The cinnamon sugar pull apart bread is a sweet cinnamon bread that resembles an accordion. To enjoy it, no knife is needed, just “pull apart” each portion.
Perfect for breakfast or a sweet snack. Furthermore, during baking, the house will be filled with an intoxicating aroma.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 517.44 (Kcal)
- Carbohydrates 79.42 (g) of which sugars 35.40 (g)
- Proteins 11.42 (g)
- Fat 19.02 (g) of which saturated 11.64 (g)of which unsaturated 7.00 (g)
- Fibers 2.90 (g)
- Sodium 345.86 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR CINNAMON SWEET BREAD
- 2 3/4 cups all-purpose flour
- 2 eggs
- 0.7 oz fresh yeast
- 1/3 cup milk
- 1/4 cup water
- 3 1/2 tbsp butter
- 1/4 cup sugar
- 1 pinch salt
- to taste vanilla extract
- 5 tbsp butter
- 3 tsp ground cinnamon
- 3/4 cup sugar
Tools
- 1 Loaf pan
PREPARATION OF CINNAMON SWEET BREAD
Dissolve the fresh yeast in lukewarm water along with a teaspoon of sugar.
In the mixer bowl, mix the flour and sugar. Melt the butter together with the milk and let it cool.
Add cooled milk and butter, the water, the vanilla and the two beaten eggs into the bowl with flour and sugar. Mix well.
Knead with the mixer for at least ten minutes until a smooth and soft dough is obtained.
Let it rise until it doubles in size.
Roll out the dough on a lightly floured surface. Form a rectangle about 12 x 20 inches.
For the filling: melt the butter. In a bowl, mix the sugar with the cinnamon.Brush the entire surface of the rectangle with the melted butter and then a generous layer of sugar and cinnamon. Cut the dough into 20 rectangles of 4 x 3.5 inches each. Stack all these squares and transfer them into a greased loaf pan of 4 x 10 inches.
The squares should be placed inside the pan so that the 4-inch side is parallel to the short side of the pan.
Place all the rectangles next to each other; even if there is a little empty space, the second rise will fill it. Let it rise for 45 minutes.
Bake in a preheated oven at 350°F for about 40 minutes. If the surface darkens too much, cover with foil and continue baking. Let cool and then turn out.
Adriana’s Tip
You can add dried fruits to your dough. It keeps for 3-4 days in a food bag.
