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So delicious! A friend of mine blogged the recipe, and I couldn’t help but try it. So sweet and yummy. Link: http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

Recipe adapted from HungryGirlPorVida

Print this Recipe!

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour (Emily: I used all whole wheat flour and it worked out fine. And healthier)

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 (Emily: I used 2%. It was fine)

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 (Emily: We didn’t have nutmeg. Probably would have enhanced, but again was more than edible)

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.  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. (Emily: Apparently with whole wheat flour, you need more liquid, so our dough wasn’t as sticky as it should have been, so if you’re using whole wheat flour you might wanna reduce the amount of flour a tad).

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.  (Emily: For some reason our dough was really elasticy, like pizza dough, so we had to be a little… violent. But it still worked ok. We beat it into shape). 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.

Emily’s notes: Overall, ours was very successful. Whole wheat flour may have made the dough a little more dry than ideal, and kinda elasticy for rolling, but it still tasted absolutely delicious when we took it out of the oven. A must try. Basically like sticky buns but in bread form. Yum!

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Well, I’m considering turning this into a quasi- baking type blog. Intermixed with personal ranting and stories, of course. So here are photos and links to recipes of some of my latest conquests in the kitchen. I’ll make individual posts for the ones that I have to type out the recipes for, otherwise I’ll just include links. Enjoy!

Strawberry Cream Roll
I believe this fairly impressive! Creamy delicous strawberry on the inside, spongy cake on the outside. Topped with strawberries, tastes amazing! And really not as hard to make as you might think.
Recipe: http://dessertfirst.typepad.com/dessert_first/2010/08/strawberry-cream-roll.html

Peach Tart

I decided to forgo the maple syrup and almonds, and it was delicious! And looks pretty dang awesome, if I do say so myself. So colorful!
http://cafefernando.com/peach-tart-with-almonds-and-maple-syrup/

Mango, Papaya, and Chocolate cake
http://cafefernando.com/passion-fruit-mango-and-chocolate-cake/
So i couldn’t find passion fruit, which is what this is supposed to contain, so i used papaya in passion fruit juice. Still tasted pretty awesome! Doesn’t look as nice as Cafe Fernando’s version, obviously, but pretty good for a novice. Most complex thing i have ever made! Took me all day to make all the parts.

Mango Mousse Tart
http://dessertfirst.typepad.com/dessert_first/2006/08/mangos_and_maca.html
I love mango! this was pretty delicious, and very easy. Very light and fluffy; it would probably taste a million times better with fresh mango in a tropical country, but halifax is what I have…

Apple Cinnamon Muffins-
they don’t look too hot, but they taste amazing! Got the recipe out of one of my mom’s murder mystery food books- they have names like “death by chocolate” and are extremely weird. But apparently they have good recipes!  https://tropicalpengawin.wordpress.com/2010/12/29/to-die-for-glazed-apple-streusel-muffins/

Hershey Kiss Cookies

Peanut butter and chocolate- a classic combo. These cookies are simple and elegant. A classic for every Christmas! https://tropicalpengawin.wordpress.com/2010/12/29/hershey-kiss-cookies/

Sugar Cookies with Icing

I’m always the only one who actually enjoys decorating these. My mother just ridicules me- “You’re just going to eat them! Just slap the icing on!” But I still like to make them semi pretty. Though, as I’ve gotten older, they get more and more abstract…

Red and Green M&M cookies!

Classic. Basically chocolate chip cookies with M&M’s in them. Very festive!

https://tropicalpengawin.wordpress.com/2010/12/29/candy-cookies/

Chocolate Mousse
There was a recipe on Cafe Fernando’s blog that involved only chocolate and water. I was intrigued, so I tried it. It was very rich and chocolately, a bit much so for my brother and mother. But I thought it was tasty!
http://cafefernando.com/the-best-chocolate-mousse-of-your-life-under-5-minutes/

Mint Swirl Brownies!
I felt like making something with the mint extract in the cupboard, and I have a party this afternoon. So I made mint swirl brownies! Fairly simple and fun, no crazy accidents to speak of.
http://www.cdkitchen.com/recipes/recs/28/MintSwirlBrownies67184.shtml

Strawberry Mousse Cheesecake

Well, I finally have a chance to bake in a kitchen again! This is my first creation of the summer- very light and fluffy and delicious! Perfect dessert for a sunny summer afternoon. And who doesn’t love strawberries? https://tropicalpengawin.wordpress.com/2011/04/27/strawberry-mousse-cheesecake/

Homemade Pop Tarts

So delicious and flaky and awesome! Thanks again to Mennonite Girls Can Cook. https://tropicalpengawin.wordpress.com/2011/04/28/homemade-pop-tarts/ . Way better than the store bought.

Cinnamon Sugar Pull Apart Bread

This is freaking delicious- like cinnamon buns, but in a loaf! So warm and tasty right out of the oven, and not too hard to make either.  https://tropicalpengawin.wordpress.com/2011/05/23/cinnamon-sugar-pull-apart-bread/

Easy Breezy Peanut Brittle

Recipe from my awesome roomie Heather! Just corn syrup, sugar, peanuts, and butter. Yum! Tasty treat. https://tropicalpengawin.wordpress.com/2011/05/23/easy-peanut-brittle/

Banana Muffins!

Simple, easy way to use up leftover rotten bananas! (Shhh, we won’t tell anyone if you just let your bananas rot as an excuse to try this delicious recipe.) Add nuts or chocolate chips to your taste to make it your own muffin. https://tropicalpengawin.wordpress.com/2011/05/23/banana-muffins/

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