Saturday, March 24, 2012

Overnight Pull-Apart Cinnamon Loaf


I was reading the April issue of Better Homes & Gardens when I came across this recipe.  

And there was no doubt in my mind that it would be part of my weekend menu.

I think my dough didn't rise as fully as it was supposed to... probably because the 'active' dry yeast was being lazy.

(Actually I believe it was because I didn't warm the milk enough to activate the yeast fully.  But it sounds better to blame lazy yeast than myself.)

Anyway, a half-risen dough ball meant I didn't have as big of a rolled-out rectangle as I was supposed to.  So then the stacked rectangles seemed too puny for the loaf pan.

But despite these issues, my loaf ended up filling out rather nicely while baking, and the smell in the house was incredible.   And the taste did not disappoint either - this was soooo delicious!

It's a perfect combo of sweet, sticky, soft & pillowy, and with a little crunch on top.

Mmmm.


What's also nice is that you can start the recipe the night before, let the dough rise overnight in the fridge, and finish it the next morning to cut down on the wait time.

Mr. Vittles had to give an estimate for a job this morning, and my loaf was done a little while before he came home.  Which worked out well because I could take my photos without any of his usual teasing... but I must admit, being left alone with this loaf was almost deadly for my waistline.

I seriously considered eating the whole thing and telling Mr. V that it got ruined and I had to throw it away.  

But luckily I got a hold of my self-control, and he came home a few minutes later anyway ;)

So be warned - make sure you are not left with this unsupervised!

Overnight Pull-Apart Cinnamon Loaf

Dough:
  • 3/4 C. milk
  • 1 package active dry yeast
  • 1/4 C. (4 T.) butter, melted
  • 2 T. granulated sugar
  • 1 egg, lightly beaten
  • 1/2 t. salt
  • 2 1/2 C. all-purpose flour 
  • 1/2 C. whole wheat flour (or more all-purpose flour)

Filling:
  • 1/4 C. (4 T.) butter, melted
  • 3/4 C. granulated sugar
  • 2 t. ground cinnamon

Glaze:
  • 1/2 C. powdered sugar
  • 1/2 t. vanilla
  • 1 - 2 T. milk (however much is needed to achieve pourable consistency)

Make dough:  In a microwave-safe measuring cup, heat the milk until just warm (105 to 115 degrees F).  Pour into large bowl of a stand mixer, then add the yeast.  Stir until yeast is dissolved.  Let stand 5 minutes or until foamy.

In small bowl, combine flours & set aside.  With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour (1 1/2 cups), then beat on low for 30 seconds, scraping bowl as needed.  Increase speed to medium and beat 3 minutes more.  Stir in remaining flour. 

Shape into a ball (dough will not be smooth).  Transfer dough to an oiled bowl, and cover top of dough with a little more oil. Cover and refrigerate overnight, or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double).

Grease a 9x5x3-inch loaf pan; set aside.  Remove dough from the refrigerator.  On a lightly floured surface, roll dough to 20x12-inch rectangle (or as close to it as possible).  Brush surface of dough with 1/4 cup melted butter, then sprinkle with the mixture of sugar and cinnamon (I actually ended up not using all the cinnamon sugar, but it's up to you).  

Cut the dough rectangle crosswise in five equal strips:
Stack strips on top of each other, then cut the stack into six pieces.  
You will now have 6 stacks of five rectangles.  Leave the stacks intact, and turn stacks on their side (cut sides up).  Place the pan lengthwise (so the short side is facing you) and loosely stagger pieces, diagonally, in pan. 


Coat top with any leftover butter and cinnamon sugar.

Let rise in a warm place for about 30 to 45 minutes. Meanwhile, preheat oven to 350 degrees F. 

