Pull Apart Cinnamon Bread Recipe | How Tasty Channel

Pull Apart Cinnamon Bread Recipe | How Tasty Channel

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Sweet brioche bread with a crispy outside and a super soft cinnamon buttery heart. The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect.
The smell while baking is absolutely unforgettable, this is the perfect Fall and Winter comfort food.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I sugget you to serve it warm, you won’t regret it!

QUICK CINNAMON ROLLS NO DOUGH: https://www.youtube.com/watch?v=MC170DNqbMU

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4,5 x 9 inch (11,5 x 22,5 cm) loaf pan

3 cups (450 g) All Purpose Flour + extra for dusting
½ teaspoon Salt
¼ cup or 3 ½ tablespoons (50 g) Sugar
2 ½ teaspoon (5 g) Active Dry Yeast
2/3 cup (140-160 ml) Milk, lukewarm
¼ cup (60 g) Unsalted Butter, melted
2 Eggs, beaten

1/3 cup (70 g) Unsalted Butter, softened at room temperature
2/3 cup (100 g) Dark Brown Muscovado Sugar
1 big tablespoon (8 g) Ground Cinnamon (according to your taste)


In a large bowl whisk together flour and salt. Add sugar, active dry yeast and combine.
In a medium size bowl combine the wet ingredients: lukewarm milk, melted butter and beatn eggs.
Add the wet ingredients into the dry ingredients in two times and mix with a spatula until almoust combine; then start kneading with your hands until it pulls away from the edges of the bowl (about 1 minute):

- if the dough is too wet, you can add some extra flour; if it’s too dry you can add some extra lukewarm milk (every flour works in different way, so consider that you have to reach the consistency tof the dough that you see in the video). You’ll get a soft and little bit sticky dough ball.

Cover with plastic wrap and a tea towel; let it rise in a warm place* until it double in size (about 1 ½ hour).
*If you live in a hot climate, you can let it rise at room temperature; if you live in a cold climate you can turn on the oven for 5 minute at 480° F (250° C), then turn it off and let rise the dough in the warm oven.

Meanwhile prepare the filling:
in a medium size bowl combine the softened butter with sugar and cinnamon until creamy.

On a floured surface, roll the dough to a rectangle about 20 x 14 inch (50 x 35 cm).
Spread evenly the butter and cinnamon mixture, then cut into 6 long strips.
Stack three strips on top of each other to get 2 stacks of three strips.
Cut each stack into 4 squares.

Transfer every square stack to a loaf pan - 4,5 x 9 inch (11,5 x 22,5 cm) - lined with parchment paper and greased. Spread apart every layer with your hands.
Cover with a tea towel and let it rise at room temperature for about 30 minutes (you can also place it in the refrigerator and bake it the day after).
Brush the top of the bread with beaten egg and Bake in preheated oven at 350° F (180° C) for about 30-35 minutes (or until a toothpick comes out clean). After 20 minutes baking, you can cover the top with aluminium foil to prevent burnt.
While it’s still hot, you can brush it with melted butter (optional).
Serve it warm.