Pull-Apart Cinnamon Bread
makes one loaf
for the dough:
2 3/4 c. all-purpose flour
1/4 c. sugar
2 1/4 t. yeast
1/2 t. salt
2 T. butter
1/3 c. milk
1/4 c. water
1 t. vanilla extract
2 eggs
for the filling:
4 T. butter
1 c. sugar
2 t. ground cinnamon
1/2 t. fresh nutmeg, grated
prepare the dough
1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast and salt
2. In a small saucepan combine butter and milk, heating until just melted, stirring frequently. Add the water to the mixture and allow to cool until 115-125 degrees F
3. Add the milk mixture, vanilla and eggs to the flour mixture, mixing on low until combined
4. Continue to knead on medium, adding flour as needed, until elastic and slighly tacky, but not sticky
5. Transfer dough to an oiled bowl, cover and let rise in a warm place until doubled, about 1 hour
prepare the filling
1. Melt butter in a small saucepan, stirring constantly until browned (optional) or heat until just melted, if you prefer
2. In a small bowl combine sugar, cinnamon and nutmeg
assemble bread
1. On a lightly floured surface, roll dough into a thin, approximately 12x20-inch, rectangle and let rest for ~5 minutes
2. Brush dough with butter and cover with all of the sugar mixture
3. Grease the sides and bottom a 9x5-in loaf pan with oil or non-stick spray
4. Slice the dough into 6 equally long strips (the strips should be 20-inches long). Stack slices carefully to avoid knocking off too much sugar
5. Cut the stack of slices into 6 equal stacks of dough pieces
6. Stack all the small slices on top of each other and place in the prepared pan
7. Cover loosely with a towel and let rise in a warm place for 30-45 minutes
8. Preheat oven to 350 degrees
9. Bake loaf, uncovered for 30-35 mintutes until the top is golden brown. Tent the top with foil, if top is browning too quickly near the end of the cooking time
10. Let rest in pan for ~20 minutes before using a knife to loosening the edges and transferring to a serving plate. Serve warm

