Tuesday, April 8, 2014

Egg & Nut Free Gooey Cinnamon Pull Apart Bread

From Scratch.  Tender.  Gooey.  Sticky. Cinnamon-y Perfection.  I turned my bundt pan over onto my serving plate and audibly "oohed" and "aahed" at how glorious and perfect it looked.  My hubs and kids ogled and drooled while I snapped my photos.  Then we devoured this bread.  

Since it is from scratch (unlike the canned biscuit dough versions you've probably seen) it does take a little time.  You can cut down on the rising times by setting your oven to the lowest setting and letting your bread rise in your warm oven.  I figure it takes about as long as cinnamon rolls would.  Worth every minute. (and every calorie.)


Egg & Nut Free Gooey Cinnamon Pull Apart Bread

Dough:
4 tbsp butter, divided and softened
1 cup milk
1/3 cup water
1/4 cup granulated sugar
2 1/4 tsp instant yeast
3 1/2 to 4 cups all-purpose flour, plus extra for work surface
2 tsp salt  
Brown Sugar Coating:
1 cup packed light brown sugar
2 tsp ground cinnamon
8 tbsp butter, melted
Glaze:
1 cup confectioners' sugar
2 tbsp milk

1. Using 2 tbsp softened butter, grease a bundt pan and set aside.  You may not use all the butter.  To reduce the mess, I use a plastic baggie over my fingers as I grease the pan. 


2. In a microwave safe measuring cup, combine milk and water.  Heat on high for about a minute or until it is warm.   Cut the remaining 2 tbsp of butter into chunks and drop into warm milk/water mixture.  They will begin to melt.  Meanwhile combine 3-1/2 cups flour and salt in the bowl of a stand mixer.  Add sugar and yeast to the milk mixture.  While mixer is running, slowly add the milk mixture.  If mixture doesn't seem like it's coming together, add additional flour a tablespoon or two at a time, allowing to fully incorporate between additions.  The dough should be slightly sticky, but not unmanageable.  Knead 5 minutes.  

3. Place dough in a oiled bowl and allow to rise, covered, until double in size, about 1 hour (use warm oven to speed up the process).  

4. Once double, punch down dough.  Dump out onto a lightly floured or oiled countertop.  Cut dough into about 50-60 pieces and shape into a rough-looking ball.  Doesn't have to be perfect.  In a small bowl, melt butter.  In another small bowl, combine brown sugar and cinnamon.  Create an assembly line:  dip rolled dough ball in butter, letting excess drip off, next coat in cinnamon sugar mixture then place in buttered bundt pan.  Repeat with remaining dough pieces.  

5. Cover bundt pan and let rise again until about doubled in size, or until dough is 1-2 inches from the top of the pan.  

6. Preheat oven to 350 degrees. (make sure if you are using your oven to help your dough rise to remove prior to preheating.) Uncover bundt pan and bake 30-35 minutes.  Remove from oven and allow to rest in the pan no longer than 5 minutes.  Invert pan onto a serving platter, and ooh and aah at how perfect it looks!

7.  Combine glaze ingredients while bread is cooling.  Drizzle glaze over the top of bread and serve warm!

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