Cinnamon Roll Pull Apart Bread
Ingredients
Dough
warm milk (warm)
240 g
sugar
25 g
instant yeast
7 g
large egg (room temperature)
1 piece
vanilla extract
15 ml
softened butter (softened)
57 g
salt
6 g
all-purpose flour
375 g
Tangzhong
milk
120 g
all-purpose flour
16 g
Cinnamon Filling
softened butter (softened)
57 g
brown sugar
100 g
cinnamon
8 g
Glaze
powdered sugar
120 g
milk
30 g
vanilla extract
5 ml
maple syrup
20 ml
Instructions
Prepare tangzhong
If using tangzhong, whisk milk with flour in a small saucepan over medium heat. Cook, stirring constantly, until it thickens into a paste. Remove from heat and let it cool completely before using.
Activate yeast
In a bowl, mix the warm milk, sugar, and yeast. Let sit until foamy.
Mix wet ingredients
Add the egg, softened butter, and cooled tangzhong (if using) and mix. Make sure the butter is super soft.
Form the dough
Gradually add the flour and salt. Start with 3 cups and mix until a soft dough forms. The dough should be soft and slightly tacky but not sticky.
Knead the dough
Knead for 8–10 minutes until smooth. Use a little olive oil on your hands instead of adding extra flour. If needed, add a little more flour, but do not go over 3½ cups total if using tangzhong.
First rise
Cover the dough and let rise in a warm place until doubled, about 1 hour. Cover with plastic wrap and a towel and place it in your oven with the light on.
Prepare cinnamon filling
Mix together the softened butter, brown sugar, and cinnamon for the filling.
Roll and fill dough
Roll the dough into a large rectangle. Spread the filling evenly over the surface.
Cut and stack dough
Cut into 3 even strips, stack them on top of each other, then cut into 5 equal squares. Place the stacked squares upright into a lined loaf pan.
Second rise
Cover and let rise again for 30–40 minutes.
Bake the bread
Bake at 175°C for 25–30 minutes, or until golden on top and baked through.
Prepare and apply glaze
Whisk together the glaze ingredients and spread over the warm bread.
Original recipe
Storage
Wrap tightly in plastic wrap or foil before storing. Thaw frozen bread overnight in the refrigerator before reheating.
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