This cinnamon sugar pull-apart bread will have everyone hooked after one bite and with a time saving short cut, you can have a loaf on the table in no time at all.
Is there any better smell than fresh baked bread coming out of the oven? It’s one of the best smells I know and love when it’s wafting throughout the house. It puts a smile on my face and I seem to forget all of my cares 🙂
Pull-apart breads, like this one, have been floating around the web for a little while now. Have you seen any? While I love making homemade bread, I don’t always have the time with a toddler running around. If you have kids, you know what I mean. You turn around for one second and next thing you know, she’s standing there sticking out her tongue while the dog is coming pretty darn close to licking it… not that this scenario has ever played out in our house…
Anyway, I digress. When I’ve had some extra time on my hands, I’ve made the complete, from scratch versions, which are pretty darn tasty! However, when I don’t have that kind of time, I whip up this shortened version! It tastes so similar from the other one, that no one will be any wiser. I won’t tell if you don’t, wink 😉
The recipe starts with a 1 lb. loaf of frozen bread dough, which is my time saving short cut! You can find this in the freezer section of your grocery store. Simply defrost the dough and then roll it into a large square, about 12 inches x 12 inches. There are some photos of this at the bottom of the post. After spreading on some softened butter and a cinnamon sugar mixture, cut the large square (I used a pizza cutter) into 16 smaller squares. Then stack the squares on top of each other (I stacked 4 together at a time) and lay them sideways in a greased 9 x 5 inch loaf pan. Don’t worry, they will kind of fall over and seem like the pan is too big, but once it rises, it will completely fill the loaf pan. After a quick rise, it’s ready to bake! Once finished, I sometimes add a vanilla drizzle, for just an extra touch of sweetness, but this is totally optional! If you just want to dig right in after cooling, that’s a-okay by me too!
I hope you enjoy this recipe and I know anyone you share it with will enjoy it too!
- 1 lb. frozen bread dough
- 4 Tbs. butter, softened
- 1 tsp. cinnamon
- ⅓ cup sugar
- About a day prior to making, take the dough of the freezer and stick it in the refrigerator to thaw. I put mine in a zip top bag.
- When you're ready to make the bread, spray a 9x5 inch loaf pan with cooking spray and set aside. Combine the sugar and cinnamon in a small bowl, set aside as well.
- On a lightly floured surface, roll the dough into a large square, about 12x12 inches. If it shrinks on you after rolling, just give the bread a little rest (5-10 minutes) and then continue to roll it out.
- Once rolled out, spread the butter over the dough. Then sprinkle over the cinnamon/sugar mixture.
- Cut the dough (I used a pizza cutter) into 16 squares. Taking 4 squares at a time, stack together and then lay sideways in your loaf pan. Continue with all remaining dough squares. Some of the sugar mixture will fall out, you can either leave it or sprinkle it on top of the dough once it's all in the pan.
- Lightly cover the loaf pan with plastic wrap and set aside in a warm place for about 1-2 hours, until the loaf fills the pan.
- Once it's nearing the end of its rising time, pre-heat your oven to 350 degrees.
- Bake for about 35-40 minutes. If you find your bread is browning too quickly, you can tent it with a little aluminum foil.
- When the bread is done baking, it should be lightly brown and golden and you might see some of the cinnamon/sugar mixture starting to bubble on the sides, remove from the oven and let it cool on a wire cooling rack for about 15 minutes. To remove, slide a knife along the sides to loosen.
- If desired, drizzle with a vanilla glaze (in Notes, below) and serve!
*Recipe adapted from Food Network Magazine (April 2016)