Cinnamon Sugar Pull-Apart Bread

A friend of mine showed me this recipe. I cant even tell you how amazing this ‘bread’ (I find it hard to call something sweet ‘bread’, I have no idea why) is. It tastes like a cinnamon bun, kinda and also like cinnamon monkey bread, sorta; but it’s crispier than both and not as sugary as a cinnamon bun. You can get the recipe from Joy, the baker.

The recipe has about a thousand steps, but it’s not very difficult, and it’s well worth the effort! I changed a few things around for this recipe, one was for the filling, I used brown sugar instead of white – just cause I like the taste of brown better – and instead of whole milk I used heavy cream because that’s what I had in the fridge.

So here is a (almost) step-by-step picture process of the bread:

The egg takes a while to incorporate into the dough; it goes from huge lumps, to the consistency of mushy oatmeal (this is when you add the rest of the flour), to a really sticky dough.

Next, you put the dough in a greased bowl and let it rise for an hour.

Here’s a before &after.

You can now deflate the dough and spread it into a 12×20 inch square-ish oval and then spread the brown butter and the sugar-nutmeg-cinnamon filling on top of the dough.

Next, you spread the brown butter on the dough followed by the sugar mixture:

Now you’re ready to cut the dough in six strips length-wise, then stack the strips on top of each other, and finally cut the stack another six times, width-wise this time:

Now you stack all the little piles into a bread pan, let it rise for another 30 mins, and bake!

Dough:

2  3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2  1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
1/4 cup unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon vanilla extract

Filling:

1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 cup unsalted butter, melted until browned

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough in a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar, trust me, its just right!

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up.

ENJOY!

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s