Cinnamon Sugar Pull-Apart Bread

Thanks, everyone, for the great feedback on yesterday’s post! It seems like a bunch of us, pregnant or not, are interested in freezer meals. I especially loved reading in the comments what your favorite post-baby meals were. Everyone had great advice and tips.

I am excited to share with y’all today this super yummy cinnamon sugar pull-apart bread that I think would be just perfect for Easter brunch, or anytime really! It’s SO good and tastes just like a cinnamon roll. I mean, who in their right mind could resist this if it was sitting on the counter? Not this girl.

I’m drooling just looking at these photos. And speaking of freezer friendly, immediately after making this {well, after it cooled} I ate two slices then wrapped the rest up tightly in tin foil and froze it to bring out later this weekend. Our best friends from Texas are coming in with our sweet godson for my baby shower and I think this will be the perfect thing to nibble on in the morning!

If you’re thinking of Easter, I suggest making it beforehand when you have time and freezing. Just defrost at room temperature then reheat in the oven and it will be as good as new. Saves time and stress when cooking for a crowd because this bread does take a little time and effort to make. It’s not hard; it just requires some time.

Basically, you just take a sweet roll dough and smear the whole thing with soft butter and cinnamon sugar, then cut into strips that you then sandwich together before cutting into squares.  That creates the perfect little slices for the “pull-apart” effect. It’s really easy, I promise.

Just look at those cute slices! They are so perfectly portioned. But who can stop at just one?

Naturally, I drizzled icing all over the top so it really did taste just like a cinnamon roll. If you usually make cinnamon rolls for Easter, why not switch it up and try this instead? It makes for a gorgeous presentation and would also be great for a shower or party.

Happy baking, friends!

Cinnamon Sugar Pull-Apart Bread

yields 1 loaf

adapted from Southern Living

Print this Recipe!

Ingredients:

1 tsp dry active yeast

2 tbsp warm water

pinch of sugar

4 tbsp unsalted butter, softened

1/4 cup sugar

1/2 tsp salt

2 1/4 cup bread flour

1/2 cup whole milk

1/4 tsp nutmeg

1 egg

for filling ~

1/2 cup sugar

1 tbsp cinnamon

4 tbsp unsalted butter, softened

for frosting ~

powdered sugar

enough milk to make a slightly runny icing

Directions:

Mix together the yeast, warm water and pinch of sugar in a glass measuring cup. Let sit for 5 minutes until foamy.

While the yeast is resting, beat together your butter and sugar until light and fluffy. Add the egg and continue beating until combined. Add the milk then your yeast. Stir well.

Add the flour, nutmeg and salt to the bowl and mix so that a dough forms. If you’re using a Kitchen Aid mixer and you have a dough attachment handy (the captain hook looking thing), switch to that now. Knead dough for 5 minutes until smooth and elastic. You could also easily do this by hand on a lightly floured surface.

Place a clean dishcloth over your bowl with the dough in it and let rise in a warm place for 2 hours.

After 2 hours, roll out dough into a large rectangle on a lightly floured surface. Spread remaining 4 tbsp SOFT butter all over. Make sure your butter is very, very soft here! Mix together your cinnamon sugar and sprinkle this very generously over the top. By generous, I mean a really thick layer of cinnamon sugar. Go big or go home.

Slice rectangle into 5-6 thick strips. Sandwich strips together and then cut this thick layered strip into 4-5 rectangles. Place rectangles cut-side up in a greased loaf pan. Smoosh together really well (it won’t fill up the whole loaf pan) then place your dishcloth back over top and let rise for 1 more hour in a warm spot.

Preheat oven to 350 degrees. Bake bread for 30 minutes until golden brown. Let cool before drizzling with icing.

Time:

~4 hrs