Cinnamon Sugar Pull-Apart Bread & A Goodbye

Ever since I first saw this recipe I knew I wanted to make it. However, I was scared because of the yeast. What if I waited all the time it needed to rise only to see that it didn't? I would be a little heartbroken and upset over the wasted ingredients. I gave myself a little pep talk and dove into making this bread. My bread rose and my house smelled divine while it baked away. This bread is worth the wait, especially if you love the warmth of cinnamon and sugar filling up your soul. The bread is also fun to eat and I loved seeing it disappear with each slice we ate.

The recipe below is the full recipe. I halved the recipe and had enough dough for a small loaf of bread and six mini muffins. The loaf baked for about 30 minutes and the muffins baked for about 20 minutes.

And now a goodbye. I hate to do this but I made the decision to leave the Tuesdays With Dorie group. I had been baking along with them for three years so this really feels like the end of a serious relationship. I have baked so many wonderful things and have been introduced to so many fantastic bakers. Life is so hectic and I was having so much trouble keeping up with the baking selections. Not only is my time in the kitchen limited but also the recent recipe selections weren't right for my family and, unfortunately, I just don't have it in me to get creative with recipes. Most importantly though, it's not fair to the group to have someone in it that isn't representing and participating in a way that positively reflects the group.

Cinnamon Sugar Pull-Apart Bread
Source: Joy the Baker
Yields one 9x5x3-inch loaf

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract


For the Filling:

1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it'll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That's just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you're using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can't get the dough to 20-inches long... that's okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You'll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it's right side up. Serve warm with coffee or tea.