In a small saucepan heat the milk until just warm (105 degrees F
to 115 degrees F). Pour into a large mixing bowl, then add the
yeast. Stir until yeast is dissolved. Let stand 5 minutes or until
foamy. With a mixer, beat 1/4 cup melted butter, 2 tablespoons
sugar, egg, and salt into the yeast mixture until combined. Add
half the flour, then beat on low for 30 seconds, scraping bowl as
needed. Increase speed to medium and beat 3 minutes more. Stir
in remaining flour. Shape in a ball (dough will not be smooth).
Transfer dough to an oiled bowl. Cover and refrigerate overnight
or up to 2 days. (Or, to make right away, cover and set in a warm
place to rise for 45 to 60 minutes or until nearly double).
Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the
refrigerator. On a lightly floured surface roll dough to 20x12-
inch rectangle. Brush dough with 1/4 cup melted butter, then
sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut
dough rectangle crosswise in five 12x4-inch strips. Stack strips,
then cut six 4x2-inch pieces, leaving stacks intact. Loosely
stagger pieces in pan, cut sides up. Let rise in a warm place for
45 minutes or until nearly double in size. Preheat oven to 350
degrees F. Bake loaf about 30 minutes or until golden brown.
Cool in pan on wire rack for 10 minutes. Transfer from pan to
serving plate. Drizzle with Quick Glaze, then sprinkle with nuts.
Cool 20 minutes more. Pull apart or slice to serve.
QUICK GLAZE In a small bowl stir together powdered sugar, vanilla,
and enough milk to make a glaze of drizzling consistency.
nutrition facts (Overnight Pull-Apart Cinnamon Loaf)
Servings Per Recipe 12, Calories 296, Protein (gm) 5,
Carbohydrate (gm) 50, Fat, total (gm) 9, Cholesterol (mg) 37,
Saturated fat (gm) 5, Monosaturated fat (gm) 2, Polyunsaturated
fat (gm) 1, Dietary Fiber, total (gm) 1, Sugar, total (gm) 25,
Vitamin A (IU) 292, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin
(mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 77, Cobalamin
(Vit. B12) (µg) 0, Sodium (mg) 180, Potassium (mg) 74, Calcium
(DV %) 30, Iron (DV %) 2, Percent Daily Values are based on a
2,000 calorie diet
Originally Submitted
4/18/2012
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