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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Strawberry Oatmeal Bars ~ A Pioneer Woman Recipe

Strawberry Oatmeal Bars

Photo Copyright – The Pioneer Woman

Hey Guys!  I’m so excited to share with you my newest found favorite treat!  Strawberry Oatmeal Bars are perfectly divine, (i’m totally in love=addicted to them) – and i hope you will be too!  😉

Ingredients:

  • 1-3/4 stick Cold Butter, Cut Into Pieces
  • 1-1/2 cup All-purpose Flour
  • 1-1/2 cup Oats (quick Or Regular)
  • 1 cup Packed Brown Sugar
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 jar (10 To 12 Ounce) Strawberry (or any) Preserves (whip them with a spoon first to make them easier to spread!)

Preparation Instructions:

Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish.

Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again. Bake until light golden brown on top, about 30 to 40 minutes. Remove from the oven and let cool in pan. When cool, cut into squares and serve.

Bon Appètit!

Photo/Recipe Credit – The Pioneer Woman.com

Italian Chicken Soup recipe by The Pioneer Woman

TPW_9662Hey Y’all!

I just wanted to let you in on a favorite soup of mine!  I first tried this recipe last fall, and it is a true crowd pleaser! 🙂

On side note: the reason why I’m not posting the recipe right here & now on Sweet 16’s Country Kitchen, is because The Pioneer Woman has a full length version (with pictures and everything!) already posted on her website….and also, i am working on a crock-pot/slow-cooker version of the recipe!  So anyways!  Head on over there for her fabulous –Recipe for Italian Chicken Soup – and enjoy her amazing recipe! 🙂