How to make caramel cinnamon sugar pull apart bread- 4 Mins or Less Recipes

Add milk, sugar, instant yeast, and a little bit of flour to a mixing bowl and let sit for 15 minutes to activate the yeast.

After 15 minutes, the mixture should have a foam on top. In a separate bowl, whisk together the rest of the flour, baking powder, baking soda, and salt.

To the yeast mixture, add vegetable oil and 1/3 of the flour mixture, combining using a dough hook.

Add the rest of the flour mixture 1/3 at a time, scraping down the sides of the bowl occasionally until everything is mixed together.

Cover the bowl with a dish towel and let the dough rise and double in size for about 2 hours.

Transfer the risen dough to a floured work surface and roll it into a rectangle about 18 inches by 12 inches.

Brush about 90% of the melted butter over the dough and add the cinnamon and sugar filling.

Cut the dough into three long pieces, stack them on top of each other, and cut those stacks into five pieces for a total of 15 squares.

Brush the remaining butter in a loaf pan and transfer all 15 squares into it.

Dust the top with the remaining cinnamon and sugar and let it rest for 30 minutes to proof.

Preheat the oven to 350°F and bake for 35 minutes, covering with tin foil after 20 minutes to prevent burning.

To make the caramel sauce, put sugar in a pot over medium-high heat until dark spots appear, then stir until caramelized to a deep amber color.

Remove from heat and quickly whisk in butter, then slowly add cream to the caramel sauce, which will thicken as it cools.

After baking, pour the caramel sauce over the top and add crushed nuts.

Equipment Needed

Spice Level:

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