cinnamon sugar sunday

Today marked a very momentous occasion:  I christened my rolling pin.

I received the rolling pin last Christmas from my Mom and Dad.  I've been wanting to use it ever since, but I felt that I needed to make something epic for it's first use.  Something that is worthy of the virgin rolling pin.  Then, earlier this week I found it.  The perfect recipe.  Cinnamon Sugar Pull-Apart Bread.  Done.

This bread is all kinds of ridiculous.  I don't think I could have picked a better recipe for the rolling pin's inaugural run.  Even if you're a baking novice, like me, I hope you will make this.  It's delicious. Seriously, cinnamon sugar dough, how can it be anything less that heavenly?


CINNAMON SUGAR PULL-APART BREAD

For the Dough:

• 2 3/4 cups plus 2 tablespoons all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 envelope) active dry yeast
• 1/2 teaspoon salt
• 2 ounces (1/4 cup) unsalted butter 
• 1/3 cup whole milk
• 1/4 cup water
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

For the Filling:

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 ounces (1/4 cup) unsalted butter, melted until browned

In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour (see note below).

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9×5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. 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.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea to your favourite Hubby.  It will make him happy - really, really happy.

The 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.

PS:  The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions above.

PPS:  You probably don't have to brown the butter if you don't want to, but I recommend it.  It gives the butter a nutty taste and smell - delicious!