This is basically a cinnamon roll gone wrong in all the right ways! I dare you to sit this down in front of your friends and family and see what happens…It’s pure sticky cinnamon pull-apart madness!
Begin by adding 1/4 cup of warm almond milk…
…1/4 cup of warm water…
…2 tbsp of honey…
…and 1 tbsp of dry active yeast, to a large bowl or electric mixer. Give this a stir and let sit for 15 minutes, or until is becomes frothy on top.
After the yeast has activated, add in 1/3 cup of unsalted butter (melted)…
…2 large eggs…
…and fresh vanilla. Mix on low to medium speed.
While the mixer is running, add in 3 cups all-purpose flour, a little at a time until it is completely incorporated.
Once the dough is elastic and spongy, transfer it to a lightly floured service.
Kneed by hand for 5 minutes.
Transfer it to a bowl coated in melted butter and give it a good toss.
Cover in plastic and let rest for 1-2 hours, or until it has doubled in size.
With the dough proofed, transfer it to a lightly floured surface and dust in flour.
Begin rolling it out until it is the thickness of two of your fingers, side-by-side.
You may need to cut the dough in half depending on your work surface.
When you reach the desired thickness, make a linked chain of dough by making indents several inches apart…
…and then giving each section a couple of the twists, all the way down the line of dough.
Transfer the chain of dough to a baking tray lined with parchment paper.
Give the dough a good brushing of butter…
…and coat with a generous amount of cinnamon sugar (recipe below).
Continue to fill the tray.
Repeating the process.
Cover with a damp paper towel and allow to rise for another 30 minutes.
Then transfer to the oven and bake for 30 minutes at 350°F, or until golden brown. Enjoy!
[amd-zlrecipe-recipe:78]
| Top Left: KitchenAid Mixer | Top Middle: Mini Carafe | Top Right: Boos Cutting Board |
| Bottom Left: Mixing Bowls | Bottom Middle: Glass Bowl Set | Bottom Right: All-Clad Pan |
