Cinnamon Sugar Pull-Apart Bread Loaf

Ingredients

• id: bread_flour metric: 500g imperial: 4 cups name: bread flour

• id: instant_yeast metric: 7g imperial: 2 1/4 tsp name: instant yeast

• id: sugar_dough metric: 50g imperial: 1/4 cup name: granulated sugar

• id: salt_dough metric: 10ml imperial: 2 tsp name: salt

• id: warm_milk metric: 240ml imperial: 1 cup name: warm whole milk (43°C/110°F)

• id: butter_dough metric: 60g imperial: 4 tbsp name: unsalted butter, melted

• id: large_egg metric: 1 large imperial: 1 large name: large egg

• id: vanilla_extract metric: 5ml imperial: 1 tsp name: vanilla extract

• id: butter_filling metric: 85g imperial: 6 tbsp name: unsalted butter, softened

• id: brown_sugar metric: 100g imperial: 1/2 cup name: packed light brown sugar

• id: ground_cinnamon metric: 15ml imperial: 1 tbsp name: ground cinnamon

• id: butter_topping metric: 30g imperial: 2 tbsp name: unsalted butter, melted for brushing

Instructions

1. In a large mixing bowl, whisk together {bread_flour}, {instant_yeast}, {sugar_dough}, and {salt_dough}. Create a well in the center.

2. In a separate bowl, combine {warm_milk}, {butter_dough}, {large_egg}, and {vanilla_extract}. Pour the wet ingredients into the flour mixture.

3. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently.

4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.

5. Meanwhile, prepare the filling by mixing {butter_filling}, {brown_sugar}, and {ground_cinnamon} in a small bowl until well combined.

6. Punch down the risen dough and roll into a 50x30cm (20x12 inch) rectangle on a floured surface. Spread the cinnamon filling evenly over the dough, leaving a 1cm (1/2 inch) border.

7. Cut the dough into 6 equal strips lengthwise. Stack the strips on top of each other, then cut into 6 equal squares. You'll have 6 stacks of layered dough.

8. Grease a 23x13cm (9x5 inch) loaf pan. Place the stacks cut-side up in the pan, arranging them so the layers face the same direction. Cover and let rise for 45 minutes until puffy.

9. Preheat oven to 175°C (350°F). Brush the top with {butter_topping}.

10. Bake for 35-45 minutes until golden brown and internal temperature reaches 88°C (190°F). If the top browns too quickly, tent with foil.

11. Cool in the pan for 10 minutes before turning out onto a wire rack. Serve warm by pulling apart the layers.

Tips

Dough Consistency: The dough should be slightly sticky but manageable. Add flour gradually if too wet, or a tablespoon of milk if too dry.

Rising Environment: For faster rising, place the bowl in a slightly warm oven (turned off) or on top of the refrigerator.

Make Ahead: Assemble the loaf the night before, cover tightly, and refrigerate. Let come to room temperature and rise before baking.

Storage: Store covered at room temperature for up to 3 days. Reheat individual portions in the microwave for 15-20 seconds.

Flavor Variations: Try adding chopped pecans to the filling, or substitute maple syrup for half the brown sugar for a different flavor profile.