How to Make Cinnamon Sugar Pull-Apart Bread!

Measure 3 tablespoons of warm water into a bowl (between 105 and 115°F).

Add 1 packet of active dry yeast and a pinch of sugar to the water and mix.

Let the yeast sit for 5 minutes until frothy.

In a bowl, combine 2 cups of all-purpose flour, 1/4 cup sugar, and 1/2 teaspoon salt; whisk together.

In another bowl, crack 2 eggs and whisk them together.

In a small saucepan over medium-low heat, melt 4 teaspoons of butter with 1/3 cup of milk.

Once melted, remove from heat and add 1/4 cup of water and 1 teaspoon of vanilla extract; mix and let cool for 5 minutes.

Combine the dry ingredients with the cooled wet ingredients and mix until just combined.

Add the frothy yeast mixture and mix until combined.

Add 3/4 cup of flour and mix until mostly combined.

Transfer the dough to a mixer fitted with a dough hook and knead for about 2 minutes.

Transfer the dough to a greased bowl, cover with plastic wrap and a towel, and let it rise until doubled in size (about 1 hour).

For the filling, mix 3/4 cup sugar, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg in a bowl.

In a saucepan, melt 4 tablespoons of butter until browned.

After the dough has risen, roll it out to about 12 x 20 inches on a floured surface.

Spread the browned butter over the dough using a pastry brush.

Sprinkle the cinnamon sugar filling over the buttered dough.

Cut the dough into 6 pieces lengthwise and stack them.

Cut the stacked pieces into 6 more pieces and place them in a greased 9x5x3 inch loaf pan.

Let the dough rise again for 30 to 45 minutes.

Bake in the oven for 30 to 35 minutes until dark and cooked through.

Equipment Needed

Spice Level: