Cinnamon Pull Apart Loaf Recipes

CINNAMON PULL APART LOAF

Steps:

• Heat oven to 375°F (190°C). Separate dough into individual rolls. Cut each roll into quarters.
• Lightly pile pieces randomly into greased 8x4 inch (1.5 L) loaf pan. Sprinkle with chocolate chips. Drizzle with butter.
• Bake for 25 minutes or until top is golden brown and springs back when touched lightly.
• Cool slightly, lift or flip out of pan onto serving platter. Drizzle with icing.

CINNAMON PULL-APART PARTY LOAF

Steps:

• Heat oven to 350ºF. Place 2 (24-inch) pieces aluminum foil, crossing one over other, on flat surface.
• Cut bread, using serrated knife, in grid pattern, spacing about 1 inch between rows. (Do not cut through bottom crust.) Set aside.
• Combine all remaining bread ingredients in bowl; mix well.
• Place loaf into center of aluminum foil pieces. Spoon butter mixture into cut areas of bread, spreading some over top of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.
• Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and top is crunchy.
• Combine powdered sugar, cream cheese and 1 tablespoon butter in bowl; mix well. Stir in half & half and 1/2 teaspoon vanilla. Drizzle over warm bread.
• Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into the loaf to include filling and bread.

CHOCOLATE-CINNAMON PULL-APART BREAD

Steps:

• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the chocolate, sugar and cinnamon in a bowl.
• Combine the butter, vanilla and salt in a separate bowl then spread over the 12-inch square of dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
• Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with any fallen pieces of chocolate.
• Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
• Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.

CINNAMON ROLL PULL-APART BREAD RECIPE BY TASTY

Steps:

• In a bowl, combine cream cheese, sugar, and cinnamon.
• On a floured surface, flatten each cinnamon roll and spread cream cheese mixture on top.
• Cut flattened roll in half and place one half on top of the other. Repeat for the rest of the cinnamon rolls.
• Line a loaf pan with parchment paper. Lay the pan vertically on its side, and stack cinnamon rolls cut side facing the bottom of the pan.
• Cover the loaf pan loosely with foil.
• Bake at 325˚F (160˚C) 70 minutes, removing the foil for the last 10 minutes.
• Drizzle with the icing that comes with the cinnamon rolls.
• Enjoy!

PULL-APART CARAMEL LOAF

Steps:

• Heat oven to 175°F. Place rolls on cutting board. Let stand 10 minutes or until partially thawed.
• Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring constantly, until butter is melted. Stir in corn syrup and whipping cream. Pour brown sugar mixture into 9x5-inch loaf pan, covering bottom completely.
• Cut each cinnamon roll in half crosswise. Arrange roll halves randomly over brown sugar mixture in pan. Cover loosely with plastic wrap sprayed with cooking spray. Place pan in oven and turn off heat. Let rise 1 hour 10 minutes to 1 hour 30 minutes or until loaf has at least doubled in size and top of loaf is 1 inch from top of pan. Remove from oven.
• Heat oven to 350°F. Remove plastic wrap. Bake loaf 25 to 30 minutes or until golden brown. Place heatproof tray or serving plate upside down over pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over loaf; remove pan. Serve warm.

BEST EVER CINNAMON PULL APARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
• In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
• Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
• Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
• Bake in preheated oven for 45 minutes, until top is golden brown.

OVERNIGHT PULL-APART CINNAMON LOAF

Steps:

• In a small saucepan heat the milk until just warm (105°F to 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 to 60 minutes or until nearly double).
• Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-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 12x4-inch strips. Stack strips, then cut six 4x2-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 Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve. QUICK GLAZE
• In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.

CINNAMON PULL APART LOAF

Steps:

• In a large stand mixer bowl, sift together All-Purpose Flour (3 cup), Granulated Sugar (1/4 cup), Salt (1/2 teaspoon) and Active Dry Yeast (1 package).
• In a small saucepan, melt together Milk (1/3 cup) and Butter (5 tablespoon) until butter has just melted. Remove from the heat and add in the tepid Water (1/4 cup) and Pure Vanilla Extract (1 teaspoon).
• Use the dough hook in the stand mixer to mix the dry ingredients, then add the wet ingredients.
• Add the Egg (2) a bit at a time, mixing just until incorporated after each addition.
• Place the dough in a large bowl lightly greased. Cover with plastic wrap (I like to use a disposable shower cap or I place the bowl into a clear bin bag). Place in a warm space and allow to rest until doubled in size, about 1 hour.
• While the dough rises, whisk together the Granulated Sugar (3/4 cup) and Ground Cinnamon (2 teaspoon) for the filling.
• Grease and flour a 22x12x7cm loaf pan.
• Knock back the dough and knead into a smooth ball. Cover with a clean kitchen towel and let rest for 5 minutes.
• On a lightly floured work surface, use a rolling pin to roll the dough out.
• Use a pastry brush to spread the Butter (5 tablespoon) across all of the dough.
• Sprinkle with all of the sugar and cinnamon mixture.
• Slice the dough vertically, into six equal-sized strips.
• Stack the strips on top of one another and slice the stack into six equal slices once again. You'll have six stacks of six squares.
• Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and place in a warm place for 30 to 45 minutes or until almost doubled in size.
• Place a rack in the center of the oven and preheat to 180 degrees C (350 degrees F). Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw.
• Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.
• Serve and enjoy!

CINNAMON SUGAR PULL APART LOAF

Steps:

• Heat oven to 400°F. Generously grease 8x4-inch loaf pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well.
• Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted butter; roll in sugar-cinnamon mixture. Arrange in greased loaf pan.
• Bake 19 to 25 minutes or until deep golden brown and center is baked through. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.

CHEESY PULL-APART GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
• Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
• Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!

CINNAMON PULL-APART BREAD FROM SCRATCH

Steps:

• Dough:.
• Active yeast in the warm water with the sugar, let sit for 5 minutes.
• Mix flour, salt, oil with the yeast.
• Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
• Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
• Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
• Sauce:.
• In a small bowl, mix sugar and cinnamon, set aside.
• In a small sauce pan heat butter, brown sugar and water.
• Preheat Oven to 350.
• Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
• Pour heated mixture over dough balls, bake for 25-30 min at 350.

CINNAMON SUGAR PULL APART LOAF

Steps:

• Preheat oven to 400 degrees.
• Grease an 8x4 inch loaf pan (do not use dark-coated pan).
• In small bowl, mix sugar and cinnamon together.
• Separate dough into 10 biscuits.
• Cut each biscuit into quarters.
• Dip each quarter into melted butter; roll in cinnamon-sugar mix.
• Arrange biscuits in greased loaf pan.
• Bake for 19-27 minutes.
• Cool 2 minutes; loosen edges; remove loaf from pan.
• Serve warm.