Cinnamon Pull-Apart Bread
Ingredients
The dough
-
2
cups
whole milk
-
½
cup
canola oil
-
½
cup
sugar
-
1
package
active dry yeast (2 1/4 teaspoon)
-
4½
cups
all-purpose flour, divided
-
½
heaping tsp.
baking powder
-
½
scant tsp.
baking soda
-
1½
tsp.
salt
-
½
cup
sugar
-
to taste
cinnamon
The glaze
-
8
oz.
powdered sugar
-
4
Tbsp.
melted butter
-
½
tsp.
almond extract
-
½
tsp.
vanilla extract
-
to desired consistency
milk
milk
Instructions
- Combine milk, sugar, and oil in a large pot and heat until boiling, then cool to 105-115°F.
- Sprinkle yeast over the cooled milk mixture and let it stand for 5-10 minutes.
- Mix in 4 cups of flour, cover, and let it rise for 1 hour.
- Mix remaining flour with baking soda, baking powder, and salt, then sprinkle over the dough and mix in.
- Refrigerate the dough for at least a few hours or up to 24 hours.
- Grease a 9×5 inch loaf pan and set it aside.
- Turn the dough onto a floured surface and roll it out into a rectangle.
- Spread melted butter over the dough, then sprinkle with sugar and cinnamon.
- Cut the dough into strips, stack, and cut into squares.
- Place the squares in the prepared pan and drizzle with melted butter, then sprinkle with sugar and cinnamon.
- Cover and let rise for 30 minutes while preheating the oven to 350°F.
- Bake for 25-35 minutes until golden brown, covering with foil if necessary.
- Cool completely before glazing.
- Whisk together glaze ingredients until smooth and drizzle over the bread.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
12g
Total carbohydrates
44g
Total protein
4g
Sodium
300mg
Cholesterol
30mg
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