Homemade Cinnamon Pull-Apart Bread
Indulge in the comforting delight of Cinnamon Pull-Apart Bread, made entirely from scratch. Unlike most recipes that require store-bought dough, this version lets you experience the joy of baking with your own hands. The result is a rich, buttery bread with a caramel cinnamon glaze that's perfect for sharing at breakfast or brunch.
8
Servings
N/A
Calories
13
Ingredients
Ingredients
unsalted butter
2 tablespoons (softened)
unsalted butter
2 tablespoons (melted)
milk
1 cup (warm (about 110 degrees))
water
1/3 cup (warm (about 110 degrees))
granulated sugar
1/4 cup
fast rise yeast
2 1/4 ounces ((1 envelope))
all-purpose flour
3 1/4 cups (plus extra for work surface)
table salt
2 teaspoons
light brown sugar
1 cup (packed)
ground cinnamon
2 teaspoons
unsalted butter
8 tablespoons (melted (1 stick))
confectioners' sugar
1 cup
milk
2 tablespoons
Instructions
1
Preheat your oven to 200 degrees F and then turn it off once it reaches the desired temperature. Use 2 tablespoons of softened butter to generously coat a Bundt pan and set it aside.
2
In a large measuring cup, combine the warm milk, warm water, melted butter, granulated sugar, and yeast. In a standing mixer equipped with a dough hook, mix together the all-purpose flour and salt on low speed. Gradually add in the milk mixture and continue mixing. Once the dough forms, increase the speed to medium and mix until the dough is smooth and shiny, about 6 to 7 minutes.
3
Transfer the dough onto a lightly floured surface and knead it briefly until it forms a smooth ball. Place the dough in a large bowl coated with nonstick cooking spray, cover with plastic wrap, and allow it to rise in the warm, turned-off oven until doubled in size, about 50 to 60 minutes.
4
While the dough is rising, prepare the sugar coating by mixing the light brown sugar and cinnamon in a bowl. In a separate bowl, place the melted butter and set aside for later use.
5
Once the dough has risen, gently remove it from the bowl and pat it into an 8-inch square. Use a bench scraper or knife to divide the dough into 64 pieces. Roll each piece into a ball.
6
Dip each ball in the melted butter, let excess butter drain off, and then roll the ball in the brown sugar mixture. Layer the coated dough balls in the prepared Bundt pan, staggering the seams as you go to form a uniform layer.
7
Cover the Bundt pan tightly with plastic wrap again and allow it to rise in the turned-off oven until the balls are puffy and have risen 1 to 2 inches above the edge of the pan, which will take about 50 to 70 minutes.
8
Preheat the oven to 350 degrees F. Once preheated, unwrap the pan and bake the bread for 30 to 35 minutes, or until the top is a deep golden brown and caramel bubbles around the edges.
9
Allow the bread to cool in the pan for about 5 minutes before turning it out onto a serving platter. Let it cool slightly for another 10 minutes.
10
To make the glaze, whisk the confectioners' sugar and milk in a small bowl until smooth. Drizzle the glaze over the warm monkey bread, allowing it to flow over the top and sides. Serve warm for best enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Homemade Cinnamon Pull-Apart Bread?
It is a rich, buttery bread with a caramel cinnamon glaze made entirely from scratch, perfect for breakfast or brunch.
Does this recipe use store-bought dough?
No, this recipe is made from scratch, providing the joy of baking your own dough.
How many servings does this recipe provide?
This recipe makes 8 servings.
What type of pan is required for this recipe?
A Bundt pan is used to bake this pull-apart bread.
How do I prepare the Bundt pan?
Generously coat the pan with 2 tablespoons of softened butter.
What temperature should the milk and water be for the yeast?
The milk and water should be warm, approximately 110 degrees F.
What kind of yeast is used in this bread?
This recipe calls for 2 1/4 ounces or one envelope of fast rise yeast.
How long should I mix the dough in a standing mixer?
Mix on medium speed for about 6 to 7 minutes until the dough is smooth and shiny.
How do I create a warm environment for the dough to rise?
Preheat your oven to 200 degrees F, then turn it off before placing the dough inside.
How long is the first rise?
The first rise takes about 50 to 60 minutes or until the dough has doubled in size.
What ingredients are in the sugar coating?
The coating is a mixture of packed light brown sugar and ground cinnamon.
How many pieces should I divide the dough into?
The dough should be divided into 64 pieces.
What size should the dough be before cutting?
Pat the dough into an 8-inch square before dividing it.
How do I coat the dough balls?
Dip each ball in melted butter, drain the excess, and then roll it in the brown sugar mixture.
How should the balls be layered in the Bundt pan?
Layer the balls while staggering the seams to ensure a uniform layer.
How long is the second rise?
The second rise takes about 50 to 70 minutes until the balls are puffy.
How much should the dough rise during the second proofing?
The balls should rise about 1 to 2 inches above the edge of the pan.
At what temperature do I bake the bread?
Bake the bread at 350 degrees F.
How long does the bread need to bake?
Baking takes 30 to 35 minutes.
How do I know when the bread is finished baking?
The top should be a deep golden brown with caramel bubbles visible around the edges.
How long should the bread cool in the pan?
Allow it to cool in the pan for about 5 minutes before turning it out.
What are the glaze ingredients?
The glaze consists of 1 cup of confectioners' sugar and 2 tablespoons of milk.
When should I apply the glaze?
Drizzle the glaze over the warm bread after it has cooled on a platter for about 10 minutes.
Can I use a different type of sugar for the coating?
The recipe specifically calls for light brown sugar to achieve the desired caramel effect.
Is all-purpose flour the best choice for this recipe?
Yes, the recipe is formulated using 3 1/4 cups of all-purpose flour.
How much butter is needed for the dough ball dip?
You will need 8 tablespoons (1 stick) of melted unsalted butter.
What is the category of this recipe?
This recipe is categorized under Yeast Breads.
Does the dough require kneading?
Yes, after mixing, knead it briefly on a lightly floured surface until it forms a smooth ball.
Can the bread be served cold?
It is best enjoyed warm to maintain the soft texture and flowing glaze.
How much salt is included in the dough?
The recipe uses 2 teaspoons of table salt.