Cinnamon Roll Pulls
This bread is SO addictive. We could not stop pulling off pieces of this delicious cinnamon sugar bread and popping it in our mouths. The Vanilla Honey Butter I used in the bread is amazing. You must make it. It absolutely makes the dish! It was so good that I could have eaten it with a spoon. I didnt, but I could have. Give this bread a try for breakfast, brunch or even dessert. It is quick and makes a great presentation.
This bread is SO addictive. We could not stop pulling off pieces of this delicious cinnamon sugar bread and popping it in our mouths. The Vanilla Honey Butter I used in the bread is amazing. You must make it. It absolutely makes the dish! It was so good that I could have eaten it with a spoon. I didnt, but I could have. Give this bread a try for breakfast, brunch or even dessert. It is quick and makes a great presentation.
- Carbohydrate 125.56331875 g
- Cholesterol 30.808125 mg
- Fat 12.915265 g
- Fiber 2.17003130642464 g
- Protein 8.755030625 g
- Saturated Fat 7.69739125 g
- Serving Size 1 1 Recipe (176g)
- Sodium 551.670375 mg
- Sugar 123.393287443575 g
- Trans Fat 0.956712125000002 g
- Calories 640 calories
Step-by-step
- Preheat oven to 350 degrees.
- To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Set aside. (You can use regular butter if desired)
- Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices. Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar. It will just depend on how large your bread loaf is.)
- Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm. Unwrap cinnamon bread and place on serving platter. Combine powdered sugar and milk - adding milk until you get the consistency desired. Drizzle icing over bread and serve immediately.
Why is the bread turning soggy instead of crisp at the edges? Trapping steam inside a heavy-duty aluminum foil wrapper during the initial twenty-five to thirty minutes of baking at 350 degrees Fahrenheit softens the crumb while melting the honey and butter spread. Removing that foil for the final minutes lets the crust regain structural integrity without burning the granulated sugar and cinnamon coating packed tightly between the individual slices. Sourdough loaf selection dictates the final chew, as a tighter crumb structure holds the dairy mixture better than an open, airy artisan loaf with large structural holes.
Creating this pull-apart texture requires a serrated bread knife with a blade at least eight inches long to score the loaf in a grid pattern. Cutting down to a half-inch from the bottom crust without severing it entirely keeps the loaf intact for serving while exposing maximum interior surface area to the fat. Spreading the softened butter evenly demands an offset spatula with a thin, flexible metal blade that maneuvers easily inside narrow bread fissures. Standard table knives are too thick and will tear the delicate sourdough walls rather than sliding smoothly between cuts.
Whipping the butter, honey, vanilla extract, and powdered sugar until completely smooth incorporates micro-air pockets that emulsify the dairy fats so they coat the crumb evenly. Cold butter fails to penetrate the bread crevices efficiently, resulting in dry patches that burn during baking. Softening the fat at room temperature for forty-five minutes before mixing prevents the honey from separating out of the emulsion. Measure the powdered sugar by weight rather than volume if possible, targeting roughly one cup to maintain the correct density for the vanilla honey spread.
Drizzling the final glaze over the warm loaf requires adjusting the milk droplet by droplet until the mixture coats the back of a spoon without running off completely. Too much liquid creates a translucent syrup that vanishes into the bread, while too little produces a stiff paste that refuses to pour. Serve the portions immediately while the interior remains steaming and the sugar crystals retain their distinct crunch against the soft crumb.
