For an out of the ordinary breakfast treat, try this Cinnamon Pull-Apart Coffee Cake with cinnamon and sugar baked into every crevice!
Cinnamon Pull-Apart Coffee Cake
I adore pull-apart breads…challah, crescent rolls, Parker House rolls. And yes, this pull-apart coffee cake. No knives needed. Just pull the buttery layers apart with a fork…or your fingers. I first saw Flo Braker’s lemon version of this bread a few years ago…and tweaked her recipe by using orange zest instead of lemon. The hubby became an instant fan.I figured I was long overdue to make this winner with cinnamon.
This month’s Twelve Loaves theme is Holiday Breads. This cinnamon pull-apart coffee cake is perfect. Wouldn’t you love to start your Christmas morning with a piping hot cup of coffee and a few slices of this fragrant loaf? I knew you’d agree. I’ve already made it twice this fall…once for the hubby, and once for Nick and his college roommates.
Bill was delighted…and ate it every morning till it disappeared. A step up from his usual cold cereal. And the boys, well, I’m sure this was an upgrade from their coffee and cold pizza…or whatever 20-year-olds can find in their refrigerators to start the day. As Nick reassures me, “I haven’t gotten food poisoning yet.” But they did let me know about the pink chicken they all cut into one evening. Yikes.
#TwelveLoaves-Holiday Breads. November was a delightful month of spice breads. December #TwelveLoaves is here and we are celebrating Holidays! Share your December Holiday Bread (yeast or quick bread). Let’s get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.
Here are my the lovely loaves my friends brought to the party this month:
- Cinnamon Pull-Apart Coffee Cake by Liz at That Skinny Chick Can Bake
- Crunchy Almond Holiday Bread by Paula at Vintage Kitchen Notes
- Holiday Breakfast Wreath by Lora at Cake Duchess
- Mini Toffee Banana Bread with Caramel Sauce by Holly at A Baker’s House
- Nut Brittle Topped Holiday Bread by Deepti at Baking Yummies
- Pandoro by Karen at Karen’s Kitchen Stories
- Stollen by Renee at Magnolia Days
- 2 3/4 cups all-purpose flour, divided
- 1/4 cup sugar
- 2 1/4 teaspoons instant yeast (one envelope, I used Red Star Platinum Yeast)
- 1/2 teaspoon salt
- 1/3 cup whole milk
- 1/4 cup butter
- 1/4 cup water
- 1 1/2 teaspoons vanilla
- 2 eggs, at room temperature
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 1/4 cup melted butter
- A few gratings of fresh nutmeg, optional
- Grease a standard loaf pan (mine is 8 1/2 x 4 inches).
- Mix 2 cups of the flour with sugar, yeast and salt in mixer bowl fitted with paddle attachment.
- Heat milk and butter just in microwave or on stove top, just till butter is melted. Add water, then allow to cool till just warm (120º). Stir in vanilla.
- Pour the milk mixture into the flour and mix till flour is just moistened. Add eggs, one at a time, beating till incorporated. Stop mixer and add 1/2 cup of the remaining flour and mix on low till dough is smooth, less than a minute. Add 2 more tablespoons of flour and mix again till dough is smooth, less than a minute.
- Lightly flour work surface and knead dough for about a minute. Add up to another 2 tablespoons of flour if dough is too sticky. Place dough in lightly greased bowl, cover, and place in a warm place till doubled in bulk, about an hour.
- Mix melted butter, sugar, cinnamon and nutmeg for filling. Set aside. (Or, alternatively just brush the dough with the melted butter after rolling it out as directed below, then sprinkle with the cinnamon sugar mixture...patting down gently to help it adhere).
- Punch down dough, then roll into a 20 x 12 inch rectangle on floured surface. Spread cinnamon sugar and butter mixture as evenly as you can over dough.Using knife or pizza cutter, cut the dough into five strips...each 12 x 4 inches...use a ruler to be as accurate as possible (I trimmed some uneven edges). Spread filling over tops of each strip. Carefully stack all these strips on top of each other, so you have a stack of five 12 x 4 inch rectangles.
- Next, cut this stack into 6 equal rectangles, each two inches wide. Carefully, place each of these smaller stacks into the loaf pan, cut sides up. Sprinkle any spilled cinnamon and sugar over top, if desired. Cover and let rise in a warm spot till about doubled in bulk, about 45 minutes.
- Preheat oven to 350º. Bake for 30-40 minutes, depending on your oven, till top is browned. Cool on rack about 10-15 minutes then remove from pan to continue cooling.
Adapted from Flo Braker. Total time does not include proofing time.
Amount Per Serving: Calories: 388Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 248mgCarbohydrates: 60gFiber: 2gSugar: 26gProtein: 7g