This recipe brings together a few of my favorite things: Cinnamon & Sugar and Pinterest! I found this Cinnamon & Sugar Pull-Apart Bread recipe via Pinterest this past weekend and thought it sounded & looked a lot like Elephant Ears (the kind you get at a state fair or amusement park). The final product tastes like a deconstructed cinnamon roll!! Tweaking the recipe slightly, the preparation was very easy, and tasted better than I could have expected!! This would be a great weekend or holiday breakfast item to make – or is perfect as a dessert dish! I’ve broken down the recipe a little differently for you, so you can follow it step-by-step easily …
- 4 tbsp unsalted Butter
- 1/3 c. Milk (I used Almond Milk)
- 1/4 c. Water
- 1 tsp pure Vanilla Extract
In a small saucepan, heat butter and milk over low heat until butter is melted. Remove from heat and stir in water and vanilla. Set aside to cool for 5 minutes.
- 2 c. + 3/4 c. all-purpose Flour
- 1/4 c. Sugar
- 2 1/4 tsp active dry Yeast (or 1 packet)
- 1/2 tsp Salt
- 2 Eggs, lightly beaten
In a large mixing bowl, combine 2 cups flour, sugar, yeast, and salt. Whisk lightly to combine. Pour the milk mixture (above) slowly into the dry ingredients and mix. While still mixing, add eggs and stir until combined well. Add 3/4 cup flour and mix until completely incorporated. Dough will be very sticky!!
Turn dough out into a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 45 minutes.
- 2 tbsp Flour
Turn risen dough out onto a floured surface and knead in 2 tbsp flour until well incorporated. Place dough back in bowl, cover, and let rest for 10 minutes.
- 1 c. Sugar
- 2 tsp ground Cinnamon
- 1/4 tsp ground Nutmeg
- 4 tbsp unsalted Butter, melted
In a small bowl, whisk sugar, cinnamon, and nutmeg together until well combined. Set aside. Roll out dough on a floured surface into a rough 20×14 inch rectangle. Spread melted butter evenly across the entire dough surface, covering the edges well. Sprinkle the entire surface with cinnamon/sugar mixture evenly. If needed, run the back of a spoon across the surface to even out the topping(s).
Using a knife or pizza cutter, cut dough into equal squares (roughly 3×3 inches). Stack dough squares into small piles in a criss-cross fashion, taking care not to lose any of the cinnamon/sugar topping.
Place square piles into a greased bread pan, changing angles slightly as needed to fit it in evenly. Don’t fuss over it – your bread will be tasty no matter what it looks like! Sprinkle the top with any remaining cinnamon/sugar mixture that may have fallen off. Cover and let rise for 15 minutes.
Preheat oven to 350°. Bake bread on middle rack of oven for 35 – 40 minutes or until cinnamon/sugar is golden brown on top, bubbling has reduced to a minimum, and bread is cooked through (will be soft, but not mushy in the middle). Be sure to check your bread after about 30 minutes and if it is browning too much on top, very loosely place a small piece of aluminum foil over the top to keep the sugars from burning.
Allow to cool on a wire wrack. When cooled slightly, gently pull bread squares lightly from the rest and enjoy! Can be stored at room temperature, covered with foil or plastic wrap, for several days.
Like this recipe?! Hit the printer icon below the post to print it or share your love by using one of the Twitter, Facebook, or Pinterest tabs below! Of course, you can find plenty more yummy recipes from my Clever Kitchen, too!