Cinnamon Sugar Pullapart Bread

Cinnamon+Sugar+Pullapart+Bread_edited-1

Isn’t this a thing of beauty? Tender gooey flakes of cinnamon and sugar deliciousness draped in a sweet vanilla glaze.

When various versions of this bread started to pop up around the blogospher, I bookmarked one (yes I know bookmarking is old school but this was before I discovered Pintrest), noting to myself to make it soon. A few months later I was planning out the dessert to make for a girls night and I came across the recipe again and knew it would be perfect.

We ate it fresh out of the oven with a glass of sweet dessert wine while watching cheesy romantic comedies. Perfect.


Cinnamon Sugar Pull Apart Bread
slightly adapted from Joy the Baker

The Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) rapid rise yeast
1/2 teaspoon salt
4 Tbs unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
The Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
4 Tbs unsalted butter, melted until browned
1/4 tsp salt
The Glaze:
 1/8 cup whole milk
1/4 tsp vanilla
1 cup powdered sugar

1.  In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  In a separate small bowl, whisk the eggs.

2.  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, or until the mixture registers 115 to 125 degrees F.

3.  Pour the milk mixture into the dry ingredients and mix with a spatula. 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.

4.  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.

5.  While the dough rises, whisk together the sugar, cinnamon, nutmeg and salt for the filling.

6.  Melt 2 ounces of butter until browned.

7.  Grease and flour a 9x5x3-inch loaf pan.

8.  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, use a rolling pin to roll the dough out to a 12 x 20 inch rectangle.

9.  Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

10.  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.

11.  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.

12.  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. Place a plate on top of the upside down loaf, and carefully invert so it’s right side up. 

13.  Whisk together milk, vanilla, and powdered sugar.  Drizzle over the bread with artistic swirly flourishes.

Due to the layers being exposed to the air, this bread is best the same day.

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