PULL APART CINNAMON BREAD
This sweet bread is the perfect comfort food ever, mostly if you are enjoying a cup of coffe or tea in a chilly day! The dough is a sweet brioche with an irresistible crispy crust and a very soft cinnamon buttery core.The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect. This is a cute variant to the Monkey Bread shape, but I honestly prefer this bread loaf shape than the monkey bread pull apart shape. The smell while baking is absolutely unforgettable! I suggest you to serve it warm, you won’t regret it!
- 450 g (3 cups) all purpose flour
- 1/2 tsp salt
- 50 g (3+1/2 tbsp) sugar
- 5 g (2+1/2 tsp) active dry yeast activate it if your yeast requires it
- 140-160 ml (2/3 cup) milk lukewarm
- 60 g (1/4 cup) unsalted butter melted
- 2 eggs beaten
- 70 g (1/3 cup) unsalted butter softened at room temperature
- 100 g (2/3 cup) dark brown Muscovado sugar
- 8 g 1 tbsp ground cinnamon according to your taste
- flour for dusting the work surface
- 1 beaten egg for brushing the top
- melted butter for brushing the top (optional)
- In a large bowl whisk together flour and salt. Add sugar, active dry yeast and combine.
- In a medium size bowl combine the wet ingredients: lukewarm milk, melted butter and beaten eggs.
- Add the wet ingredients into the dry ingredients in two times and mix with a spatula until almost combined.
- Start kneading with your hands until it pulls away from the edges of the bowl (about 1 minute): if the dough is too wet, you can add some extra flour; if it’s too dry you can add some extra lukewarm milk. You’ll get a soft and little bit sticky dough ball.
- Cover with plastic wrap and a tea towel; let it rise in a warm place until it double in size (about 1 ½ hour).
- In a medium size bowl combine the softened butter with sugar and cinnamon until creamy.
Assemble the Bread
- On a floured surface, roll the dough to a rectangle about 50x35 cm - 20x14 inch.
- Spread evenly the butter and cinnamon mixture, then cut into 6 long strips.
- Stack three strips on top of each other to get 2 stacks of three strips.
- Cut each stack into 4 squares.
- Transfer every square stack to a loaf pan 11,5 x 22,5 cm - 4,5 x 9 inch lined with parchment paper and greased.
- Spread apart every layer with your hands.
- Cover with a tea towel and let it rise at room temperature for about 30 minutes (you can also place it in the refrigerator and bake it the day after).
- Brush the top of the bread with beaten egg and bake in preheated oven at 180° C - 350° F for about 30-35 minutes (or until a toothpick comes out clean). After 20 minutes baking, you can cover the top with aluminium foil to prevent burnt.
- While it’s still hot, you can brush it with melted butter (optional).
- Serve it warm.
Store at room temperature for 2 day wrapped in plastic wrap in a plastic bag. You can warm few seconds in microwave or preheated oven before serve it.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I let my dough rise in a warm place: if you live in a hot climate, you can let it rise at room temperature; if you live in a cold climate you can turn on the oven for 10 minute at 50° C – 125° F, then turn it off and let rise the dough in the warm oven.
You can use this recipe to make classic cinnamon rolls and serve it with cream cheese topping.