Cinnamon Roll Pull Apart Bread Still One Of

Ingredients

• 1 cup warm milk(240g)
• 2 tbsp sugar (25g)
• 21/4 tsp instant yeast (7g)
• 1 large egg room temp
• 1 tbsp vanilla
• 1/4 cup softened butter (57g)
• 1 tsp salt (6g) 3–
• 31/2 cups all-purpose flour (375–
• 440g) optional
• 1/2 cup milk(120g) (for the tangzhong)
• 2 tbsp all-purpose flour cinnamon (for the tangzhong)
• 1/4 cup softened butter (57g) (for the filling)
• 1/2 cup brown sugar (100g) (for the filling)
• 1 tbsp cinnamon (for the filling)
• 1 cup powdered sugar (120g) 2– (for the glaze)
• 3 tbsp milk (30– (for the glaze)
• 45g), adjust to preference (for the glaze)
• 1 tsp vanilla (for the glaze)
• 1 tbsp maple syrup instructions if using the (for the glaze)
• 1/2 cup milk with (for the tangzhong)
• 2 tbsp flour in a small saucepan over medium heat (for the tangzhong)
• 3 cups and (for the tangzhong)
• 31/4 cups total (for the tangzhong)
• 31/2 cups total if using (for the tangzhong)
• 3 even strips, stack them on top of each other (for the tangzhong)
• 5 equal squares (for the tangzhong)

Instructions

1. Cook, stirring constantly, until it thickens into a paste
2. Remove from heat and let it cool completely before using
3. In a bowl, mix the warm milk, sugar, and yeast
4. Let sit until foamy (5-10mins)
5. Add the egg, softened butter, and cooled tangzhong (if using) & mix
6. ( make sure the butter is super soft ) gradually add the flour and salt
7. Mix until a soft dough forms
8. Knead for 8–10 minutes until smooth
9. (i like to knead with a little olive oil on my hands instead of adding extra flour
10. ) if needed, add a little more flour, but do not go over
11. Cover the dough and let rise in a warm place until doubled, about 1 hour
12. ( i cover with plastic wrap & a towel & place it in my oven with the light on ) mix together the softened butter, brown sugar, and cinnamon for the filling
13. Roll the dough into a large rectangle
14. Spread the filling evenly over the surface
15. Then cut into
16. Place the stacked squares upright into a lined loaf pan
17. Cover and let rise again for 30–40 minutes
18. Bake at 350°f (175°c) for 25–30 minutes, or until golden on top and baked through
19. Whisk together the glaze ingredients and spread over the warm bread
20. #cinnamonroll #pullapartbread #recipe #baking