Cinnamon & Sugar Pull-Apart Bread
Cinnamon, spice and everything nice... that's what this delicious Cinnamon Sugar Pull-Apart Bread is made of! When you want to make a perfectly sweet treat to share with friends and family, this easy dessert recipe is just the thing. We love pull apart bread recipes like this one because they're great for serving to company or bringing along to potlucks. Everyone will love the wonderful flavor combination and the nature of this easy, shareable bread, that you're sure to be asked for the recipe. This is also a great recipe to make during the holidays when family and friends come over -- everyone will love when you bring out something sweet to snack on.
Notes
- The dough can be risen until doubled in size and then refrigerated overnight. Before using the next day let the dough rest on the counter for 30 minutes before rolling out.
For more sweet and savory pull apart bread recipes you can make when company comes over, try these 11 Addictive Pull Apart Bread Recipes.
Preparation Time45 min
Cooking Time30 min
Ingredients
- 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
- 4 tablespoons unsalted butter
- 1/3 1/3 cup whole milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 large eggs
- For the Filling:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 4 tablespoons unsalted butter, melted
- 1/2 cup raisins ( optional)
- Vanilla Bean Paste Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon melted butter
- 2-3 tablespoons milk
Instructions
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In a large bowl combine the flour, sugar, yeast, and salt.
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In a small saucepan heat milk and butter until butter has melted. Remove from heat, add water and vanilla extract. Let mixture cool ( about 3-5 minutes) until a temperature of 115-125 degrees F is reached.
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Pour the milk mixture into the dry ingredients and mix. Whisk the eggs then stir into the mixture until eggs are fully incorporated into the batter. Add the remaining cup of flour and stir for 2-3 minutes. The mixture will be very sticky.
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Place the dough in a large greased bowl. Cover with plastic wrap. Place in a warm spot to rest until doubled in size, about 1 hour.
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Mix together the sugar, cinnamon and nutmeg. Melt 4 tablespoons butter.
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Grease and flour a 9x5x3-inch loaf pan.
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Gently punch down risen dough and knead in 2 tablespoons of flour into the dough. Cover and let rest for 5 minutes.
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If dough is too sticky to roll out add additional flour a small amount at a time.
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On a floured work surface roll dough out into a rectangle 12inches by 20 inches .Use a pastry brush to spread melted butter across the dough. Sprinkle all of the sugar and cinnamon mixture. Sprinkle the raisins over the sugar mixture.
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Slice the dough vertically, into six equal sized strips. Stack the strips on top of each other and then slice the stack into six equal slices. You will have six stacks of six squares.. Layer the dough squares in the loaf pan like a flip book. Cover loaf pan with plastic wrap and rest in a warm spot for 30-40 minutes until doubled in size.
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Preheat oven to 350 degrees F. Place loaf on center rack of oven and bake for 30-35 minutes until top is very golden brown. Check loaf after 20 minutes and if browning too quickly cover lightly with foil. The internal temperature of the bread should reach 200 degrees F.
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Remove from the oven and let cool for 20-30 minutes. Run a knife around the pan to loosen the edges. Invert onto a cake plate or platter.
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Whisk together the powdered sugar, vanilla bean paste, 1 tablespoon of melted butter and 2-3 tablespoons of milk until glaze is smooth and pourable.
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Drizzle glaze over bread. Serve warm-yum!