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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Carrot Spice Cake

Good-Morning Lovelies!
Last week, I was in the baking mood, and we had some fresh carrots that were calling for someone to make something wonderful with them, so i decided that i would make a cake. Yup, that’s right, i decided to make a Carrot Spice Cake!

At first i couldn’t remember what kind of a recipe i liked best, one with nuts and pineapple in it or with-out, but in this case my mind got make-up for me, because i soon realized that we were out of any walnuts or pecans, and i didn’t want to just put pineapple in all by-it’s lonesome, so i picked a recipe that wouldn’t miss either.  😉

Ingredients for the Cake:

  • 1 & 3/4 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • ½ teaspoon Salt
  • 2 cups Grated Carrots

Frosting:

  • 1/4 stick Butter, Softened
  • 1 package (8 Ounce) Cream Cheese, Softened
  • 2 tablespoons Sour Cream
  • 1 & 1/2 cups powdered Sugar

Directions:

For the cake: Preheat the oven to 350 degrees  Mix together the Sugar, Oil, Vanilla and Eggs in a large bowl. In another bowl, sift together the Flour, Baking Powder, Baking Soda, Spices and Salt. Gently fold the flour mixture into the sugar mixture. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly, or until a thin knife comes out clean.)

For the Frosting: In a larger bowl, cream together the butter, sour cream, & cream cheese. Add the powdered sugar and vanilla and blend.  Spread the frosting on the completely cooled carrot spice cake, then sprinkle pumpkin pie spice lightly on top for a finishing effect. 😉

“Eat. Faint. Repeat as needed.”
 
Picture via Google Image & You can find the original cake recipe > Here <