Description
Cinnamon Pull Apart Bread delivers pure comfort from Pioneer Woman’s kitchen. Layers of buttery dough folded with warm cinnamon sugar create an irresistible treat you’ll want to share with friends and family.
Ingredients
Scale
Main Dry Ingredients:
- 4 cups all-purpose flour
- ½ cup additional all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons salt
Liquid and Activating Ingredients:
- 2 cups whole milk
- ½ cup canola oil
- 2 ¼ teaspoons active dry yeast
- 1 stick butter, melted
Sugar and Flavoring Ingredients:
- ½ cup sugar (for the dough mixture)
- 1 ½ cups sugar (for the cinnamon-sugar mixture)
- 3 tablespoons ground cinnamon
- 3 cups powdered sugar
- 2 tablespoons butter, melted
- 1 tablespoon maple extract
- ⅓ cup whole milk
- A dash of salt
Instructions
- Warm the dairy blend consisting of whole milk, canola oil, and 1/2 cup (100 grams) granulated sugar in a large saucepan over medium heat until tepid, avoiding boiling. Remove from thermal source.
- Gently sprinkle active dry yeast over the warm liquid mixture, then incorporate 4 cups (480 grams) of all-purpose flour, stirring until loosely combined. Shield the container and permit fermentation in a draft-free environment for 60 minutes.
- Fold in the remaining 1/2 cup (60 grams) flour, baking powder, baking soda, and kosher salt. Adjust flour quantity if dough remains excessively tacky.
- Chill the dough in refrigerator for minimum 60 minutes to enhance structural integrity and handling ease.
- Dust work surface with flour and elongate dough into rectangular shape approximately 18 inches by 12 inches (45 centimeters by 30 centimeters).
- Lavishly distribute 1/2 cup (113 grams) melted unsalted butter across dough surface, ensuring uniform coverage.
- Combine 1 1/2 cups (300 grams) granulated sugar with ground cinnamon, then generously scatter mixture over buttered dough.
- Slice dough vertically into 6 to 8 parallel strips, carefully stack these segments, then segment into 6 uniform sections.
- Position dough pieces sideways within greased 9-inch by 5-inch (23 centimeters by 13 centimeters) loaf pan, maintaining consistent spacing.
- Drape clean kitchen towel over pan, allowing secondary proofing for approximately 20 minutes.
- Calibrate oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- Transfer pan to preheated oven, baking for 30 to 35 minutes. Discretely shield with aluminum foil if surface browns excessively.
- Validate thorough cooking by inserting wooden skewer or toothpick into center – it should emerge clean.
- Prepare glaze by whisking powdered sugar, melted butter, maple extract, whole milk, and pinch of salt until silky consistency develops.
- Allow bread to cool marginally, then cascade glaze across surface, permitting delectable seepage into intricate layers.
Notes
- Let the yeast bloom gently in warm milk, creating a cozy environment that helps it activate perfectly without scalding.
- Chill stubborn dough in the refrigerator for an hour, transforming its sticky texture into a manageable, smooth consistency that rolls effortlessly.
- Generously dust layers with cinnamon sugar, ensuring each bite bursts with sweet, spicy flavor and creates delightful pull-apart moments.
- Arrange dough pieces with breathing room in the baking pan, allowing each slice to expand and bake evenly without sticking together.
- Monitor the bread’s golden transformation closely, using foil as a protective shield against over-browning while guaranteeing a fully baked, tender interior.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 448
- Sugar: 41 g
- Sodium: 267 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 36 mg