My obsession with cinnamon sugar continues with this wonderful cinnamon bread pull-apart. I’ve always had a fondness for anything bread and cinnamon, perhaps from those days I used to work at a cinnamon roll shop. I just love the way it smells, and how the aroma fills the house and sort of transforms it into this warm and welcoming place like grandma’s house… a really cool grandma, okay!
Alright, so I was a little bit too lazy to make a full cinnamon roll recipe, and opted for this bread. Turns out, it was about the same amount of work… BUT with this bread, I can choose to eat only a few slices instead of the whole cinnamon roll. Because you know, how can you eat half a cinnamon roll and leave the rest out to dry??
I also made the maple glaze I mentioned from the last post (w/o cinnamon in it though) for this bread. I figured out that a ratio of 1 tablespoon of maple syrup to ¼ cup of powder sugar gives a good glaze consistency, not too thick, not too thin. You can make as much or as little glaze as you’d like, just follow that simple formula. Add a little bit a cinnamon in there for a little more kick too.
- 1 cup whole milk
- 2 oz unsalted butter
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 2 1/4 cup all-purpose flour + extra for dusting
- 1/2 teaspoon salt
- 1 oz unsalted butter - browned
- 1/2 to 3/4 cup granulated sugar
- 2 teaspoon cinnamon
- 1/4 cup pure maple syrup
- 3/4 cup powder sugar
- For the dough, heat the milk and sugar in a small sauce pan over medium heat just below boiling. Turn off heat and let the 2 oz of butter melt in the hot milk. Let the mixture cool to between 100-110°F. Sprinkle the yeast over the warm milk mixture and let stand 10-15 minutes until it bubbles and expands.
- Mix the flour and salt in a mixing bowl. Fit your stand mixer with the dough hook. If not using a stand mixer, you can just mix by hand with a wooden spoon. When the yeast has expanded, pour over the flour and salt mixture. Turn the mixer on stir, and mix until everything combines. The dough will still be very wet.
- Turn the dough out onto a well-floured board, you may need to use a spatula to scrape it out. Knead a few times to smooth out the dough and shape into a ball. It will be wet and sticky, that’s okay, just use plenty of flour. Spray a large glass bowl with oil, place the dough inside the bowl and cover with plastic wrap. Let the dough rise at room temperature for 1-2 hours, it should double in size.
- Meanwhile, prepare for the filling by browning the 1 oz of butter in a small sauce pan. Simply cook the butter until it turns brown, and smells nutty. Set aside to cool. Mix the sugar and cinnamon together and set aside.
- Butter a regular (1.5 quart) loaf pan and set aside.
- Place the dough on a lightly-floured board. Use a rolling pin to roll the dough out to a rectangle about 12” by 18”. Brush the brown butter all over the dough. Sprinkle the cinnamon sugar on top of the dough.
- Cut the sheet of dough width wide into six strips. Stack them together. Cut into four or five. Place the stacks into the butter loaf pan. Cover and set aside to rise for 30 minutes to an hour.
- Preheat the oven to 350°F.
- Set the pan in the middle of the oven and bake for 30 minutes. It should be golden brown and smell like cinnamon sugar heaven.
- To make maple glaze, whisk the maple syrup and powder sugar together until smooth. Pour over bread and serve warm.
- If you plan to serve the bread with maple glaze, I suggest using 1/2 cup of sugar in the filling to make it less sweet... just my personal preference.