Cinnamon Pull-Apart Bread

I meant to take a picture of the entire loaf, but it didn't get far past the oven without being sampled.

The recipe suggested serving this with a glaze and chopped pistachios on top. Honestly, it's plenty sweet without a glaze. The pistachios are excellent just eaten by the handful on the side, especially if they're lightly salted pistachios. They really work with the bread.  Best eaten while still warm; this is good along with coffee and tea, but sublime with pumpkin butter! 

Cinnamon Pull-Apart Bread

adapted from the April 2012 issue

of Better Homes and Gardens magazine

3/4 CUP COCONUT MILK

1 TBSP. DRY YEAST

1/4 CUP OIL (or melted BUTTER)

2 TBSP. SUGAR

1 EGG, lightly beaten

1/2 TSP. SALT

3 CUPS FLOUR

Heat milk until steamy but not boiling. Put yeast in bowl & top with the milk. Stir to dissolve yeast. Let stand until foamy.

Heat oil or melt butter. 

Stir sugar & salt into egg to combine. Add to the oil or butter, stir. Add the mix to the milk-yeast mixture. Stir well to combine. Add to this half of the flour, stirring well to combine. Then add the rest of the flour, and stir vigorously for 3 minutes. Shape into a ball (dough is not smooth at this point).

The dough can be refridgerated overnight, well-covered, to rise, OR set aside, (again, well-covered) at room temperature until doubled in bulk.

Once risen, grease a 9x5-inch loaf pan and line the bottom with parchment.

Roll or shape dough on a well-floured surface to a rectangle about 12x20-inches. Brush with

1/4 CUP melted BUTTER or OIL and sprinkle with a mix of 

3/4 CUP SUGAR and 

1 TSP. CINNAMON, or to taste

Once dough is coated, cut the rectangle into 5 strips crosswise - to measure about 12x4 inches.

Stack these 5 strips, then cut the stack crosswise into 6 pieces - they will measure about 4x2 inches.

Stagger pieces in loaf pan, cut sides up. Let rise until doubled; the pieces will fill in the empty spaces.

Can be refridgerated at this point; just remove & let come to room temp before baking.

Bake at 350F for 30 minutes, or until richly golden. 

Cool ten minutes in pan, then turn out. Eat while still warm.