Gooey Cinnamon Pull-apart Bread
This caramel cinnamon sauce oozing over warm chunks of tender bread is almost too good to be true. Yet, here it is. This home baker's bread is begging for a tall glass of cold milk and some sweet family and friends to rip into it!
The secret to this bread is the addition of instant pudding in the cinnamon sauce. It keeps the sauce smooth and velvety coating the chunks of happy dough. This is sure to be one of the most requested breakfast breads in your home.
Gooey Cinnamon Pull-Apart Bread
Yield: 1 9X13 casserole or bundt loaf
2T Red Star Yeast
1/2 cup melted butter
2 cup Milk
1/2 cup sugar
1 Tbsp Vanilla extract
2 tsp salt
6 cups Panhandle Milling Bread Flour
1 cup brown sugar
2 Tbsp. cinnamon
¾ cup butter
¼ cup heavy cream or milk
1 small package "cook and serve" vanilla or butterscotch pudding mix
1 tsp double strength vanilla
Dough: In a large mixing bowl dissolve the yeast in warm water with the sugar. Add milk, eggs, melted butter, extracts flour and salt. Mix about 3 minutes. Add remaining flour 1 cup at a time until supple dough forms. Mix on medium speed until dough pulls away from the side of the bowl and forms a ball. Knead with the dough hook in mixer 5 minutes medium speed. Remove dough from mixer and form into a ball. Place ball in a large, lightly greased bowl and cover. Allow to raise until double, about 1 hour and 30 minutes. While dough rises, make the Cinnamon Sauce. Once the dough doubles in size, punch down. Remove from bowl. Totally random sized balls of dough need to be formed. This is a great one to make with kids.
To make the sauce: Melt the butter in a microwave safe dish. Add all the remaining ingredients and stir well.
Make the bread: Pour 1/3 of the sauce in the bottom of a well-oiled 9 X 13 inch 4 inch deep casserole. Divide the dough in half and divide the first one half into random sized 1-2 inch dough balls and disperse over the sauce mixture.
Top the dough balls with the second 1/3 of the sauce. Smear the sauce over the dough balls. Divide the second half of the dough into random sized 1-2 inch dough balls an disperse over the sauce mixture coated bottom layer of dough balls. Drizzle the remaining sauce over the top of the uncoated dough balls and coat well. Sprinkle with additional cinnamon if desired.
Allow the dough to get really, really, really fluffy. Bake in preheated oven 350°F for 30-35 minutes (check internal temperature with a meat thermometer...190°F and it is cooked through). Remove from the oven and allow to cool about 5 minutes. Invert onto a large serving tray with a lip to keep the sauce from oozing all over. Caramel sauce will be hot, so be careful.