Flaky layers of soft, fluffy bread and ooey-gooey cinnamon filling
Keyword Cinnamom Bread, Pull-Apart Loaf
Author Elizabeth at thewildolive.org
For the Bread Dough, use either a 1 lb ball of white bread dough or the recipe below
2Tbspplus 1 tsp butter
3Tbsp.instant mashed potato flakes*
*Note: you want PLAIN instant potato flakesnot ones with butter, milk, flavorings added.
Prepare dough in bread machine. When dough cycle is done, proceed with recipe.
Roll dough out into a large rectangle, about 3/8” thick, as though you were making cinnamon rolls.
Prepare and Spread the Cinnamon Filling
You have two options for the filling:
The best option is to use King Arthur’s Cinnamon filling – it’s ooey-gooey delicious and holds everything together nicely. Also, super easy to use! All you have to do is combine ¾ cup of the filling mix with 3 Tbsp water. I like to add about ½ tsp. cardamom to it as well, but we love cardamom. Spread prepared filling over entire surface of rolled out dough – all the way to the edges!
Make your own filling. Spread 4 Tbsp. (or more to taste) soft butter evenly over the entire surface of the rolled out dough. Sprinkle a generous layer of cinnamon sugar over the butter – about 2/3 of a cup.
Prepare and Bake the Loaf
Using a pizza wheel, cut dough into roughly equal squares, about 3” on each side. Don’t worry about perfection, just stay in the ballpark!
Stack squares, filling side up, on top of each other. I do this in 2 stacks because more than that gets hard to hold onto.
Place stacks together, on their sides, in a greased 1 lb bread pan (8.5” x 4.5”). Allow loaf to rise until peeking over the top of the pan. About 20 minutes before bread is ready to bake, preheat your oven to 350.
Bake bread at 350 30-35 minutes, or until an instant read thermometer reads 200 in center of the loaf. Cool in pan 10 mins then tip out to finish cooling on a rack.
Recipe courtesy of Elizabeth at www.thewildolive.org