Beautifully layered and folded warm bread that is smothered with cinnamon, sugar and butter.  A perfect sweet bread to be enjoyed for breakfast or dessert.  With coffee or alone.  One of my favorite breads that family cannot get enough of!

Dough
2 1/4 teaspoons (1 envelope) instant yeast
2 3/4 cups to 3 cups all-purpose flour
1/4 cup granulated sugar
2 large eggs, at room temperature, lightly beaten
4 Tablespoons unsalted butter
1/3 cup milk (whole or 2%)
1/4 cup water
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Filling
4 Tablespoons unsalted butter, melted
1 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

      Directions:

      In a small saucepan, combine butter and milk and heat on stove over medium heat until butter is just melted.  Add vanilla extract and water.  Set aside to slightly cool.

      In a mixing bowl fitted with the dough hook attachment, whisk together the flour, sugar, yeast and salt.  Pour the milk mixture  into the dry ingredients and mix on low speed, then add the eggs and mix until the eggs are fully incorporated, about 2 minutes.  Add more flour, as needed, until the dough clears the sides of the bowl.

      Grease a large bowl and transfer the dough to the bowl, turning once to coat.  Cover the bowl tightly with plastic wrap and let rise in a warm area until doubled in size, about 1 hour. (If using an overnight method, at this point, after the dough is risen, you can wrap the dough tightly with plastic wrap and refrigerate overnight to finish in the morning. Allow to rest at room temperature for 30 minutes before proceeding. Otherwise, if you wish to make this all in one day, continue on to the next step.)

      After the dough is doubled in size, in a small bowl, combine sugar, cinnamon and nutmeg.  Mix and set aside.

      Melt the butter for the filling in a small saucepan until slightly browned, making sure not to burn it. Set aside to slightly cool.

      Grease and flour a 9x5x3-inch loaf pan.  Set aside.

      Punch down the dough and turn it out onto a lightly floured work surface. Cover with a clean towel and let rest for 5 minutes. Roll out to a 12- by 20- inch rectangle. (No worries if it won’t stretch to 20-inches, just go as large as you can.)

      Spread the melted butter across the surface of the dough, then sprinkle evenly with the cinnamon sugar mixture until it is gone.

      Slice the dough vertically into six equal sliced strips.

      Pile on top of each other.

      Slice into six equal sized squares.

      Layer the dough slices into the loaf pan like a flip book.  Cover with a towel and allow to rise in a warm place for 45 minutes, or almost doubled in size.

      Arrange a rack to the center of the oven and preheat to 350 degrees F. Bake the loaf for 30 to 35 minutes, until the top is very golden brown. Remove from the oven and let cool in the pan for 20 to 30 minutes. Run a butter knife around the edges and invert onto a large board, then invert again onto a large serving platter. Serve warm.

      This is best the day it’s made, but can be stored up to 2 days.

      Cinnamon Sugar Pull Apart Bread Loaf

      A perfect sweet bread to be enjoyed for breakfast or dessert. With coffee or alone. Beautifully layered and folded bread that is smothered with cinnamon, sugar and butter. One of my favorite breads that family cannot get enough of!
      No ratings yet
      Prep Time 2 hours
      Cook Time 30 minutes
      Total Time 2 hours 30 minutes
      Servings 9 x5x3-inch loaf pan

      Ingredients
        

      Dough

      • 2 1/4 teaspoons (1 envelope) instant yeast
      • 2 3/4 cups to 3 cups all-purpose flour
      • 1/4 cup granulated sugar
      • 2 large eggs , at room temperature, lightly beaten
      • 4 Tablespoons unsalted butter
      • 1/3 cup milk (whole or 2%)
      • 1/4 cup water
      • 1/2 teaspoon salt
      • 1 teaspoon pure vanilla extract

      Filling

      • 4 Tablespoons unsalted butter , melted
      • 1 cup granulated sugar
      • 2 1/2 teaspoons ground cinnamon
      • 1/4 teaspoon ground nutmeg

      Instructions
       

      • In a small saucepan, combine butter and milk and heat on stove over medium heat until butter is just melted. Add vanilla extract and water. Set aside to slightly cool.
      • In a mixing bowl fitted with the dough hook attachment, whisk together the flour, sugar, yeast and salt. Pour the milk mixture into the dry ingredients and mix on low speed, then add the eggs and mix until the eggs are fully incorporated, about 2 minutes. Add more flour, as needed, until the dough clears the sides of the bowl.
      • Grease a large bowl and transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let rise in a warm area until doubled in size, about 1 hour. (If using an overnight method, at this point, after the dough is risen, you can wrap the dough tightly with plastic wrap and refrigerate overnight to finish in the morning. Allow to rest at room temperature for 30 minutes before proceeding. Otherwise, if you wish to make this all in one day, continue on to the next step.)
      • After the dough is doubled in size, in a small bowl, combine sugar, cinnamon and nutmeg. Mix and set aside.
      • Melt the butter for the filling in a small saucepan until slightly browned, making sure not to burn it. Set aside to slightly cool.
      • Grease and flour a 9x5x3-inch loaf pan. Set aside.
      • Punch down the dough and turn it out onto a lightly floured work surface. Cover with a clean towel and let rest for 5 minutes. Roll out to a 12- by 20- inch rectangle. (No worries if it won't stretch to 20-inches, just go as large as you can.)
      • Spread the melted butter across the surface of the dough, then sprinkle evenly with the cinnamon sugar mixture until it is gone.
      • Slice the dough vertically into six equal sliced strips.
      • Pile on top of each other.
      • Slice into six equal sized squares.
      • Layer the dough slices into the loaf pan like a flip book. Cover with a towel and allow to rise in a warm place for 45 minutes, or almost doubled in size.
      • Arrange a rack to the center of the oven and preheat to 350 degrees F. Bake the loaf for 30 to 35 minutes, until the top is very golden brown. Remove from the oven and let cool in the pan for 20 to 30 minutes. Run a butter knife around the edges and invert onto a large board, then invert again onto a large serving platter. Serve warm.
      • This is best the day it's made, but can be stored up to 2 days.

      Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.

      Save This Recipe To Your Favorites

      Create an account on our website and save your favorite recipes. You'll be able to access your favorite recipes on any device!

      For more on this recipe, please visit Joy of Baker  Image credit Cakelets and Doilies

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Meet Swanky Recipes

      Hi!, I’m Jessica from Swanky Recipes! The recipes you’ll find here on my website are inspired by places and people I love the most. Southern comfort cuisine is my one-true-love so I try to integrate that in my simple, seasonal, yet wholesome foods. I hope that my recipes inspire you to love cooking amazing foods and encourage you to expand your food horizons and try something exciting and new!

      Shop Kitchen Accessories

      Stay in The Know!

      Join the Swanky Recipes newsletter to get exclusive new recipes, kitchen deals, & more!

      Looking for the best easy and tasty recipes?