About a month ago on another blog, I saw a recipe for Cinnamon Sugar Pull-Apart Bread and it just sounded so absolutely delicious to me! I have no concerns about working with yeast, but was in such a hurry to make this and since I didn’t have some of the ingredients on hand (based off of her recipe) I just decided I would make do and use what I had. Oh, and just so you know…a pastry mat makes this job a lot less messy!
You that yummy inner part of a cinnamon roll, where the dough is so hot, soft, yummy, and full of cinnamon? My hubby and I have been known to fight over that part of a cinnamon roll because we both like it so much! Well that is exactly what this entire loaf of bread tastes like. It’s much easier to throw together because you don’t have to worry about it looking good. You just cut, stack, and throw it in the pan. It’s really that simple! If you prefer, you can make a glaze to go over the top like I did by mixing powdered sugar and milk to the consistency you like and pour it on top. It doesn’t necessarily need it but you can’t go wrong by adding a little extra sugar to anything, but that’s just my opinion.
Cinnamon Sugar Pull-Apart Bread
For the dough:
1 box hot roll mix
2 tablespoons sugar
1 cup hot water (120-130 degrees F)
2 tablespoons butter or margarine, softened
For the cinnamon sugar filling:
4 tablespoons butter or margarine, melted
1 cup sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees F. In a large mixing bowl, stir together hot roll mix and yeast packet; mix well. Stir in hot water, margarine, egg, and sugar until dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes, or until smooth. Cover dough with a large bowl; let rest 5 minutes. Roll out with a rolling pin to a large rectangle. Stir together cinnamon and sugar for the filling. Brush the butter onto the dough; sprinkle generously with the cinnamon-sugar mixture. Cut the dough into long strips, then again into squares. Stack the squares on top of each other and then place the stack into a loaf pan. Cover loosely and allow to rise in a warm place for 20-30 minutes, or until doubled in size. Bake until the dough is golden brown. Serve hot.
Recipe idea and filling adapted from: http://annies-eats.net/2011/03/23/cinnamon-sugar-pull-apart-bread/
For reference, I’ve added progress photos of how to cut the dough to make the stack. My dough started out as more of a circle than a rectangle, but you get the point.
Slice the dough vertically into long strips; stack the strips on top of each other. (And yes, those are feet in the background. I thought they were too cute to leave out because it reminds me that if I’m in kitchen, so is my five year old. She’s gonna be a chef when she grows up, she says.)
After slicing the strips into squares, stack the squares and place into a loaf pan life so.