Cinnamon Pull Apart Loaf Bread

Why you will like this recipe.

Whether you're baking for a holiday gathering or simply treating your family to something homemade, this pull-apart loaf is guaranteed to disappear quickly.

Here is what else you will like about this recipe.

• Simple ingredients. Made with pantry staples you may already have on hand.
• Soft and fluffy texture packed with cinnamon sugar flavor. The enriched dough bakes up tender and light with beautiful pull-apart layers. Every piece is coated with a buttery cinnamon mixture for maximum flavor.
• Looks impressive. The layered loaf creates a bakery-style presentation with surprisingly little effort.
• Make-ahead friendly. The dough can be prepared ahead of time and baked when needed.

Have you tried my recipe for Banana Bread Made With Greek Yogurt?

Topped with a sweet pecan glaze, that bread is extra-moist and flavorful. Both this recipe for Pull Apart Bread and that recipe for Banana Bread are easy bread recipes that can be served about any time of the day.

Instant yeast is the leavening agent used in this recipe to make this bread rise. You can find Instant Yeast here.

Ingredients Needed.

Dough.

• Flour. Regular all purpose flour. I recommend measuring the flour using the spoon-and-level method for the most accurate results.
• Coarse Salt. Balances the sweetness and enhances the overall flavor of the bread. If you are using fine table salt, you can reduce the amount slightly.
• Instant Yeast.Instant yeast can be mixed directly into the dry ingredients without proofing.
• Light Brown Sugar. This is used in both the dough and cinnamon sugar filling. The molasses in brown sugar adds moisture and a rich caramel-like flavor.
• Ground Cinnamon Gives this bread that wonderful aroma and flavor.
• Unsalted Butter. Your butter should be melted and cooled to room temperature.
• Milk Your milk should be warm to touch.

Cinnamon Sugar

• Light Brown Sugar. Use a fork or a whisk to break up any lumps if needed.
• Ground Cinnamon. Use fresh cinnamon for the most aromatic and flavorful loaf.
• Ground Nutmeg. Adds warmth and depth to the cinnamon sugar filling.
• Salt. Just a small amount is used to help enhance the other flavors.

Icing
The ingredients amounts can be adjusted as needed for texture.

• Powdered Sugar
• Milk.

Tips for Making the Best Pull Apart Loaf Bread.

I like to use a full fat milk in a recipe such as this one. The warm milk used to activate the yeast should be warm to the touch but not hotter than 115°F (46°C), as excessive heat can damage the yeast and creates a soft, tender crumb. <

More helpful tips for you.

1. Rising time will vary depending on how warm the your room is. Warmer dough (under 115°F/46 C or the yeast will be killed off) will rise faster. For this reason, after I cover my dough, I place the dough on top of my refrigerator to rise.
2. When kneading the dough, note that the dough is naturally sticky. Avoid adding additional flour if possible as doing so can result in a heavier loaf.
3. When you layer the dough in the loaf pan, avoid packing the dough pieces too tightly. Instead, pack the layers loosely leaving a little space which allows the bread to expand during the second rise.
4. Unlike many other recipes, in this one it is okay for the bread to be a little warm when adding the glaze. The icing will melt slightly into the bread, creating an extra delicious finish without completely disappearing.
5. To prepare the loaf ahead of time for easy morning consumption, proceed with the instructions up until the second rise the night before. Before allowing the second rise to happen, cover the pan tightly and place in the fridge overnight. In the morning, remove the loaf from the fridge and allow them to come to room temperature before baking.

FAQ

• Do I need to use instant yeast?
  No, but, I would suggest using it. While active dry yeast can be used instead, it needs to be dissolved in the warm milk first and may require a slightly longer rise time.
• What size loaf pan should I use?
  A 4 x 8-inch loaf pan works best for creating tall pull-apart layers. A standard 5 x 9-inch loaf pan can also be used, but the loaf may be slightly shorter and wider.
• How do I know when the bread is fully baked?
  The top should be golden brown, the center should spring back lightly when touched, and the internal temperature should reach about 185°F.
• Why is my loaf doughy in the center?
  This usually means the loaf needed more baking time. Because of the buttery cinnamon sugar layers, pull-apart breads often take longer to bake than traditional sandwich loaves.
• Why didn't my dough rise?
  The most common causes are expired yeast, milk that was too hot or too cold, or a room that was too cool for proper proofing.

Variations.

• Make this into an apple cinnamon bread. Add a cup of finely diced apples to the cinnamon sugar filling. I would choose firm baking apples such as Honeycrisp, Granny Smith, or Braeburn for the best texture.
• Add a nutty element. Sprinkle a half cup of chopped pecans or walnuts between the dough layers for added crunch and a nutty flavor that pairs perfectly with the cinnamon filling.
• For a more of a holiday or festive bread, as a quarter teaspoon each of ground cloves and allspice to the cinnamon sugar mixture for a festive holiday flavor

How to store cinnamon loaf bread.

Once the bread has fully cooled and the glaze has set, pull apart bread should be stored in an airtight container or tightly wrapped. When properly stored, this bread should keep for up to three days at room temperature, refrigerated for up to five days, or frozen for up to a few months. If possible, store the bread without the glaze and then add the glaze just before serving.

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