Cinnamon Sugar Pull-apart Bread {Recipe} {BOM}

The July BOM (bread of the month) for the Facebook Artisan Bread Bakers group came to us from Tracey at Tracey’s Culinary Adventures. She made this cinnamon sugar pull-apart bread (click the link for the recipe) a few weeks ago, and as soon as I saw the recipe, I knew I wanted to make it. Apparently, so did a lot of other people, as this has been one of the more popular BOMs in recent months.

I mixed the dough according to Tracey’s instructions, with two small changes. First, her recipe calls for 2 3/4 cups flour, but she notes that she has always had to add an additional 1/4 cup flour while mixing the dough. So I decided to go ahead and start with 3 cups flour, which worked perfectly.

The other change I made was to use one jumbo egg, rather than two large eggs, only because I only had one egg and it happened to be jumbo. This didn’t seem to impact the dough at all.

After bulk fermenting the dough, I rolled it out to a 12 x 20-inch rectangle.

I brushed the dough with browned butter, then covered it with a perverse amount of cinnamon sugar.

I cut the dough into six strips, stacked them, and cut them again into six pieces.

I gathered the pieces and put them in a 9×5-inch baking pan.

One issue I had while assembling the loaf was that the cinnamon sugar fell off the strips of dough as I picked them up to stack them. I put some of the sugar back on the dough, but still ended up with this on my pastry mat when I was done.

Not wanting to waste all that sugary goodness, I gathered up the cinnamon sugar and put it on top of the loaf in the pan.

After setting the dough aside for a second rise, I baked it according to the recipe. It smelled like monkey bread or a cinnamon-swirl loaf while it baked and brought the family from all over the house to see what was baking.

I let the loaf cool in the pan for 20 minutes, but by the time it hit the platter, there was no holding back.

This bread was gooey, messy, and delicious. It was especially good with a little honey butter glopped between the layers. It was like a grown-up version of monkey bread. Although the kids loved it, too.