.
Now you can knead it with your hands until the dough begins to pull away from the bowl and stick together.
Note: if the dough is too “wet” and cintinues to stick to the sides of the bowl after about a minute of kneading, dust it with small amounts of extra flour until it begins to form. Alternatively, if your dough has too much flour, you can add in tiny amounts of lukewarm milk until it’s the consisitency you’re looking for.
Once you have a soft and slightly sticky ball of dough, use your finger or knuckle to make a few shallow depressions in the top of the dough.
Then, cover the bowl with plastic wrap and a dish-towel and let it rise in a warm area of the house, until the dough doubles in size. This process should take about 1 1/2 hours.
If your house is too cold, heat your oven on 480°F for about 5 minutes and switch it off. Then you can place your dough in the warm oven and let it finish rising there.
As the dough is rising, prepare the filling by mixing the softened butter, cinnamon, and sugar together in a medium-sized bowl until it’s smooth and creamy.
After your dough has doubled in size, turn it out onto a floured surface and use a rolling pin (or a floured wine bottle, in a pinch) to roll the dough out into a large rectangle, roughly 20 x 14 inches.
Then, use a spatula to spread a thick, even layer of the filling mixture over the entire surface of the dough and cut into 6 strips.
After you’ve cut your strips, you will make two stacks of three strips. Just pick up a strip and stack it directly one on top of another.
Then, cut each of the two stacks into 4 large squares.
After you’ve got your 8 stacks of squares, transfer each one into the parchment-lined loaf pan until full. Once they’re all in the pan, use your fingers to gently spread the tops of each layer apart.
Cover the loaf pan with a linen dish or tea towel and let it rise again for another 30 minutes. Alternatively, if you’re prepping the bread in advance, you can put it in the refrigerator at this point and pull it out to rise 30 minutes before you plan on baking it.
Lightly brush the top of the dough with a beaten egg and then bake in a preheated 350°F oven for between 30 and 35 minutes. If you’re worried about the top burning, lightly cover it with foil after about 20 minutes of baking.
Bonus tip: brush the top again with melted butter while it’s still warm and just before serving.
You won’t believe how easily this bread pulls apart. With a crispy texture on the outside and a decadent, soft, buttery-rich texture on the inside, you’ll be lucky if this loaf lasts long enough to grow cold.
See how simple this cinnamon pull apart bread is to make in the video below!
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Sweet and Savory
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