Last spring I baked a lemon-scented pull-apart coffee cake; it was one of the most delicious treats I’ve ever made. In fact, it was such a hit here that I had to bake it several times before it lasted long enough for me to snap a few pictures. A few months ago, I saw another pull-apart bread – this time a cinnamon sugar version – on Joy’s blog. It immediately brought back memories of the lemon cake and I knew if this variation was even half as good as the lemon one I’d be in big trouble. So, I resisted making it for a while. Sometimes it’s just easier for me not to have certain baked goods in the house than it is to try and exercise any kind of self control around them.
Each time the bread popped up on another blog in my Google Reader, however, it taunted me – until finally I caved and headed straight for the kitchen to give it a try. Not surprisingly, it was just as addictive as I’d feared. It’s like eating a really delicious cinnamon roll, but in a fun new way. We sat in the kitchen pulling the layers of soft bread apart, one after another, while the loaf was still warm. Needless to say, I completely ruined my dinner that night I was so full from the bread.
One of the best things about the bread is that you don’t have to worry about shaping it perfectly – it’s supposed to look irregular! The first time I made the recipe (yep, I’ve already made it multiple times) I ignored the instruction to bake the loaf in a 9×5 pan, instead grabbing an 8 1/2 x 4 1/2 pan from the stack in the basement pantry. In the oven the loaf completely grew up and out of the pan taking on a life of its own, with pieces jutting out all around. It wasn’t pretty, but you know what? It tasted just as good as the subsequent ones made in a bigger pan. (For the record, go with the bigger pan – it just makes life easier.)
I shared the last loaf I made with my mom and she loved it too; this is definitely a crowd-pleaser. It’s best when warm, but in a pinch, you can pop a few slices in the microwave for about 20 seconds to re-create that fresh from the oven texture. Give it a try this weekend, just be sure you have some friends around to help you enjoy the goodness 🙂
Cinnamon Sugar Pull-Apart Bread
adapted from Joy the Baker (who adapted from Hungry Girl por vida)
Dough
2 3/4 cups all-purpose flour (plus more if needed)
1/4 cup sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
4 tablespoons unsalted butter
1/3 cup milk
1/4 cup water
1 teaspoon vanilla extract
2 large eggs
Filling
1 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Beat briefly just to combine. Add the butter and milk to a small saucepan and heat just until the butter is completely melted. Turn off the heat and add the water and vanilla to the pan. Let the mixture cool until it registers about 115-120 F on an instant read thermometer.
Add the eggs to the mixer bowl and turn the mixer to low. Slowly stream the milk mixture down the side of the mixer bowl. Continue beating until the dough comes together. It will probably be quite sticky – add flour, 1 tablespoon at a time, and continue kneading on low speed until the dough clears the sides of the bowl (it will stick to the bottom). You want the dough tacky, but not so sticky that you can’t handle it (I needed more than 1/4 cup of additional flour each time I made this recipe). Transfer the dough to a lightly floured work surface. Knead briefly then shape the dough into a ball. Spray a large bowl with cooking spray then add the dough to the bowl. Cover with plastic wrap and set aside in a warm place. Let rise until doubled, about 1 hour.
Meanwhile, make the filling by whisking the sugar, cinnamon and nutmeg together in a small bowl. Add the butter to a small saucepan and melt over medium-low heat until it is brown and smells nutty – be patient, it may take a few minutes. Set aside.
Turn the dough out onto a lightly floured work surface. Press to deflate then cover with a kitchen towel and let rest for 5 minutes. Roll the dough into a rectangle about 12×20 inches (the dough will be quite thin).
Brush the dough with the browned butter then sprinkle it evenly with the cinnamon-sugar mixture. It’s a lot of sugar, but use it all.
Use a pizza cutter to slice the dough rectangle vertically into six equal strips.
Stack the strips on top of one another and again cut into six equal stacks.
Spray a 9×5 loaf pan with cooking spray. Layer the dough squares on top of one another and transfer to the prepared pan.
Cover the pan with a kitchen towel and set in a warm place to rise for 30-45 minutes, or until the dough is puffy, but not necessarily doubled in size.
Meanwhile, preheat oven to 350 F. Bake the loaf for about 35 minutes, or until the top is golden brown. If the top starts to brown too much, you can tent it with aluminum foil; don’t be tempted to pull the bread too early or the center may still be raw. (You can use an instant-read thermometer to check the internal temperature if you’re concerned.)
Transfer the pan to a wire rack and let cool for about 20 minutes. Run a thin knife around the edges of the pan to loosen the bread then carefully turn it out of the pan. Serve warm.
