The smell of fresh cinnamon bread baking in my kitchen is one of my favorite aromas. Baking bread has always been something I love to do, but it does take time to create the perfect loaf. You have to make the dough, let the dough rise, punch it down and form it, then let it rise again. But seriously, bread baking really is simple, it’s just being patient while the bread rises. It’s a process. Think about it, while the bread is rising you can do stuff like yoga, maybe a load of laundry, play a game with your kids, or have a nice cup of coffee. However, when you end up with a golden brown yeasty loaf of warm bread that will make your family think you are a baking goddess then baking bread is worth it. Yes, that is a fact.
This recipe for Cinnamon Pull-Apart bread doesn’t take any fancy ingredients, just yeast, flour, sugar, butter and cinnamon, all the things that make bread so delicious. Another great thing about this bread is you don’t have to wait for it to cool before slicing it you can just simply pull-apart the pillows of this bread while warm.
Yes, this means you can play with your food.
Here are your steps to make this luscious bread.
Mix the dough and let it rise for about an hour
Brush on the melted butter and sprinkle with the cinnamon and sugar mixture. Now cut the dough into strips
Stack the slices of dough
Cut the slices into squares and add the dough to the pan
Let the dough rise for about 45 minutes
Bake for 30 minutes or until nicely brown
Let the bread cool for about 10 minutes then drizzle with the cinnamon glaze
See those little pillows of bread, you can start pulling them apart and enjoying your creation
Mmm, eat this while its still warm
Cinnamon Pull-Apart Bread
Making the dough ~
- Heat the milk in a small saucepan to hot but not scalding.
- Pour the milk into a mixing bowl and add the yeast. Stir until dissolved and let stand for 5 minutes until the mixture gets foamy.
- Add the egg, melted butter, sugar and salt to the yeast mixture and beat until combined.
- Add half of the flour and mix with a dough hook for 3 minutes to combine.
- Add in the remaining flour and mix until the flour is combined.
- Shape the dough into a ball and place into an oiled bowl. This is a soft dough and it will not have a smooth finish on it.
- Cover the bowl and let the dough rise for an hour or until doubled in size. You can refrigerate the dough overnight or up to 2 days
Making the stacks and strips ~
- Butter a 9"x5" bread pan.
- Roll the dough on a lightly floured surface to 20"x12" rectangle.
- Brush the dough with the melted butter, then sprinkle with the sugar and cinnamon.
- Cut the dough crosswise into five 12"x4" strips. Stack the strips on top of each other.
- Cut the long strip into 4"x2" stacks. (That's the fun part)
- Place the stacks in the bread pan, cut side down and let rise about 45 minutes.
- Preheat the oven to 350 degrees. Bake the bread for about 30 minutes or until golden brown.
- Let cool for 10 minutes and place on a serving plate.
- Drizzle with the glaze and enjoy.
We did it, we ate the whole loaf of bread right after I finished taking these pictures. It was hard to resist the warm bread with the gooey glaze and all that cinnamon, and I promise you will be licking your fingers.
I hope you try this recipe, and you too can add the title “Baking Goddess” to your resume.