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There’s something about pull-apart bread that makes it even more inviting than other loaves. The layers of tender, risen goodnessbeckon you to gently pull of a slice. It’s downright convivial and therefore an especially good choice for entertaining. Even better: Make the dough the night before, as you can with this Overnight Pull-Apart Cinnamon Bread, to cut back on brunch prep.
Once you’ve done little more than stir the ingredients together and let it rise for a day or two in the fridge, the directions get a little intimidating. Fear not! Just follow my lead and use the handy visuals to transform your dough into butter- and cinnamon sugar-coated layers that fit perfectly in a loaf pan.
To make the original recipe even richer, I traded in a Salted Caramel Sauce for the powdered sugar icing. Whether you stick with the suggested glaze or switch it up with a caramel or chocolate topping, you will not be disappointed. In fact, you’ll be pleased with your decision even as it bakes. Your house will fill with the homey scents of yeast dough and cinnamon. Consider the dreamy aroma another perk of choosing this Overnight Pull-Apart Cinnamon Bread the next time you’re entertaining for breakfast or brunch.
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Overnight Pull-Apart Cinnamon Bread Recipe
Salted Caramel Sauce:
- ¾ cups sugar
- 1 teaspoon sea salt
- ¼ cup heavy cream
- ½ tablespoon butter
- ⅛ teaspoon vanilla extract
- ¾ cup milk
- 1 package active dry yeast
- ¼ cup butter, melted
- 2 tablespoons granulated sugar
- 1 egg, lightly beaten
- ½ teaspoon salt
- 3 cups all-purpose flour
- ¼ cup butter, melted
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Salted Caramel Sauce:
- Combine 1/4 cup water, sugar and salt in a medium saucepan over medium-high heat. Stir until sugar is dissolved, then remove spoon.
- Brush the inside edges of the pan with water to dissolve any sugar crystals. Reduce heat to medium, then allow the mixture to boil, gently swirling pan occasionally.
- Let it cook to a light amber color, 20-25 min, then remove from heat and stir in cream and butter with a clean spoon (mixture will bubble and then settle). Stir in vanilla and set aside to cool. Refrigerate leftovers for up to a month.
For the Cinnamon Bread:
- In a small saucepan, heat the milk until just warm (105°-115° F). Pour into a large mixing bowl, then add the yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.
- With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45-60 minutes or until nearly double).
- Butter a 9 x 5 x 3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface, roll dough to 20 x 12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12 x 4-inch strips. Stack strips, then cut six 4×2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.
- Let rise in a warm place for 45 minutes or until nearly double in size.
- Preheat oven to 350° F. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate.
- Drizzle with Salted Caramel Sauce. Cool 20 minutes more. Pull apart or slice to serve.
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