Before you die, you have to make this…
This bread is seriously delicious… obviously! It combines 3 things that were meant always to be together: sugar, butter and cinnamon. Plus, as the bread is made from a brioche-style dough, it’s delightfully soft and has that buttery flavour we all love about brioche.
Coming out the oven, the smell of the bread is irresistible. It’s torturous waiting for it to cool enough to be removed from the tin – however worth every minute of torture. Each tug of the loaf releases a slice of pillowy-sweet-buttery-heaven! It’s great for breakfast, lunch, a snack, dinner, a midnight snack, a picnic, a stroll, a chill session (whatever that might be), you get the picture – it’s great all the time!
I would suggest eat it on the day you bake it, if you are able to have any leftover or, you have some weird amount of willpower and want to enjoy it the next day, I would say it will keep (wrapped in plastic wrap) for about 2 days. Take a look at my video on how to make it:
Cinnamon Sugar Pull-Apart Bread
Makes: 22x12x7cm or 9 x5x3 inch loaf
For the Dough:
3 cups flour
1/4 cup granulated sugar
1 x10g envelope active dry yeast (about a tablespoon)
1/2 tsp salt
1/3 cup butter (60g)
1/3 cup whole milk
1/4 cup tepid water
2 large eggs, at room temperature
1 tsp pure vanilla extract
For the Filling:
3/4 cup granulated sugar
2 tsp ground cinnamon
1/3 cup butter, melted (60g)
In a large mixing bowl or the bowl of a stand mixer, sift together 2 cups flour, sugar, and salt.
Whisk together eggs and set aside.
In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add In a jug or bowl, combine the tepid water, yeast, and a teaspoon of sugar, and set aside for 5 minutes or until it becomes frothy. In the meantime, melt the butter in the microwave and add it to the milk along with the vanilla extract.
Pour the wet ingredients (milk/butter +water/yeast) into the dry ingredients and mix for about 2 minutes. Use a dough hook if using a stand mixer.
Add the eggs, a bit at a time, mixing just until incorporated after each addition. Add the remaining flour and mix until the dough is smooth. It will be very sticky, don’t add more flour! (This is a brioche-style dough which is distinctly a wet dough)
Alternatively, you can do it all my hand: Pour the milk and water mixtures into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining cup of flour and stir with the spatula for about 2 minutes.
Place the dough in a large bowl lightly greased. Cover with plastic wrap (I like to use a disposable shower cap or I place the bowl into a clear bin bag). Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, let the dough rest out of the fridge for 30 minutes to allow it to soften, and come to room-tempreture, before following the roll-out directions below.
While the dough rises, whisk together the sugar and cinnamon for the filling. Grease and flour a 22x12x7cm loaf pan.
Knock back the dough and knead into a smooth ball (you can dust the surface with a little flour). Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 30-31cm tall (longitude:from pole to pole) and about 50-52cm long (latitude: across the equator). Don’t stress if yours is a little smaller or larger – just roll it as large as the dough will go. Use a pastry brush to spread the melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar, but go for it! You can always use less if you like as well.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and place in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 180 degrees Celsius. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.
I adapted this recipe from: Joy the Baker, on her site you can see detailed photos on how to put the loaf together.