The Pioneer Woman~Cinnamon Pull-Apart Bread

Hi Everybody!  My family loves making this sweet bread for brunch or serving it with coffee or tea whenever we have company come over.  It really is a special treat!  I recommend visiting Ree Drummonds original Post of this recipe because she did an amazing tutorial to go with it!  Click> HERE <to go to the original recipe post.  Hope you all enjoy! 🙂

Ingredients: For the Dough

  • 2 cups Whole Milk
  • 1/2 cup Canola Oil
  • 1/2 cup Sugar
  • 2-1/4 teaspoons Active Dry Yeast
  • 4 cups All-purpose Flour
  • 1/2 cup (additional) All-purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Salt
  • 1 stick Butter, Melted
  • 1-1/2 cup Sugar
  • 3 Tablespoons Ground Cinnamon

Icing:

  • 3 cups Powdered Sugar
  • 2 Tablespoons Butter, Melted
  • 1 Tablespoon Maple Extract
  • 1/3 cup Whole Milk
  • Dash Of Salt

Directions:

  • To make the dough, combine milk, canola oil, and 1/2 cup sugar in a large saucepan. Heat it until very hot but not boiling. Turn off heat and allow to cool to warm (not at all hot.)
  • Sprinkle in the yeast and add 4 cups of flour. Stir to combine, then put lid on the pot and allow to rise for 1 hour. After 1 hour, stir in additional 1/2 cup flour, along with the baking powder, baking soda, and salt. If dough is overly sticky, stir in another 1/2 cup flour.
  • Place dough in the fridge for at least 1 hour to make it easier to work with.
  • Roll out dough onto a floured surface. Drizzle on melted butter and smear so that it covers all the dough. Mix together the sugar with the cinnamon and sprinkle it all over the surface of the dough. (Dough should look very covered.)
  • Cut the dough into 6 to 8 strips, then stack all the strips into one stack. Cut the stack of strips into 6 slices. Place the stacks sideways into a buttered bread pan. Do not cram the slices into the pan. (You may have a few leftover.)
  • Cover with a dish towel and allow to rise for 20 minutes. Preheat oven to 350 degrees. Place the pan in the oven and bake for 30 minutes, checking at 20 minutes to make sure it’s not getting too brown on top. It’s important to bake the bread long enough to ensure that the middle won’t be too doughy, because if it is it won’t pull apart easily. If the top looks like it’s getting too brown, cover it lightly with aluminum foil for the rest of the baking time. REPEAT: IT’S IMPORTANT TO BAKE THE BREAD LONG ENOUGH FOR THE CENTER TO NO LONGER BE DOUGHY.
  • Remove the pan from the oven when it’s done. Run a knife along the edges and take the bread out of the pan. Mix together the icing ingredients and drizzle over the top, allowing it to sink into the crevices. Serve warm or room temperature!

(Note: You can do a cranberry-orange version with orange marmalade, brown sugar, and dried cranberries!Or you can also add cloves and more cinnamon if you prefer a stronger flavor with raisins! When we make this we also enjoy spreading a cream cheese frosting on top.)

Bon Appètit!

Photo & Recipe credit The Pioneer Woman.com
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Overnight Refrigerator Oatmeal

Hey Everybody! I was board of my “normal” kind-of oatmeal i was eating every morning, so i created a scrumptious new version that is a cinch to throw together!  It’s intensely rich and creamy, so it tastes like a real treat! 

