Cinnamon Pull-A-Part Bread is a great alternative to Cinnamon rolls, and its a lot more fun to eat! For this pull-a-part bread make sure you mash the slices all together so you can get it out of the pan in one piece. Once you have it out and put the icing on you’ll be golden. This is best right out of the oven, there’s just something about warm bread that can’t be replaced in my mind and tummy. I would also suggest making more of the filling than the recipe says I personally double the filling because that’s just one of my favorite parts of the bread, and it makes it easier to pull the pieces apart.
This is something I make year round when I get the craving for cinnamon rolls, though I don’t like the time it takes me to make cinnamon rolls so cutting the pieces was just a natural thing to me, it’s so much simpler and quicker to do than traditional cinnamon rolls. If you take this to a party make sure you make at least two as I haven’t come across a person who hasn’t loved this bread.
Cinnamon Pull-A-Part Bread | This Is Why I’m Full
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- Preheat your oven to 170 degrees Fahrenheit. Heat the 1 cup of milk in the microwave for 1 minute. Carefully place the 4 tablespoons of butter into the hot milk. Let it sit for a minute or two, or until the butter starts to melt.
- Into your stand mixer place 2 C flour, 1 1/2 teaspoons salt, 1/2 cup sugar and 2 eggs. Let it mix for just a few seconds. Just long enough for the egg to get a bit covered up. Pour in 3/4 cup hot water.
- Add the milk/butter mixture. Mix for 30 seconds.
- Add the 1 tablespoon yeast and mix until combined.
- With the mixer on low, begin to add the rest of your flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
- Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it much, much easier to roll it out.
- Roll each ball of dough out into a large rectangle. Spread 4 tablespoons softened butter over the top of each rectangle. Sprinkle 3/4 teaspoon cinnamon and 1/2 cup brown sugar over the butter. Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan.
- Cut each strip into 6 or 7 pieces.
- Stack the pieces on top of each other
- and carefully set them into the loaf pans. Place them into a 170 degree oven
- for about 15-20 minutes, or until the dough has risen up and over the top of the pans (about 1-2 inches). Turn your oven temperature to 350 degrees Fahrenheit, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees Fahrenheit bake the loaves for 15-20 minutes, or until the top is golden brown and the loaves are cooked through.
- While your loaves are baking make the glaze. Into a small mixing bowl place 2 cups powdered sugar, 3 tablespoons milk, 4 tablespoons melted butter and 1 teaspoon vanilla. Whisk it all together with a fork until it’s nice and smooth.
- When the loaves are done baking take them out of the oven and let them rest for about 10 minutes. Then remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
- Enjoy!
and expect it to be gone quickly.