During the holidays, like most people, I will be having a lot of people coming and going, so I’m getting some recipes ready. As a matter of fact, it sort of already started. This weekend we had my husband’s college buddy in town. They were working hard on the release of their band Winter Count’s, first album, which is really great. And while they worked, I baked! Since there were a few late nights for them, I figured it would be comforting for them to wake up with the smell of cinnamon in the air. So I made this cinnamon sugar pull apart bread. It was gone in one sitting!
This bread is similar in taste and texture to a cinnamon bun. And my favorite part of eating a cinnamon bun is always rolling it out and eating it in layers and that’s exactly what it’s like to eat this bread. A little crunchy at the edges and soft and doughy on the insides. Yum!
2 tbsp egg replacer
6 tbsp of water
2 3/4 cup all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp salt
4 tbsp Earth Balance
1/3 cup almond milk
1/4 cup water
1 tsp pure vanilla extract
1 cup sugar
2 tsp cinnamon
1/4 tsp nutmeg
4 tbsp earth balance, melted
In a small bowl mix together the egg replacer with the water until no clumps are visible and set aside.
- For the dough:
- 2 tbsp egg replacer
- 6 tbsp of water
- 2 3/4 cup plus 2 tbsp all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp. active dry yeast (1 packet)
- 1/2 tsp salt
- 4 tbsp Earth Balance
- 1/3 cup almond milk
- 1/4 cup water
- 1 tsp pure vanilla extract
- 1 cup sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 tbsp earth balance, melted
- In a small bowl mix together the egg replacer with the water until no clumps are visible and set aside.
- In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.
- In a small sauce pan, melt the earth balance and almond milk. Once the earth balance is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.
- Pour the almond milk mixture into the large bowl with the dry ingredients and mix well. Add the egg replacer mixture to the batter. Keep mixing.
- Next add 3/4 cup of flour and mix well. The mixture should be very sticky which means it’s perfect.
- Place the dough in a medium greased bowl. Cover and let it sit in a warm place to rise for about an hour and a half.
- Now, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
- Once the dough is ready, roll it out on a floured surface. Brush the melted Earth Balance on the dough and sprinkle with the sugar mixture. Make sure all of the dough is covered.
- Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 20-30 minutes to rise.
- While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.