Monday, November 14, 2011


Secret Recipe Club

Time for the Secret Recipe, love. This month I was assigned to the tasty cheapskate, Jean. The part I like about The Secret Recipe Club is checking each post and then make that decision "What do I make?" Jean is a wife, and mommy to a house full of  4 little people. And amazingly she feeds her family on less than $10 a day.......Not sure how she does that.  I have a hard enough time to balance the ATM slips. Jean has to be organized with her busy daily life. I had a few recipes that I was interested in then I decided on the "Orange Pull apart Bread" I did mine with cinnamon. Reminds me of the monkey bread, but I had to make the sweet dough. The kitchen was happy that day, bread rising, the wonderful aroma of cinnamon, nothing could be better. Jean's cinnamon bread. Happy Baking.

Cinnamon Pull Apart Bread

Yeast dough:
1/3 cup milk
1/4 cup butter
1/4 cup water
1/4 cup sugar
2 1/4 tsp yeast (1-1/4 oz. package)
1 1/2 tsp vanilla
2 eggs
2 3/4 cups all-purpose flour

Filling: for orange pull apart bread
1/2 cup sugar
1/4 cup butter, melted
3 Tbsp of grated orange zest ( one orange)

Filling: for cinnamon pull apart bread
1/2 cup light brown sugar
2 1/2 Tbsp cinnamon
1/4 cup softened butter

1. Heat milk and butter until butter melts either in microwave or on top of stove. Add cool water

2. Pour this into a good size bowl. Allow this to cool to a temperature of 110-115 F. use your thermometer to get the correct temperature, add sugar, yeast, eggs and vanilla and mix this all up. Then continue adding flour 1 cup at a time, for a total of 2 3/4 to 3 cups. Turn the dough out onto a bread board and knead till the dough is soft, and not sticky. When its ready you should be able to put your hand in the dough and it leaves a imprint and you should be able to pull your hand away without the dough sticking to your hand.

3. Lightly grease your large bread bowl and put the shaped dough in the bowl. Cover with a towel and allow to rise. This will take about 1 hour depending on the room temperature. You can turn on the oven to warm it slightly then turn off and put your bread bowl in the oven. This will help it to rise.
You want this first rise to be doubled from the original size.

4. Flour your bread board, punch the dough down when its ready, and roll it into a rectangle that is about 12x20 inches.
Roll to about 1/4 inch thick.

5. Make the filling for either the orange zest or cinnamon.

6. Combine the filling ingredients and mix. Spread this onto of the bread.

7. Cut the bread into 5 12x4 strips. Carefully stack them on top of each other. They will stretch when you pick them up, that's ok, just tuck and crease them if needed. Cut this stack into 6 x2 inch strips. Lay them in the well-greased bread pan cut-side on its side. It's like laying the cut dough with the bread pan sitting on the short end upright. Cover your bread and let rise again.

8. Can you smell it, oh, so yummy. Allow it to rise up and almost over the edge of the bread pan. It may appear that it's a little crusty, but don't worry its ok, that is caramel-y sugar forming on top. Bake at 350 degree for 30-40 minutes. If not sure if done, then use a fork and gently pull the slices apart to peek inside. Allow to cool, frost with a cream cheese icing or eat as is while warm. Enjoy, hot pull apart bread. Nothing is any better.


  1. Haha - I was going to bake a cinnamon pull-apart bread for my SRC selection, but I ran out of time and had to choose something else. Now I'm glad I didn't make it ;).

    I hope you'll stop by and visit my SRC post for Honey Vinaigrette Marinated Grilled Chicken.


  2. Mmm, I love this recipe! I wish I'd thought to put a glaze on it when I made it!

  3. Yum...that looks like the perfect Christmas morning bread!

  4. I sure wish I had a slice of this awesome bread right now, awesome recipe. This is a great pick for the SRC! Thanks for sharing and have a wonderful week.
    Miz Helen

  5. Oh yum! That would be perfect for Christmas morning! Great to be in SRC with you!

  6. I have yet to make a pull apart bread but each time I see them I want it! Delicious looking.

    If you haven't already, I'd love for you to check out my group 'A' SRC recipe this month: Pork Belly Soup with Collard Greens.

    Cook Lisa Cook

  7. Looks fantastic! So fun to be in SRC with you!

  8. So glad you chose this. I'm absolutely in love with it. As for me being organized, it's funny that you said that since I totally dropped the ball today.

  9. This looks lovely. I know I'll be trying this out real soon.

  10. I've seen this a few different places and it looks so amazing.

    If you haven't already, I'd love it if you'd check out my SRC recipe for Crockpot Apple-Cinnamon Oatmeal.

  11. I've seen this pull-apart bread before. I keep meaning to make it. Yours looks delicious!

  12. I've recently become obsessed with pull apart bread recipes. This looks fantastic. Can't wait to try it!

  13. I pinned this to remind me to make it. Such a beautiful loaf of deliciousness.

  14. I made cinnamon rolls over the weekend, but this bread has me craving that lovely taste and smell again! Great job!

  15. I've seen this before!! Delicious. I'd probably wouldn't know when to stop, the pulling apart is what entices me to not know when to stop. ;)

  16. Stopping by with SRC. Why or why did you make that? I can't take it. I need some right now!!!! I guess I will just have to break down and make it. Yummy!

  17. I made this this morning. It's still in the oven. Hope it turns out okay. I had trouble "spreading" the filling over the bread. The butter was at room temperature, and it was just a gloppy mess. I tried putting it in my food processor to see if it would be more crumbly, but it went together like pie dough rather than breaking apart. I looked at the original recipe you used and I note that it says to spread melted butter and then sprinkle the sugar. Not sure how you did it, but thought I'd mention it. As written, it didn't work out for me.

  18. Hi I hope your bread turned out ok, because it is a good recipe. I think that either melted butter or butter at room temp would be ok. It will all melt when baked. To be honest I don't remember if I melted it or used softened butter. I hope you come back and let me know the outcome........... thanks, andi

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