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