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Cinnamon Pull-Apart Bread

Ingredients

Bread

  • 2-1/4 tsp. 1 envelope active dry yeast
  • 3 Tbsp. warm water
  • 3 cups bread flour separated {Or all-purpose flour is fine, too.}
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 2 large eggs
  • 4 Tbsp. 1/2 stick unsalted butter
  • 1/3 cup whole milk
  • 1/4 cup water
  • 1 tsp. vanilla extract

Filling

  • 1 cup granulated sugar
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 4 Tbsp. 1/2 stick unsalted butter, melted

Instructions

  1. In a small bowl, combine yeast and water; Let sit until foamy. {About 5 minutes}
  2. In a medium bowl combine yeast, 2 cups flour, sugar, and salt; Set aside.
  3. In another small bowl {don't hate}, whisk together eggs and set aside.
  4. In a small saucepan, heat milk and butter until butter is just melted.
  5. Remove mixture from heat and add water and vanilla; Let cool to 115-125 degrees Fahrenheit.
  6. Add milk mixture to dry ingredients and combine well.
  7. Add the eggs and mix until fully incorporated. {If you're like me, you'll ask your husband or someone to mix it for you because it seems to take forever to come together. Keep pushing on. It'll happen, I promise.}
  8. Add the remaining cup of flour and mix well. {The dough will be super sticky, but this is exactly how it's supposed to be.}
  9. Place the dough in a large greased bowl and let rise in a warm place, until doubled in size.
  10. While the dough is rising, combine the sugar, cinnamon, and nutmeg in a small bowl.
  11. Melt your butter and set aside.
  12. Grease a 9x5x3 inch bread pan and set aside.
  13. Deflate the dough and knead until smooth. {You may need to add an extra Tablespoon or two of flour.} Let rest on the counter for 5 minutes.
  14. On a lightly floured surface, roll your dough until it is 12x20 inches wide/long.
  15. Use a pastry brush to spread butter evenly over the dough.
  16. Cover completely with sugar. {Yep, you heard me. Completely. Go big or go home, folks.}
  17. Vertically slice the dough into six equal parts and stack those slices on top of each other. {You may need to refer to Joy's blog for this part. She does a really great job at showing exactly what you're doing.}
  18. Slice those stacked slices into six more equal parts, leaving you with six stacks of six squares.
  19. Layer the dough slices into the bread pan like a flip book.
  20. Let rise for 30 minutes or until doubled in size. {Keep an eye on it. I left mine alone and when I came back it was literally moving and falling out of the pan. Creepy.}
  21. Preheat oven to 350 degrees Fahrenheit.
  22. Bake on center rack for 26-30 minutes, or until golden brown.
  23. Remove from oven and run a butter knife around the edges; Let rest for 20 minutes.
  24. Tip pan upside down onto a clean surface.
  25. Pull apart pieces and enjoy while it's warm!