Cinnamon Sugar Pull-Apart Bread is a sweet bread with an intense cinnamon aroma, made with a leavened dough made from flour, sugar, brewer's yeast, vanilla, eggs, milk, and butter. Its distinctive feature is that it can be enjoyed without cutting it with a knife: the slices are peeled off one after the other simply by pulling them apart with your hands (hence the name "pull-apart"), because, during preparation, they are brushed with melted butter and dusted with sugar and ground cinnamon.
Easy and delicious, with a soft consistency similar to that of a brioche bun, cinnamon pull apart bread is perfect for breakfast with a cup of pumpkin spice latte, or as a snack with a hot herbal tea or espresso.
Ingredients
How to Make Cinnamon Sugar Pull-Apart Bread
To prepare the cinnamon pull-apart bread, start by gathering the flours, crumbled brewer's yeast, sugar, vanilla and eggs in the bowl of the stand mixer.
To prepare the cinnamon pull-apart bread, start by gathering the flours, crumbled brewer's yeast, sugar, vanilla and eggs in the bowl of the stand mixer.
Attach the paddle attachment and begin mixing the ingredients. After a minute or two, slowly pour in the milk, continuing to mix.
Attach the paddle attachment and begin mixing the ingredients. After a minute or two, slowly pour in the milk, continuing to mix.
When the mixture begins to take shape and come away from the sides of the bowl, replace the leaf with the dough hook and add the soft butter, two or three pieces at a time, adding another only when the previous one is perfectly absorbed.
When the mixture begins to take shape and come away from the sides of the bowl, replace the leaf with the dough hook and add the soft butter, two or three pieces at a time, adding another only when the previous one is perfectly absorbed.
Finally, incorporate all the butter, add the salt, and continue kneading the dough with the dough hook until it's smooth, shiny, and no longer sticky. Transfer it to a pastry board and form a smooth dough and then place it in a bowl, covered with cling film, until it has doubled in volume: this will take about 3 hours.
Finally, incorporate all the butter, add the salt, and continue kneading the dough with the dough hook until it's smooth, shiny, and no longer sticky. Transfer it to a pastry board and form a smooth dough and then place it in a bowl, covered with cling film, until it has doubled in volume: this will take about 3 hours.
Almost at the end of the leavening, mix the granulated sugar, brown sugar and cinnamon powder in a small bowl.
Almost at the end of the leavening, mix the granulated sugar, brown sugar and cinnamon powder in a small bowl.
Take the dough and roll it out gently on the floured pastry board, so as to form a 35x45 cm rectangle. Then brush the surface with warmed melted butter.
Take the dough and roll it out gently on the floured pastry board, so as to form a 35×45 cm rectangle. Then brush the surface with warmed melted butter.
Spread the sugar and cinnamon mixture, then divide the rectangle into 15 pieces, using a smooth-bladed pastry wheel or a very sharp knife.
Spread the sugar and cinnamon mixture, then divide the rectangle into 15 pieces, using a smooth-bladed pastry wheel or a very sharp knife.
Place the rectangles of dough on top of each other, to form a sort of tower.
Place the rectangles of dough on top of each other, to form a sort of tower.
Transfer this "tower" obtained into a 30x11 cm plumcake mould, lined with baking paper. Leave to rise for another 30-35 minutes, then bake in a static oven preheated to 340°F/170°C for 40 minutes. If the surface darkens too much, cover it with a layer of aluminium foil and continue baking. Once the time is up, remove the cinnamon pull apart bread from the oven and leave it to cool before removing it from the mould.
Transfer this "tower" obtained into a 30×11 cm plumcake mould, lined with baking paper. Leave to rise for another 30-35 minutes, then bake in a static oven preheated to 340°F/170°C for 40 minutes. If the surface darkens too much, cover it with a layer of aluminium foil and continue baking. Once the time is up, remove the cinnamon pull apart bread from the oven and leave it to cool before removing it from the mould.
Enjoy!
Enjoy!
Storage Instructions
Cinnamon pull-apart bread can be stored at room temperature, covered with cling film, for up to 3 days.
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