Pull-apart cinnamon bread is a new twist on those classic cinnamon rolls. Just like the cinnamon roll, this is a bomb as well, but it is also easier to share. Now the easiest way to make this is by making the overnight sweet baking dough, or if you don’t have time for that you can always make the quick version. However, in the mixing process, it is important that you add one additional ingredient, fresh green cardamom. Make sure it is the fresh type, and make sure to grind those small black seeds in your grinder before adding it.
If you heat the cinnamon in a hot frying pan before sprinkling it onto the rolled out Pull-apart cinnamon bread that will also take the taste up a notch.
Now for this one we are going to use a bit different filling than the normal cinnamon rolls, we are going to add Vanilla custard in addition. So head on over to the vanilla custard recipe and get that ready in the fridge.
Pull-apart Cinnamon bread
- Rolling pin
- Bred pan
- Kitchen knife
- Kitchen towel
- Start by letting the raisins soak in water, this will make them a bit juicier. Let them rest for 20 minutes or so.
- Find a large table surface in your kitchen and get you overnight sweet dough, custard, sugar, cinnamon, and the raisins.
- Take a rolling pin and make a large rectangle of the whole dough. Try to get it down to 5 mm thick.
- Add the custard, use the back of a spoon to smear it out over the whole surface.
- Spread the cinnamon over the surface through a strainer and drizzle raisins and sugar on top.
- Now you are ready to start cutting but first, bring out a bread form and butter it up on the inside.
- Grab a knife and start cutting your rectangle into stripes along the short side of the rectangle. Try to get the strips as wide as the bread form is tall.
- Then try the best you can to stack all the stripes on top of each other.
- When you have a stack of strips start dividing it into square pieces.
- Then stack the square “Sandwiches” up against each other inside the bred form, in such a way that you are able to see the layers from the top. Perfect!
- Now if you're like me your kitchen will pretty messy, so cover your bedform with a plastic bag, and start cleaning.
- Set the oven at 180 degrees Celsius
- Let the dough get a total of 1,5 half hours of second proofing before you bake it, for about 30 to 35 minutes
- Leave to cool, this is optional
- Mix the icing sugar with water until you get a "runny" viscosity, and sprinkle it on top of the cake.