Cinnamon Pull-Apart Bread

Hopefully some of you stuck around…

I know I’ve been absent but I haven’t done a lot of cooking lately. Unless making soup on Sunday and eating it until Thursday, counts. Between traveling to Maine for one of my best friend’s weddings, school projects and laziness, there hasn’t been much to share with you.

But I feel that might be changing. I hope so anyway. Life seems to have slowed down a bit. (As if I’m saying that going into the holiday season!!)

So anyway. This bread. I will NOT be making it again. Why? Because I cannot stop eating it.

Okay, so I lied, I most definitely will be making it again. It’s addictive and it PULLS APART! It’s just begging for me to take “one more piece” before I walk away from it.

I hope it lasts the weekend.

Actually I don’t because then I can make more.

Okay, so this photo is heinous. I have some explaining to do. In the recipe (to follow) for the frosting, you will see that I used coconut oil. My intentions here was to create a bread with a glaze rather than frosting. And I was successful, as you will see, so consider this a “before” picture if you will.

I couldn’t resist pulling a piece off while it was still warm… and eating it while I still had my camera in my hand. I may or may not have dipped this piece in the extra glaze.

This is the aforementioned “after” photo. As you can see, the “glaze” is now (mostly) clear. If it’s any indication to the deliciousness of this bread, know that the reason this picture is cropped like-so is because 1/3 of the loaf is already gone. Truth.

Make. This. Now.

Cinnamon Pull-Apart Bread

Ingredients:

• 1 pkg. (1/4 oz.) active dry yeast
• 3/4 c warm water
• 1/2 c quick cooking steel cut oats
• 1/2 c white whole wheat flour
• 1/4 c packed brown sugar
• 2 T Earth Balance coconut spread, melted (or butter)
• 1 T chia seeds mixed with 3 T water (or 1 egg)
• 1 t salt
• 2 c all-purpose flour

For filling:

• 3 T Earth Balance coconut spread, softened (or butter)
• 1/3 c sugar
• 2 t ground cinnamon

For glaze:

• 1 c confectioners’ sugar
• 6 1/2 t unsweetened vanilla almond milk
• 4 1/2 t coconut oil, softened

1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, coconut spread, chia egg, salt and 1 c AP flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about an hour.

3. Punch dough down. Toll into an 18-in. x 12-in. rectangle. Spread with coconut spread. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

4. Cut into 36 (approximate) 3-in. x 2-in. rectangles. Make 2 stacks of 18 (approximate) rectangles. Place, cut sides up, in a greased 9-in x 5-in. load pan. Cover and let rise until doubled, about an hour. Bake at 375 for 25 minutes or until golden brown. Cool for 10 minutes before removing from pan. Make glaze and drizzle over warm bread.

Serves one I mean, 12. Enjoy!