Camping Recipes

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Cinnamon Sugar pull-apart Bread

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Cinnamon Sugar pull-apart Bread
Course Snacks
Course Snacks
  1. In a large mixing bowl whisk together 2 cups flour and the dough ingredients: sugar, yeast, and salt.
  2. Set aside.
  3. Whisk together eggs and set aside.
  4. In a small saucepan, melt together milk and butter until butter has just melted.
  5. Remove from the heat and add water and vanilla extract.
  6. Let mixture stand for a minute or two, or until the mixture registers 50° to 60° C.
  7. Pour the milk mixture into the dry ingredients and mix with a spatula.
  8. Add the eggs and stir the mixture until the eggs are incorporated into the batter.
  9. The eggs will feel soupy and it will seem like the dough and the eggs are never going to come together.
  10. Keep stirring.
  11. Add the remaining 3/4 cup flour and stir with the spatula for about 2 minutes.
  12. The mixture will be sticky. That is just right.
  13. Place the dough is a large, greased bowl.
  14. Cover with plastic wrap and a clean kitchen towel.
  15. Place in a warm space and allow to rest until doubled in size, about 1 hour.
  16. The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.
  17. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
  18. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.
  19. Set aside.
  20. Melt 60 g butter until browned.
  21. Set aside.
  22. Grease and flour a 22 x 13 x 8 cm loaf pan.
  23. Set that aside too.
  24. Deflate the risen dough and knead about 2 tablespoons flour into the dough.
  25. Cover with a clean kitchen towel and let rest for 5 minutes.
  26. On a lightly floured work surface, use a rolling pin to roll the dough out.
  27. The dough should be 30 cm tall and about 50 cm long.
  28. If you cannot get the dough to 50 cm long… that is okay.
  29. Just roll it as large as the dough will go.
  30. Use a pastry brush to spread melted butter across all of the dough.
  31. Sprinkle with all of the sugar and cinnamon mixture.
  32. Slice the dough vertically, into six equal sized strips.
  33. Stack the strips on top of one another and slice the stack into six equal slices once again.
  34. You will have six stacks of six squares.
  35. Layer the dough squares in the loaf pan like a flip-book.
  36. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
  37. Place a rack in the centre of the oven and preheat to 180° C / 350° F / Gas 5
  38. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.
  39. The top may be lightly browned, but the centre may still be raw.
  40. A nice dark golden brown will ensure that the centre is cooked as well.
  41. Remove from the oven and allow to rest for 20 to 30 minutes.
  42. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.
  43. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it is right side up.
  44. Serve warm.
Recipe Notes

* This bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

** Can use 1/2 tablespoon bicarbonate of soda and 1/2 tablespoon fresh lemon juice instead of yeast. It works really well and doesn't need the rising/proving time.

*** This is the original recipe tested and used.
Some bakers have found that the dough doesn’t rise, because the yeast is not first activated in warm water. As a fail-safe, feel free to activate your yeast first.
To activate yeast, whisk yeast into 3 tablespoons of warm water.
The water should be between 40 and 50 degrees C.
Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy. Your yeast is ready to go!
If the mixture does not foam and froth, toss the yeast and try again with another package of yeast. Add the activated yeast when you combine the wet and dry ingredients.