Pull-Apart Cinnamon Roll Bread

This bread. Although it was incredibly putzy, was so worth it. I've been eyeing this recipe up for a while on Pinterest and finally decided that it had to be done. 

When I say that this recipe was putzy, I really just mean that from start to finish was kind of a long time, but half of that time is rising/baking time. It was actually pretty easy. The dough came together great and rose as it was supposed to (so that's always good).

The hardest part was cutting the roll of prepared dough into slices. But I have explained before under Ooey Gooey Cinnamon Rolls how to do this easier with either thread or dental floss. Cutting and rolling the dough into thin slices, sandwiched with more butter and more filling, makes this bread awesome because the whole loaf is like the center of a cinnamon roll - which is the best part (obviously).

So even though this recipe took some time...and patience...to make. I think I'll definitely make it again soon.

Ingredients:

Dough:

• 2-3/4 c. flour
• 2 tbsp. cornstartch
• 3/4 tsp. salt
• 2-1/4 tsp. active yeast
• 1/4 c. sugar
• 1/3 c. milk
• 1/4 butter
• 1/4 c. water
• 2 eggs
• 1 tsp. vanilla

Filling:

• 2/3 c. brown sugar
• 2 tbsp. cinnamon
• 1 tsp. cornstarch
• 1/4 c. butter, melted

Glaze:

• 2 tbsp. butter, melted
• 3/4 c. powdered sugar
• 1/2 tsp. vanilla
• hot water

Directions:

1. In mixing bowl, combine 2 cups of flour, cornstarch, salt, yeast, and sugar.
2. In saucepan, heat butter and milk until butter is melted. Remove from heat and add water. Let stand for about one minute, then add vanilla.
3. Stir liquid mixture into dry mixture until just combined.
4. Turn mixture on low speed and add the eggs one at a time until just combined.
5. Add 1/2 a cup of flour to the mixture. Mix on low speed for about 1 minute.
6. Add 2 more tablespoons of flour and mix on medium speed for about 45 seconds until smooth and sticky. 
7. On work surface, sprinkle 2 tablespoons of flour and knead dough until it's not as sticky (about 1 minute).
8. Place the dough in a well oiled bowl, cover with damp cloth, and place in warm place to let it rise until double in size (about 1 hour). 
9. While dough rises, combine brown sugar, cinnamon, and cornstarch.
10. Once the dough is ready, dump dough onto flour surfaced and roll into a 15" x 15" square. 
11. Brush 3/4 of the butter onto dough and sprinkle with 3/4 of filling. Then roll dough tightly into a log. 
12. Slice roll into about 20 to 25 slices. and place onto wax paper. (* Note: I like to use the same method I described in the cinnamon roll recipe. That is, using a piece of thread or dental floss, to basically tie a knot over the dough and cut into slices. This makes for a much cleaner cut than using a knife.)
13. Roll slices until thin (about 1/8" thick) and brush each slice with remaining butter and sprinkle with remaining filling. 
14. Make about 4 stacks of dough, about 5 stacks high. 
15. Grease 9x13 baking pan. Place dough stacks into pan. Cover with damp cloth and allow dough to rise in a warm place for 30 minutes.
16. Preheat the oven to 350 degrees.
17. Bake bread for 25 to 35 minutes. Let bread cool in pan for 15 minutes.
18. Meanwhile, combine melted butter, powdered sugar, and vanilla and mix with hot water until slightly runny.
19. Run a butter knife around bread and gently remove from pan and transfer to a wire rack and brush with glaze.