I almost didn't have a second recipe post for Easter Brunch ideas. Almost.
The Cinnamon Pull Apart Bread I planned to make from the current edition of Better Homes & Gardens was highly anticipated by the boys after seeing the picture. It's a good thing I took it for a test drive prior to Easter Brunch because take a look at this. I cannot, for the life of me, figure out how to properly dissolve yeast. It seems SO elementary, and even with a thermometer, I couldn't do it! Here's my dough before and after "rising." I even tried again to get the yeast to dissolve and foam with the milk, but again, a NO-GO! ARGH!!! Suggestions are VERY welcome to fix this problem for me! I'll be your best friend ever.
I hope that doughball didn't gross you out, because the back-up plan I launched...worked! A little birdie must have whispered in my ear at the grocery store because I happened to pick up a tube of biscuits. I was craving those things! But after this failure, my biscuit tube plans changed. I thought I could make cinnamon pull aparts using PRE-MADE dough!
I used:
1 tube biscuit dough
1/2 stick butter
cinnamon sugar mix
glaze: mix 1/2 cup powdered sugar in a small bowl with 1 1/2 tbsp milk
Take the tube of biscuit dough {8 pack} and slice each biscuit in half to make 16 circles. Lay them out onto a cutting board.
Melt 1/2 stick of butter and grab some cinnamon sugar. {In my kitchen, I always have this on hand! Reuse a spice jar by filling 3/4 of the way full with sugar and add 1/2 - 1 tsp cinnamon. Shake to combine.} Brush each biscuit liberally with butter {don't be shy!} and sprinkle with cinnamon sugar.
I used two small loaf pans, but with one tube, it only filled the second pan halfway {oh well, it was the back up plan, right?} Stagger the biscuit halves and line the pan. Brush the tops again with butter and sprinkle again with sugar.
Bake in a 350 degree oven for 15-20 minutes. Keep an eye on them! They start to brown like crazy towards the end, so be sure to tent with tinfoil if you need to prevent further browning or burning towards the end of the baking time.
After you removed the pans from the oven, drizzle with your glaze. Serve while warm. I bet they are good cold too, but they didn't have a chance to get there!
Some cinnamon pull aparts had a delicious crust on the bottom...see! SO easy and SO SO good.
See yeast...I didn't need you to rise anyways ;)
Check out my other brunch idea:
Psst...you can make this in a standard sized loaf pan. Just stagger two or three across the pan instead of one!
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I haven't had breakfast yet and now I don't think my belly will be happy with anything less than this delicious looking Cinnamon pull apart bread...yum.
ReplyDeleteOMG, so easy and looks so delicious! I'm a sucker for baked cinnamon treats--these look phenom!
ReplyDeleteLooks amazing! I LOVE anything cinnamon and sugar. I just found your blog - beautiful pictures.
ReplyDeleteHi, Sarah!!!
ReplyDeleteThat's a brilliant idea!!! I love those cinnaparts I remember they had them at Pizza Hut but tasted kind of uncooked... yaaaacks.
GREAT idea we just need to buy the biscuits dough and have it handy!!
And... I am also not a great bread maker... my dough doesn't rise, also. LOL!
I figured I am a CAKE maker, HAHAHAAHAHAHA!!!
What a shame that your dough didn't rise! I think your back up plan is sure to be a hit-- good recovery! It looks delicious. from Holly @ www.abakershouse.com
ReplyDeleteOh my god! This is so mouth watering! I'm really sorry for your yeast dough troubles. I'm a bit curious whether you used fresh or dry yeast? Because when using dry yeast, you add it straight to the dough, without making leaven (=dissolving yeast in sugar+liquid).
ReplyDeleteThis looks so yummy! I'm glad I'm not the only one who has to do some "do-overs" in the kitchen sometimes :)
ReplyDeleteMmm! I am a sucker for anything with cinnamon!
ReplyDeleteI think I am going to have to add these in to my secret recipe reserve! these look totally awesome. I am so glad you linked them up on successful saturdays! YUM!
ReplyDeleteWhen baking I always say make sure your ingredients are fresh and are used during the BEST if used before date. Flour and yeast both must be in date. I have never had a problem baking and here is the yeast I use. I even have recipes where I don't add it to lukewarm (107°F) water but simply add it all to the bowl to mix in with the rest of the ingredients. Happy baking!
ReplyDeletehttp://search.kingarthurflour.com/search.jsp?N=0&rt=p&Ntt=SAF+Red+Instant+Yeast+-+16+oz.+%281458%29
and one last thing.. I keep my yeast in the freezer. :)
ReplyDeleteThis look really yummy!
ReplyDeleteFor the yeast, I just make sure the water is warm, but not hot, checking it on my inner wrist like a baby's bathwater. Oh, and no metal utensils. I don't know why, but there is some sort of reaction that happens (when making Amish Friendship Bread) if you use any metal at all, and it won't work.
Thanks for the tips! I just took a cooking class and got to ask him about yeast...so I'm hoping there is success around the corner for me! Have a great day!
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