Cinnamon Sugar Pull-Apart Bread

So...I've been M.I.A.  I know...I apologize.  Here is a picture of the perfect little reason.

Before giving birth to my son, I had zero energy to cook much, let alone try new recipes, so I made a lot of the same things over and over.  After giving birth to my son, Ethan on November 19th, 2010, my life changed drastically...and not in the "newborn mom" way (lack of sleep, figuring out cries, etc...).  I had developed Peripartum Cardiomyopathy during my pregnancy and had no idea - it's pregnancy-induced heart failure.  So during the birth of my son, my heart stopped and then I was in a coma for a while, then woke up in a cardiac intensive care unit at the hospital with no recollection how I got there!  Overwhelming to say the least and I went home to my son and husband in early December on a strict low-sodium diet and zero appetite.

Well, the good news is that with rest and medicines, my heart has recovered to the low end of normal and I can eat whatever I'd like again, though we'll stick to a lower sodium diet from now on, I decided to make us a treat.  I saw this recipe on Joy the Baker and immediately started drooling in anticipation of making it!

Overall, this wasn't difficult by any means and I rolled out the dough immediately after the first rise - it was easy to work with and I didn't find that I needed the overnight refrigeration.  The smell was FABULOUS even before this went into the oven and when it was cooking, it was as if Cinnabon had moved into my kitchen!  The result was over-the-top delicious.  I'll definitely make this again, it would be a wonderful addition to a holiday breakfast or an everyday brunch!

Cinnamon Sugar Pull-Apart Bread
Recipe courtesy of Joy the Baker

Ingredients:

For the Dough:

2 3/4 c. plus 2 T all-purpose flour

1/4 c. granulated sugar

2 1/4 tsp. (1 envelope) active dry yeast

1/2 tsp. salt

2 oz. unsalted butter (4 T.)

1/3 c. whole milk

1/4 c. water

2 large eggs, at room temperature

1 tsp. pure vanilla extract

For the Filling:

1 c. granulated sugar

2 tsp. ground cinnamon

1/2 tsp. fresh ground nutmeg

2 oz. unsalted butter, melted until browned (4 T.)

In bowl of stand mixer fitted with the dough hook, whisk together 2 c. flour, sugar, yeast & salt.  Set aside.

Whisk together eggs & set aside.

In a small saucepan, melt together milk & butter until butter has just melted. 
Remove from the heat and add water & vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients & mix. 
Add the eggs & stir the mixture until the eggs are incorporated into the batter.
Add the remaining 3/4 cup of flour and mix about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl. 
Cover with plastic wrap & a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour. 
*After dough has doubled, it can be refrigerated overnight for use in the morning.  Take out and let rest on counter for 30 minutes before continuing 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 9×5x3-inch  loaf pan.  Set aside.

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.  Use all of it!

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. 
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 a rack in the center of the oven and preheat to 350 degrees F. 
Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.

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. 
Serve warm.