On days where I have to wake up before the sun, my first smile comes with the thought of breakfast. I could live off of breakfast and brunch foods forever. In fact, after my 85th birthday I plan to do just that, with ice cream for both pre- and post-dinner snack.
This bread was my first introduction to the fabulous Joy the Baker. Her pull-apart bread would be the perfect pairing to your morning coffee or tea, but it's best to consider this a brunch recipe. Why? It's a yeast bread. Dun, dun, dun. Don't go running just yet, but do heed my warnings: (1) multiple steps and rises are required in this recipe (so worth it) and (2) after spending your morning preparing this bread, you will be angry (but satisfied) with how fast it disappears.
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| pull-apart = no slicing required |
When you begin to roll your dough out, you might hesitate to use all of the butter and cinnamon sugar mixture in between your layers. It looks like a lot but do not hesitate. You're on your way to warm, buttery, cinnamon sugar heaven. I wouldn't want you to end up disappointed, with only a slightly cinnamon tasting bread.
