cinnamon pull-apart bread

This bread is a win win. If you're in the mood for cinnamon buns, but hate the fact that they dissapear quickly and that all you really want out of each pan is the center roll, this is the perfect solution. Each slice is like the center roll of the pan.

The dough comes together quickly, with no proofing of the yeast, which is a bonus.

Another bonus is the dough only needs to be kneaded for about a minute, or until the dough is smooth, elastic and not sticky.

After the dough as risen for 30 minutes and doubled in size, you just need to roll it out to a rough square shape and slather with butter- nothing wrong with that!

The cinnamon to sugar mixture sounds extreme, but don't be alarmed- these rolls will still be nice and sweet!

Now it's time to roll!

The easiest way to slice the rolls is to slide a piece of string under neath the roll, cross the end and pull, sort of like tying a knot half way. You can use a knife, but it will probably squish the rolls quite a bit.

Be sure to flatten the rolls on a piece of parchment paper so they don't stick to your rolling surface. You won't want to use any more flour at this point. Don't forget the butter and extra cinnamon sugar mix- this will make it easier to pull apart the bread later.

I found that stacks of 4 or 5 work best for placing into the bread pan- any larger and they start to slide apart.

Time to rise again!

Bake until top is golden brown- about 30 minutes. And try to contain your excitement. The icing is made using just hot water and confectioners sugar- be sure to only add a little warm water at a time or you'll get clumps, and your icing may get too runny. Also be sure to add the icing to the bread on whatever pan or dish you plan on using to serve the bread- you'll lose a lot of that precious icing to the bread pan if you won't be serving it in there

Cinnamon Pull-Apart Bread
Originally found on Chocolate Therapy.
2 3/4 cup all purpose flour
2 tablespoons corn starch
3/4 teaspoon salt
1 package dry active yeast
1/4 cup sugar
1/3 cup milk
1/4 cup water
2 eggs
1 teaspoon vanilla extract

Filling
2/3 cup brown sugar
2 tablespoons cinnamon
1 tablespoon corn starch
4 tablespoons butter, melted

Icing
3/4 cup powdered sugar
1/2 teaspoon vanilla
Hot water

In a large mixing bowl, combine corn starch, sugar, yeast, salt and 2 cups of flour. Combine with hand mixer or stand mixer with paddle attachment until combined. Heat milk and butter together in a sauce pan until butter is melted. Let cool for 1 minute, add vanilla and combine with dry ingredients with mixer until moistened. Start mixer on low, adding eggs one at a time until just combined. Add 1/2 cup flour and mix on low for 30 seconds. Add 2 tablespoons more of flour and mix on medium until you get a smooth, slightly sticky dough.
Turn dough onto floured surface and coat top with flour. Knead for about 1 minute, or until dough is smooth and no longer sticky. Place into greased bowl, cover and allow to rise in a warm place until doubled in size- about 30 minutes.
While dough is rising, combine ingredients for filling, except butter, and set aside. When dough as risen, turn out onto floured surface and roll into a rough square shape. Baste top of dough with 1/2 of melted butter and top with 3/4 filling mixture. Roll dough into a long log shape.
To slice dough evenly, slide a long piece of thread under the dough, cross the loose ends over one another and pull down to slice. Make each roll about 1/2 inch thick, or less. Place several rolls onto a piece of parchment paper and roll flat. Top each flattened rolls with butter and extra filling. Stack these flattened rolls in stacks of 4-5.
Place these rolls in a bread pan and allow to rise for another 20 minutes.
Bake a 350 degree preheated oven for 30 minutes, or until bread is golden brown on top. Allow to cool for 5-10 minutes before turning bread onto serving surface and to cool completely before icing.
To create icing, add vanilla to hot water (not boiling) and slowly add a little at a time to the powdered sugar to avoid lumps and running icing. Enjoy!