*The Cooking & Baking Lab*

*Cinnamon Sugar Pull-Apart Bread*

Another yummy bread you can make out of the rich breakfast dough.  This soft yeast bread has buttery cinnamon sugar sandwiched in each layer. The cinnamon sugar on top turn crispy and gives extra texture to the soft and moist bread! You just kept eating them “sheet by sheet”.    

à Please see Maple-Walnut Sticky Cinnamon Bun using the same rich breakfast dough!

Makes 1 (9 x 5 x 3-inch loaf Pan) loaf

Ingredients

*Dough*

1 recipe of Rich Breakfast Dough (Rich Breakfast Dough)

*Filling*

1 cup – firmly packed light brown sugar

2 teaspoons – ground cinnamon

½ teaspoon – ground nutmeg

56.6 g – unsalted butter, melted until browned

(1) Make the Filling

-      Whisk together the sugar, cinnamon and nutmeg. Set aside.

-      Melt 56.6 g of butter until browned. Set aside.

-      Grease and flour a 9x5x3-inch loaf pan. Set aside.

(2)Roll the Dough

-      Dust work surface with flour.

-      Turn the risen dough out of the tub onto the flour.

-      Press down firmly with hands to expel gas; don’t knead the dough anymore the gluten will be too developed, thus, making the dough harder to roll.

-      Dust the top of dough with flour; roll the dough into a 12-by 20- inch rectangle.

-      Position the dough so that one of the long sides is parallel to the edge of your work surface.

 (3)

-      Use a pastry brush to spread melted butter all over the dough.

-      Sprinkle the sugar mixture evenly over the dough.

 (4)

-      Slice the dough vertically into 6 equal-sized strips.

-      Stack the strips on top of one another and slice the stack again into 6 equal slices.

-      Layer the dough slices in the loaf pan.

 (5)Proof the Dough (Second Rise)

-      Cover the pan loosely with plastic wrap and set aside to rise until almost doubled in size, 45 to 60 minutes, again, rise time vary depending on room temperature.

-      Start preheating the oven to 350F when bread almost doubled in size.

 (6) Bake the Bread

-      Bake the breads for 30 to 35 minutes, until the bread is deep golden brown.

-      Transfer to a cooling rack for 20 to 30 minutes, then run a clean knife around edge of pan to loosen the bread and invert onto larger plate. Carefully invert it again so the right side is up.

-      Serve warm!

<3 Bread can be store at room temperature, covered with plastic wrap, for 2 days. Or up to 4 days in refrigerator. Reheat. Microwave 18 second for every 5 sheets.

(Recipe adapted from Joy the Baker)