CINNAMON PULL APART BREAD

Ingredients

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DOUGH

• 2 1/4 Teaspoons Active Dry Yeast
• 3 Tablespoons warm water
• 3 Cups Flour
  • Divided
• 1/4 Cup Sugar
• 1/2 Teaspoon Salt
• 2 Eggs
  • Room Temperature
• 1/3 Cup Whole Milk
• 2 Ounces Unsalted Butter
• 1/4 Cup Water
• 1 Teaspoons Pure Vanilla Extract

FILLING

• 1 Cup Sugar
• 2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Ground Nutmeg
• 2 Ounces Unsalted Butter

Directions

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DOUGH

1. Grease and flour a 9×5 loaf pan.
   
   
2. In a small bowl, whisk yeast and warm water (between 105-115 degrees). Add a pinch of sugar and allow the mixture to sit for 5 minutes until foamy and frothy.
   
   
3. In a large bowl, whisk together 2 cups flour, sugar and salt.
   
   
4. Whisk together eggs in a small bowl and set aside.
   
   
5. In a small saucepan, melt together milk and butter until the butter has just melted.
   
   
6. Remove from the heat and add water and vanilla extract.
   
   
7. Let mixture stand for a minute or two until the mixture registers between 115-125 degrees.
   
   
8. Pour the milk mixture and activated yeast into the dry ingredients and mix with a spatula.
   
   
9. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The mix will feel soupy and will seem like it won’t come together, just keep stirring!
   
   
10. Add 3/4 cup of flour and stir for about 2 minutes. The mixture will be sticky.
    
    
11. Place dough in a large greased bowl, cover with plastic wrap and a clean kitchen towel.
    
    
12. Place in a warm space and allow to rest until it doubles in size, about 1 hour.

FILLING

1. Mix together the sugar, cinnamon and nutmeg in a small bowl.
   
   
2. Melt the butter until browned and set aside.

ASSEMBLE

1. Deflate the risen dough and knead 2 Tablespoons of flour into the dough. Cover with the kitchen towel and let rest for 5 minutes.
   
   
2. On a lightly floured work surface, use a rolling pin to roll out the dough to approximately 12×20”.
   
   
3. Use a pastry brush to spread melted butter across the dough. Sprinkle with the cinnamon/sugar mixture. It seems like a lot, but just go for it!
   
   
4. Slice the dough into six equal 2” strips. Stack the strips on top of one another and then slice the stack into six equal slices once again. Lay the stacks in the loaf pan to look like a flip-book.
   
   
5. Place a kitchen towel over the loaf pan and allow to double in size in a warm place for approximately 45 minutes.
   
   
6. Preheat the oven to 350 degrees and bake for 30-35 minutes or until the top is very golden brown.
   
   
7. Remove from the oven and allow the bread to rest for 30 minutes.

Notes:
I tried making a savory version using sun dried tomatoes, garlic and cheese as the filling and it was equally delicious!