These ooey-gooey miniature cinnamon pull-aparts make a comforting breakfast treat any time of year. I also call them my little personal monkey breads.
Cinnamon Cream Cheese Pull Aparts
4 – 4½ cups flour
4½ teaspoons dry yeast
2 cups warm water
¼ cup vegetable oil
2 tablespoon sugar
1 teaspoon salt
1¼ cups sugar, divided
¼ cup brown sugar
¼ cup whole milk
1 tablespoon butter, room temp
1¾ teaspoon cinnamon, divided
Mix 2 cups flour and the yeast. Add the water, oil, sugar and salt. Beat on low for ½ minute and then on high for three minutes. Stir in the remaining flour until a moderately stiff dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes, or until it is smooth and elastic. Shape the dough into a ball and place it in a greased bowl, greased side up. Cover the bowl and let it rise for 1½ hours or until doubled in size. Punch the dough down and divide it into half, letting it rest for 10 minutes.
Meanwhile, combine 1 cup of the sugar, ¼ cup of the brown sugar, milk, butter and 1¼ teaspoon cinnamon in a small saucepan. Bring the syrup mixture to a boil and cook it for 1 minute. Remove it from the heat and let it cool for 10 minutes.
Combine remaining ¼ cup sugar and ½ teaspoon of the cinnamon in a shallow bowl. Cut each loaf of bread dough into 24 equal portions and roll into balls. Roll each portion into the cinnamon sugar mixture and then lay three balls of dough in each greased muffin tin.
Sprinkle any remaining cinnamon-sugar mixture over the dough balls. Then spoon the cooled sugar syrup over the dough in each muffin tin.
Cover the pan and let it rise for 35 minutes or until doubled in bulk. Bake the bread at 350 degrees for 15-25 minutes or until lightly browned. Immediately loosen the edges of bread from the muffin tin using a knife.
Cream Cheese Drizzle
4 ounces cream cheese, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of salt
1 tablespoon freshly squeezed lemon juice
3 tablespoons milk, plus more if needed
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
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