Brown Butter Cinnamon Pull Apart Bread

BrownButterCinnamonPullApartBread1

Hi there! Hope you all had a blessed Thanksgiving and are enjoying some yummy leftovers today! Having leftovers is one of the best things about Thanksgiving – after all the work and time you put into preparing the meal, you more than likely don’t want to return to the kitchen any time soon. But just in case you adore sweet breads just as much as I do, you might want to muster up some energy to prepare Brown Butter Cinnamon Pull Apart Bread a.k.a. the best decision you’ll ever make, ha! I can’t think of a sweeter way to wake up in the morning than to a couple of slices of this mouthwatering bread. Oh, and it really doesn’t take that long to make – you’ll be able to take a couple of breaks while the dough hangs out and gets even more delicious!

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This recipe reminds me of cinnamon rolls since it’s packed with a lot of the same flavors. The wonderful smell this bread will spread throughout your house will have everyone oohing and aahing – and rightfully so. Pull apart bread will knock your socks off. Oh, and I can only imagine what cinnamon roll frosting spread over the top would do to this bread, but you didn’t hear that from me. I clearly tried to keep things healthy by refraining from doing so. And I wanted to show you the beauty of each slice.

BrownButterCinnamonPullApartBread

One bite and you will understand what the fuss is all about. Consider yourself warned – this loaf usually disappears within 10 minutes and is best eaten while still warm. Simply irresistible!

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Chewy, sweet and absolutely ah-mazing. This bread came just in time for the beginning of the holiday season.

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I’m off to spending more time with my family. Hope you’ll try this delectable bread. See you on Monday!

Favorite Verse Of The Week:  “Always be joyful. Never stop praying. Be thankful in all circumstances, for this is God’s will for you who belong to Christ Jesus.” ~ 1 Thess. 5:16-18

Brown Butter Cinnamon Pull Apart Bread
Yields 1
Brown Butter Cinnamon Pull Apart Bread is one of the best sweet breads you'll ever taste. So delicious and perfect for special mornings with the family!
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For the Dough
  1. 2 1/4 teaspoons (1 envelope) active dry yeast
  2. 3 cups all-purpose flour, divided
  3. 1/4 cup granulated sugar
  4. 1/2 teaspoon salt
  5. 2 large eggs, at room temperature
  6. 4 tablespoons unsalted butter
  7. 1/3 cup whole milk
  8. 1/4 cup water
  9. 1 teaspoon vanilla extract
For the Filling
  1. 1 cup granulated sugar
  2. 2 teaspoons ground cinnamon
  3. 1/2 teaspoon fresh ground nutmeg
  4. 4 tablespoons unsalted butter, melted until browned
Instructions
  1. 1. First, activate your yeast by combining it with 3 tablespoons of warm water (between 105 and 115 degrees) and a pinch of sugar. Set aside for 5 minutes. Your yeast is ready to go if it starts to become foamy and bubbles appear. If nothing happens after 10 minutes, start over.
  2. 2. In a large bowl, whisk together 2 cups flour, sugar, and salt. Set aside. In another small bowl, whisk the two eggs and set aside as well.
  3. 3. Using a small saucepan, heat the butter and milk until butter is completely melted. Remove from the heat and stir in water and vanilla. Set aside and let cool until mixture registers at 125 degrees.
  4. 4. Slowly add yeast mixture to the dry ingredients and incorporate (it will be slightly lumpy). Next, pour the warm liquid into the dry ingredients and stir with a wooden spoon or spatula until incorporated. Now add the eggs and continue to stir until mixture comes together (this may take a couple of minutes). Add another 3/4 cup of flour and combine. Dough should be slightly sticky. Place the dough into a greased bowl and cover with a clean kitchen towel and set in a warm place until doubled in size, about 45 minutes. Once the dough has had time to rest, transfer the bowl to the fridge until the next morning (before working the dough, remove it from the fridge and let rest at room temperature for 30 minutes then proceed to the next step). If you're skipping the refrigeration time, continue with Step 5 right away.
  5. 5. For the filling, combine the sugar, cinnamon and nutmeg. Set aside. In a small saucepan, melt butter until browned, about 5 minutes. Set aside as well.
  6. 6. Deflate the dough and add 2 tablespoons of flour. Stir to incorporate. Cover with the towel again and let stand for 5 minutes. Prepare your work surface by lightly flouring it and grease a 9x5 inch loaf pan. Set aside.
  7. 7. Roll out the dough until it forms a 12(wide) x 20(long) inch rectangle. Using a pastry brush, spread the browned butter over the dough and sprinkle with cinnamon sugar mixture. It will seem like you have a lot of sugar, but don't be deterred.
  8. Next, cut the dough into 6 equal strips (lengthwise) and layer them on top of each other. Cut the stacked strips into 6 equal dough squares. Layer the squares into the loaf pan like a book. Cover pan with the towel and let rest in a warm place for another 45 minutes or until doubled in size.
  9. 8. Preheat the oven to 350 degrees F and place pan onto the middle rack in your oven. Bake for 35-40 minutes or until the top of your loaf is dark brown. You want to make sure the inside is fully baked and I know it's usually ready when the top is really nicely dark and browned.
  10. 9. Remove from the oven and let rest for 30 minutes on a wire rack. Loosen the edges by running a knife around the loaf and invert it onto a cutting board. Flip loaf over so it's standing right side up and enjoy while still warm. It's best that way!
Notes
  1. Brown Butter Cinnamon Pull Apart Loaf will keep up to 2 days in an airtight container or plastic bag stored at room temperature.
Adapted from joythebaker
Adapted from joythebaker
Deliciously Yum! http://deliciouslyyum.com/

