Cinnamon Sugar Pull-Apart Bread
This delightful pull-apart bread, adorned with cinnamon and sugar, is an easy-to-make, versatile treat perfect for any occasion.
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- Start by gathering all the ingredients. Measuring them out beforehand ensures a smooth baking experience.
- In a bowl, combine the warm milk, yeast, and granulated sugar. Let it sit for about five minutes until it becomes frothy.
- Add the melted butter, egg, and salt to the yeast mixture. Stir well to blend everything together.
- Gradually mix in the flour, one cup at a time, until a dough begins to form. It may seem sticky initially, but that’s normal.
- Transfer your dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for roughly one hour or until it has doubled in size.
Baking
- In a small bowl, mix the brown sugar and ground cinnamon. Set aside for coating the bread.
- Once the dough has risen, punch it down and roll it out on a floured surface. Cut it into squares, about 3-4 inches.
- Dip each square into the cinnamon sugar mixture, making sure to coat all sides, then stack the squares vertically in a greased loaf pan.
- Preheat your oven to 350°F (175°C). Bake for 30-35 minutes until the bread turns golden brown. Check for doneness by inserting a toothpick; it should come out clean.
- Once out of the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and refrigerate.