This cinnamon pull-apart bread is perfect for dessert, an afternoon tea or coffee break and even for breakfast. It combines the flavors of cinnamon buns with coffee cake in a pull-apart form so there is no need to slice it!
This bread always is well liked by anyone who tries it – and it is so hard to have only one piece – that is how good it is! Fresh bread, whether it is sweet, plain or savory, is always scrumptious, especially fresh from the oven! We make a lot of different breads, it was a staple on the pioneer table, and it is on ours too because it is affordable to make, delicious and most importantly it contains ingredients that we know. I use an organic whole grain flour which contains the bran and germ, that provides the body with nutrients, fibre and complex carbohydrates essential for such organs as the brain as well as the digestive tract. Store bought bread is often filled with an array of chemicals like stabilizing agents, emulsifiers, preservatives, dough conditioners and so on which are designed to keep the bread softer longer and to help make it shelf stable, so it lasts a lot longer before it begins to go bad. A lot of us eventually develop intolerances to the chemical process of our food like what is done to breads and flour. This is one of the many, many reasons I love making my own bread — I can control what I put into it.
One great thing about this recipe is just how versatile it is because you can easily change up the flavors of this pull-apart bread, also known as monkey bread, with various toppings and fillings. We made this one with cinnamon sugar and cherries and a delicious vanilla icing, but you can easily add nuts and raisins, leave the cherries out and just have cinnamon pull aparts, add chocolate to it or even toss in some chocolate chips and chopped banana (or dried banana) for a monkey bread pull apart! The options are endless and any which way you make it, it is absolutely delicious!
Let’s get started!
Toss the yeast, sugar and warm water in a bowl and leave it sit until the yeast has doubled in size. Then add the salt, sugar, egg, sourdough and flour. Stir until you get a dough, adding more flour if needed. Turn out onto a floured surface and knead for a few minutes which will activate the proteins and incorporate air to create an airy dough that is soft as well as one that holds its structure.
Place dough in an oiled bowl, cover with parchment paper or a tea towel and place in a warm area to let rise, for 1 hour. Dough should have doubled in size.
Punch down slightly. Cut into pieces and roll dough into balls. Roll dough in butter and then cinnamon sugar. Place in a loaf pan or a bundt pan. Continue until dough is gone. You can roll the dough in larger pieces, smaller or a mixture of both like we did. As you layer the dough, place the dough in the gaps and add your fillings of choice like cherries, raisins, nuts, chocolate, and so on. We used cherries.
Cover with parchment or a tea towel and let rise for 30 minutes.
It’s nicely risen and time to bake!! Bake at 350F for 35 to 45 minutes or until browned and cooked through.
Remove from oven and let sit 20 minutes before removing from pan.
Remove from pan and place on a serving plate.
Let’s make icing! We used a bit of butter, icing sugar, milk and homemade vanilla to make an icing that could be poured or drizzled over the pull aparts.
Check out our homemade vanilla post here: https://www.ourcityhomestead.com/homemade-vanilla/
Drizzle vanilla icing over pull aparts. Store on counter for up to 3 days in an airtight container or covered cake taker.
Sourdough Cinnamon Pull-Aparts
2/3 cup warm water
1 tbsp sugar
2 tsp yeast – we have used traditional and bread machine yeast with success
1 tsp salt
1 egg
1/2 cup sourdough starter
1/4 cup sugar
2 cups flour – may need to add more
1/4 cup melted butter
1/2 cup granulated sugar mixed with 1 tsp cinnamon
Icing
2 tbsp butter
1 cup icing sugar
1 tsp vanilla
3 to 5 tbsp milk, add more if necessary
Combine water, sugar and yeast in a bowl and allow to proof about 5 minutes. The yeast will look pillowy. Add salt, egg, sourdough starter and flour. Mix well. Add more flour if needed. Turn dough onto floured surface and knead for 5 minutes, adding more flour if sticky. Place dough into an oiled bowl and allow to rise until doubled in size, about 1 hour.
Roll pieces of dough in melted butter and then cinnamon sugar. Place in a greased bundt pan or loaf pan. Continue until complete. Layer dough balls in the gaps and add toppings of your choice like cherries, raisins, nuts or chocolate, if desired.
Lightly cover and let rise 30 minutes.
Bake at 350F for 35 to 45 minutes or until golden brown and cooked through.
Remove from oven. Let sit 20 minutes before removing from pan.
Place on serving platter or cake taker tray.
Make icing. Stir, adding milk until it is a smooth consistency that you can drizzle over the pull aparts.
Store, covered on counter for up to 3 days (longer and bread will dry out but, it makes a perfect french toast!).
