Cinnamon Pull-Apart Bread

Hey Everyone,

Although I have been posting a lot of recipes for bread recently, this is a different type as it's a sweet bread, flavoured with cinnamon.
Typically in our house, if we have a sweet snack it will be something like a cupcake (which we never seen to have a shortage of!), but this bread seemed too irresistible to not make! I found the recipe in one of the many recipe books I have for young children - I find that many of the best recipes to make are in cookbooks for kids as they are always practically foolproof! Making pull-apart bread was a new experience for me and was very interesting too - definitely something that I will be using in the future again. Instead of making the dough into one loaf at the beginning straight away like usual, you have to cut it into squares and stick them together in a loaf tin, so that after baking it can be easily shared, "pull-apart" as the name suggests! If you've never made it before then I would really recommend you do, and for those of you who already heave, why not make it again?!

Cinnamon Pull-Apart Bread - "The Children's Book of Baking Bread"

Makes 1 loaf

Ingredients -

• 450g Strong White Bread Flour
• 1 Tsp Caster sugar
• 1 1/2 Tsp Fast-Action Yeast
• 20g Butter
• 300ml Milk

For the Filling

• 75g Butter, softened
• 75g Caster Sugar
• 4 Tsp Ground Cinnamon

For Sprinkling

• 1 Tsp Caster Sugar

You will need a 900g loaf tin

1. Grease the tin and line it with parchment. Put the flour, sugar and yeast in a large bowl and mix with a wooden spoon. Put the butter and half the milk in a pan. Heat gently until the butter melts. Take the pan off the heat. Add the rest of the milk, then pour it on the flour mixture.

2. Mix with a spoon, then use your hands to bring the mixture into a bowl. Sprinkle a little flour on a clean surface. Put the dough on the surface. Knead for about 10 minutes, or until it feels smooth and springy. Put it back in the bowl.

3. Cover the bowl tightly with a plastic food wrap. Put it in a warm place for about 50 minutes, or until the dough has doubled in size. While the dough is rising, make the filling. Put the butter in a bowl. Beat with a wooden spoon until it's soft and smooth. Add the sugar and cinnamon and mix well.

4. When the dough is ready, put it back on the surface. Knead gently for 2 minutes. Then, sprinkle a rolling with a little flour. Using a sharp knife, cut the dough into three pieces. Roll out each one into a long triangle around 1/2cm thick. The short side should be narrower than the end of your loaf tin.

5. With a blunt knife, spread the filling over each rectangle until all of them are covered. Stack the rectangle;es on top of each other. Using the sharp knife, cut the stack into rough squares. Pack them all into the tin side-by-side, with the sides standing upright.

6. Cover with a plastic wrap. Put in a warm place for 30 minutes, or until the dough has risen above the top of the tin. Remove the plastic wrap and sprinkle on the sugar. Heat the oven to 200°C/400°F/Gas Mark 6. Bake for 10 minutes, then cover the top with kitchen foil. Turn down the oven to 160°C/350°F/Gas Mark 4.

7. Bake for a further 30-35 minutes. Stand the tin on a wire rack for 20 minutes to cool. Then turn out the loaf.

Please Enjoy!!!