Cinnamon pull-apart bread
One of the most delicious breads I have made to date is the cinnamon pull apart bread . Its texture is slightly reminiscent of brioche and the layers that form in the bread are fun and make this bread perfect for sharing. The crumb is soft, juicy and very tasty. Take it to the table and it will be gone in the blink of an eye.
This cinnamon bun is plump and handsome to say the least. But this does not make you think that it is difficult to prepare. Not at all. The recipe is very simple and is available to everyone. Mix the ingredients, knead and let rise. Then you just have to stretch the dough, sprinkle with cinnamon and sugar, cut into squares and place inside the mold. The rest will be done by the oven. The oven and the mold, because cooking in this ceramic mold from Emile Henry ensures fabulous cooking for any bread, brioche and sponge cake that you want to make.
Ingredients (For 6 people)
- 330 g of flour of strength
- 4 g dry baker's yeast
- 125ml milk, lukewarm
- 2 eggs L
- 75g sugar
- 1/2 cc of salt
- 60g butter, at room temperature
- 1 cc of ground cinnamon
- In a mixing bowl, place the flour and dry baker's yeast. We make a hole in the center in which we introduce the eggs, lightly beaten, the lukewarm milk, 30 g of sugar (reserve the rest) and the salt.
- We beat the liquid ingredients with a fork while gradually incorporating the flour and yeast mixture. We stir until the dough allows us to, then we transfer it to a clean work surface and knead for 10 minutes. We have to get a smooth dough.
- Then add the butter, cut into small cubes, and continue kneading until well incorporated. This is a sticky mass, we can use a scraper so that it does not stick to the surface. No need to add more flour.
- Grease a deep and wide container with a pinch of oil and let the dough rest inside, covered with a clean and dry cloth (the Gefu cotton mesh can be used), for about 90 minutes or until it doubles in volume. The time will depend on the ambient temperature.
- Meanwhile, we line the Emile Henry ceramic mold with parchment paper and set aside.
- After the first leavening, we degassed by pressing with our fist several times. Spread the dough on a sheet of parchment paper, forming a rectangle half a centimeter thick.
- Sprinkle with the rest of the sugar and ground cinnamon.
- With the help of a very sharp knife, a scraper or a pizza cutter, we divide the dough into squares that are a little narrower and taller than the mold.
- Place the squares of dough inside the mold, vertically.
- Cover the pan with a clean, dry cloth and let rise again for approximately 60 minutes or until it almost reaches the edge of the pan.
- We put the mold in the oven, preheated to 180ºC with heat above and below, and cook for 45-50 minutes. If we see that it browns too much, we cover it with aluminum foil.
- Remove from the oven and let cool before unmolding and serving.
Things you will like to know:
- We have used a 23.5 x 10.5 cm Emile Henry ceramic mold to make this cinnamon pull apart bread, but you can also use the wavy rectangular Emile Henry mold , it will also be ideal for you.
- To sprinkle icing sugar and cinnamon on brioches and cakes, it is good to always have it in a sugar sprinkler, especially if you often make pastries like me. You have the de Buyer . You can also use a mesh strainer or have a sieve , which you will also use for flour and for everything.