A few weeks ago I saw a cinnamon pull apart loaf on Joy the Baker.com that looked so good and better yet the whole concept was easy. I am kind of a cinnamon roll idiot and being the impatient sort not having to make the rolls all beautiful was super appealing. I pulled the dough out of the fridge and let it rest for about 30 minutes, rolled it out and doctored it up, cut into squares and stacked it into the pan and baked. Huh, way easy! I probably could have measured the squares a little better so that they were more symetrical but I'm telling myself that this is the rustic effect and they taste the same anyway.
I'd highly recommend this one, it was better warm and gooey but still ok later and sliced rather than just pulled apart.
Scone/Bread Dough
2 cups scalded milk
1/2 cup butter
1/2 cup lukewarm water
3 T. yeast
3 eggs
1/2 cup sugar
6 cups flour
Scone Directions:
- Dissolve butter in scalded milk. Dissolve yeast in water for 5-10 minutes.
- Beat everything together. Chill in refrigerator at least 2 hours.
- Roll out, cut and let rise a few minutes.
- Fry in hot oil until golden brown. Drain on paper towels before serving.
Pull Apart Bread Directions:
- Let chilled dough sit at room temp for about 30 minutes. Roll out into a long rectangle.
- Cover with melted butter (browned butter would be good but I was lazy and just did regular butter). Sprinkle brown sugar and cinnamon over dough.
- Cut into squares and stack into prepared loaf pan
- Bake at 350 for approx 30 min. The top will be very brown and that's ok, you don't want the middle to be doughy.
- Let bread cool in pan for about 20 min. Run a butter knife around the edges of the loaf and gently turn out onto a wire rack. Carefully center a serving plate over the loaf and invert right side up.
- Drizzle with vanilla glaze if desired.
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