Cinnamon Pull-Apart Loaf
I absolutely LOVE cinnamon bread, rolls, pull-aparts, whatever! When I saw this recipe, I just had to make it! The picture just screamed delicious to me and it is!!! If you love cinnamon rolls, you will love this cinnamon loaf. The recipe makes two loaves so you can share one with a friend.
DOUGH:
1 cup hot milk
4 T. butter
5 – 6 cups flour
1/2 cup sugar
1 1/2 tsp. salt
2 eggs
3/4 cup hot water
1 T. yeast
FILLING:
8 T. butter, softened
1 cup brown sugar
cinnamon
GLAZE:
2 cup powdered sugar
3 T. milk
4 T. butter, melted
1 tsp. vanilla
Preheat oven to 170 degrees.
1 cup milk
4 T. butter
Heat milk in the microwave for 1 minute. Carefully place the butter into the hot milk.
5 – 6 cups flour
1 1/2 tsp. salt
1/2 cup sugar
2 eggs
3/4 cup hot water
1 T. yeast
Into your stand mixer, place 2 cups of flour along with the salt, sugar and eggs.
Let it mix for just a few seconds, just enough to cover the eggs.
Add the hot water.
Add the milk/butter mixture. Mix for 30 seconds.
(Picture shows wrong attachment. Just do the whole thing with the dough hook.)
Add the yeast and mix until combined.
With the mixer on low, begin to add the rest of the flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it easier to roll out.
Roll each ball of dough into a large rectangle.
8 T. butter, softened
1 cup brown sugar
cinnamon
Spread 4 T. of softened butter over the top of each rectangle.
Sprinkle with 1/2 cup brown sugar and sprinkle with cinnamon. Amount of cinnamon is not indicated. Just sprinkle to your liking.
Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan. Cut each strip into 6 pieces. (I used a pizza cutter.)
Stack the pieces on top of each other. You might need to use a small spatula to help remove dough from the counter.
Spray pans with PAM. Carefully set the stacks into the loaf pans. Don’t stack them perfectly. They actually turn out better looking if they aren’t perfect.
Place loaves into a 170 degree oven until the dough has risen up and over the edge of the pan about 1 to 2 inches. (The original recipe said this took about 15 – 20 minutes. Mine took about 45 mins. High altitude perhaps?)
Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees, bake the loaves for 20 – 25 minutes, or until the top is golden brown and the loaves are cooked through. (Original recipe said 15 – 20 minutes but mine took longer).
2 cups powdered sugar
3 T. milk
4 T. melted butter
1 tsp. vanilla
While your loaves are baking, make the glaze. In a small bowl, mix the powdered sugar, milk, butter and vanilla. Whisk it all together until it’s nice and smooth.
When the loaves are done baking, take them out of the oven and let them rest for about 10 minutes. Remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
FULL RECIPE WITHOUT PICTURES —
CINNAMON PULL-APART LOAF
DOUGH:
1 cup hot milk
4 T. butter
5 – 6 cups flour
1/2 cup sugar
1 1/2 tsp. salt
2 eggs
3/4 cup hot water
1 T. yeast
FILLING:
8 T. butter, softened
1 cup brown sugar
cinnamon
GLAZE:
2 cup powdered sugar
3 T. milk
4 T. butter, melted
1 tsp. vanilla
Preheat oven to 170 degrees.
1 cup milk
4 T. butter
Heat milk in the microwave for 1 minute. Carefully place the butter into the hot milk.
5 – 6 cups flour
1 1/2 tsp. salt
1/2 cup sugar
2 eggs
3/4 cup hot water
1 T. yeast
Into your stand mixer, place 2 cups of flour along with the salt, sugar and eggs.
Let it mix for just a few seconds, just enough to cover the eggs.
Add the hot water.
Add the milk/butter mixture. Mix for 30 seconds.
Add the yeast and mix until combined.
With the mixer on low, begin to add the rest of the flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it easier to roll out.
Roll each ball of dough into a large rectangle.
8 T. butter, softened
1 cup brown sugar
cinnamon
Spread 4 T. of softened butter over the top of each rectangle.
Sprinkle with 1/2 cup brown sugar and sprinkle with cinnamon. Amount of cinnamon is not indicated. Just sprinkle to your liking.
Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan. Cut each strip into 6 pieces.
Stack the pieces on top of each other. You might need to use a small spatula to help remove dough from the counter.
Spray loaf pans with PAM. Carefully set the stacks into the loaf pans.
Place them into a 170 degree oven until the dough has risen up and over the edge of the pan about 1 to 2 inches. (The original recipe said this took about 15 – 20 minutes. Mine took about 45. High altitude perhaps?)
Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees, bake the loaves for 20 – 25 minutes, or until the top is golden brown and the loaves are cooked through. (Original recipe said 15 – 20 minutes but mine took longer).
2 cups powdered sugar
3 T. milk
4 T. melted butter
1 tsp. vanilla
While your loaves are baking, make the glaze. In a small bowl, mix the powdered sugar, milk, butter and vanilla. Whisk it all together until it’s nice and smooth.
When the loaves are done baking, take them out of the oven and let them rest for about 10 minutes. Remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
