She has a great tutorial as well. I did add a little bit more flour since I was having such a difficult time getting my dough to not be too sticky to work with.
Joy the baker is an awesome blog and I encourage you to look at her stuff! Beware you will be hooked ... she is amazing!
Joy the Baker's Cinnamon Sugar Pull-Apart Bread Makes: one 9x5x3-inch loaf
For the Dough:
2 3/4 cups plus 2 tablespoons all-purpose flour (I used 3 1/4 cup)
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned
In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
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 water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
Pour the milk mixture into the dry ingredients and mix with a spatula or whisk. 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 3/4 cup of flour and stir with the spatula for about 2 minutes.
The mixture will be sticky. That’s just right.
Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. 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, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a
9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. 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 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long... that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.
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 allow 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 350 degrees F. 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. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.
I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.
Photo Tutorial:
In a large mixing bowl (I used just the bowl of my stand mixer) add your 2 cups flour, sugar, yeast, and salt.
Whisk these ingredients together and set aside
In a small saucepan, melt together milk and butter until butter has just
melted.
Remove from the heat and add water and vanilla extract.
Let
mixture stand for a minute or two, or until the mixture registers 115 to
125 degrees F.
Pour the milk mixture into the dry ingredients and mix with a spatula or whisk.
Add the eggs: You can scramble them before hand so that you don't have to worry about distribution
Mix them together till smooth
If it is still a little watery add some flour (little dab will do here)
This is sticky dough... keep it that way! Sticky is good!
You should make yours a little smoother than this... oops!
Spray a bowl that you are going to let your dough rise in.
Make sure to spray it well because this is sticky dough and it will make your life easier when it comes to getting this stuff out :)
Add your dough to the greased bowl
Cover your bowl with seran wrap and a towel and place in a warm area for at least 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, just let
the dough rest on the counter for 30 minutes before following the
roll-out directions below.
I placed mine in my oven that I turned on warm for the hour and it rose really nicely and was over twice the size when the time was up to roll it out!
While the dough rises, whisk together the sugar, cinnamon and nutmeg
for the filling. Set aside. Melt 2 ounces of butter until browned. Set
aside. Grease and flour a
9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the
dough. 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 12-inches tall and about 20-inches long. If you
can’t get the dough to 20-inches long... that’s okay. Just roll it as
large as the dough will go. Use a pastry brush to spread melted butter
across all of the dough.
Sprinkle with all of the sugar and cinnamon
mixture. It might seem like a lot of sugar. Seriously? Just go for it.
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.
Make sure to cut them evenly and delicately.
Layer the slices in the pan like a flip book carefully.
Place a kitchen towel over the
loaf pan and allow 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 350 degrees F.
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. Place a cake stand or cake
plate on top of the upside down loaf,
and carefully invert so it’s right
side up.
I added a little cream cheese frosting to mine and it was divine!
Serve with coffee or tea and it will be sure to make your guests pleased!
Enjoy!
Janelle Dutcher
