I was in the mood for some cinnamon sugar yumminess a little while ago, so I looked this up on Pinterest. It went so fast I almost forgot I had made it until I came across the picture on my phone ;-)
Cinnamon & Sugar Pull-Apart Bread
*In a large mixing bowl, mix 2 cups of flour, sugar, yeast
and salt. Put aside.
2 3/4 c plus 2 Tbsp. flour
1/4 c sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp salt
4 Tbls butter
1/3 c whole milk
1/4 c water
2 eggs (at room temperature)
1 tsp pure vanilla extract
1 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbls. butter, melted until browned
*In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes or if you have a thermometer and want to be super tricky, wait until the mixture cools to about 125 degrees.
*Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 c of flour and mix well. The mixture will be very sticky which means it's perfect.
*Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 Tbls of flour. Cover the dough again for another 5-10 minutes.
*While the dough is rising you can start on the filling. Mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
*Brown the butter in a small saucepan. Should take about 5-8 minutes. Once browned, take off heat and set aside.
*Once the dough is ready, roll it out on a floured surface. Brush the butter on the the dough and add the sugar mixture. Make sure everything is covered.
*Using a sharp knife or pizza cutter, cut the dough into six equal strips. Stack the strips onto of each other and cut six equal squares.
*Place squares side by side in a bread pan and pre-heat the over to 350 degrees. Cover the dough for another 10-15 minutes to rise.
*Bake in the over for 30-35 minutes. The outside of the bread will be a dark golden brown. (Side note: I had to put a small pan on the oven shelf underneath the bread pan because the sugar started to boil over.)
For step-by-step pictures, check out the original post at I Heart Food & So Can You.
I linked up at Delicious Dish Tuesday and What's Cooking Wednesday: