Each section of this Cinnamon Pull-Apart Bread is layered with cinnamon, baked to a golden brown, the loaf is then frosted with a cream cheese frosting.
There is nothing I love the scent of more than the smell of bread baking … well unless said bread is cinnamon bread… then be still my heart. This bread I am sharing today is so close to the taste of a cinnamon roll, I say it’s a perfect breakfast treat! 😉
Isn’t it pretty? I seriously thought about not frosting it. I mean look at how cool it looks just smiling up at you from that bread pan… all golden and coated in cinnamon sugar goodness!
But oh baby … added the cream cheese frosting, with just a hint of nutmeg to it … and Swoon! It was perfection.
I have Jean from The Tasty Cheapskate to thank for this superb recipe! Jean hosts the very delicious blog that I was assigned this month in the Secret Recipe Club. I have drooled over Jean’s masterpieces in past recipe reveals, but this was the first time I was able to bake and share from her blog. Jean shares recipes for real food, and helps you save your pennies at the same time! She prides herself in her “cheapskate skills” and claims to have gotten them from her childhood family. Nothing wrong with that! I have to tell you though, I literally laughed out loud reading through Jean’s very extensive recipe list. She has got a very funny wit that I know you will enjoy — so go check out her page, won’t you?
Now don’t think I settled right on this bread. I mean, I read through so many of Jean’s recipes, it was hard to make a quick selection. I first contemplated her Pizza Buns, they looked like something my kids would really love. (I will be making those next) Then there were the Seven Layer Cookie Bars, that I will be adding to my holiday baking list this year. (if they don’t get made for a tail gate sooner than that!) In my true character, I look for the Mexican inspired dishes, like her Enchilada Rice Pot, but I kept seeing these pull apart breads sprinkled through her recipes. Orange, Chocolate Chip, Lime … but I settled on the Cinnamon. Had my youngest son not been here to talk me out of it, this bread would have included raisins, too! Next time.
Thanks to Jean, the instructions for the bread process went very smoothly.
I did a step by step picture guide for you to follow when you try it:
1. When the dough is ready, you will be able to make a nice impression with your hand and your fingers won’t get dough stuck to them when you pull it out. It’ll be a nice soft, slightly oily ball of dough.
2. Form dough into a nice ball and place in a bowl to rise covered with a light tea towel.
3. Let dough rise for one hour. It will double in size.
4. Punch dough down and turn out on to a floured surface to roll out to 12″ x 20″ rectangle. I found it helpful to keep a ruler handy.
5. Time to fill it. Spread melted butter over dough with your fingers, sprinkle with cinnamon and sugar mixture. Spreading evenly over dough. Then cut into five 12″ x 4″ strips.
6. Stack these strips one on top of the other.
7. Cut these strips into 6 equal sections.
8. Place them into a bread pan like you are filing paper. One behind the other. Cover and let rise for another 40 minutes.
9. They will all be crowded together nicely in the pan.
It seems time consuming, but it really isn’t bad at all. The end result is so worth it!
For the Bread:
- 1/4 cup butter, melted
- 1/3 cup milk
- 1/4 cup cool water
- 1/4 cup sugar
- 1 Tablespoon yeast
- 1 1/2 teaspoon vanilla
- 2 eggs, beaten
- 2 3/4 cups flour
For the Filling:
- 1/4 cup butter, melted
- 1/2 cup sugar combined with ¼ cup brown sugar and 1 1/2 teaspoons cinnamon
- ½ cup soft cream cheese mixed with 1 cup powdered sugar until creamy. Sprinkle in a little nutmeg if desired.
Find out below what the rest of our group made this month– You can also click the Secret Recipe Club banner to learn how to join!