Cinnamon, sugar and butter between slices of dough and baked to a warm hue. How can you resist?
It looks all fancy schmancy, but it’s really simply to make. It’s the basic plain white bread dough. You just do a little bit of rolling, spreading and slicing. Shove it into a loaf pan, and then let time and the oven do its job. I’m one of those that believe that there is no such thing as too much cinnamon; so I’m not shy at all about how much I use.
And you know, this bread is pretty genius. You don’t have to bother slicing it – you just peel it apart slice by slice. It’s rather fascinating doing so – watching the slices come apart, as you get hit by a whiff of cinnamon. It’s joyful. It’s comforting. And then you bite into soft, pillowy, flavourful bread.
The cinnamon pull-apart bread is best had minutes after you’ve baked it. I baked two large loaf pans and didn’t have any leftovers. But if you do, then there is no better use of the bread than making yourself some French toast. Heaven on a plate.
Inspired from Joy the Baker, I made the cinnamon sugar pull-apart bread using my go-to soft white bread recipe (Don’t be fooled by its use in the pesto bread roll – that’s just how versatile this bread recipe is.)