Dear cinnamon sugar pull apart bread. You taste like the endless inside of a cinnamon roll. You make my tummy happy. I like you.
Seriously, if you do anything this weekend, make this bread this bread. It is without a doubt one of the best things to emerge from my kitchen in recent memory. I know I say that a lot... but whatever. It's totally true. And I guarantee that anyone you share this with will agree that's it's awesome. However, the likelihood that this will make it much further than your kitchen without being gobbled up and completely disappearing is low. Just a warning.
I saw this recipe on Joy the Baker and it is easily one of my new favorite blogs. Go check it out - Joy is super awesome.
Cinnamon Sugar Pull-Apart Bread
Source: Joy the Baker
For the bread:
2 3/4 + 2 tbsp all purpose flour
1/4 cup sugar
2 1/4 tsp yeast
1/2 tsp salt
2 tbsp unsalted butter
1/3 cup milk
1/4 cup water
1 tsp vanilla
For the filling:
1 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp unsalted butter
In a large mixing bowl, combine 2 cups flour, sugar, yeast, and salt. Whisk the eggs in a small bowl and set aside. In a small saucepan, melt butter over medium heat. Add milk and cook until just heated. Remove from heat and add water and vanilla. Let cool for a few minutes until the side of the pan feels warm to touch, not hot (or use a thermometer and measure it at 115-125... I use the hand trick... because my kitchen thermometer sucks).
Mix the milk with the dry ingredients until just starting to combine. Add the eggs and mix into the dough. Add the remaining flour and stir for about 2 minutes. Transfer the dough to a new lightly greased bowl and turn to coat. Cover with plastic wrap and place in a warm happy environment for about 1 hour, or until the dough has doubled in size.
When the dough is almost done rising, melt the butter for the filling over medium heat. Once it is melted, start swirling the pan over the heat until the butter is nicely browned. It should have a golden color and smell nutty. Set aside. Mix together remaining ingredients for the filling and set aside.
Punch the dough down and transfer to a lightly floured work surface. Add 2 more tbsp of flour and knead into the dough. Cover with a towel and let rest for about 5 minutes. Roll or stretch the dough into a long rectangle, about 12 inches wide and 20 inches long, keeping the long edge toward you. Spread the browned butter all over the dough and sprinkle with sugar mix. Cut the dough, width wise, into 6 even strips. As you go, stack the dough, on top of the previously cut strip, sugar side up. Once you have cut all of the strips and you have a stack of dough 6 slices high, turn so that the long edge faces you. Cut the stack into 6 even squares. Turn each of the six square stacks of dough onto the edge and place into a loaf pan. The 6 squares of 6 slices should fill up the entire loaf pan. Cover the dough with plastic wrap and let it rise for about 30-45 minutes in a warm place.
Bake the bread at 350 for about 30 to 35 minutes, or until the top is a deep golden brown (mine took more like 45 minutes). If it isn't completely golden brown, the dough may not be completely cooked through.
Let cool in the loaf pan for a few minutes, then flip out onto a plate and serve. Watch as it disappeares.