Cinnamon Monstrosity

Even before I came home, my sister had already “demanded” I bake for her since apparently my mom has desired to “retire” and not bake as often anymore. I know my sister loves snickerdoodles but I usually make those during the holidays so I decided to make this cinnamon sugar pull apart bread instead. Besides, bread is way healthier than cookies so my mom can’t complain that I’m going to get my sister fat in the 4 weeks that I’m home lol

Recipe from www.joythebaker.com where step by step pics can be found

For the Dough:
2¾ cups + 2 tbsp flour
¼ cup sugar
2 ¼ tsp active dry yeast (1 envelope)
½ tsp salt
2 eggs
4 tbsp (half a stick) butter
⅓ cup milk
¼ cup water
1 tsp vanilla extract

For the Filling:
1 cup sugar
2 tsp cinnamon
½ tsp nutmeg
4 tbsp butter, melted

-Sift together 2 cups of flour with the sugar, yeast, and salt; set aside
-In a separate bowl, whisk together the eggs
-In a small saucepan, melt the butter and add milk; remove once butter has just melted
-Add vanilla and water, letting it stand for 1-2 min
-Add milk mixture to dry ingredients, fold to incorporate
-Add eggs to mixture... it will be very liquidy but keep mixing
-Add remaining ¾ cup of flour to mixture... dough will be a bit sticky which is perfect
-Put dough in large greased bowl and let it sit at room temp for about an hour or until it doubles in size- make sure to cover the bowl with saran wrap and a kitchen towel

-While the dough rises, prepare the filling
-Melt the butter and set aside
-Mix sugar together with cinnamon and nutmeg
-Grease and flour a 9x5x3 loaf pan (or whatever size you have)

-After an hour, deflate the dough and knead in 2 tbsp of flour
-Let it sit, covered with the kitchen towel, for 5 min
-Roll out the dough until it is about 20 inches in length and 12 inches in width...its okay if you can’t get it to 20 min, just roll it out as much as possible
-Brush the dough with the melted butter
-Sprinkle the cinnamon sugar mixture on top... use all of it!
-Cut the dough vertically into 6 strips
-Stack the strips and cut into 6 stacks
-Layer the stacks into the loaf pan like a flip book
-Cover with a kitchen towel and let the dough double its size (about 30-45 min)

-After doubling in size, bake at 350 for 30-35 min or until the top is golden brown
-Make sure it is golden brown because that usually means the insides are baked all the way through
-Let it cool for 20-30 min before running a butter knife along the edges
-Put a plate on top, then invert the loaf of bread