Cinnamon Roll Pull Apart Bread

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Thursday night Samantha and I were chatting online. She showed me this recipe that she was going to make for work the next day. After I seen the photo I knew I had to make it!I took it to the crew at Comprehensive Care Pharmacy ….I think they liked it!

This recipe was adapted from Joy the Baker who adapted it from Hungry Girl 😉

Cinnamon Roll Pull Apart Bread

For Dough:

  • 2 3/4 cups plus 2 T all purpose flour, divided use
  • 1/4 cup granulated sugar
  • 2 1/4 tsp.  (1 envelope) active dry yeast
  • 1/2 tsp salt
  • 2 ozs. unsalted butter
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla

For Filling:

  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 2 ozs. unsalted butter, melted until browned

Icing:

  • 1 T butter, melted
  • 1 cup powder sugar
  • 1/4 cup or less milk
  • 2 T maple syrup

In a large mixing bowl whisk together 2 cups flour, sugar, yeast and salt. Set aside.

Whisk together the eggs; set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from heat; add water and vanilla. 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. It may take longer than you think if doing by hand. I used my mixer with dough hook. Add the remaining 3/4 cup of flour and stir with spatula for about 2 minutes. (I used my mixer with dough hook). The mixture will be sticky.

Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm spot and allow to rest until doubled in size, about 1 hour. At this point you can either keep going or refrigerate overnight and use in the morning. If you are using in the morning, let the dough rest on the counter for 30 minutes before the roll out directions.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling; set aside. Melt butter: set aside. Grease and flour a loaf pan.

Deflate the risen dough and knead 2 T flour into the dough. Cover with a clean kitchen towel and let rise for 5 minutes. On a lightly floured work surface, roll out the dough to approximately 12 x 20 inches. Brush on melted butter all over the dough. Sprinkle with sugar cinnamon mixture.

Slice the dough vertically, into 6 equal sized strips. Stack the strips on top of one another and slice the stack into 6 equal slices again. You’ll have 6 stacks of 6 squares. Layer the dough squares in the loaf pan with the squares standing on ends….see photo then you will understand 😉 Place a kitchen towel over the loaf pan and allow to rise in a warm place for 30 to 45 minutes. or until almost doubled in size. ( The butter I had left over…I melted again and brush the top of bread; then sprinkled sugar and cinnamon)

Preheat oven to 350F. Place on rack in center of oven and bake for 30 to 35 minutes, until top is very golden brown. Remove from oven and allow to rest 20 to 30 minutes. I just let it rest 10 minutes. Run a knife around the edges of the pan to loosen it. Invert onto a clean board and the invert again onto serving platter…so it is right side up.

I decided to add icing to the top. Mix butter, syrup and little milk with the powder sugar. Keep adding milk until you reach the consistency of icing. Drizzle on top of bread. YUM!

 

Ingredient Line Up minus the icing ingredients.

Mix 2 cups flour, sugar, yeast and salt; set aside

Whisk eggs; set aside.

Put milk and butter in a saucepan, heat just until butter melts.

Remove from heat add water and vanilla. Let cool a few minutes until mixture registers 115 - 125 degrees F

Add butter mixture and eggs to the flour mixture.

Mix until eggs are incorporated.

Add 3/4 cup flour.

Put in a greased bowl...dough will be sticky cover with plastic wrap and towel; set in warm place. Let dough rest until it doubles it size; approximately 1 hour.

You can either refrigerate at this point or keep going with the recipe.

Deflate the risen dough and knead in 2 Tablespoons flour. Cover with towel and let rest for 5 minutes.

Ready to roll out.

Rollout to approximately 12 x 20 inches.

Brush on butter...make sure to add plenty 😉

Sprinkle with cinnamon and sugar. No need to measure...just sprinkle it on.

Slice into 6 strips.

Put strips on top of each other and slice.

You will have 5 or 6 piles. I only got 5 out of it and it worked.

Stack in your greased loaf pan; cover and allow to rest 30 to 45 minutes or until almost doubled in size.

Since I did not think there was enough butter, I brushed the top with melted butter

and sprinkled it with cinnamon and sugar. Pop it into the oven.

After all done, let it rest for 10 minutes. Go around the sides with a knife.

Invert bread onto a cutting board or plate. Then turn over again onto your serving platter.

I just realized I did not take any photos of making the icing….it is pretty simple.

Drizzle with icing. YUM!

Here is another photo from FL. I thought this was pretty cool. I probably would have been freaking out.

 

That girl had like 6 dolphins swimming around her. You can kind of see some of them. They just kept following her. Pretty cool.

~Relish Food & Life

 

 

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