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- 4 cups all-purpose flour - 1/4 cup granulated sugar - 2 1/4 teaspoons instant yeast - 1 teaspoon salt - 1 cup milk - 1/2 cup unsalted butter - 2 large eggs - 1 tablespoon ground cinnamon - 1/2 cup packed brown sugar - Powdered sugar for dusting - Fresh fruit for serving - Caramel sauce for drizzling When I make Cinnamon Sugar Pull-Apart Bread, I gather my ingredients first. This helps me stay organized and ensures I have everything I need. Here’s what I use: - All-purpose flour is the main ingredient. It gives the bread structure. - Granulated sugar adds sweetness to the dough. - Instant yeast helps the bread rise quickly. It makes the dough fluffy. - Salt balances the flavors and enhances the bread. - Milk makes the dough tender and moist. I warm it gently before using. - Unsalted butter adds richness. I melt it for easy mixing. - Eggs give the bread a lovely color and help it rise. - Ground cinnamon is the star of the show. It brings warm, cozy flavors. - Brown sugar adds sweetness and a hint of caramel flavor. For a little extra fun, I sometimes add optional ingredients. Lightly dusting with powdered sugar makes it look pretty. I also like to serve it with fresh fruit or a drizzle of caramel sauce on top. These touches make it even more special. {{ingredient_image_2}} 1. In a large bowl, mix 2 cups of all-purpose flour, granulated sugar, instant yeast, and salt. Stir until well combined. 2. In another bowl, whisk together the warm milk, melted butter, and eggs. Make sure it is smooth. 3. Gradually pour the wet mixture into the dry ingredients. Stir until a shaggy dough forms. 4. Slowly add the remaining flour, about 1/2 cup at a time, until the dough is soft and slightly sticky. 5. Transfer the dough to a floured surface. Knead it for 5-7 minutes until it feels smooth and elastic. 1. Shape the kneaded dough into a ball. Place it in a greased bowl. 2. Cover the bowl with a clean towel. Let the dough rise in a warm spot for 1 hour, or until it doubles in size. 1. While the dough rises, mix the ground cinnamon and packed brown sugar in a small bowl. Combine well. 2. Once the dough has risen, gently punch it down to remove air bubbles. Roll it out into a 12x18 inch rectangle on a floured surface. 3. Brush the surface of the dough with the melted butter. Evenly sprinkle the cinnamon-sugar mixture over the dough. 4. Cut the dough into strips that are about 1-2 inches wide. Stack the strips on top of each other and cut the stack into squares. 5. Grease a loaf pan and carefully arrange the squares inside it vertically, making sure they fit snugly. 1. Cover the loaf pan with a towel. Allow it to rise in a warm place for about 30 minutes. 2. Preheat your oven to 350°F (175°C) during the last 10 minutes of the second rise. 3. Bake the bread for 30-35 minutes, or until the top is golden brown. A toothpick inserted in the center should come out clean. 4. After baking, let the bread cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely. To make sure your dough rises well, choose a warm spot. A sunny kitchen or near an oven works great. The heat helps the yeast grow, making the dough fluffy. Watch your oven temperature closely. Preheat it to 350°F (175°C) before baking. An accurate oven ensures even baking. Use an oven thermometer for best results. For extra flavor, brush more melted butter on the dough before adding cinnamon sugar. This adds richness and helps the sugar stick well. You can also mix in chocolate chips or nuts for added texture. They make each bite unique and tasty. Serve the pull-apart bread warm for the best taste. Dust it lightly with powdered sugar for a pretty finish. Pair it with melted butter for dipping. Fresh fruit or a drizzle of caramel sauce adds a lovely touch. It makes the bread feel even more special! Pro Tips Use Room Temperature Ingredients: Ensuring that your eggs and butter are at room temperature will help create a smoother dough that rises better. Kneading Technique: Knead the dough until it is smooth and elastic; this helps develop gluten, which gives the bread its structure and chewiness. Perfect Rising Environment: To create an ideal environment for rising, place the dough in a warm spot, or use an oven with the light on to keep it cozy. Check for Doneness: To ensure your bread is fully baked, use a toothpick; it should come out clean from the center of the loaf. {{image_4}} You can change the taste of your Cinnamon Sugar Pull-Apart Bread easily. Adding nuts like walnuts or pecans gives a nice crunch. These nuts blend well with the sweet cinnamon. You can also mix in chocolate or fruit fillings. Dark chocolate chips melt into gooey pockets. Fresh berries or sliced apples add a fruity twist. These flavors make the bread unique and fun. If you need gluten-free options, you can swap all-purpose flour for a gluten-free blend. Make sure to use a mix that works for yeast breads. This will help keep the texture light and fluffy. For those who want a vegan treat, use plant-based milk and replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit until it thickens. This works great as an egg substitute. These simple swaps keep the joy of cinnamon bread for everyone. To keep your Cinnamon Sugar Pull-Apart Bread fresh, store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This helps prevent it from drying out. Your bread will stay good for about 2 to 3 days this way. If you want to keep it longer, refrigeration is an option, but it can change the texture. If you choose to refrigerate, wrap it in foil. This will help it stay moist. Just remember to let it sit at room temperature before serving. For long-term storage, you can freeze your pull-apart bread. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag. Make sure to remove as much air as possible. Your bread can last up to 3 months in the freezer. When you’re ready to enjoy it, take it out of the freezer. Let it thaw in the fridge overnight. Then, to reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help restore its warmth and softness. Can I make Cinnamon Sugar Pull-Apart Bread ahead of time? Yes, you can prepare the dough ahead of time. After the first rise, you can cover it and place it in the fridge overnight. Just remember to let it warm up before shaping and baking. How can I tell if my bread is fully baked? To check if the bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. The top should also be golden brown and feel firm to the touch. Can I use active dry yeast instead of instant yeast? Yes, you can use active dry yeast. Just remember to proof it first in warm milk with a bit of sugar before adding it to the flour. This step wakes up the yeast. What can I substitute for milk? If you need a substitute for milk, try using almond milk or oat milk. Both options work well and keep the dough moist. Is it better to serve warm or cold? It’s best to serve the bread warm. The cinnamon sugar filling will be gooey and tasty. Warm bread is a cozy treat for everyone. How long does Cinnamon Sugar Pull-Apart Bread last? If stored in an airtight container, the bread lasts about 3 days. Reheat it in the oven for a few minutes to enjoy its warm flavors again. This blog post covered how to make a delicious Cinnamon Sugar Pull-Apart Bread. We talked about the key ingredients and step-by-step baking instructions. You learned tips for baking and how to enhance flavor. We also explored fun variations to fit your needs. Lastly, we discussed the best ways to store your bread. With these insights, you can make a tasty treat at home. Enjoy experimenting with your creations and share them with others!

