CINNAMON AND SUGAR PULL-APART BREAD

Dough

• 2 3/4 cup plus 2 Tbsp. all-purpose flour
• 1/4 cup sugar
• 2 1/4 tsp. active dry yeast (1 packet)
• 1/2 tsp. salt
• 4 Tbsp. butter
• 1/3 cup whole milk
• 1/4 cup water
• 2 eggs (at room temperature)
• 1 tsp. pure vanilla extract

Filling

• 1 cup sugar
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 4 Tbsp. butter, melted

1. In a large mixing bowl, mix 2 cups of flour, sugar, yeast
   and salt. Set aside.
2. In a small sauce pan, melt the butter and milk. Once the
   butter is completely melted take off the burner and add the water and vanilla.
   Let the mixture cool for 5 minutes.
3. Pour the milk mixture into the large bowl with the dry
   ingredients and mix well. Whisk together the eggs and add to the batter. Keep
   mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky
   which means it’s perfect. Place the dough in a medium greased bowl. Cover with
   wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the
   dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough
   again for 5-10 minutes.
4. Meanwhile, start on the filling. In a medium bowl, mix
   together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
5. Once the dough is ready, roll it out on a floured surface.
   Brush the melted butter on the dough and add the sugar mixture. Make sure
   everything is covered. Using a shape knife or pizza cutter, cut the dough into
   equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into
   equal sized squares. Stack the squares on top of each other to make 3 to 4
   piles and place them in a bread pan. Take any sugar that fell off squares and
   sprinkle over the top and around the sides of dough. Cover the dough for another
   10-15 minutes to rise.
6. While dough is rising, preheat your oven to 350 degrees F.
   Place a cookie sheet under bread pan and bake for 30-35 minutes until outside
   of bread is golden brown.

Base Recipe adapted from this SITE