Ingredients for - Cinnamon Sugar Pull-Apart Bread

1. 2 3/4 c. all-purpose flour
2. 2 tbsp. all-purpose flour
3. 1/4 c. granulated sugar
4. 2 1/4 tsp. active dry yeast
5. 1/2 tsp. salt
6. 2 oz. unsalted butter
7. c. whole milk
8. 1/4 c. water
9. 2 large eggs
10. 1 tsp. pure vanilla extract
11. 1 c. granulated sugar
12. 2 tsp. ground cinnamon
13. 1/2 tsp. fresh ground nutmeg
14. 2 oz. unsalted butter

How to cook deliciously - Cinnamon Sugar Pull-Apart Bread

1 . Stage

In a large mixing bowl (or the bowl of a stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

2 . Stage

Whisk together eggs and set aside.

3 . Stage

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

4 . Stage

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it will seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That's just right.

5 . Stage

Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you're using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

6 . Stage

While the dough rises, whisk together the sugar, cinnamon, and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9- by 5- by 3-inch loaf pan. Set that aside too.

7 . Stage

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

8 . Stage

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You will have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow to rise in a warm place for 30 to 45 minutes, or until almost doubled in size.

9 . Stage

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

10 . Stage

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it is right side up. Serve warm with coffee or tea.