Brown Butter Cinnamon Sugar Pull Apart Bread with Butter Rum Glaze
For the longest time, I was one of those bakers who wouldn’t touch yeast with a ten-foot pole. It was incredibly limiting, as I am a huge bread fanatic and have always dreamed of having freshly baked bread in my house around the clock, but in the end, I just didn’t have the patience or the time to sit around while my dough was rising.
Fortunately enough, I’ve found the perfect solution to get over my issues with yeast with my new profound love: Red Star PLATINUM Yeast. This yeast here takes the fear/anxiety/stress out of yeast baking, improving dough tolerance, shortening rising time and consistently giving you a light, airy, and voluminous finished product.
In other words, this yeast here is fool-proof, especially for those beginner bakers who have always wanted to bake with yeast but have been to scared too. Believe me, you’ll want to start baking with this yeast so you can make this pull apart bread here soon. Like tonight. Like maybe do an emergency grocery run so you can make this right this second.
No, but really, there’s obviously no pressure for you to make these - there’s a ton of steps and it looks crazy-intimidating. But believe me when I say that it’s not difficult at all. With just 2 rises, this recipe is actually quite therapeutic as you roll out the dough, stack them up and slice them into a ton of squares as you sprinkle on some of that cinnamon sugar goodness.
Plus, in the end, every single effort that it takes to make these is completely worth it in the end. Trust me.
Brown Butter Cinnamon Sugar Pull-Apart Bread with Butter Rum Glaze
Yields 9-12 muffins
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1(1/4-ounce) package Red Star PLATINUM Yeast
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
For the cinnamon-sugar filling:
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1-2 tablespoons unsalted butter, melted
For the rum glaze:
- 1/2 cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1 tablespoon milk
- 1/2 teaspoon rum
Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat and stir in milk.
In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 cups flour, sugar, yeast and salt on medium-high until well combined, about 1 minute. Gradually add brown butter mixture and vanilla at low speed, beating just until incorporated. Beat in eggs, one at a time, until well combined.
Using the dough hook attachment, add remaining flour, a little at a time, until the dough starts to come together. Knead on high speed until the dough gathers into a ball, about 2 minutes.
Cover with plastic wrap and let rise in a warm area until doubled in volume, about 20-30 minutes.
To make the cinnamon-sugar filling, combine sugar, cinnamon and nutmeg in a small bowl; set aside.
Gently punch the dough down to deflate it. Roll the dough out into a large rectangle, about 16 x 16 inches. Brush the dough with melted butter and sprinkle with cinnamon sugar in an even layer.
Using a dough scraper or pizza cutter, slice the dough vertically into 8 equal strips. Stack the strips on top of one another and slice the stack into 8 equal slices, cutting them into 2-inch squares.
Coat a 12-cup standard muffin tin with nonstick spray; set aside.
Layer the dough squares evenly into the muffin tray. Loosely cover with plastic wrap and let rise in a warm area until doubled in volume, about 45 minutes.
Preheat oven to 350 degrees F. Place bread into oven and bake for 15-20 minutes, or until golden brown.
To make the glaze, combine confectioners’ sugar, butter, milk and rum. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
When the pull-apart bread is done, cool for 10 minutes and drizzle the glaze on each pull-apart bread.
Allow glaze to set before serving.
Disclosure: This post is sponsored by Red Star Yeast. All opinions expressed are my own.
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