Cinnamon Pull-Apart Bread

Number of servings : 24 Prep time: Cooking time: Type of meal : | Breads and muffins | Breads and

Number of servings : 24

Prep time:

Cooking time:

Type of meal : | Breads and muffins | Breads and muffins

Special diet :

Ingredients

5 to 5-1/2 cups (1.25 to 1.375 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
2 packets (1/4 oz / 7 g each) rapid-rise yeast
1-1/2 tsp (7 mL) salt
1-3/4 cups (425 mL) milk
10 tbsp (150 mL) margarine
1 large egg, at room temperature
1/4 cup (60 mL) firmly packed light brown sugar
1 tsp (5 mL) cinnamon

Directions

  1. Mix 1-1/4 cups (300 mL) flour, 1/4 cup (60 mL)  granulated sugar, yeast, and salt with wooden spoon in  large bowl. Heat milk and 4 tbsp (60 mL) margarine in  small saucepan over medium heat until very warm  (120º to 130ºF / 48º to 53ºC). Stir into flour mixture. Stir  in egg. Add enough remaining flour (at least  3-1/2 cups / 875 mL) to form soft dough.
  2. Dust work surface lightly with flour. Turn dough onto  lightly floured surface and knead until smooth and  elastic, about 10 minutes, adding remaining flour to  keep dough from sticking.
  3. Melt remaining margarine. Coat 10-inch (25 cm) tube  pan with nonstick cooking spray. Combine brown and  re-maining granulated sugars and cinnamon in small  bowl. Pull off golfball-size pieces of dough and arrange  in single layer in pan. Brush dough with half of melted  margarine and sprinkle with half of sugar mixture.  Repeat to make second layer. Cover with damp tea  towel. Let rise in a warm place until doubled, about  30 minutes. 
  4. Meanwhile, preheat oven to 375ºF (190ºC). Bake  bread until browned on top, about 35 minutes. Cool in pan on wire rack 10 minutes. Unmould and serve  warm. 

Nutritional information:

Cinnamon Pull-Apart Bread
Cinnamon Pull-Apart Bread