Pull Apart Cinnamon Roll Bread (yeasted)

 

 

 

Who doesn't love cinnamon rolls?  Not many people I would assert.  I saw this recipe for a Pull Apart Cinnamon Roll Bread on Pinch of Yum a while back and had stored it on my Pinterest Bread Board for a couple of years.  

 

I am not sure why it took me so long to get to it, but I can only think that it was because I consider myself to be yeast bread challenged.  Sometimes I have success and sometimes I don't.  More often than not I really don't. 

 

I can make really good bread using my bread machine, but when it comes to regular bread baking, I am sadly lacking in skills. When my five children were growing up my ex-husband used to bake all of our bread.  He was an expert at making bread!  

He made beautiful bread. I think it was all that strength he had in his arms that made the difference. He used to make our kitchen table dance across the kitchen floor when he was kneading it. 

 

This Pull Apart Cinnamon Roll Bread was an easy recipe to make actually. I made use of my stand mixer.  It turned out gorgeous!  

The original recipe is attributed to a woman named Bea Ojakangas and I found it on Pinch of Yum, as I said up above. I adapted it to use both European and North American measurements and I also cut the recipe in half to make just one loaf.

The original recipe made two. As a single person who works from home, two loaves of bread are far more than I can realistically use. I know I could give one to my next-door neighbor, but every time I give her something she tries to give me something back.

I get the feeling that it makes her feel like she owes me something, which really isn't the case.  She's actually doing me a favor by taking the excess, but I get the idea it only makes her feel beholding to me. 

 

 

 

WHAT YOU NEED TO MAKE PULL APART CINNAMON ROLL BREAD

Simple everyday baking ingredients. There is nothing out of the ordinary here. It looks like a lot of ingredients, but really it isn't. It is just that there are three elements to the recipe:  dough, filling, and glaze.

For the bread dough:

• 1 1/4 tsp dry active yeast
• 1/4 cup (60ml) warm water
• 1 cup (225ml) whole milk, scaled and cooled to lukewarm
• 6 1/2 TBS granulated sugar
• 1/2 tsp salt
• 2 large free-range eggs, beaten
• 4 - 4 1/2 cups (560 - 630g) of strong bread flour
• 1/4 cup (60g) butter, melted
• 1 small free-range egg, beaten with a fork, to glaze

For the filling:

• 2 TBS butter, lightly softened
• 1 TBS ground cinnamon (can use more if you really like cinnamon, I added an additional 1/2 TBS)
• 3/4 cup (150g) granulated sugar

For the glaze:

• 1/2 cup (65g) icing sugar
• 1 TBS whole milk
• 1/4 tsp vanilla

 

Strong bread flour is a type of flour that has been specially designed for making bread. It contains more protein than regular all-purpose flour and is made from a harder wheat berry. It is ideal for chewy and dense baked goods such as bread and bagels.

I would never use it to make pancakes or cakes.

I did use extra cinnamon in mine because I really like the flavor of cinnamon. You can cut it back if you wish, but if you like cinnamon as much as I do, then leave it at my suggestion.

 

HOW TO MAKE PULL APART CINNAMON ROLL BREAD

This does seem a bit complicated when it comes to the shaping of it. I should have taken photos of it, but really if you hop over to Pinch of Yum, she has perfect photos of how to do just that.

First make the dough. Dissolve the yeast in the warm water. Leave to sit until frothy. Pour into a bowl. Add the lukewarm water, sugar, beaten eggs, salt and 1 cup (140g) of the flour. Mix on low smooth until smooth and elastic. Add 1 1/2 cups (210g) of the flour and mix together at a slightly higher speed. Stir in the melted butter until well mixed in and glossy. Stir in the remaining flour. until you have a stiff dough.

Tip out onto a lightly floured surface Toss to lightly coat. Return to the mixer and cover. Let rest for 15 minutes.

Using your mixer again, knead on low speed for about 4 minutes or so.

Place into a lightly oiled bowl, turning the dough to coat all of the surface with the oil. Cover and leave to rest in a warm place for 1 hour, at which time the dough should have doubled in size.

Mix together the cinnamon and the sugar. Have ready a large baking sheet lined with baking parchment.

On a lightly floured surface, roll out or pat the dough into a rectangle which is about 1/2 inch thick and 9 inches by 13 inches in size. Spread the surface with the soft butter. Sprinkle the cinnamon sugar over top to coat generously. Roll up as for a jelly roll from the long side. Pinch the seam together.

Carefully transfer to the lined baking sheet, seam side down.

Using a sharp pair of kitchen scissors, cut the roll crosswise into slices, about 1 1/2 inches apart, cutting almost all the way to the bottom. Gently pull the slices apart. (HERE IS WHERE YOU WANT TO CHECK OUT HER PHOTOS)

Cover and let rise for about 20 minutes. Brush with the beaten egg.

