Cinnamon Pull Apart Bread

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons  active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

1. In a large mixing bowl, whisk  2 cups flour, sugar, yeast, and salt.  Set aside.In a small bowl, whisk together eggs. 

2. In a small saucepan, combine milk and butter and cook until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute. 

3. Combine the milk mixture with the dry ingredients and mix using a spatula. Add the eggs and stir the mixture until the eggs are mixed.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky. 

4. Place the dough is a  greased bowl.  Cover with plastic wrap or a kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. After the dough rises, you may place in the refrigerator and use in the morning. Before using the next day, allow the dough to rest for 30 minutes. 

5. While the dough rises, whisk together the sugar, cinnamon and nutmeg.  Set aside. Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set aside.

6. Knead in 2 tablespoons of flour into the dough.  Cover with a kitchen towel and let rest for 5 minutes.  

7. On a lightly floured work surface, roll out the dough using a rolling pin. You will want the dough to be rolled out to 12 inches by 20 inches. Once rolled out, use a pastry brush to spread melted butter on the dough.  Sprinkle with all of the sugar and cinnamon mixture.  

8. Preheat oven to 350 degrees. Slice the dough vertically,into six stripes, around equal size.  Stack the strips on top of one another and slice the stack into six equal slices. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

9. Bake for 30 to 35 minutes or until very golden brown. Remove from oven and allow to sit for 20 minutes. Using a knife, loosen the bread from the pan by running the knife along the edges. Place bread on plate, right side up.

10. Enjoy!

Recipe from Joy the Baker