CINNAMON ROLLS PULL APART BREAD

It's the Cinnamon Pull Apart Bread  season!!!,. I've been seeing a lot of different versions of this bread floating around the internet. All of the versions I've seen are the stacking version not the rolls versions.While I love a good cinnamon rolls bread, I decided to go in a different direction and make it the way it is...the ROLLS VERSION. An entire loaf that is reminiscent of the center of a perfect cinnamon roll 

Basically this bread is about stacking the cinnamon roll into a bread pan, brush a thin layer of dough with butter, cover in cinnamon sugar and stack them all together. The layers pull apart and you could not stop pulling off pieces of this delicious cinnamon sugar bread and popping it in our mouths. 

The aroma of this bread is so fantastic. Just smell the cinnamon in the oven make you drooling!!!! Give this bread a try for breakfast, brunch or even dessert. It's awesome !!! and beautiful

Cinnamon Roll Pull Apart Bread

Adaptation from :- Flo Braker's Baking For All Occasions

2 3/4 cups all purpose flour

2 tbsp cornstarch

3/4 tsp salt

2 1/4 tsp dried active yeast

1/4 cup sugar

1/3 cup milk

1/4 cup butter

1/4 cup water

2 eggs

1 tsp vanilla extract

For the filling

2/3 cup dark brown sugar

2 tbsp ground cinnamon

1 tsp cornstarch

1/4 cup of melted  butter

For the Glaze

3/4 cup powdered sugar

1/2 tsp vanilla extract

hot water

Heat the milk and butter together in a small saucepan until the butter is melted. Remove from the heat and add the water. Let this cool for about a minute, then add the vanilla, and pour all the liquid into the bowl with the flour. Stir this all together until all the dry ingredients are moistened.

Start the mixer on a low speed as you add the eggs one at a time until they're just incorporated. Stop the mixer and add 1/2 cup more flour to the bowl. Mix again at low speed for about half a minute. Add 2 more tbsp of flour and mix in on medium speed until you get a smooth, slightly sticky dough (about 45 seconds).

On a work surface sprinkled with 2 tbsp of flour, knead the dough until it's not sticky (about 1 minute). Place the dough in a large, oiled bowl and cover it with cling film. Leave the dough to rise in a warm place until it's doubled in size which should take about an hour.

While the dough rises, make the filling by combining the dark brown sugar, cinnamon and cornstarch in a small bowl.

n the bowl of a stand mixer with the paddle attached, place the cornstarch, sugar, yeast, salt and 2 cups of flour.

Once the dough is ready, lightly flour your work surface and gently tip the dough onto it, sprinkling a little more flour on top of the dough. Roll the dough out into roughly a 40 x 40 cm square, then brush about 2/3 of the butter over the entire surface of the dough.

Sprinkle 3/4 of the filling mixture evenly on top of the butter on the dough, then roll the dough tightly into a log. Cut the log into 1cm thick slices by placing a piece of thread under the dough, across its width, crossing the ends of the thread above the log and pulling them in opposite directions, until it cuts all the way through the dough.

On a piece of baking paper, use a rolling pin to flatten each slice to 3-4 mm thick. Brush the top of each flattened slice with a little of the remaining melted butter, ans sprinkle on about 3/4 tsp of filling mixture. Place them on top of each other so you have 4-5 stacks each containing about 5 slices.

Grease a 9x5x3 inch loaf pan and preheat your oven to 350 degrees F. Place your stacks of dough into the greased loaf pan, cover with clingfilm, and leave to rise in a warm place for about 30 minutes.

Bake the bread for 25-35 minutes when it should be golden brown on top. Let it cool in the pan on a wire rack for 15 minutes. 

Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.

Run a butter knife around the edge of the pan and gently tip the loaf out onto the wire rack. Put the bread the right way round again and then brush with the glaze. n the bowl of a stand mixer with the paddle attached, place the cornstarch, sugar, yeast, salt and 2 cups of flour.

Musim Cinnamon Pull Apart Bread..ramai sudah mencubanya, bukan sahaja di Malaysia malah se entero dunia. Menarik tentang resipi yang diilhamkan oleh jotthebaker ialah the re-invention of cinnamon roll pada loaf yang begitu menawan.  Adunan cinnamon roll dicanai, disapu mentega cair, ditaburkan dengan gula kayu manis, dipotong nipis dan disusun bertingkat dan dimasukan dalam loaf pan dan bakar. Loaf ini bila sudah masak akan kelihatan seperti lapisan-lapisan roti yang tersusun..ha...dari situlah roti ini mendapat namanya pull apart...seperti boleh ditarik begitu aje dengan mudah.

Kalau kita suka kayu manis dalam roti kita maka anda pasti suka roti. membuatnya begitu menyeronokan, baunya semasa dalam oven tak usah cakaplah...membuat kita tak sabar-sabar hendak mencubanya. Tapi untuk hari ini saya mengekalkan keaslian Cinnamon rolls ini, saya tidak potong-potong adunan doh kepada kepingan-kepingan kecil seperti mana yan joythebaker buat tetapi sebaliknya saya bulatkan adunan mengikut bentuk asal cinnamon rolls, saya susun bulatan doh ini seperti susunan pancake dan letak dalam loaf pan lalu bakar. Bila sudah masak dan bila kita pull apart roti ini kita boleh nampak seakan-akan sebiji roti berintikan cinnamon roll..seolah..olah cinnamon rolls ada dalam roti.

Memang sedap..ditambahkan lagi saya bancuhkan ising sugar dengan air panas dan curahkan ke atas roti yang sudah siap..persis macam kita menghidang cinnamon rolls yang sudah masak. Resipi ini memang sedap dan patut dicuba.

Next Post - Lemon Crusted Chicken