CINNAMON AND SUGAR PULL-APART BREAD
Dough
- 2 3/4 cup plus 2 Tbsp. all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp. active dry yeast (1 packet)
- 1/2 tsp. salt
- 4 Tbsp. butter
- 1/3 cup whole milk
- 1/4 cup water
- 2 eggs (at room temperature)
- 1 tsp. pure vanilla extract
Filling
- 1 cup sugar
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 4 Tbsp. butter, melted
- In a large mixing bowl, mix 2 cups of flour, sugar, yeast
and salt. Set aside. - In a small sauce pan, melt the butter and milk. Once the
butter is completely melted take off the burner and add the water and vanilla.
Let the mixture cool for 5 minutes. - Pour the milk mixture into the large bowl with the dry
ingredients and mix well. Whisk together the eggs and add to the batter. Keep
mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky
which means it’s perfect. Place the dough in a medium greased bowl. Cover with
wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the
dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough
again for 5-10 minutes. - Meanwhile, start on the filling. In a medium bowl, mix
together the sugar, cinnamon and nutmeg in a small bowl. Set aside. - Once the dough is ready, roll it out on a floured surface.
Brush the melted butter on the dough and add the sugar mixture. Make sure
everything is covered. Using a shape knife or pizza cutter, cut the dough into
equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into
equal sized squares. Stack the squares on top of each other to make 3 to 4
piles and place them in a bread pan. Take any sugar that fell off squares and
sprinkle over the top and around the sides of dough. Cover the dough for another
10-15 minutes to rise. - While dough is rising, preheat your oven to 350 degrees F.
Place a cookie sheet under bread pan and bake for 30-35 minutes until outside
of bread is golden brown.
Base Recipe adapted from this SITE
Cinnamon and Sugar Pull-Apart Bread. There are any Cinnamon and Sugar Pull-Apart Bread in here.