Cinnamon Sugar Pull-Apart Bread Recipe

Ingredients

• 3 cups plus 2 tablespoons all-purpose flour, divided
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/4 teaspoons instant dry yeast
• 1/2 cup plus 1 1/2 tablespoons milk
• 3 tablespoons unsalted butter, melted
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Instructions

1. To kick things off, find a bowl and mix together 2 cups plus 2 tablespoons of flour, 1/4 cup of sugar, a pinch of yeast, and a little salt. In another container, combine 1/2 cup plus 1 1/2 tablespoons of milk with 3 tablespoons of butter, then pop it in the microwave until the butter melts completely. Once it’s cooled down a bit, stir in 1 teaspoon of vanilla extract. Pour that lovely mixture into the bowl with the dry stuff and give it a solid stir for around 2 minutes.
2. Next, it’s time to crack in 2 large eggs, adding them in one at a time while mixing until it’s all nicely blended. Slowly fold in the last 1 cup of flour until the dough feels smooth and inviting. Try to resist the temptation of adding any extra flour, even if it feels a tad sticky. Move the dough over to a greased bowl, cover it with plastic wrap, and let it hang out in a warm spot until it doubles in size, usually about 1 hour.
3. In a small bowl, whisk together 1/2 cup of sugar and 2 teaspoons of ground cinnamon to create that delicious flavor blend. Melt down 2 tablespoons of butter for later brushing.
4. When the dough has risen beautifully, turn it out onto a lightly floured surface and gently knead it for about 1 minute until it feels nice and smooth. Cover it with a kitchen towel and let it rest for 5 minutes. Roll out that dough into a rectangle, aiming for approximately 12×20 inches. Generously brush it with the melted butter and sprinkle the cinnamon sugar mix over the top. Cut the dough into long strips, stack those, and then chop them into squares.
5. Place those charming squares upright in a greased 9x5x3-inch loaf pan. Perfection isn’t the goal; a bit of rustic appeal is actually quite nice. Cover it with a towel and let it rise again until it’s nearly doubled in size, which should take about 30 to 45 minutes. Don’t forget to preheat the oven to 350°F (175°C) in the last 10 minutes of the rise.
6. Now for the fun part: bake that bread for 30 to 35 minutes, keeping an eye on it until the top turns a beautiful golden brown. If you see it browning too quickly, just cover it with some foil. Once it’s done baking, allow it to cool in the pan for 20 to 30 minutes before gently removing it.

Tips

• You can prepare the dough a day ahead and let it rise in the refrigerator overnight. Just bring it back to room temperature before rolling out.
• Store leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage. Just remember to wrap it well.
• For a fun twist, try adding chopped nuts or raisins to the cinnamon sugar mixture for added texture.