I have a sweet tooth, and it seems my girls have inherited it. Well, they couldn’t help it because my husband loves sweets just as much as I do. Sometimes the only way we can get our three-year-old, Ginny, to eat any dinner is to bribe her with sweets. Great parenting, right? Not really, huh? Okay, I’ll accept that.
Actually, our daughter, more often than not lately, goes to bed hungry. Ginny will look at what we are serving for dinner and declare, “I don’t like that.” It doesn’t matter if she ate it a week ago and loved it or if she has never tried it before, she will refuse to eat. Recently, she decided to try to sound reasonable. When presented with some pork chops, Ginny looked at them and said, “I don’t like them, but I will when I get bigger like you, Mommy.” Does that mean I’ll have to wait until she’s 40-something before she’ll eat pork chops?
Of course, by the time everyone is finishing dinner, Ginny will ask for a cookie, ice cream, or whatever dessert we might have. I’ll stare at her plate, still filled with food, and let her know that she has to eat something first before she can have dessert. Sometimes, Ginny will hem, haw, and eat a few bites. I’ll feel like a good mom who got her picky child to eat something other than the peanut butter sandwiches she eats every dang day for lunch. More times than not, though, she’ll decide that she can live without a cookie and will ask to be excused.
(And if you think I’m ignoring Grace, I’m not. She eats whatever we serve her. That child is not picky. Yet.)
Tonight, for dinner, we will be eating my Slow Cooker Cheeseburger Soup. I’m not sure we’ll be able to convince Ginny to eat it. Perhaps the Cinnamon Pull-Apart Bread that I baked today will motivate her to finish dinner, much less try it. One can only hope and dream. And, I dream big!
I found this recipe for Cinnamon Pull-Apart Bread at Food Snobs. It is a bit more complicated than most of the desserts I make. It’s worth it, though! Melt-in-your-mouth deliciousness! Mmm…I can’t wait to have it tonight.
I started by mixing together 2 cups flour, 1/4 cup sugar, 2 1/4 teaspoons dry active yeast, and 1/2 teaspoon salt in my stand mixer.
Next, in a small saucepan, I melted 4 tablespoons unsalted butter, then added 1/3 cup milk and whisked together over the heat. I took the saucepan off the heat then added 1/4 cup water and 1 teaspoon pure vanilla extract and stirred. I let the mixture cool for 5 minutes.
Once the butter mixture cooled, I added it to the flour mixture and mixed it well. Then, I added 2 beaten (room temperature) eggs and mixed another minute. That done, I added 3/4 cup flour and mixed it. The bread dough was very sticky. I removed it to a greased bowl, covered it with plastic wrap, and let it rise for the next 45 minutes.
As the dough sat, I mixed together 1 cup sugar, 1/4 teaspoon nutmeg, and 2 teaspoons cinnamon in a medium-size bowl (small would have worked as well).
Now that the dough was ready, I removed it to a floured counter and, using my rolling-pin (also floured), I rolled out the dough. The directions at Food Snobs wasn’t clear about how thin I should roll out the dough. So, I rolled as much as I could given my counter space. I think that keeping the dough thin would be the way to go (about 1/4 inch thickness).
I spread 4 tablespoons of melted butter over the dough with a pastry brush. I used every ounce of that butter. Then, I covered the dough with the cinnamon-sugar mixture. You shouldn’t have any left over.
Now, the fun part. Using a pizza cutter that I dipped in flour so it wouldn’t stick, I cut the dough into about 2 inch wide strips. I went across the other way creating squares. From there, I stacked the squares into mini-towers. After I had a few towers, I laid them sideways in a greased bread pan. I did this until every little square was in the pan (only one layer of depth, FYI).
Any sugar that fell off the squares, I swept up with my hand and sprinkled it over bread in the pan.
Finally, I placed the pan into a preheated 350° oven and let it bake for 30 minutes, removing it once it was golden brown.
I have to admit something. Apparently I missed a step outlined by the original recipe; I was supposed to cover the bread for 10-15 minutes before baking it. I skipped that step, and you know what? The bread still tasted amazing!
- 2 3/4 C.flour, divided
- 1/4 C. sugar
- 2 1/4 tsp dry active yeast (or 1 packet)
- 1/2 tsp salt
- 4 Tbsp butter
- 1/3 C. milk (I used 2%)
- 1/4 C. water
- 2 eggs, beaten and at room temperature
- 1 tsp pure vanilla extract
- 2 Tbsp flour
- 1 C. sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 Tbsp butter, melted
- In a large bowl, mix together 2 C.flour, sugar, yeast and salt. Set aside.
- In a small saucepan, melt the butter. Once the butter is melted, add the milk and mix. Remove from the burner and add the water and vanilla.
- Let the butter mixture cool for 5 minutes.
- Pour the butter mixture in the large bowl with the dry ingredients and mix well.
- Add the beaten eggs to the batter. Keep mixing.
- Add 3/4 C. flour and mix well. The bread dough should be sticky.
- Place the dough in a greased bowl. Cover with plastic wrap and let it sit to rise for about 45 minutes.
- Once the dough has doubled its size, knead in 2 Tbsp flour. Cover the dough again for 5-10 minutes.
- Start preheating the oven to 350 degrees.
- Mix together the sugar, cinnamon and nutmeg in a bowl. Set aside.
- Once the dough is ready, roll it out on a floured surface.
- Brush all the melted butter on the dough and add all the sugar mixture on top.
- Using a pizza cutter (or knife), cut the dough into equal sized strips (about 2 inches wide). Then cut the strips into equal-sized squares. Stack the squares on top of each other to make mini-towers and place them in a bread pan laying sideways.
- Take any sugar that fell off squares and sprinkle over the top of the dough.
- Bake the bread for 30-35 minutes, until outside of bread is golden brown.