Sourdough Cinnamon And Sugar Pull-Apart Bread
This is the BEST sourdough cinnamon and sugar pull-apart bread! It's made with soft, tender layers of sourdough-enriched bread with plenty of cinnamon and sugar goodness between each layer.
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Ingredients
Sourdough Bread Dough Ingredients
- 50 g water ¼ cup
- 50 g Greek yogurt ¼ cup
- 42 g honey 2 tbsp
- 56 g salted butter 4 tbsp/ ½ stick
- 3 large eggs
- 125 g sourdough starter discard ½ cup
- 406 g all-purpose flour 3¼ cups
- ½ tsp salt
Filling Ingredients
- 200 g light brown sugar 1 cup
- 2 tbsp cinnamon
- 85 g salted butter, divided 6 tbsp
Instructions
Mix the Dough
- The bread uses an active starter so you'll need to feed the sourdough starter 6-8 hours before you plan to mix the dough. I generally use a 1:1:1 ratio whenever I feed my sourdough starter.
- Melt 56 g (4 tbsp) butter in a small saucepan until it melts.
- Add 125 g (1/2 cup) of sourdough starter, 50g (1/4 cup) Greek yogurt, 42 g (2 tbsp) honey, 3 large eggs, melted butter, and 50 g (1/4 cup) warm water into the bowl of a stand mixer fitted with a dough hook attachment. Turn the mixer on low and mix until the ingredients are combined.
- Add 406 g (3 1/4 cups) all-purpose flour and 1/2 tsp salt to the wet ingredients and mix on medium-low speed for 5 minutes.
- Remove the dough hook and cover the bowl with a tea towel for 30 minutes.Check the dough by grabbing the edge of the dough and lift it straight up. It will go from a shaggy dough into a smooth and elastic dough, indicating that the gluten is strong enough for bulk fermentation.
First Rise
- Cover the bowl with a piece of plastic wrap or a plate and let the dough rise in a warm place in the kitchen for 10-12 hours.The exact rise times will vary depending on the temperature of your kitchen and the strength of your sourdough starter. Be patient though, you don't want to rush this step. I like to do this step overnight.
Shape
- The next day, turn the dough out onto a lightly floured work surface using a bowl scraper or silicone spatula. Use your fingers to gently stretch the dough into a large rectangle, roughly 12 X 16 inches.
- Next, mix the filling. In a small bowl combine 200 g (1 cup) brown sugar and 2 tbsp ground cinnamon.
- Spread 56 g (4 tbsp) softened butter in a thin layer over the entire dough using a small offset spatula.
- Sprinkle the cinnamon sugar mixture evenly over the butter.
- Grease the pan using 28 g (2 tbsp) of butter.
- Cut the dough into 32 small pieces using a pizza cutter or a sharp knife, with 8 rows the long way and 4 rows the short way. Stack the pieces a few at a time and place them into the pan standing up. Continue until all of the dough is in the pan. You may need to adjust the spacing so they're evenly throughout the pan.
- Use a bench scraper and gather the cinnamon, sugar, and flour from the work surface, and sprinkle over the top of the pan. I like to go back and spread each piece apart, letting the filling mixture fall in between each piece.
Second Rise
- Cover the pan with a piece of plastic wrap and let the dough rise in a warm place in the kitchen for 1-2 hours, depending on the warmth of your kitchen.
Bake
- Preheat the oven to 350 degrees. Bake until the bread is golden brown, 30 to 40 minutes.
Serve
- When the bread is done, immediately invert it onto a serving platter or large plate. Left alone, this will place the bottom of the pull-apart bread facing up. I prefer to have the top of the bread facing up, so I invert it a second time.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 254.3kcalCarbohydrates: 46.4gProtein: 5.6gFat: 5.3gSaturated Fat: 2.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gTrans Fat: 0.2gCholesterol: 56.7mgSodium: 152mgPotassium: 90.2mgFiber: 1.6gSugar: 19.3gVitamin A: 188.2IUVitamin C: 0.1mgCalcium: 45.4mgIron: 2mg
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