Description
This Cinnamon Sugar Pull-Apart Bread recipe features a soft, fluffy dough infused with warm cinnamon and brown sugar. The dough is rolled, cut into squares, coated with a cinnamon sugar mixture, stacked in a loaf pan, and baked to golden perfection. Perfect for breakfast or a sweet snack, this bread combines classic flavors with an irresistible pull-apart texture.
Ingredients
Scale
For the Dough
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 teaspoon salt
- 1 cup warm milk (about 110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Cinnamon Sugar Coating
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Activate Yeast: In a bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare Dough Mixture: Add the melted butter, egg, and salt to the yeast mixture. Stir well to combine all ingredients evenly.
- Add Flour: Gradually mix in the all-purpose flour until a soft dough forms. You may need to use your hands or a mixer with a dough hook for easier mixing.
- Knead the Dough: On a lightly floured surface, knead the dough for 5-7 minutes until it becomes smooth and elastic in texture.
- First Rise: Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1 hour, or until it doubles in size.
- Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Shape the Dough: Once risen, roll out the dough on a floured surface into a large rectangle and cut it into even squares.
- Make Cinnamon Sugar Mix: In a bowl, mix together the brown sugar and ground cinnamon until well combined.
- Coat Dough Squares: Coat each dough square generously with the cinnamon sugar mixture, making sure all sides are covered.
- Assemble Loaf: Stack the coated dough squares in a greased loaf pan, layering them for a pull-apart effect.
- Bake: Place the loaf pan in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- You can add a glaze of powdered sugar and milk or cream cheese frosting for extra sweetness.
- For a richer flavor, try substituting some of the all-purpose flour with bread flour.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