Ingredients:

  • 1/2 cup quick Oats
  • 1/3 cup Whole Milk, Almond or Coconut Milk
  • 1/4 cup Yogurt (plain, or flavored)
  • 2 1/2 Tablespoons Cream Cheese

Optional Ingredients:

  • Egg Nog, Cinnamon, Nutmeg, Pumpkin Pie spice
  • 1 small Carrot (shredded)
  • Jam, Preserves, fresh or dried Fruit
  • Coconut, Chocolate, Almonds, Pecans, Walnuts, etc.
  • Maple Syrup, Sugar, Stevia or Honey (sweeten to taste- if needed)

Directions: Beat together all the dairy ingredients, then once you get it to a smooth texture, add your oats, and any other ingredients you would like incorporated, scoop into a dish, cover, and let refrigerate at least 5 hours before devouring!  🙂

Tips & Extra’s :

  • I perfer to use quick oats as apposed to whole/rolled oats, but since that’s just MY preference, you can use whatever you like! 
  • I make this at night before i head to bed so that first thing in the morning i can just grab it out of the fridge on my way out the door to work!  
  • This is a really creamy and dense oatmeal, so don’t think you’ve made it wrong if it appears to have the texture of that similar to a big gluey mess! lol  
  • I find it easier to store this recipe in Mason canning jars, but then again….that might just be me! 🙂

♥ Don’t forget to leave me a comment ↓ below ↓ if you like this recipe! Also, if you change anything when you make it, tell me what you did, and if you liked that better! ~ I’m always looking for new ideas to try!  ♥

Bon Appètit!

You can find a similar idea for this recipe here > http://www.theredheadriter.com/2012/07/overnight-no-cook-refrigerator-oatmeal-muesli/

Chelsea Buns

The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea, an establishment favored by Hanoverian royalty and demolished in 1839. The bun is made of a rich yeast dough flavored with lemon peel, cinnamon or a sweet spice mixture. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. A sweet glaze covering is added before the rolled-up dough is sliced into individual buns and baked. The process of making this bun is very similar to that involved in producing the cinnamon roll.   (Source: Wiki)

Ingredients:

For the Dough:

  • 1 cup Milk
  • 1 Egg
  • 4-1/2 cups Flour
  • 1/2 teaspoon Salt
  • 6 tablespoons Sugar
  • 1/4 cup Butter, Softened
  • 1 teaspoon rapid-rise dry Yeast

For the Filling:

  • 2 tablespoons Butter, melted
  • 2/3 cups golden Raisins
  • 3 tablespoons Orange Peel, finely chopped or shredded
  • 2 tablespoons Currants
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Apple Pie Spice
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Cloves

For the Glaze:

  • 1/4 cup Sugar
  • 4 tablespoons Water
  • 1 teaspoon Orange juice (or any flavor really)

Directions: Starting with the milk, add together the ingredients to make the dough.  -Personally i use a bread machine to kneed the dough, but if you don’t have one, just kneed the dough until it is elastic-like and smooth. –   Once the dough is done, Place on a floured surface and roll out into a square,  keeping the dough thick enough so that it won’t tare.  Next, brush the dough with the melted butter,  and then sprinkle on top of  it the filling ingredients. -Leave a 1/2 inch space along the edges free from the filling, so that it won’t leak-out when you roll it. –    When the dough is covered with the filling,  roll it into a log, and then slice it 1 inch thick with a sharp knife or if you know how  – do the cinnamon-flavored-floss cross-over slice. (I’ll post a tutorial on the in the future!)
 Ok, so now that the dough is sliced and placed into a greased pan, cover and let it rise for an hour. Meanwhile,  heat your oven to 400 degree’s.  Bake the buns for 15-20 minutes, or until they have risen well and are evenly golden all over. Once they are baked, let them cool slightly in the pan before turning them out onto a wire rack to cool further.  – if you don’t want to take them out of the pan you can just let them cool until they are not so hot that the glaze will run off.  – To make the glaze just mix the sugar and water in a small saucepan on low heat. Stirring occasionally, until the sugar is completely dissolved. Then add the rest of the ingredients, boil the mixture rapidly for 1-2 minutes without stirring, until mixture is syrupy.

Happy Baking And Bon Appètit!

*Picture via Google Image. Original Recipe found in the book – Bread Machine- How to prepare and bake the perfect loaf- *