Cinnamon Pull Apart Bread

You need to make this bread....like an hour ago......so you could be drenching your taste buds in warm, cinnamony, buttery, doughy goodness already.

I am looking at these picture realizing I most definitely made the wrong thing for dinner tonight (tuna fish salad....the migraine, 6 hours of sleep, and intense yoga sesh I had just completed left little room for cooking inspiration).

And you are probably looking at these pictures wondering how I could keep this deliciousness a secret for more than 5 minutes (Can I pretty please use the migraine excuse again??!!)

This makes a great fall/winter treat/snack/breakfast/lunch/dinner(don't judge me!) and is something that will be enjoyed by anyone who likes cinnamon rolls (&& if you don't like cinnamon rolls I don't know if we can be friends), but without so much work.

 Thanksgiving breakfast anyone??!!

Cinnamon Pull Apart Bread

Slightly adapted from Macaroni and Cheesecake and Joy the Baker

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

2 eggs

1 tsp vanilla

1/3 cup whole milk

1/4 cup water

Filling:

1 c. granulated sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

2 ounces butter, melted 

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  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 until they are incorporated. (The dough can be very sticky and take a while to come together).  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  (Again, the dough will be sticky which is what you want).

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. (I like to just cover m bowl with a towel that has been soaked and then rinsed in very hot water. (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 make sure it stays in somewhat of a rectangular shape.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all (yes ALL...no skimping here) of the sugar and cinnamon mixture. 

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.  This is best served warm.

This bread is best served immediately, but if you do happen to have any left store it in plastic wrap at room temperature for no more then 3 days (don't worry...it probably won't make it past day one).