Mini Cinnamon Sugar Pull Apart Breads
For the Dough:
2 3/4 cups plus 2 tablespoons
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned
In a large mixing bowl whisk
together 2 cups flour, sugar, yeast, and salt. Set aside. Whisk together eggs
and set aside.
In a small saucepan, melt together milk and butter until
butter has just melted. Remove from the heat and add water and vanilla extract.
Let mixture stand for a minute or two, or until the mixture registers 115 to 125
Pour the milk mixture into the dry ingredients and mix with a
spatula. Add the eggs and stir the mixture until the eggs are incorporated into
the batter. Add the remaining 3/4 cup of flour and stir with the spatula for
about 2 minutes. (I got sick of stirring and dumped the whole mess onto my
counter and kneaded it until it came together.) The dough will be
Place the dough is a large, greased bowl. Cover with plastic wrap
and place in a warm space until doubled in size, about 1 hour. *The dough can be
risen until doubled in size, then refrigerated overnight for use in the morning.
If you’re using this method, just let the dough rest on the counter for 30
minutes before following the roll-out directions below.
While the dough
rises, whisk together the sugar, cinnamon for the filling. Set aside. Melt 2
ounces of butter. Set aside. Generously spray a muffin pan with non-stick spray.
When you think you have enough, spray a little more.
Deflate the risen
dough and turn onto a well-floured work surface, cover with a clean kitchen
towel and let rest for 5 minutes. Use a rolling pin to roll the dough out to
approximately 12-inches tall and about 20-inches long. Use a pastry brush to
spread melted butter across all of the dough. Sprinkle with all of the
sugar and cinnamon mixture.
Slice the dough vertically and horizontally,
making 2 inch squares. Stack the squares on top of one another creating 12
piles. Place the piles sideways into the muffin tins, using up all the dough.
Place a kitchen towel over the muffin pan and allow to rise in a warm place for
30 to 45 minutes. (Mine did not double in size – but I went ahead and they were
turned out great.)
Place a rack in the center of the oven and preheat to
350 degrees F. Place muffin pan in the oven WITH A PAN UNDERNEATH TO CATCH
DRIPPINGS and bake for 20 to 25 minutes, until the tops are golden
Remove from the oven and allow to cool for about 5 minutes. Run a
butter knife around the edges of the pan to loosen the bread and carefully take
out of the pan and place onto parchment paper.