Cinnamon Sugar Pull Apart Bread With Vanilla Glaze

5 Sep

Cinnamon Sugar Pull Apart Bread With Vanilla Glaze

Yeasted dough, slathered with three of the greatest things known to mankind: butter, cinnamon and sugar! My favorite part about this recipe is the “pull apart” factor, how charming  is that for serving to company or just as a special  family breakfast or brunch?! Darling, right?! I know! This bread recipe originates from Joy The Baker, (ah, you love her too?!) and has been remade by countless food bloggers all across blogdom. When I saw this I believe I said, “oh my gracious, get in my belly!”

Look at that gorgeous ball of dough!

Squares all staked in the pan, before proofing.

All proofed, ready for baking!

Hot and fresh from the oven!

Drizzled with sweet, ooey, gooey Vanilla Glaze!

My addition to this already fabulous recipe was to add a simple Vanilla Glaze on top of the warm bread, and I served it along side in individual serving ramekins for dunking! For a fabulous step-by-step tutorial for this bread, pop on over to  Joy The Baker, just come back sometime, please! Serve this for your children on a snow day morning, or to your significant other on their birthday, your anniversary, Sunday mornings, tomorrow morning, yesterday morning, every morning! Sorry, I’ll stop now, but it really is THAT good! Alright, now let’s get to the recipe!

Cinnamon Sugar Pull-Apart Bread

       Makes: 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.  It might seem like a lot of sugar.  Seriously?  Just go for it.

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.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

{Source: JoyTheBaker, originally adapted from HungryGirlPorVida}

Vanilla Glaze

1 1/4 cups sifted powdered sugar

1 teaspoon light-colored corn syrup

1/2 teaspoon vanilla

1-2 tablespoons half and half or light cream

In a small bowl, stir together powdered sugar, corn syrup and vanilla. Add enough half-and-half or light cream (1-2 tablespoons) to reach drizzling consistency.

Drizzle glaze over cooled, but still warm bread. Serve remaining in ramekins for individual dunking!


One Response to “Cinnamon Sugar Pull Apart Bread With Vanilla Glaze”

  1. Ashley September 9, 2011 at 9:27 pm #

    Cannot wait to try these!

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