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–+ servings

Exploding Pull Apart Cinnamon Roll Bread

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Prep Time 20 minutes
Cook Time 35 minutes
Inactive time 2 hours 20 minutes
Total Time 3 hours 15 minutes
Servings 1 9x5 inch loaf pan

Ingredients
 

Dough

  • 1 standard instant yeast package
  • 1 ¼ cup (295 mL) milk warmed to about 110 degrees Fahrenheit
  • 3 tbsp (40 grams) granulated sugar
  • ¼ cup (57.5 grams) unsalted butter melted & slightly cooled
  • 2 eggs room temperature
  • 3 ¼ cup (400 grams) all purpose flour plus more for kneading the dough
  • ¾ cup (100 grams) bread flour
  • ¾ tsp salt

Coating

  • ½ cup (115 grams) unsalted butter melted
  • 1 cup (200 grams) granulated sugar
  • 1 tbsp ground cinnamon

Instructions

  • In a bowl, whisk together the warmed milk, yeast and granulated sugar. Cover with a towel and let it sit for 5 minutes until foamy. Meanwhile, in a separate bowl, whisk both flours together.
  • Once the yeast mixture is foamy, add the melted & cooled butter, salt, eggs and one cup of the flour mixture and beat for 30 seconds on low speed. Scrape down the sides of the bowl, add the remaining flour, and beat for about 2 minutes. Once the dough starts to pull away from the edges of the bowl, it is ready to knead. It WILL be sticky, but don't worry, you will knead more flour into the dough.
  • With floured hands, remove the dough from the bowl and place on a lightly floured surface. Sprinkle more flour on top of the dough and knead with your hands for about 2-4 minutes. The dough is ready when you poke it with your finger and it bounces back.
  • Lightly coat a bowl with oil, place the dough inside the bowl and turn it so the dough is also coated with oil. Place a towel or saran wrap over the bowl, and put it in a warm and draft-free environment for it to rise for approximately two hours, or until it doubles inside.
  • When the dough only has about 10 minutes left to rise, line a 9x5 inch loaf pan with parchment paper, and make the coating. In a microwave safe bowl or on the stovetop, melt the butter. Once melted, mix it with the granulated sugar and ground cinnamon. Punch the dough down to remove the air. With your hands, make small dough balls and roll it in between your palms. Be modest with the size of the dough balls as we want about 36-40 balls total. Roll each ball in the butter/cinnamon/sugar mixture and place in the loaf pan, packing them in the pan. Once complete, cover the loaf pan and let rise for another 20 minutes. It will begin to puff up out of the pan.
  • While waiting, preheat the oven to 350 degrees. After the 20 minutes is over, remove the saran wrap and place the loaf pan on a roasting pan. This will protect the bottom of your oven from any butter/sugar that spills out. Bake for 35-40 minutes until the top is golden brown. If you notice that the tops are browning too quickly, place a piece of foil over the top of the pan.
  • Once done, let cool for 5 minutes and serve warm while it is ooey and gooey and delicious. Store in an airtight container in the fridge for 4-5 days. Enjoy!!!
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