Cinnamon Pull-Apart Bread
This is the perfect comfort food, a warm pull-apart cinnamon bread covered with a sweet cinnamon glaze.
Servings 1 loaf
Making the dough ~
- 3/4 cup of milk
- 2 1/4 tsp. active dry yeast
- 1 egg beaten
- 3 tbls. sugar
- 1/2 tsp. salt
- 1/4 cup melted butter
- 3 cups of all-purpose flour
Making the mixture for topping 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.