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Cinnamon And Sugar Pull-apart Bread

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Cinnamon And Sugar Pull-apart Bread

CINNAMON AND SUGAR PULL-APART BREADDough

  • 2 3/4 cup plus 2 Tbsp. all-purpose flour
  • 1/4 cup sugar
  • 2 1/4 tsp. active dry yeast (1 packet)
  • 1/2 tsp. salt
  • 4 Tbsp. butter
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 eggs (at room temperature)
  • 1 tsp. pure vanilla extract

Filling

  • 1 cup sugar
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 4 Tbsp. butter melted

ingredients

  1. In a large mixing bowl mix 2 cups of flour sugar yeast and salt. Set aside.
  2. 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.
  3. 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 cup 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 tablespoons of flour. Cover the dough again for 5-10 minutes.
  4. Meanwhile start on the filling. In a medium bowl mix together the sugar cinnamon and nutmeg in a small bowl. Set aside.
  5. Once the dough is ready roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.
  6. While dough is rising preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

This article and recipe adapted from this site

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