Bake loaf about 30 minutes or until golden brown.  Place pan on wire rack to cool.  (Here you can either let the loaf cool 10 minutes, and then take out of pan & place on serving plate to glaze. OR you can glaze it immediately, while it's still in the pan, for a more informal serving. I did the latter, and just pulled the pieces right out of the pan.  Depends on your preference!)  Make glaze:  In a small bowl or measuring cup, stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.  Pour glaze over top of loaf.  I would recommend eating while it's still warm, but you can also let cool before serving.  Makes 8-10 servings.

Recipe Slightly Adapted from Better Homes & Gardens

27 comments:

  1. I love this beautiful and fun loaf! I've made something similar but I like your stacking technique. I think it's time to break out the yeast again~

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  2. Wow this looks delicious! I would not be able to control myself if left alone with this cinnamon wonderfulness. I love the diagrams.

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  3. This looks heavenly! I love homme baked bread and this recipe is on my list now. Don't you just hate the lazy yeast? :) Hugs!

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  4. Yummy! Looks lovely and I am sure was very delicious!

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  5. Lovely! I adore the idea of pull apart things, but have no clue at all how to make them. Great instructions!

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  6. This looks so good. It sounds easy to make, too.

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  7. I admire your self control - I for sure would have eaten this entire loaf if I had been left alone with it :) Reminds me of cinnamon toast crunch in bread form.

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  8. Beautiful! What a great looking loaf..you did really nice job!!!

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  9. Hi Maggie! Just wanted to let you know I awarded you the Versatile Blogger Award! xoxo

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  10. Oh that looks so yummy. I have that magazine and I haven't opened it yet. If this is any indication, I need to fix that!

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  11. Oh yum, this looks sinfully good! This will definitely be made on one of my cheat days, thanks for the recipe!!
    :)

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  12. Why are pull apart breads so appealing? I totally want to make this, this weekend!

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  13. Thank you so much for posting this! I saw the same issue, but walked out the store without the mag. I'm going to make this this weekend.

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  14. This loaf looks so good, I am going to try it!!!

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  15. Yum! I'll be making this soon, providing my yeast isn't lazy. This looks sooo good.

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  16. It looks delicious. The wife's low carbing right now and would be ticked off if I were to make this pull apart bread.
    Maybe I'll make it while she's gone and eat the whole thing myself before she gets back. hehe.

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  17. This looks really nice... I might have to try it out:) Thanks for sharing.

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  18. Sounds fab! Could you tell me how much yeast is "one packet"? Mine comes in a box of about 300g!!
    Thanks!

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    1. Hi! One packet of yeast is equal to about 2 1/4 teaspoons... I'm not sure how that translates to grams though, I'm sorry! Hope this helps!!

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  19. This is the best recipe! I made it two days in a row on a family vacation because everyone ate it up!
    One thing I changed up was that I put half the cinnamon/sugar mixture on the counter and rolled the dough onto that and then brushed the butter on the top. Then proceeded to put more cinnamon/sugar on and finally stacked it and poured the rest of the butter and sugar on again. OH MY GOSH delicious!

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    1. That sounds wonderful!! I'm so glad you and your family liked the recipe :)

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  20. Just curious: how did you 'slightly adapt' this recipe? I'm not a recipe cop; just curious!

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    1. No problem :) I changed the ingredients slightly (using part whole wheat flour, and also less powdered sugar in the glaze) but the bigger changes were in the directions. I used a portion of the original recipe's instructions, but added my own interpretations (as well as the illustrations). Hope this helps!

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    2. Maggie, did you knead the dough at all before you placed it in the oiled bowl? This sounds wonderful, but definitely for a "cheat day!"

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    3. Hi Phyllis, no I don't believe so, which I think is why I put "dough will not be smooth." :) Hope it's a good treat for your cheat day, enjoy!

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  21. Every time I've made this recipe, the house smells amazing. I have passed it along to so many people too.

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I love reading your comments!

If you have a question or problem you can also feel free to email me at vittlesandbits@gmail.com. Thanks for visiting :)

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