Cinnamon pull-apart bread

    Cinnamon pull-apart bread

    4saves
    1hr30min


    7 people made this

    About this recipe: Towering and tasty, dozens of homemade cinnamon rolls are piled high in a honeycomb formation. This bread is easy to make and spectacular to serve.

    Ingredients
    Serves: 24 

    • 625 g (5 cups) plain flour
    • 110g (1/2 cup) caster sugar
    • 1 1/2 teaspoons salt
    • 435 ml (1 3/4 cups) milk
    • 185g (3/4 cup) butter, softened
    • 1 tablespoon (14 g) dry yeast
    • 1 large egg, at room temperature
    • 45 g (1/4 cup) firmly packed light brown sugar
    • 1 teaspoon cinnamon

    Directions
    Prep:55min  ›  Cook:35min  ›  Ready in:1hr30min 

    1. Grease a 25-cm ring tin or tube pan with butter or non-stick cooking spray. Combine 150 g (1 1/4 cups) flour, half the caster sugar and all the salt in a bowl.
    2. Heat milk with 4 tbsp butter until lukewarm. Sprinkle on the yeast to dissolve; stir into the flour mixture. Stir in the egg. Add enough flour (at least 425 g) to work into a soft dough.
    3. Turn dough out onto a lightly floured work surface; knead for about 10 minutes until elastic; add remaining flour to keep dough from sticking. Melt remaining butter. Mix remaining caster sugar, the brown sugar and the cinnamon in a bowl.
    4. Pull off pieces of dough the size of a golf ball, arrange in a single layer in the pan and brush with half the melted butter. Sprinkle top with half the sugar mixture. Repeat for a second layer. Cover with a damp cloth towel. Leave to rise in a warm place until doubled in size, about 30 minutes.
    5. Preheat oven to 190°C.
    6. Bake bread for about 35 minutes or until browned on top. Stand pan on a wire rack; cool for 10 minutes; unmould and serve rolls warm.

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    Reviews (1)

    yesIcancook
    6

    It was okay. I used a rectangular pan and it turned out okay, though I think it could of turned out better. I would use more cinnamon for sure. - 16 Jul 2014

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