Preheat oven to 375*F/190*C/gas mark 5.  Bake for 20 to 30 minutes. It should be golden brown and cooked through. Remove from the oven and allow to cool slightly while you make the glaze.

Make the glaze by whisking the sugar, milk and vanilla together until smooth.  Drizzle over the loaf and allow to set before pulling apart or slicing to serve.

You can see just how lovely and cinnamony this loaf is through and through.  Perfect for enjoying cut into thick slices along with a hot cup of coffee or tea. I don't drink coffee or regular tea, so I enjoyed mine with a nice hot cup of ginger, lemon and honey herbal tea.

I found myself wishing I had actually cooked both loaves and frozen one, unglazed, but never mind . . . I will have to do that the next time around! 

I found myself wondering how it would be with some raisins and chopped toasted walnuts or pecans would be in the filling. I am thinking they would be gorgeous.

Some other cinnamon treats I have baked in The English Kitchen that you might enjoy are:

CINNAMON PULL APART BREAD - This is a non-yeasted version of a tasty cinnamon loaf created by layering slices of an all-butter biscuit dough and cinnamon sugar in a loaf pan. Baked and glazed, it is incredibly scrumptious.

CINNAMON ROLLS (YEAST) SMALL BATCH - This delicious recipe makes only six of the most beautiful puffy cinnamon rolls. Not hard to make at all, they always go down a real treat and is the perfect sized recipe for the smaller family.

Yield: 1 large loaf

Author: Marie Rayner

Pull Apart Cinnamon Bread

Prep time: 2 H & 30 MCook time: 30 MinTotal time: 3 Hour

Delicious with loads of cinnamon flavor! This very simple to make loaf was adapted from a recipe found on Pinch of Yum. I used my stand mixer for this. It makes things so much easier.

Ingredients

For the bread dough:

• 1 1/4 tsp dry active yeast
• 1/4 cup (60ml) warm water
• 1 cup (225ml) whole milk, scaled and cooled to lukewarm
• 6 1/2 TBS granulated sugar
• 1/2 tsp salt
• 2 large free-range eggs, beaten
• 4 - 4 1/2 cups (560 - 630g) of strong bread flour
• 1/4 cup (60g) butter, melted
• 1 small free-range egg, beaten with a fork, to glaze

For the filling:

• 2 TBS butter, lightly softened
• 1 TBS ground cinnamon (can use more if you really like cinnamon,I added an additional 1/2 TBS)
• 3/4 cup (150g) granulated sugar

For the glaze:

• 1/2 cup (65g) icing sugar
• 1 TBS whole milk
• 1/4 tsp vanilla

Instructions

1. First make the dough. Dissolve the yeast in the warm water. Leave to sit until frothy. Pour into a bowl.
2. Add the lukewarm water, sugar, beaten eggs, salt and 1 cup (140g) of the flour. Mix on low smooth until smooth and elastic. Add 1 1/2 cups (210g) of the flour and mix together at a slightly higher speed. Stir in the melted butter until well mixed in and glossy. Stir in the remaining flour. until you have a stiff dough.
3. Tip out onto a lightly floured surface Toss to lightly coat. Return to the mixer and cover. Let rest for 15 minutes.
4. Using your mixer again, knead on low speed for about 4 minutes or so.
5. Place into a lightly oiled bowl, turning the dough to coat all of the surface with the oil. Cover and leave to rest in a warm place for 1 hour, at which time the dough should have doubled in size.
6. Mix together the cinnamon and the sugar. Have ready a large baking sheet lined with baking parchment.
7. On a lightly floured surface, roll out or pat the dough into a rectangle which is about 1/2 inch thick and 9 inches by 13 inches in size. Spread the surface with the soft butter. Sprinkle the cinnamon sugar over top to coat generously. Roll up as for a jelly roll from the long side. Pinch the seam together.
8. Carefully transfer to the lined baking sheet, seam side down.
9. Using a sharp pair of kitchen scissors, cut the roll crosswise into slices, about 1 1/2 inches apart, cutting almost all the way to the bottom. Gently pull the slices apart.
10. Cover and let rise for about 20 minutes. Brush with the beaten egg.
11. Preheat oven to 375*F/190*C/gas mark 5.
12. Bake for 20 to 30 minutes. It should be golden brown and cooked through.
13. Remove from the oven and allow to cool slightly while you make the glaze.
14. Make the glaze by whisking the sugar, milk and vanilla together until smooth.
15. Drizzle over the loaf and allow to set before pulling apart or slicing to serve.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting. Do come again! 

 Follow me on Bloglovin