Best Of Cinnamon and Sugar Pull-apart Bread


Cinnamon and Sugar Pull-apart Bread Best Of soft Cinnamon Sugar Pull Apart Bread



CINNAMON AND SUGAR PULL-APART BREAD


Dough




  • 2 3/4 cup plus 2 Tbsp. all-purpose flour

  • 1/4 cup sugar

  • 2 1/4 tsp. active dry yeast (1 packet)

  • 1/2 tsp. salt

  • 4 Tbsp. butter

  • 1/3 cup whole milk

  • 1/4 cup water

  • 2 eggs (at room temperature)

  • 1 tsp. pure vanilla extract




Filling




  • 1 cup sugar

  • 2 tsp. cinnamon

  • 1/4 tsp. nutmeg

  • 4 Tbsp. butter, melted






  1. In a large mixing bowl, mix 2 cups of flour, sugar, yeast
    and salt. Set aside.

  2. In a small sauce pan, melt the butter and milk. Once the
    butter is completely melted take off the burner and add the water and vanilla.
    Let the mixture cool for 5 minutes.

  3. Pour the milk mixture into the large bowl with the dry
    ingredients and mix well. Whisk together the eggs and add to the batter. Keep
    mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky
    which means it’s perfect. Place the dough in a medium greased bowl. Cover with
    wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the
    dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough
    again for 5-10 minutes.

  4. Meanwhile, start on the filling. In a medium bowl, mix
    together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

  5. Once the dough is ready, roll it out on a floured surface.
    Brush the melted butter on the dough and add the sugar mixture. Make sure
    everything is covered. Using a shape knife or pizza cutter, cut the dough into
    equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into
    equal sized squares. Stack the squares on top of each other to make 3 to 4
    piles and place them in a bread pan. Take any sugar that fell off squares and
    sprinkle over the top and around the sides of dough. Cover the dough for another
    10-15 minutes to rise.

  6. While dough is rising, preheat your oven to 350 degrees F.
    Place a cookie sheet under bread pan and bake for 30-35 minutes until outside
    of bread is golden brown.






Base Recipe adapted from this SITE







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more