Cinnamon Pull-Apart Bread

I have officially made this bread three times.  I hardly ever repeat recipes but this one is just that good.  Be sure you have people to share this with or you'll find yourself eating the whole loaf (and gaining five pounds in the process).  And with this I give you the key to food-happiness and joy (in the form of butter, sugar and cinnamon).

For Dough

3 cups all-purpose flour

¼ cup granulated sugar

2¼ teaspoons (1 envelope) active dry yeast

½ teaspoon salt

4 tablespoons unsalted butter

⅓ cup whole milk

¼ cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

 

For the Filling

 

1 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon fresh ground nutmeg

4 tablespoons unsalted butter

Directions

1. Activate the yeast by whisking the yeast into three tablespoons of warm water (it should be between 105 and 115 degrees F).  Add a pinch of sugar and allow the mixture to sit for five minutes, until it is foamy and frothy.  

2. In a large mixing bowl whisk together two cups flour, sugar, and salt.  Set aside.

3. Whisk together eggs and set aside.

4. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

5. Pour the milk/butter mixture into the dry ingredients and mix with a spatula.  Add the activated yeast at this time.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

6. Place the dough is a large, greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.

7. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt four tablespoons of butter until browned.  Set aside.  Grease a 9x5x3-inch loaf pan and line the bottom with parchment paper.  Grease and flour the pan again.  Set aside.

8. Gently deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle ALL of the cinnamon/sugar mixture over the dough.

9. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.   Layer the dough squares in the loaf pan.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

10. Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.

11. Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.  Carefully invert the pan and transfer it to a serving plate.

Adapted from Joy the Baker.