Cinnamon Roll Pull-Apart Loaf - Nance & Robyn make the same recipe
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Prep time: 
Cook time: 
Total time: 
Serves: 53 chickens
  • Dough:
  • ½ cup skim milk
  • 3 Tablespoons butter
  • ½ cup water
  • 1 large egg, lightly beaten
  • 3-1/4 to 3-3/4 cups unbleached all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 1 packet (0.25 ounces) instant yeast
  • ----------------------------------------------
  • Filling:
  • ½ cup dark brown sugar, packed
  • 3 Tablespoons butter, softened
  • 2 teaspoons ground cinnamon
  1. Stir together dry ingredients (sugar, flour, salt, yeast) in a bowl; set aside. (Note: use 3¼ cups of flour; you can add more flour during the mixing stage if needed.)
  2. In a separate bowl, stir together sugar and cinnamon (filling); set aside.
  3. Place milk in a small saucepan over medium-low heat, and scald it - ie, bring it almost to a boil (but don't let it boil). If you have a thermometer, bring the milk to 180ºF. Be sure you stir the milk frequently while it's heating.
  4. Remove milk from heat when it's scalded; add 3 T butter, and stir until melted. Add water and let cool 'til it's lukewarm (about 110ºF).
  5. Using an electric mixer, gradually add flour to milk. Add egg (lightly beaten). If necessary, add more flour until a moist dough forms.
  6. Turn dough out onto a lightly-floured surface. Knead until the dough is smooth and elastic (a few minutes).
  7. Grease a loaf pan (9"x5" if you're measuring)
  8. Roll dough into a rectangle measuring roughly 20″x12″.
  9. Spread softened butter evenly over dough (Robyn uses the back of a spoon to do so).
  10. Cut dough crosswise into five strips with a pizza cutter, each roughly 12″x4″ in size.
  11. Sprinkle cinnamon-sugar over first buttered dough strip. Top it with a second strip, and sprinkle cinnamon-sugar over that strip. Continue with the remaining strips until you have a stack of five sugared dough strips.
  12. Cut the stack of dough strips into 6 equal(ish) stacks, around 4" by 2".
  13. Set your loaf pan (which has been sprayed with cooking spray or Baker's Joy) on on of its ends. Stack the dough stacks into the pan, cut side up.
  14. When the dough stacks are all in the pan, carefully turn it right side up and shift the dough around until it fills the pan and is (mostly) straight.
  15. Loosely cover the pan and let rise in a warm place for about an hour.
  16. Preheat oven to 350ºF. Bake the loaf 30 - 35 minutes or until lightly browned. When cooled, ice with your favorite cinnamon roll icing, if you want to.
  17. -----------------------------------
  18. Cinnamon Roll Icing
  19. (All measurements approximate)
  20. One c. confectioner's sugar
  21. One tsp vanilla extract
  22. One to two T milk or cream
  23. Place confectioner's sugar in a bowl or 2-cup measuring cup. Add vanilla. Drizzle milk into sugar, and stir. Repeat until the icing is the preferred consistency. Drizzle over cinnamon rolls.
Recipe by DCEP at