Cinnamon sugar pull

Cinnamon sugar pull is a classic after-dinner treat. It’s easy to make, and it tastes like the sweetest dessert you’ll ever have.

The “cinnamon pull-apart” is a type of cinnamon sugar that is sprinkled on top of the dough before it is baked. The “cinnamon pull-apart” has a crunchy texture and can be used in many different types of desserts.

This cinnamon-sugar pull-apart bread is too good to pass up. Isn’t it obvious? I had to test for doneness, hence the top left corner was bitten off in the shot. The crew boys—wait, I’m supposed to call them men—began moaning that if you can eat it, so can we. As a result, we had a lot of tasters before it even came out of the oven. I’m going to die.

This is without a doubt the finest thing I’ve cooked this month.

Update: It’s been two days since I last thought about it, yet I’m still thinking about it. Of course, it was just a temporary bread. Is it true that you’ve been gone for four hours? Regardless…

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Print

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 45 minutes
  • 1 hour and 5 minutes total
  • 9 x 5 x 3 loaf 1 time
  • Breakfast is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 45 minutes
  • 1 hour and 5 minutes total
  • 9 x 5 x 3 loaf 1 time
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 45 minutes
  • 1 hour and 5 minutes total
  • 9 x 5 x 3 loaf 1 time
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Ingredients

to make the dough

  • 2 3/4 cup all-purpose flour plus 2 teaspoons
  • a quarter cup of granulated sugar
  • 1 envelope active dry yeast (2 1/4 tablespoons)
  • a half teaspoon of salt
  • 2 oz. butter (unsalted)
  • 1/3 gallon of whole milk
  • 1 cup of water
  • 2 big room-temperature eggs
  • 1 teaspoon vanilla extract (pure)

for the filling (cinnamon sugar)

  • 1 cup sugar (granulated)
  • 2 tablespoons cinnamon powder
  • 1/2 teaspoon nutmeg, freshly ground
  • 2 oz. unsalted butter, melted till golden brown

Instructions

  1. 2 cups flour, sugar, yeast, and salt are whisked together in a large mixing basin. Remove from the equation.
  2. Set aside the eggs that have been whisked together.
  3. Melt the butter and milk together in a small pot until the butter is slightly melted. Remove the pan from the heat and stir in the vanilla essence and water. Allow it sit for a minute or two, or until the temperature reaches 115 to 125°F.
  4. With a spatula, fold the milk mixture into the dry ingredients. Stir in the eggs until they are completely absorbed into the batter. The eggs will be soupy, and it will seem that the dough and eggs will never come together. Continue to stir. Stir in the remaining 3/4 cup flour for approximately 2 minutes with the spatula. It will be a sticky mixture. That’s exactly what I was looking for.
  5. In a large, oiled basin, place the dough. Wrap the dish with plastic wrap and a clean kitchen towel to keep it warm. Allow it rest in a warm place for 1 hour or until it has doubled in size. The dough may be doubled in size and then refrigerated overnight to be used the next day. If you’re going to use this approach, simply let the dough out on the counter for 30 minutes before rolling it out.
  6. While the dough rises, make the filling by whisking together the sugar, cinnamon, and nutmeg. Remove from the equation. 2 ounces butter, melted and browned Remove from the equation. A 9x5x3-inch loaf pan should be greased and floured. Set it away as well.
  7. Place a rack in the middle of the oven and preheat to 350°F at this stage.
  8. Remove the rising dough from the bowl and knead in approximately 2 tablespoons of flour. Allow to rest for 5 minutes after covering with a clean kitchen towel. Roll out the dough with a rolling pin on a lightly floured work surface. The dough should be approximately 20 inches long and 12 inches tall. It’s OK if you can’t get the dough to 20 inches long. Simply roll it out as big as the dough will allow. Spread melted butter all over the dough using a pastry brush. All of the sugar and cinnamon mixture should be sprinkled on top. It may seem like there is a lot of sugar in this recipe. Seriously? Simply go for it.
  9. Vertically slice the dough into six equal-sized strips. Stack the strips on top of one another and cut into six equal slices once again. There will be six stacks of six squares total. In a flip-book fashion, layer the dough pieces in the loaf pan. Cover the loaf pan with a kitchen towel and let aside for 30 to 45 minutes, or until nearly doubled in size.
  10. Place the loaf in the oven and bake for 30 to 35 minutes, or until golden brown on top. Even if the top is gently browned, the core might still be uncooked. The middle will be cooked as well if the outside is a good, dark, golden brown.
  11. Allow to cool for 20 to 30 minutes after removing from the oven. To release the bread, run a butter knife down the sides of the pan and flip onto a clean board. Place a cake stand or plate on top of the upside-down loaf and gently flip it to the right side up. Serve hot with a cup of coffee or tea.

Delicious, crowd-pleasing, festive, brunch, and cinnamon sugar are just a few of the phrases that come to mind when thinking of this dish.

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Watch This Video-

The “pillsbury pull-apart bites” is a dessert that can be pulled apart and eaten with cinnamon sugar. It can also be made into a cake.

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