Just Because...

As I had mentioned in one of my previous blogs, its fall here in the great Northwest. SOO I've been craving some great comfort food recipes to try out! And if you have been keeping up with my blog at all, you'll know I absolutely love cinnamon!! I think it's because my favorite season is fall and I have always loved the fall--the chilly weather, the warm sweaters you get to wear, the leaves changing colors, and the first cup of cocoa on a chilly morning--all these things bring a little bit of warmth before the LOOOONG rainy winter.

In light of my craving and my love for cinnamon I decided to scour the internet for some tasty treats that just scream fall!! As I was checking out one of my fave websites, Tastespotting.com (which, I wouldn't recommend checking out on an empty stomach, I can't tell you the number of times I've gone on and headed straight to the kitchen right after for a snack!!) I stumbled upon this delightful cinnamon pull-apart bread recipe. If that doesn't say FALL I don't know what does!! As, I was reading the recipe a few wheels started to turn in my brain, I loved the idea of this bread with it's browned butter (which, to me, smells like warm caramel), and its added hint of nutmeg, but I wanted to put a lil' extra so why not make a cream cheese frosting on top?! I couldn't wait to try it out! I decided to make it for my friend Jen, and her boyfriend Lyle, since Jen was recently sick and I wanted to give her something to help cheer her up.

Cinnamon Pull-Apart Bread (Adapted from Broma Bakery)

For the Dough:
2 3/4 cups plus 2 tablespoons all-purpose flour * I used bread flour instead, because the ascorbic acid helps the fermentation process when the dough is rising*
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the cinnamon sugar filling:
1 cup granulated sugar *I used brown sugar packed because I like the taste and richness of brown, but plain white sugar will work*
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

For the Cream Cheese Frosting: * These measurements are all guesstimates, I mixed everything to taste since I like my frosting to be a little runny but still have great body and taste*

¾ of a block of cream cheese softened

2 tablespoons butter softened

¾ cup powder sugar (add more to taste)

1 teaspoon vanilla extract

½ cup milk

Small pinch of salt

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

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 110 to 115°F.

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’ll 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.

Place the dough is 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.

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 9x5x3-inch loaf pan. Set that aside too.

At this point, place a rack in the center of the oven and preheat to 350°F.

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. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar.
 

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’ll 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 in a warm place for 30 to 45 minutes or until almost doubled in size

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.

*I had extra cinnamon sugar so I put some on top before letting it rise*

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’s right side up.

In a medium bowl with an electric mixer mix the softened cream cheese, butter, and sugar till blended, it will be a little thick, but the liquids will thin it out a lot. Next, add the vanilla, milk, and salt mix until silky and smooth. Once the bread has cooled spread over and ENJOY!!^_^

Mine came out a little crazy looking, but I loved the way the pieces looked broken and turned every which way^_^ Jen and Lyle loved it and I have to say, the cream cheese frosting helped balance out the crustier parts of the bread and added a lot of extra flavor to the cinnamon. Jen, also gave me my early birthday gift!! YAY cupcake book, silicone cupcake cups, bright colored markers, bright 80's shades and a kitty card!! Can't wait for my birthday tomorrow!!^_^ Happy baking people!!