Cinnamon Roll Pull Apart Bread

What a weekend it’s been, I’ve definitely baked to my heart’s content and have made up for my creative baking lull…well I’d say. On Saturday I whipped up I chocoholics ultimate cookie…triple choc chip! Keeping in tune with the chocolate theme, I mixed it up a bit and made a salted caramel chocolate cake. On Sunday I tried to steer away from chocolate, not that you could ever overdo it 🙂 and I attempted a banoffee roulade, which turned out great until I tried to roll it up – I killed it…literally! Poked holes into it which lead to caramel oozing out, it wasn’t pretty but it still tasted good! The final item on my weekend baking to-do list was a cinnamon roll pull apart bread….oh my goodness, what a perfect little treat for those wintery evening sweet cravings. My family seems to think it tastes like Cinnabon 🙂 I’d take that as a stamp of approval, right? 

Before we move onto the recipe, Ramadaan Kareem to all my Muslim readers, I’m sure you all can I agree with me but this month is flying by, before we know it, it’s time to get stuck into the Eid baking…exciting!

On that note, here’s the recipe…


For the dough:

2 3/4 cups flour
2 tbsp cornstarch (Maizena)
3/4 tsp salt
2 1/4 tsp dried active yeast
1/4 cup castor sugar
1/3 cup milk
1/4 cup butter
1/4 cup water
2 eggs
1 tsp vanilla essence

For the filling:

2/3 cup brown sugar
2 tbsp ground cinnamon
1 tsp cornstarch (Maizena)

1/4 cup butter, melted

For the glaze:

3/4 cup icing sugar
1/2 tsp vanilla essence
hot water


In the bowl of a mixer with the paddle attached, add the Maizena, sugar, yeast, salt and 2 cups of flour.

Heat the milk and butter together in a small saucepan until the butter is melted. Remove from the heat and add the water. Let this cool for about a minute, then add the vanilla essence, and pour all the liquid into the bowl with the flour.


Stir this all together until all the dry ingredients are moistened.

Start the mixer on a low-speed as you add the eggs one at a time until they’re just incorporated. Stop the mixer and add 1/2 cup more flour to the bowl. Mix again at low-speed for about half a minute.


Add 2 more tbsp of flour and mix in on medium speed until you get a smooth, slightly sticky dough (about 45 seconds).

Sprinkle 2 tbsp of flour on a clean surface and knead the dough until it’s not sticky (about 1 minute).


Place the dough in a large, oiled bowl and cover it with cling film. Leave the dough to rise in a warm place until it’s doubled in size which should take about an hour.


While the dough rises, make the filling by combining the brown sugar, cinnamon and cornstarch in a small bowl.


Once the dough is ready, lightly flour your work surface and gently tip the dough onto it, sprinkling a little more flour on top of the dough.

Roll the dough out into roughly a 40 x 40 cm square, then brush about 2/3 of the butter over the entire surface of the dough.

Sprinkle 3/4 of the filling mixture evenly on top of the butter on the dough, then roll the dough tightly into a log.

Place the log horizontally on your work surface. Take a piece of thread and cut up the log into 1cm slices as indicated below:


On a piece of baking paper, use a rolling-pin to flatten each slice to 3-4 mm thick. Brush the top of each flattened slice with a little of the remaining melted butter, and sprinkle on about 3/4 tsp of filling mixture. Place them on top of each other so you have 4-5 stacks each containing about 5 slices.


Grease a loaf pan and preheat your oven to 180 degrees. Place your stacks of dough into the greased loaf pan, cover loosely with clingfilm, and leave to rise in a warm place for about 30 minutes.


Bake the bread for 25-35 minutes when it should be golden brown on top. Let it cool in the pan on a wire rack for 15 minutes.


Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the icing sugar in a small bowl until you get a slightly runny icing.

Run a butter knife around the edge of the pan and gently tip the loaf out onto the wire rack. Put the bread the right way round again and then brush with the glaze.


Source: Top with Cinnamon

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