Make the sweet dough for this cinnamon pull apart bread in your bread machine in just a minute of prep. Then roll it out and bake in your oven for a crispy cinnamon bread that is super fun to serve warm at the table. Each slice is coated with a simple cinnamon sugar mix that cooks into a delicious caramel at the base of the bread.
PREP TIME 5 minutesminutes
Additional Time 1 hourhour
COOK TIME 1 hourhour
TOTAL TIME 2 hourshours5 minutesminutes
YIELD 10servings
Ingredients
1/2cupmilk
1egg
4tablespoonsbuttersoftened
2 1/2cupsbread flour
1/3cupsugar
1tspkosher salt
1 1/2tspinstant yeast
For the Cinnamon Sugar Coating
3tablespoonsbuttermelted
1cupsugar
2tspcinnamon
Instructions
Add the ingredients for the bread dough to your bread machine pan fitted with the paddle attachment in the order they are listed, starting with the milk and ending with the yeast.
Helpful Tip: Sprinkle the sugar and salt around the perimeter of the pan and use a spoon to dig a shallow well in the center of the flour for the yeast. This keeps things separate until they are ready to mix.
Add the pan back to the bread machine and select the Dough Program. Keep an eye on the machine as it blends the ingredients. You may need to scrape down the sides of the pan if things don't combine evenly.
Once the Dough program is finished, transfer the dough to a lightly floured baking mat and remove the paddle. Roll the dough out to 20 x 12 -in rectangle.
Melt the butter and use a pastry brush to spread it evenly over the entire surface of the dough. Mix together the sugar and cinnamon with a fork and reserve 2 tablespoons of the mixture in a small bowl. Sprinkle the remaining sugar evenly over the top of the dough.
Use a pizza wheel to cut the dough into 5 strips lengthwise. Then cut another 5 strips widthwise, this will make 25 rectangles. See photos above for clarification.
Rub 1/2 tablespoon of softened butter all around the inside of a 8 x 4-inch bread pan. Carefully stack the rectangles into a single pile and gently transfer them into the pan so that the cut edges are facing up, like a deck of cards. Sprinkle the reserved 2 tablespoons of cinnamon sugar over the top. Cover the pan with plastic wrap and let it rise for 1 hour.
Preheat the oven to 350°F. Remove the plastic wrap from the bread pan and place it on a baking sheet lined with aluminum foil. The sugar will bubble up as it bakes and this helps avoid spills in your oven.
Bake the bread for 20 minutes and then loosely cover the top with aluminum foil to prevent it from over browning. Continue to bake for another 20 - 25 minutes or until the bread registers 195°F on a thermometer when tested in the center.
Let the bread cool for just 5 minutes in the pan and then run a spatula or butter knife around the perimeter of the pan to loosen the bread. Transfer the bread to a platter to serve warm or let it cool. The sugar will form a delicious caramel at the base of the bread and if you let it cool completely in the pan it will be very difficult to remove.