Cinnamon Roll Pull Apart Bread
Make a slight pivot by throwing cinnamon rolls into a loaf pan for this wonderful cinnamon roll pull apart bread.
I knew that this would be a labor of love but I knew that I wanted nothing more than to make this cinnamon roll pull apart bread. I love cinnamon rolls so much and this is almost the same process as making cinnamon rolls. The only difference truly is putting the cinnamon rolls inside a loaf pan instead of a jelly roll pan or casserole dish. Interactive food is a lot of fun, so having the pull apart element makes this such a great treat.
What You Need:
For the Dough:
2 1/2 to 3 cups all purpose flour
3 Tbsp. granulated sugar
1 packet rapid rise yeast
1/2 tsp. salt
3/4 cup water
3 Tbsp. unsalted butter
1 large egg
For the Filling:
1 1/4 cups granulated sugar
2 Tbsp. cinnamon
1/4 cup unsalted butter, softened
1/4 cup unsalted butter, melted
For the Cream Cheese Frosting:
4 oz. cream cheese, softened
2 Tbsp. unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp. vanilla
2 to 3 Tbsp. milk
Directions:
For the Dough: Combine sugar, 1 cup flour, dry yeast, and salt into a stand mixer bowl. With the paddle attachment, mix on low for 30 seconds.
In a microwave-safe bowl, add water and butter and heat in 25 second increments until very warm (the butter doesn’t have to be fully melted).
Add to flour mixture. Then add egg. Mix at medium high speed for 2 minutes, scraping the sides when needed.
Add 1 1/2 cup of flour and mix for 2 more minutes on high speed.
Stir in just enough of the remaining flour for the dough to form into a ball. If additional flour is needed, add 1 Tbsp. at a time.
With the hook attachment, knead dough for 6 minutes on medium speed until smooth. The dough should spring back when you lightly press it.
Cover with a clean tea towel and rest for 10 minutes.
For the Filling: Combine sugar and cinnamon in a small bowl. Remove 1/2 cup of the mixture and set aside.
After the dough has rested, roll into a 7x24-inch rectangle.
Top with 1/4 cup softened butter. Sprinkle with reserved 1/2 cup cinnamon sugar mixture.
At the long end, roll up tightly and pinch the seams to seal. Cut into 24 equal pieces.
Dip each cinnamon roll into melted butter and coat in remaining cinnamon sugar (in the bowl).
Place in a greased 9x15-inch loaf pan. Cover with a tea towel and let rise until doubled for about 45 to 60 minutes.
Uncover and bake in a preheated 350 degree for 35 to 40 minutes or until edges are golden and center is cooked. If needed, tent the pan with foil.
Cool for 20 minutes in the pan. Transfer to a serving tray.
For the Cream Cheese Frosting: In a stand mixer, whisk together cream cheese and butter for 1 to 2 minutes until smooth. Scrape the sides as needed.
Reduce speed to low and add powdered sugar, vanilla, and milk. Mix for 2 minutes until smooth. Scrape the sides as needed.
Drizzle the top of the bread with the frosting and serve immediately.
Recipe from Cookies & Cups