Tuesday, July 19, 2011

Cinnamon & Sugar Pull-Apart Bread

I did it. I finally made this infamous bread. I saw it on Joy the Baker  and I couldn't get it out of my head. I had to do it. Oh.my.word. It looks complicated, but it's not. Even if it were, it doesn't even matter. It would be worth it. My son and I ate most of it before dinner (like right before dinner). We couldn't help ourselves. Fresh out of the oven, it's so warm and crunchy and gooey and yummy. It tastes best served fresh like that, but it's not bad warmed up as leftovers (ha! like there was any). That's what Joy says.

Make this. You don't even need to be a fabulous bread maker-person.
Just trust me. Or trust the pictures. 

 Dough Ingredients:
2 3/4 c. plus 2 Tbsp. flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
 Filling Ingredients:
1 c. sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
4 Tbsp. butter, melted until browned
  • 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 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.  *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 4 Tbsp. 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.  
  • 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 doughy.  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.

Heaven on a plate. Enjoy this at breakfast or a dessert.

 Or right before dinner.



  1. OMG I cannot WAIT to try this!! YUMMMM!!!!!

  2. Mandy,
    I have totally been wanting to make that bread. I guess I will just do it! It looks mouthwatering. Thanks for hosting,

  3. I just printed this recipe out. I cannot wait to make this. It looks fantastic. I linked a great grilled fruit recipe today. Come over and visit us and check it out.

  4. Looks delicious! Thanks so much for hosting every week too :)

  5. Shut the Front door!...I just found this recipe and have it ready to make! Great minds think alike!

  6. I have been wanting to make this, it looks so delicious.

    Cook Lisa Cook

  7. Well Mandy - in all my days...I've never seen a recipe made quite like this one - I've gotta try it. Your photos are terrific. I linked up a strawberry dessert...can't wait to check out the other ones here. Thanks Girl.

  8. First time linking up. I bring Potato Chip Chicken. The Cinnamon Pull Aparts look wonderful. I love anything cinnamon. Will give them a try soon. I am off to check out the other delicious looking dishes. Thanks for hosting.

  9. wow, this looks amazing! my kids are going to love it! have you signed up for voiceboks.com yet? tell them i sent you! you'll love it!


  10. Mercy Me...I need this in my life.

  11. As another cooking blogger, I appreciate you taking the time to photo some of the different steps. I made another pull-apart bread and I laid the bread horizontally not vertical- it didn't taste badly, but didn't really have the "pull-apart" going on lol



  12. Eggs seem to be a crucial part of the recipe, but it doesn't say how many...

  13. I didn't see the eggs either and then I just went to edit the post and they were there. Weird. 2 eggs anyway.

  14. I linked your lovely post to my friday finds post today! Come and check it out:

  15. I could put a serious hurting on that bread. It looks absolutely delicious! Thanks for sharing on Sweet Indulgences Sunday.

  16. Thanks so much for this recipe. It was delicious. I posted it on my blog as well!



Thanks for visiting! I would love your comments. Also, I will delete any rude or unnecessary comments so please don't bother. :)