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Comments

  1. What do you mean when you say ‘Layer the squares into the loaf pan like a book’?

    • Yeah, I was thinking of a good visual example to explain how to place the dough into the pan…. You basically stack the pieces of dough into the loaf pan sideways (lengthwise). Hope that helps to clarify.

  2. This does look yummy, but quite involved….would HAVE to be for a special day.

    • Yes, it’s definitely something to make for a special occasion. It takes some time to prepare, but it’s easier than you think… and a super fun baking project!

  3. I have made this twice now, once making it all at once and then yesterday making part of the dough last night and finishing it this morning for coffee with friends. Both ways turned out great and delicious. My family loved it. Yes, this is time consuming but very very easy to make so it’s worth it for those special occasions. Thanks for a great recipe.

    • I am so glad to hear that, Leslie! It is addicting. Thanks for stating that it’s easy to make even though it’s a bit time-consuming. Hope you’ll make it many more times 🙂

  4. Is the overnight refrigeration process necessary? What would happen if that step was skipped?

  5. Great recipe! Took some time to prepare but it was definitely worth it. Can’t wait to share it with my
    Housemates! Thanks for the recipe

  6. I just made this and it is fantastic! My whole house smells like Christmas! Thanks for the great recipe for special occasions. It looks really impressive but was easy enough that I could do it!

  7. Just made this today. Used 2 3/4 cups of flour and mixed the dough in my bread machine through the first rise. Patted it down on lightly floured board and let the gluten rest for about 10 mins. and it rolled right out with ease, skipping the overnight refrigeration part. Dough was not sticky at all. Followed the rest of the recipe from there. Was super easy and really delicious. My husband added cherry jam to one piece and peanut butter to another and declared it to be great either way. I do think the overnight component would scare some people away, as all the rising and overnight part does take some advanced planning. Not sure what the point of the refrigeration is but the recipe worked fine without doing it, so don’t be scared about the timing and try it. Great recipe. Thanks!

  8. I have made this several times. If you do not love to bake, don’t try it. I am a seasoned baker and the recipe was easy to me; skipped the fridge step and the breads came our perfect. I tripled the recipe shared it with family and professionals. My sons did not share it with their wives and children, the doctor’s receptionist ate half a loaf. I’ve made the recipe in mini loaf pans, adorable. DELICIOUS recipe thanks for sharing.

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