Flopproof

Cinnamon Pull Apart Bread

A delicious, pull-apart yeast bread layered with cinnamon, dark muscovado sugar, and butter.

Serves 8 · Metric units · Prep 2 h · Cook 35 min

Ingredients

strong flour400 g
granulated sugar30 g
dried yeast11 ml
salt2 ml
unsalted butter (for dough)60 g
milk140 g
large eggs2 large
dark muscovado sugar150 g
ground cinnamon22 ml
unsalted butter (for filling)100 g
vanilla extract (optional)0
sunflower oil10 ml
flour (for dusting) (optional)0

Method

Using a pastry brush, brush a little sunflower oil on the inside of the bread tin. Dust with a little flour and shake out the excess.
In a large bowl, mix the flour, sugar and salt.
Warm a little of the milk and add the yeast. Leave to allow the yeast to dissolve. — 5 min
Melt the butter until just melted and add the remaining milk.
Whisk together the eggs in a small bowl.
Pour the milk mixture into the dry ingredients and mix. Add the eggs and mix until all the ingredients have been incorporated. The dough will be quite sticky.
Grease the inside of a large bowl with sunflower oil and place the dough in the bowl. Cover the bowl with clingfilm and leave to rest until doubled in size. — 1 h 30 min
Mix the soft butter with the sugar, cinnamon and vanilla to create the filling.
When the dough has risen, roll the dough out to about 30 x 50 cm (12 x 20 in). Spread the butter mixture over the dough.
Slice the dough vertically into four long even slices. Stack each slice on top of each other to make a stack of 4 layers. Cut the stack into squares. Pinch the bottom of each square so that the cinnamon does not fall out. Stack the squares upright against each other on one side of the prepared tin.
Cover with a tea cloth and let stand in a warm place. — 30 min
Bake until the top is nice and golden brown. (180°C) — 35 min
After the bread has baked, leave to cool slightly then turn onto a cooling rack. — 5 min
Serve warm. If you need to warm it, wrap it in tin foil and bake on the same heat. (180°C) — 5 min