Cinnamon Pull Apart Bread

We have friends in town this weekend, which means I’m doing even more going out/staying up late than I usually do.

I’m totally okay with it.

Man, reliving these photos of the cinnamon pull apart bread that I made for my grandpa’s birthday really makes me hungry. I wonder if anyone is up.

The bread also makes me think of this photo. Lazy Heeler’s herding techniques. Can’t have that ball rolling away while she’s quenching her thirst.

I was smart and made the dough the night before so I didn’t have slave away [and wait]. Best idea ever. Hope you’re having a good weekend!

Inspiration: Joy the Baker

Ingredients

• 2 cups all-purpose flour
• 3/4 cup spelt flour
• 1/4 teaspoon sugar
• 1 yeast packet
• 1/2 teaspoon salt
• 2 ounces Earth Balance [or butter]
• 1/3 cup almond milk [or milk of choice]
• 1/4 cup water
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 ounces Earth Balance [or other butter]

Preparation

1. In a mixing bowl, whisk together 2 cups of all purpose flour, 1/4 teaspoon flour, packet of yeast, and 1/2 teaspoon of salt.
2. In a separate bowl, whisk together the eggs.
3. In a small saucepan, melt the two ounces of butter into the milk.
4. Once melted, remove from heat and add the water and vanilla.
5. If you have a fancy thermometer, you want it between 115-125° but I’m not fancy and just waited a couple minutes and poured it into the flour mixture.
6. Stir the mixture with a large spatula/spoon.
7. Add the eggs and keep stirring until they’re incorporated. It’ll take a few minutes and give you a small arm workout.
8. Add the 3/4 cup of spelt flour and keep mixing.
9. It’s going to be one sticky ball of dough, and that’s totally okay.
10. Grease another bowl [or clean this one out and grease it], put the dough in it and cover it with saran wrap and a towel.
11. Allow it to rise in a warm, draft free place for an hour.
12. Once it rose, I put it in the fridge. You can feel free to use it after that. If you put it in the fridge, allow it to rest 30 minutes before continuing on.
13. Whisk together the cup of sugar, cinnamon, and nutmeg.
14. Melt the remaining 2 ounces of butter.
15. Now is a fabulous time to prep your loaf pan.
16. Deflate the dough.
17. Knead 2 tablespoons of flour [you pick which kind!] into the dough, and allow it to rest under a towel for five minutes.
18. Flour a large work surface [hello kitchen table!], and roll the dough out into a large rectangle about 12″x20″. It took me a little while, but I got it.
19. Brush the melted butter all over the surface. Use it all.
20. Sprinkle all of the sugar mixture on the top of the butter. Glorious.
21. Cut the dough into six equal strips, cutting along the 20″ side.
22. Stack the strips on top of each other [making a mess], and then cut those into six more pieces.
23. Place the new stacks of dough on top of each other in the pan. I took all the cinnamon sugar that fell out while cutting and sprinkled it all over the top.
24. Place a towel over the dough and allow it to rise another 40 minutes.
25. When it’s almost done rising, preheat your oven to 350°.
26. Place the risen dough into the middle of the oven for 30-35 minutes [mine took 35]. You want a very golden brown top so the middle is cooked.
27. Remove it from the oven, and allow it to rest 25-30 minutes before you get it out of the pan.
28. It’s totally the best when eaten the first day. Good luck trying to make it last longer.