Cinnamon Sugar Pull-Apart Bread

A delightful bread that pulls apart easily, filled with cinnamon and sugar for a sweet treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 2.25 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup milk, gently warmed
  • 0.5 cup unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 tablespoon ground cinnamon
  • 0.5 cup packed brown sugar

Instructions
 

  • In a spacious mixing bowl, combine 2 cups of the all-purpose flour with the granulated sugar, instant yeast, and salt. Stir the dry ingredients together until they are evenly mixed.
  • In a separate bowl, whisk together the warm milk, melted butter, and eggs until combined and smooth.
  • Gradually pour the wet mixture into the dry ingredients, stirring constantly until a shaggy dough forms.
  • Slowly incorporate the remaining flour, about 1/2 cup at a time, until a soft and slightly sticky dough starts to take shape.
  • Transfer the dough onto a floured work surface and knead for approximately 5-7 minutes, or until the dough is smooth and elastic to the touch.
  • Shape the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel, then place it in a warm environment to rise for 1 hour or until it has doubled in size.
  • While the dough is rising, prepare the filling by mixing together the ground cinnamon and packed brown sugar in a small bowl until well combined.
  • Once the dough has risen, gently punch it down to release any air bubbles. Roll it out on a floured surface into a rectangle measuring approximately 12x18 inches.
  • Brush the surface of the dough with the melted butter, ensuring it's generously coated, then evenly sprinkle the cinnamon-sugar mixture over the entire dough surface.
  • Cut the dough into strips that are about 1-2 inches wide. Stack the strips neatly on top of each other, then cut the stacked dough into squares.
  • Prepare a loaf pan by greasing it well, then carefully arrange the squares inside the pan vertically, ensuring they fit snugly together.
  • Cover the loaf pan with a towel and allow it to rise again in a warm spot for about 30 minutes, letting the dough puff up further.
  • Preheat your oven to 350°F (175°C) during the last 10 minutes of the second rise.
  • Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely.

Notes

Serve warm with powdered sugar and melted butter for dipping.
Keyword bread, cinnamon, dessert