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–+ - 12 MUFFINS

Brown Butter Cinnamon Sugar Pull Apart Bread with Butter Rum Glaze

Yield: 9 - 12 muffins

Ingredients

  • ½ cup unsalted butter
  • ¼ cup milk
  • 2 ½ cup all-purpose flour
  • 3 tablespoons sugar
  • 1 1/4-ounce package Red Star PLATINUM Yeast
  • ¼ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs

For the cinnamon-sugar filling

  • ½ cup sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1-2 tablespoons unsalted butter, melted

For the rum glaze

  • ½ cup confectioners’ sugar
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon milk
  • ½ teaspoon rum

Instructions

  • 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.