Cinnamon Pullapart Bread
A sweet dairy dough is rolled thin and spread with a brown sugar cinnamon butter, then stacked up for a fun pull-apart loaf of deliciousness!
Before you all get too excited, I have to say right off the bat that this is delicious stuff, but don’t get it confused with cinnamon rolls, or else you will be disappointed. This is definitely bread, and it’s not very sweet despite what looks to be a lot of cinnamon sugar spread all over the dough. Because I had some cream cheese that needed to be used up, I couldn’t help but top this off with some cream cheese frosting, but it’s good enough to eat on its own, pulling the little slices off one by one. This would also be great for french toast or bread pudding (I’ll post the recipe later this week). Here’s how to make the cinnamon pullapart bread:
After making a classic yeast-risen sweet dough, roll it out into a large rectangle. Spread the filling all over the rectangle.
Cut the dough into 5 12×4 strips, then stack them up on top of each other.
Then cut into four equal pieces.
Stack these pieces up on top of each other as well.
Grease a standard loaf pan with butter, and place the pieces into the loaf pan. It will look like there aren’t enough.
But after an hour (cover it with plastic wrap) it will puff up like this.
And if you want to do three hours, it will REALLY puff up:
Bake for 30 minutes, then top with icing if desired.
Cinnamon Pullapart Bread
For the Dough:
- 1/3 cup milk
- 1/4 cup unsalted butter
- 1/4 cup cold water
- 1/4 cup sugar
- 2.25 tsp instant quick rise yeast
- 1.5 tsp vanilla extract
- 2 extra large eggs
- 15 oz all purpose flour, by weight (3 cups, if measuring)
For the filling:
- 1/2 cup packed dark brown sugar
- 2.5 tbsp ground cinnamon
- 1/4 cup unsalted butter softened
- pinch of salt
- To make the dough, heat the milk and butter together until the butter melts in a saucepan or the microwave. Add the cold water, then let the mixture cool to 115 degrees F on an instant read thermometer. Pour the mixture into the bowl of a stand mixer, and add the sugar, yeast, vanilla, and eggs. Use the paddle attachment to combine, at medium speed. Slowly add in the flour. Change to the dough hook, then knead in the stand mixer for 5-8 minutes, until the dough is smooth.
- Grease a large bowl with butter or oil, and transfer the dough to the greased bowl. Cover and let rise until doubled, about an hour and a half.
- In the meantime, prepare the filling by mixing together the brown sugar, cinnamon, butter, and salt.
- Remove the dough and use your hands to redistribute the yeast and move the dough around. Try not to deflate it too much.
- Lightly flour your countertop, and roll the dough out into a 12×20 inch rectangle. Spread the filling all over the rectangle, then cut the dough into 5 12×4 strips. Stack them up on top of each other, then cut each strip stack into four equal pieces. Stack these pieces up on top of each other as well.
- Grease a standard loaf pan with butter, and place the pieces into the loaf pan. Wait 1-2 hours until they puff up.
- Preheat the oven to 350 degrees F. Bake the dough for 30 minutes (you can check to make sure it’s done by peeking in with a fork). Top with icing if desired, and enjoy!