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Cinnamon Pull-Apart Loaf
Young or old, everyone loves pull-apart breads, espcially when they're filled with cinnamony goodness.
30 to 35 minutes
2-3/4 to 3-1/4 cups all-purpose flour
2 tablespoons sugar
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
3/4 cup milk
2 tablespoons butter or margarine
3 tablespoons butter OR margarine, softened
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup powdered sugar
1 tablespoon butter OR margarine, softened
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons milk
Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk and 2 tablespoons butter until very warm (120o to 130oF). Add to flour mixture with egg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Combine sugar and cinnamon for filling. Set aside.
Roll or pat dough to 12 x 6-inch rectangle (about 1/2-inch thick); spread with 3 tablespoons softened butter. Evenly sprinkle with Sugar-Cinnamon Filling. With sharp knife, cut dough lengthwise in half. Stack both halves; cut crosswise into 6 pieces. Arrange stacks, standing up with longer sides horizontal to bottom of greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake in a preheated 350o oven for 30 to 35 minutes or until done. Cool in pan 5 minutes. Remove from pan; cool on wire rack for 10 minutes. Combine all Vanilla Frosting ingredients, adding enough milk to reach desired consistency. Frost or drizzle over loaf.