today i am sharing this recipe i found via sfb on how to make cinnamon pull apart bread.
it's a super easy recipe that does take a little preparation but has a delicious result. i made some small adjustments to the recipe as i was going along.
for your dough you will need:
1 cup warm water (i used a little more as i was making the dough because it was too dry)
1 envelope (1/4 ounce) active-dry yeast
1 tablespoon granulated sugar
1 teaspoon honey
1 1/2 tablespoons olive oil
3 cups unbleached flour
1 1/2 teaspoons salt
1 envelope (1/4 ounce) active-dry yeast
1 tablespoon granulated sugar
1 teaspoon honey
1 1/2 tablespoons olive oil
3 cups unbleached flour
1 1/2 teaspoons salt
the original version only uses half of the dough recipe but i made the full amount and ended up with 4 small loaf pans.
for the filling you will need:
3/4 cup sugar
2 tablespoons cinnamon
1/2 cup (1 stick) sweet cream butter, melted (i started out with this amount but had to add some more)
2 tablespoons cinnamon
1/2 cup (1 stick) sweet cream butter, melted (i started out with this amount but had to add some more)
vanilla icing:
1 cup powdered sugar, sifted (i added more because my icing was too runny) 1 1/2 tablespoons milk
1 teaspoon vanilla extract
preheat oven to 375 degrees.
this will slowly form a dough you may or may not have to add more water to. mine was very dry so i added just a bit more.
place your dough in a greased bowl, cover it with a towel and keep it in a warm place to let it raise for about 1.5 hours. i always put my dough in the oven on the keep warm setting, which is about 170 degrees fahrenheit.

as i was cutting these i decided, since this is a pizza dough, they would also be great dipped in a little olive oil and italian seasoning, baked and then served with marinara sauce. yummo!
melt the butter and stir together the cinnamon and sugar. dip each piece in the butter (shake off excess) and coat with cinnamon sugar.
arrange dough pieces in your greased loaf pans and bake at 375 degrees for abour 20-25 minutes. use a toothpick to test if it's done.
Enjoy!
all images copyright the forge
original recipe taken from here
































