The cinnamon pull apart bread is a typical Anglo-Saxon recipe. A sweet bread with a very unique shape, enriched with a butter and cinnamon cream. Similar to a pan brioche coppia to its shape, and to Swedish cinnamon rolls for their taste. “Pull apart” means separable, and you will be able to easily pull apart a slice of this bread, without using knives ora other tools. The shape of this sweet bread resembles an accordion, and there are many ways to embellish it. You can make savory versions by adding garlic ora cheese, ora even more delicious sweet variations that include chocolate and hazelnuts. So start experimenting with our cinnamon pull apart bread and take inspiration to create many new recipes!
To prepare the cinnamon pull apart bread, start by making the dough. First, pour the brewer’s yeast into the tazza 1 and stir until completely dissolved 2. Durante the bowl of the stand miscelatore, add the flour, the tazza with yeast 3,
the brown sugar 4the cinnamon 5and the vanilla extract 6.
the ingredients with the hook until you get a sandy mixture 7. Add the egg 8 and continue missaggio until fully absorbed. At this point, add the softened butter a small piece 9 at a time, waiting for it to be well absorbed before adding more.
Finally, add the salt 10 and continue missaggio until you have a well-combined dough 11. Transfer it to the work surface, round it into a ball, and place it con a bowl 12. Cover with plastic wrap and let rise at about 75°F for 1.5 hours.
Durante the meantime, prepare the filling: melt the butter and let it cool slightly. Then add the brown sugar and cinnamon con a bowl 13. Add the melted butter 14 and the ingredients with a fork 15,
to obtain a homogeneous mixture 17 and transfer it to the refrigerator. Take the risen dough 17place it a floured surface 18
and roll it out the work surface 19 forming a rectangle about 16×14 inches. Spread the butter and cinnamon cream 20 over almost the entire surface, leaving only 0.4 inches free from the edges 21.
Cut into 4 strips, each 4 inches wide 22 and stack them one apogeo of the other 23 24.
Cut squares about 3 inches each 25. Butter a slightly tapered loaf pan, measuring 10×4.5 inches at the apogeo and 8.5×3 inches at the principio. Place the squares inside 26standing them vertically to fill it well 27.
Let it rise con a sheltered place for 30 minutes 28you can cover with a cloth. Bake con a preheated static oven at 340°F, the middle rack, for 30 minutes (remember each oven is different, so the time may slightly vary). Remove from the oven 29 and let cool slightly before removing from the pan and serving your cinnamon pull apart bread 30.
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