I might be the only one who hasn’t tried this yet, and I don’t know WHAT I’m waiting for!! Did you see the cheese version that Jessica of How Sweets just posted? Man it looks good!
Where has this one been all my life. Cinnamon. Sugar. Pull-apart!! perfect!!
Thanks, I think, for this one.
I’ve been meaning to make this, it’s all over the web. Has to be amazing 🙂
This was a very tasty treat, and your process photos are really cool!
I’ve baked this bread before. It was a huge hit and oh so pretty too!
I’ve been avoiding making this for the same reasons – it just looks too delicious to not gorge myself on. Next time I have company stay at our house though, it’s on!
I never get tired of this recipe! I’ve made it twice before and could make it again right now.
I’m afraid! I’m afraid to bake this because I know I’ll have no restraint whatsoever. Maybe for my birthday….
OMG, that looks AMAZING. Let me mop off my keyboard. Why oh why can’t I get over my fear of yeast?! 🙁
I loove those kind of bread! And yours is especially gorgeous!! I also love the steps photos you left! I’ll make it soon.
This is something I’ve been meaning to make forever! Love this.
I made this a few weeks back and it was fabulous!
That looks like a ton of work, but totally worth it in then end! I will have to make this, it looks incredible! BTW- love your rolling pin! And where is typically a good warm place in a house to let dough rise. I’m very new to this.
@Chelsia – I usually put mine in the oven (with the oven off). You just want to put it somewhere that’s not super drafty or cold. It would still rise, but it would happen much more slowly. Good luck, let me know how it goes for you 🙂
@d.liff – I did see Jessica’s post – awesome variation on the recipe!
This bread was awesome in lemon flavor!! I have yet to try this variation but i will. and i’m thinking an orange or grapefruit version will have to make an appearance too! my mom looooved this bread. even DAYYYS after it’s prime. looks SO great.
PS. I think it’s super sweet that Shane comments as often as he does 🙂 I think TOny’s given up on my blog lol!
This just looks so amazing. Seriously, i can tell by looking at it how dangerous this might be. But I definitely want it. Fabulous!
I keep seeing this bread around too and I’m tempted by it. I think I would eat the whole loaf right out the oven. The lemon one sounds amazing too
Oh, Tracey, this looks fantastic! I’ve made an orange version, but now I’m craving yours…mmmmmm.
It looks so cool! When I saw that on Joy’s blog, I really wanted to make it, but I need to wait until I have a crowd to feed. I know we wouldn’t be able to resist it.
This just looks so cool. I am going to have to try making this soon.
That bread is awesome just to look at. I can only imagine how good it must taste.
Mmm I saw Joy’s origional post for the cinnamon pull-a-part bread, it looked just as good then as it does now and I really want to make it 😛
Dare I make this? I fear I’ll be addicted to it, stealing one layer every time I walk by.
This one has popped up on my reader a couple of times this week – I think you’re onto something! Looks really delicious and fun to make.
I’ve been seeing this in quite a few blogs lately, and until now, I’ve pretty much been ignoring it… But, now you’ve convinced me to give it a try! I will have to add it to my baking list this weekend. 🙂
You just reminded me that I need to hurry up and make this bread. Been seeing so much lately and it looks irresistable. Yours looks absolutely perfect.
Looks fabulous! I absolutely LOVE that you posted those process photos too!!! Thanks!!! And as pregnant as I am right now, I don’t even care if I eat it all! Though I’m sure my hubby and kids will help. 😉 Thanks again! <3
Oh my! I’m speechless. Way too dangerous to make when I am home all alone. Beautiful photos too!
I finally made this bread yesterday. IT IS DELICIOUS. It’s really not very hard to make especially when you have great step by step instructions with pictures. Thanks for the thorough instructions! LOVE your blog.
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This looks amazing! What do you do if you don’t have a bread hook? Would a hand mixer work? Can this be made the night before and heated in the oven before you need it?
Sorry for the 20 questions. Let me know when you can.
Thanks!
This looks Amazing. Will try it to have for Christmas for Day “drop ins”. And the lemon scented looked and read just as lovely and will attempt both, curious as you said you have tried the lemon many times… What kind of icing did you decided to drizzle it in? As you didn’t seem pleased with the cream cheese topping
This looks Amazing. Will try it to have for Christmas for Day “drop ins”. And the lemon scented looked and read just as lovely and will attempt both, curious as you said you have tried the lemon many times… What kind of icing did you decided to drizzle it in? As you didn’t seem pleased with the cream cheese topping