Cinnamon Pull-Apart Bread
Cinnamon Pull-Apart Bread is a delightful twist on the traditional flavors of a cinnamon roll in a delicate layered loaf.
Servings
Ingredients
Bread
- 2 cup whole milk
- ½ cup canola oil
- ½ cup sugar
- 1 package active dry yeast 2 ¼ teaspoon
- 4 ½ cup all-purpose flour divided
- ½ heaping teaspoon baking powder
- ½ scant teaspoon baking soda
- 1½ teaspoon salt
- ½ cup sugar
- cinnamon
Cinnamon Glaze
- 8 oz. powdered sugar
- 4 tablespoon melted butter
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- Enough milk to make a glaze to desired consistency
Instructions
- In a large (at least 4-quart) pot or saucepan, combine milk, sugar, and oil. Heat just to boiling, stirring occasionally, and then remove from heat. If you’ve got lots of ice handy, dump all that you have into a clean sink and then place the pan of scalded milk over the ice. This way, the milk mixture cools quickly and the melted ice just drips down the drain.
- When the milk has cooled to around 105-115℉, remove from ice and sprinkle yeast over the milk mixture. Allow to stand for 5-10 minutes. Stir. Mix in 4 cups flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.
- Mix remaining ½ cup flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to 24 hours.
- Grease a 9×5″ loaf pan and set it aside.
- When you’re ready to use the dough, turn it onto a lightly floured surface.
- Roll the dough out into a rectangle about 18 inches wide by 9 inches tall. Spread with 6 tablespoons of melted or softened butter. Sprinkle with ½ cup sugar and an even sprinkling of cinnamon.
- Using a pizza wheel, cut the dough into 6 3″ strips. Stack the strips 3 strips high (so you have 2 piles). Cut each of the stacks into 3 3″ squares. Place the squares, cut side up (not the flat, sugared side) into the prepared pan, being careful not to stuff too much dough into the pan. Any leftover dough can be baked in mini pans or muffin tins.
- Melt 2 tablespoons of butter and drizzle over the loaf. Sprinkle with sugar and cinnamon. Cover and allow to rise for 30 minutes.
- While the loaf is rising, preheat oven to 350℉.
- Bake for 25-35 minutes (or until baked through). If you don’t want your fire alarm to go off, place a baking sheet on the rack below the loaf pan. If the loaf is getting too brown on top, lightly place a sheet of aluminum foil over the loaf while it finishes baking.
- Remove from oven and cool completely.
- Whisk together glaze ingredients until smooth and desired consistency is reached. Place the glaze in a Ziploc bag and snip a small corner off the bag. Drizzle over the loaf.
Notes
- Store cooled bread in an airtight container at room temperature and enjoy within 2 days for best results.
- Be careful not to stuff the dough too tightly into the pan. If you’re running out of room, you can use the rest of it to fill a mini loaf pan or make a few individual pull-apart rolls in a muffin tin. If it gets too tight in the pan, the insides will still be doughy and you will be sad and I don’t want either one of those things for you.
- I’d recommend sliding a baking sheet on the rack underneath the bread pan so it can collect any sugary butter drippings.
- If the top is getting too brown before the insides are done, cover the bread lightly with a sheet of aluminum foil.
Nutrition
Calories: 387kcal, Carbohydrates: 63g, Protein: 6g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 344mg, Potassium: 102mg, Fiber: 1g, Sugar: 32g, Vitamin A: 156IU, Vitamin C: 0.001mg, Calcium: 59mg, Iron: 2mg
Calories: 387kcal
Cost: $5
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