• On Nov, 05, 2024
•  ladyrecipes
•  Recipes

Mastering The Art Of Stuffed Cinnamon Pull-Apart Bread

Ingredients

All-purpose flour: 3 half of cups (437g), plus more for dusting

Granulated sugar: 1/4 cup (50g), plus more for sprinkling

Active dry yeast: 2 1/4 teaspoons (7g)

Warm milk: 1 cup (240ml), 105-115°F (40-46°C)

Unsalted butter, softened: half of cup (113g), plus extra for greasing the pan

Salt: 1 teaspoon (5g)

Large egg: 1

Oil, for greasing the bowl: 1 tablespoon (15ml)

Ingredients, For the Filling:

half cup (1 stick) unsalted butter, melted

half of cup granulated sugar

1/2 cup packed gentle brown sugar

1 tablespoon floor cinnamon

half of cup chopped pecans (optional)

half of cup chopped raisins (optional)

Instructions

Instructions:

Making the Dough:

– In a large bowl, whisk collectively the lukewarm water, sugar, and yeast. Let sit for 5 minutes, or until the yeast is foamy.

– Add the melted butter, egg, and salt to the yeast mixture. Stir till mixed.

– Add the flour, 1 cup at a time, and stir till a dough forms. The dough must be barely sticky, however not too moist.

– Turn the dough out onto a floured floor and knead for 5-7 minutes, or till the dough is smooth and elastic.

– Place the dough in a frivolously greased bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or till doubled in size.

Instructions:

1. In a big bowl, whisk together the flour, sugar, yeast, and salt. Pour within the milk and melted butter and blend till a dough forms.
2. Turn the dough out onto a floured surface and knead for five minutes, or until the dough is smooth and elastic.
three. Place the dough in a greased bowl, cowl it with plastic wrap, and let it rise in a heat place for 1 hour, or until doubled in dimension.
four. While the dough is rising, make the filling: in a bowl, combine together the cinnamon, sugar, and nutmeg.

Making the Filling:

1. In a small bowl, mix the softened butter, granulated sugar, ground cinnamon, and brown sugar. Mix till nicely mixed.
2. Spread the filling evenly over the rolled-out dough, leaving a 1-inch border around the edges.
three. Roll up the dough tightly, ranging from the lengthy facet and dealing your approach to the opposite.
4. Slice the roll into 12 equal items and place them in a greased 9×13 inch baking dish.
5. Bake in a preheated oven at 375°F for 25-30 minutes, or till golden brown.
6. Let cool for a couple of minutes before serving.

Instructions

1. Prepare the dough according to the producer’s instructions.
2. Once the dough has risen, punch it down and divide it into two equal components.
3. Roll out every part right into a rectangle, about 12×18 inches.
4. In a small bowl, mix the cinnamon and sugar.
5. Sprinkle the cinnamon sugar mixture evenly over one of many rectangles.
6. Top with the second rectangle.
7. Using a pointy knife, score the dough into 12 equal strips.
8. Twist each strip twice and tuck the ends beneath the underside of the loaf.
9. Place the loaf in a greased 9×13 inch baking pan.
10. Cover and let rise in a warm place for 1 hour, or until doubled in size.
11. Preheat oven to 350 degrees F (175 levels C).
12. Bake for 30-35 minutes, or until golden brown.
13. Let cool for 10 minutes earlier than serving.

Assembling the Bread

1. Once the dough has risen, punch it down and divide it into two equal parts.
2. Roll out every part into a rectangle, about 12×18 inches.
3. In a small bowl, combine the cinnamon and sugar.
4. Sprinkle the cinnamon sugar combination evenly over one of many rectangles.
5. Top with the second rectangle.
6. Using a sharp knife, rating the dough into 12 equal strips.
7. Twist each strip twice and tuck the ends underneath the underside of the loaf.
8. Place the loaf in a greased 9×13 inch baking pan.

Instructions

Preparing the Dough:

1. In a large bowl or stand mixer, whisk collectively the warm milk, sugar, and active dry yeast. Let sit for 5-10 minutes, or till the yeast is foamy.
2. Add the all-purpose flour, salt, melted butter, and eggs to the yeast mixture. Mix until a dough varieties.
3. Turn the dough out onto a flippantly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until the dough has doubled in measurement.

Preparing the Filling:

1. In a small bowl, mix the brown sugar, cinnamon, and nutmeg.
2. Spread the butter evenly over the floor of the dough.
3. Sprinkle the cinnamon-sugar mixture over the butter.

Assembling the Bread:

1. Punch down the dough and divide it into two equal items.
2. Roll out every bit of dough right into a 12×9 inch rectangle.
3. Spread the cream cheese evenly over one of many rectangles of dough.
4. Place the other rectangle of dough on prime of the cream cheese.
5. Using a sharp knife, minimize the dough into 12 equal strips.
6. Take two strips of dough and twist them collectively. Repeat with the remaining strips.
7. Place the twisted strips in a greased 9×13 inch baking dish.
8. Cover the bread with plastic wrap and let rise in a heat place for half-hour, or till the Pull apart Bread Cinnamon has doubled in size.

Baking the Bread:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bake the bread for 25-30 minutes, or till golden brown.
3. Let the bread cool for a few minutes before serving.

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