Description
A recipe for soft, sweet pull-apart bread coated in cinnamon sugar, mimicking the flavor of a classic cinnamon donut.
Ingredients
Scale
- 1 package (7 grams) active dry yeast
- 1/2 cup warm milk (about 110°F)
- 1/4 cup granulated sugar plus 1/2 cup for coating
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted, for dipping
- 1/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar for glaze (optional)
- 2 tablespoons milk for glaze (optional)
- 1/2 teaspoon vanilla extract for glaze (optional)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, 1/4 cup granulated sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
- Mix the dough: In a large bowl, whisk together the melted butter, egg, and yeast mixture. Gradually add the flour and salt. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare coatings: While the dough rises, combine the 1/2 cup granulated sugar and brown sugar in one shallow dish. In a second shallow dish, mix the 2 tablespoons of cinnamon with the remaining 1/4 cup of granulated sugar. Melt the 1/2 cup butter for dipping in a third dish.
- Shape the pieces: Punch down the risen dough. Divide the dough into 16 equal pieces. Roll each piece into a small ball.
- Coat the dough: Dip each dough ball first into the melted butter, then roll it in the cinnamon-sugar mixture, and finally roll it in the plain sugar mixture.
- Assemble: Arrange the coated dough balls randomly in a greased 10-cup bundt pan or a 9×5 inch loaf pan, stacking them slightly.
- Second rise: Cover the pan loosely and let the bread rise again in a warm spot for 30 to 45 minutes. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
- Bake: Bake for 30 to 35 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely cover it with foil.
- Cool and glaze: Let the bread cool in the pan for 10 minutes before inverting it onto a serving plate. If using the glaze, whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract. Drizzle over the warm bread.
- Serve immediately while warm for the best pull-apart texture.
Notes
- For a richer dough, substitute 1/4 cup of the flour with bread flour.
- If you prefer a stickier bread, use less of the final plain sugar coating.
- You can prepare the dough the night before and let it cold-proof in the refrigerator after the first rise.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg