Cinnamon Pull-Apart Bread with Cinnamon Cream Cheese Icing

Fine and Feathered Blog

I am a major cinnamon addict. Some days I think I might even need some professional help. So when this recipe got passed around pinterest I knew I needed to make it, and pronto! When I finished it, it smelled amazing, but looked a little plain, and just seemed to be missing something. So, of course, I whipped up a little cinnamon cream cheese icing!

(In case you're like me, and are too lazy to follow links, here's the recipe!)

Cinnamon Pull-Apart Bread

(Via Matkonation)

For the dough:

5½ cups + 4 tablespoons all-purpose flour

½ cup sugar

4½ teaspoons active dry yeast

1 teaspoon salt

1 stick (4 oz./100 grams) butter

⅔ cup whole milk

½ cup water

2 teaspoons pure vanilla extract

4 large eggs, at room temperature, beaten

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

½ stick (2 oz./50 grams) butter, melted

  1. In a large bowl, whisk together four cups of flour, sugar, yeast and salt. Set aside.
  2. In a small saucepan, melt together the butter and milk on medium heat until the butter is just melted. Remove from heat and add the water and vanilla extract. Let mixture cool for 2 minutes.
  3. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and continue to stir until the eggs are incorporated into the batter. The batter will be quite sticky at this point.
  4. Add the remaining cup and a half of flour and continue to mix with a spatula for an additional 2 minutes, until ingredients are well combined. The dough will still be a little sticky.
  5. Place the dough is a large, greased bowl and cover with plastic wrap. Allow to rise, until doubled in size, for about 1 hour.
  6. Once the dough has risen, punch the dough and knead the remaining four tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. Meanwhile, mix together the sugar, cinnamon and nutmeg for the filling. Butter the bread loafs.
  7. Cut the dough into two equal pieces, and place one piece back into a bowl and cover with the towel. Working on a lightly floured surface, roll out one piece of dough to 12 inches x20 inches (30 x 50 cm.).
  8. Use a brush to generously spread melted butter across the dough. Sprinkle with cinnamon and sugar mixture. Cut the dough vertically into six equal strips. Stack the strips one on top of another and slice the stack into six equal slices. You should have six stacks of six squares.
  9. Place the squares into the prepared bread loafs, so that they are standing up. Repeat with the second piece of dough.
  10. Preheat oven to 350ºF. (180ºC). Cover both loaf pans with a kitchen towel and allow to rise for 30-45 minutes, until doubled in size.
  11. Bake for 30-35 minutes, until the top is very golden brown. The center will be a bit soft. Allow to cool for 20 minutes before serving.

Cinnamon Cream Cheese Icing

3 Tbsp of Cream Cheese

2 Tbsp of Heavy Cream

3-4 Tbsp of Confectioners Sugar

1 tsp of Cinnamon

Beat cream cheese and heavy cream together until smooth, add confectioners sugar one tablespoon at a time and then add cinnamon. Spread over warm bread.

Of course, this recipe actually makes two loafs of this yummy stuff. So, if you're like me and only have one loaf pan, you can make mini loafs by cutting the dough into smaller squares (I did eigths) and then putting them into a cupcake pan to bake for 15-20 minutes. Yum!