Cinnamon Pull-Aparts

Here is the long promised recipe for the cinnamon pull-aparts (this is adapted slightly from Baking,  Simple to Sensational by Company's Coming). This is great treat for afternoon tea (if you have people to help you eat, or a very large appetite!), or it is great freshly baked in the morning. For the second option I would prepare it completely and let it rise most of the way, and then cover and put in the fridge until the next morning, and then let it come to room temperature before baking. And now, on with the recipe:

¾ cup     water

⅓ cup     sugar

⅓ cup     butter, cut up

1 tsp       salt

2             large eggs

4½ cups all-purpose flour

2¼ tsp    instant yeast

Topping:

⅓ cup     butter, melted

1 cup      sugar

¾ tsp      cinnamon

Into a medium saucepan measure water, sugar, butter and salt. Over medium heat, stir until sugar is dissolved and butter is almost melted. Remove from heat, and continue stirring until butter is melted. Let stand for 5 minutes.

In a large bowl beat eggs with a fork. Slowly add butter mixture to eggs, stirring, until slightly frothy.

*Be careful the flour is separated into smaller parts here:

Combine 1½ cups flour with yeast in a small bowl. Slowly add to butter mixture and stir until smooth.

Next, add 2¼ cups of flour but only ½ a cup at a time, mixing until a soft dough forms. If you have a mixer with a dough hook this is a handy place to get some use out of it.

Turn dough out onto a lightly floured surface. Knead for five to ten minutes, adding remaining flour (¾ cup) 1 tsp at a time if needed to prevent sticking, until dough is smooth and elastic. Cover dough with an inverted bowl, and let rest for ten minutes. Divide dough into 4 equal portions, and roll each portion into a 10 inch rope. Cut each rope into 10, 1 inch pieces for a total of 40 pieces (I usually cut a few more so my pieces might be a little smaller).

For the topping, combine sugar and cinnamon in a small bowl and make sure butter is completely melted in a separate bowl. Dip the dough pieces in the melted butter and then roll in the cinnamon/sugar mix.

In a greased 12 cup bundt pan arrange pieces in layers filling in all the holes as you go. They should be level like a cake when you are finished. If there is any butter left drizzle over the pull-aparts and sprinkle with any remaining sugar mix.

Cover pan with waxed paper and a tea towel and place in the oven with the light on for about 1½ hours until the pull-aparts have doubled in size. Remove the pull-aparts, pre-heat oven to 350˚F and bake for about 35 minutes, until golden brown. Invert onto a serving plate, leaving pan in place for about 15 minutes to cool. Then serve warm with a good cup of tea! Enjoy J

Let me know what you think!
xox