Mkay

{mkay eats} Cinnamon Sugar Pull-Apart Bread

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Now that you’ve seen those pictures, I’m sure that you’d agree with me when I say there is nothing like a fresh loaf of warm yeasty bread right? Well, after reading Mondays post from Joy the Baker (one of my favourite blogs to drool over) I have decided this month I will make some of this yummy Cinnamon Sugar Pull-Apart Bread. And what better weather to eat this stuff right? I can just picture me relaxing on the couch with a nice cup of tea and a plate full of cinnamon goodness next Happy Tuesday. Ah! Or, you can beat me too it by trying Joy’s recipe (also below) which she adapted from HungryGirlPorVida original. How incredibly easy does she make it sound!

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In a large mixing bowl (I used just the bowl of my stand mixer) 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 is 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 9×5×3-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.  Seriously?  Just go for it.

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.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

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This is the dough just before it’s left to rise.  It looks a little wet, right?  Yea… this is a bit of a sticky dough.  Try to resist loading the dough up with a ton of flour… it should be sticky.

After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour.  It’s soft, and no longer sticky… and just a little pillow of heaven.

This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.  Once you’re ready to work with it, let the dough sit on the counter for about 30 minutes before rolling out.

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I worked with my dough right away.  I rolled it 12-inches tall and about 20-inches long.  Then I slathered it with browned butter, cinnamon, and sugar.

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I can’t even deal.

I sliced the dough, vertically, into six long strips.  I stacked em.  I sliced em into six little stacks of dough squares.  I drooled a little.

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This is the dough stacked into a greased and floured 9×5-inch loaf pan… then I prayed for the patience to wait for this dough to rise again.

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After 30 minutes in the oven… oh man…. bread heaven.

I carefully took the bread out of the pan while still warm.  It sunk and oozed just a bit, but it was so delicious warm.  Incredible.  Warm pull-apart yeasty sugar dough.  I don’t know what other words you want me to say.

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Cinnamon Sugar Pull-Apart Bread
Makes: one 9×5×3-inch loaf

For the 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
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

you’re welcome.

Posted on April 13th, 2011 in MKAY EATS | Comments (6) |

6 comments

Stacey
April 13, 2011

Yum! Guess what I’m doing tomorrow??!!
That looks delicious!
Thanks for posting it! (from me)
I hate you!! (from my hips)
Love you beautiful girl, oh and have I told you I’m so proud of the awesome young woman you are…
oh you’re welcome ;)

Bev
April 19, 2011

Ok, where are the pics you clever girl…. Let me know how it went. I wouldn’t have tackled it… But that is because I would be tempted to eat it and that wouldn’t be good…

Love you

Michaela
April 19, 2011

The one picture I managed to take is on my latest post :D yum yum yum!

Dad
April 23, 2011

Found one of Grandma’s old recipes but as I’m no good at baking I thought I’d let you have a go.
Can remember eating this in Bertram street

MOIST LEMON CAKE

Ingredients
125g softened butter
1 tablespoon finely grated lemon rind
1 cup castor sugar
2 eggs
1 cup self raising flour
½ cup plain flour
½ cup milk

Topping
½ cup lemon juice
¼ cup castor sugar

Method
Preheat oven to 170o. Grease a 20cm round or square cake pan, then line with baking paper.
Beat the butter, rind & sugar in small bowl with mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions.
Stir in sifted flours with the milk. Spread the mixture into the cake pan & bake 45mins or until cake is cooked when tested.
For the topping, combine the lemon juice & sugar in a small saucepan & stir until sugar is dissolved. Pour the topping over the hot cake (use a fork to stick in the cake so it really seeps in), allow cake to stand for 15mins before cutting.

Michaela
April 23, 2011

I’ll have to give this one a go – thanks Dad!

Rebecca
May 2, 2011

This looks DEEEE-LICIOUS!!

I’m actually going to make this!!!
….Perhaps you will need to help me??

….Perhaps you can make it and deliver it to me ; )

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