Cinnamon Sugar Pull-Apart Bread

Ingredients:

For the Dough:

• Cooking spray
• 1 packet (1/4 oz.) active dry yeast
• 1 1/4 cups whole milk, heated to 110°F
• 4 3/4 cups all-purpose flour, plus extra for dusting
• 1/2 cup packed light brown sugar
• 1 teaspoon kosher salt
• 2 large eggs
• 4 tablespoons unsalted butter, softened

For Assembly:

• 1/2 cup unsalted butter (1 stick), softened and divided
• All-purpose flour, for dusting
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon

For the Glaze:

• 1 cup confectioners’ sugar
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract

Directions:

Making the Dough:

1. Grease a medium bowl using cooking spray. In a large measuring glass, sprinkle the yeast over the warm milk. Let it sit until it becomes foamy, approximately 5 minutes.
2. In the large bowl of a stand mixer fitted with the dough hook attachment, combine flour, brown sugar, and salt. Mix on medium speed until well combined. Add the yeast mixture and eggs. Beat until the dough starts to come together.
3. Gradually add the softened butter, one tablespoon at a time, allowing each piece to incorporate before adding the next. Continue beating on medium-high speed until the dough is soft, smooth, and slightly sticky, approximately 5 minutes.
4. Transfer the dough to the prepared greased bowl and cover it with a kitchen towel. Allow it to rise until it doubles in size, about 1 1/2 hours.

Assembling the Bread:

1. Grease a large Bundt pan thoroughly with softened butter, ensuring all sides, including the inner tube, are coated. On a lightly floured surface, turn out the dough and gently pat it into a 1/2-inch thick square. Cut the square into 60 pieces and roll each piece into a 1-inch diameter ball.
2. Combine granulated sugar and cinnamon in a small bowl. Melt the butter and place it in another small heatproof bowl. Microwave the butter in 15-second intervals until melted.
3. Working one by one, dip the dough balls into the melted butter, allowing excess to drip off, then roll them in the cinnamon sugar mixture. Arrange the coated dough balls in the prepared Bundt pan, layering them as you go. Cover the pan with a towel and let the dough rise until it expands, approximately 30 to 45 minutes.
4. Preheat the oven to 350°F (175°C). Bake the cinnamon sugar pull-apart bread until the top is deeply golden, about 40 minutes. Allow it to cool for 10 minutes, then invert it onto a platter. Let it cool for an additional 10 minutes before adding the glaze.

Making the Glaze:

1. In a medium bowl, combine confectioners’ sugar, heavy cream, and vanilla extract. Spoon this glaze over the warm bread.

Enjoy your delicious Cinnamon Sugar Pull-Apart Bread!