Make Ahead Cinnamon Pull-Apart Bread
This Cinnamon Pull-Apart bread has all the flavor of your favorite cinnamon rolls with less work – and the best part is that you can do all the prep the night before.
Servings: 12 slices
Ingredients
Dough
- 1 tablespoon Active Dry yeast
- 3/4 cup Warm Water
- 3 tablespoons Butter softened
- 1 Egg
- 1/4 cup Sugar
- 1/2 teaspoon Salt
- 2 and 3/4 cup All Purpose Flour or bread flour
Filling
- 4 tablespoons Butter melted
- 1/2 cup Brown Sugar
- 1 tablespoon Cinnamon
Glaze
- 1 tablespoon Butter melted
- 1 cup Powdered Sugar
- 1.5 tablespoons Milk
- 1/2 teaspoon Vanilla Extract OR Maple Extract
Instructions
- Place the first six dough ingredients in the bowl of a stand mixer and add 2.5 cups flour. Turn the mixer on low and mix until the ingredients are incorporated, then turn the mixer up and let it knead the dough for 5-8 minutes. As it kneads, gradually add in approximately another quarter cup of flour until the dough pulls away from the side of the bowl. Continue kneading until dough passes the "window pane" test.
- Cover the bowl with a towel and let the dough rest for 20 minutes. Meanwhile, lightly grease a loaf pan and line with parchment paper if you have it. Also, stir together the sugar and cinnamon in a small bowl.
- Turn the dough out onto a floured surface and roll into a 14x14 square. Melt 4 tablespoons butter and spread it over the dough. Shake the cinnamon sugar over the butter. Then use a pizza cutter the slice the dough into 24 rectangles: cut it in fourths one way and sixths the other way.
- Stack the slices and place them on their sides in the loaf pan. It helps if you prop one end of the loaf pan up a few inches on a book or other item so the slices don’t fall over as you add them to the pan. Place all the slices in the pan, turning the last slice so the cinnamon side is inward.
- Cover the loaf with plastic wrap and place in the fridge for anywhere between 2 and 48 hours.
- When you are ready to bake, pull the loaf out of the fridge and preheat the oven to 350 degrees. Immediately place the loaf in the oven and bake for about 40 minutes until the top is getting quite browned.
- Allow the loaf to cool in the pan for 10-15 minutes. Meanwhile, whisk together the glaze ingredients. When the loaf is cool enough to handle, carefully remove it to a cutting board or serving tray and drizzle it with the glaze. Serve warm.
- This bread is best the same day it is made, but can be stored in an airtight container at room temperature for additional day or two.
Notes
Window Pane Test: Pinch off a small piece of dough and roll it into a ball. Then stretch the dough slowly. If your dough has been kneaded long enough it will be smooth and elastic and you’ll be able to stretch it out thin enough to see light through it without it tearing. If it’s not elastic and tears, knead it for a few minutes longer.
If you don't have a stand mixer: Use a hand mixer to blend one cup of flour with the other dough ingredients. Gradually mix in another cup and a half of flour, switching to a wooden spoon when needed. Turn the dough out onto a floured surface. Knead by hand for about 10-12 minutes until you get a nice smooth ball, adding another 1/4 cup of flour as needed (2 and 3/4 cups of flour total is usually about right). Cover the dough with a towel and let rest 20 minutes.
If you use your yeast regularly there is no need to proof it before mixing everything together. However, if your yeast is old and you aren't sure it's still good, you can place the warm water and yeast in the bowl first and give it 5-10 minutes to make sure the yeast starts to bloom.