Sourdough Cinnamon Pull Apart Bread
Equipment
- 9" by 5" bread pan
Ingredients
- ½ cup sourdough starter
- 1 tsp dry yeast
- ¼ cup milk
- 1¼ cup warm water
- 2 tbsp melted better
- 3.5 cups unbleached flour
- 1 tbsp granulated sugar
- 1 tsp sea salt
- ½ cup soften butter or one stick
- ¼ cup powdered sugar
- 3 tbsp honey
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1 tsp cinnamon
- ½ cup powdered sugar
- 2 tbsp milk
Instructions
- Measure sourdough starter into large bowl and mix in yeast, milk, and butter with warm water.
- Add all-purpose flour while mixing.
- Knead to form dough that is soft and elastic. (I use an electric mixer for 6-8 minutes)
- Form dough into two dough balls, and place in two separate greased bowls.
- Cover bowls for 4 hours or overnight in refrigerator.
- Mix together softened butter, powdered sugar, honey, and vanilla. Set aside.
- Once dough doubles, turn it out on a floured work area, working one dough ball at a time.
- Roll out a rectangle 12” by 20”. If your dough springs back somewhat, let it rest for 5 minutes.
- Spread butter mixture across top of rectangle dough surface.
- Sprinkle with granulated sugar and cinnamon.
- Cut three horizontal strips of dough.
- Stack all three strips on top of each other, cutting into squares.
- Place dough squares in 9” by 5” bread pan lined with parchment and turned on its side for an easier placement.
- Turn bread pan upright. Cover with cloth for 2 hours in warm kitchen
- Bake at 375℉ for 25 minutes uncovered and cover for additional 10 minutes.
- Remove from oven and let cool.
- Combine powdered sugar and milk to form glaze. Drizzle over cooled bread.