Posts tagged ‘pull-apart’

May 6, 2012

Pull-Apart Cinnamon Bread

This is a recipe that I found surfing the internet from Joy and Annie. So far it’s been very promising — this is coming from a junior baker at the stage of waiting for the product to come out of the oven.


For the dough:

  • 3  cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons (1 envelope) Fleishmann’s instant yeast — I preactivated the yeast in the water (warmed) required for the dough
  • 1/2 teaspoon salt
  • 4 tablespoons (60g) salted butter (didn’t have unsalted butter)***
  • 1/3 cup 2% milk — I used 2% milk instead of whole milk. I haven’t found a use for 1L of whole milk, and the 2% came in 250mL tetrapaks.
  • 1/4 cup water — the warm water used to activate the yeast (so don’t add any more water!)
  • 2 large eggs straight from the fridge (I didn’t have the patience to wait for it to sit at room temperature. That, and I’m a food technologist and a student environmental health officer. Salmonella and Campy!)
  • 1 teaspoon pure vanilla extract

For the filling:

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons (60g) salted butter, melted until browned (because I didn’t have unsalted butter)***
  • Just a note: Doing the toothpick test doesn’t work too well here. I did it a few times but it didn’t come out clean. After 35 minutes in the oven, I took it out and waited about 20 minutes later before I devoured 1/4 of it. Turns out it was cooked all the way through.

***May 13 ,2012 edit: It was 9pm and I’d run out of butter. I put in margarine instead for the dough. Everything is the same except that the dough had become so much more stretchier! Please note that you’ll have to work twice as hard to roll it out. Also, DO NOT BROWN MARGARINE. It had a really funny smell and taste. If you can at all help it, use butter!



In a small bowl, add 1/4 cup of warm water (~37C/100F) and add the yeast to preactivate. In another small bowl, microwave the butter until it melts completely. Add the milk and vanilla extract and mix with a spoon. The temperature should be about 30C.

In a large mixing bowl (from my KitchenAid mixer), add the flour, sugar and salt. Then mix in the yeast using the dough hook attachment (or a spatula if you don’t have a KitchenAid). Then add the butter/milk/vanilla mixture. Add the eggs. (The dough will look lumpy and gross, but let it keep stirring – it’ll look better). A few times I stopped the mixer to mix in some of the ingredients that were stuck to the sides and bottom of the bowl). Continue to mix for about 3 minutes until the dough is only a little bit sticky. It shouldn’t come off completely clean off the sides, but it shouldn’t stick too much either. If it’s sticking, add a little bit of flour a little at a time until it stops sticking.

Stop the machine and place the ball of dough in a large, lightly greased bowl (I just used a little bit of butter). Cover the bowl with plastic wrap and a towel on top and place it in a warm area to allow it to double in size (about an hour.)

Joy: 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.

For the filling:

In another bowl, put in the sugar, cinnamon and nutmeg and mix thoroughly. In a small pan, melt the butter until golden grown. You’ll probably notice that some of it will solidify and have brown dots at the bottom. That’s okay. Make sure to stir it or it will burn. Once the butter has browned, remove from heat.

Lightly grease the loaf pan with a small amount of butter and preheat the oven to 350F.

After that hour of dough rising, deflate the dough and knead it with about 2 tablespoons of flour. If you still have the plastic wrap that was used to cover the dough during rising, lay it gently on top of the dough now and let rest for 5 minutes. Otherwise, you can do it properly and lay a clean towel on top of it.

Roll out the dough until it’s about 12″ x 20″. Get as close as you can to the measurements. I also tried to make it a bit more rectangular rather than more rounded. It just makes it easier to stack into the loaf pan. Now, using a pastry brush, gently brush on the browned butter. Layer on all of the sugar/cinnamon/nutmeg mix. Yes. All of it. (I promise it doesn’t seem like there’s that much once it’s baked and ready to eat.)

Slice the dough on the long side into 6 equal strips. Lay each layer on top of each other, and then slice them into a width that’s just short of the width of your loaf pan (because it will expand in the oven), Layer them into the loaf pan.

(Joy said here to let it sit for 30-45 minutes to allow the loaf to double in size. I think I completely missed this step and went straight for the oven… Obviously far too excited to keep reading instructions now!)

Place the loaf on the middle rack and bake for 35 minutes until the top is a nice, dark golden brown. Remove from the oven and let sit for 25 minutes so the sugar stabilizes a bit and cools enough to begin to hold the loaf together enough to be able to take it out without falling apart.


And thank you to my wonderful boyfriend who was my partner in crime in the making of this deliciousness ❤