Dulce de Leche Cinnamon Pull Apart Bread

Well…that was a long title.

It’s about time I make this bread. I’ve seen it endlessly on recipe websites and today just felt like the day to make it. Quite frankly, I’m actually making this because I can’t stop using my bread maker. Don’t have one? Get one. Seriously. It’s the best thing to wake up to homemade bread that cost less than a couple dollars to make.

This particular bread maker (Breville, to be exact) is a bit more fancy than the one back in New Jersey. In addition to making jut regular bread, the machine will knead your dough and keep it warm while it rises. It also has an insane amount of settings for all different types of dough. Oh, and did I mention it makes JAM? Well…not very exciting. Honestly, I thought this was a strange function within a bread maker. But nonetheless, it’s still awesome.

Obviously, this doesn’t mean literally you have to go out and buy a $300 bread maker. I’m just saying it’s pretty amazing…

So, this recipe (which I am sure you have seen everywhere as well) is awesome. Especially if you have a bread maker to do the annoying work of kneading for you. Ok, I’ll stop talking about the bread maker. However, the ingredients are super simple and the best part is, it doesn’t have to be perfect. This was the greatest part for a person who could really care less about making things look pretty.

In most of the recipes I’ve seen, the bread is usually topped off with a powdered sugar, milk, and vanilla mixture. I also think a cream cheese drizzle could work but today, I chose dulce de leche. Did I make the dulce de leche? No. God, no. I’ve seen how people make it by placing a can of condensed milk, unopened, in the oven to turn into a caramel substance. I, for one, find this terrifying. The thought of an unopened can in a hot oven is like a bomb waiting to go off (well in my mind). Considering I’m still scared to open a Pillsbury crescent roll package, I don’t think I can take on this challenge. ANYWAY, I bought some dulce de leche at Trader Joe’s and have been trying to find a way to use. So I did!


 Time: 2 hours


3 cups flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 packet active dry yeast
1/3 cup warm water
1 teaspoon honey
2 eggs, beaten
1/3 cup 2% milk
1/2 teaspoon vanilla
4 tablespoons butter, melted

1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 cup granulated sugar
1/2 cup brown sugar
2 tablespoons butter, melted

1. In a small bowl, combine the warm water, yeast, and honey. Mix and set aside.
2. In your bread maker, start mixing the flour, salt, sugar, eggs, milk, butter, and vanilla.
3. Add your yeast mixture (once foamy) and knead for 10 minutes.
4. If you don’t have a bread maker, either do steps 2 and 3 with a stand mixer and dough hook


By hand:

1. In a large bowl, place your flour, salt, and sugar and mix.
2. Add your eggs, milk, butter, and vanilla. Mix to combine.
3. Add your yeast mixer and mix thoroughly.
4. Turn out your mixture onto a floured surface and knead for 10 minutes until smooth. If it gets too sticky, add bits of flour. Continue below…:

BACK to the amazing bread machine…

5. Let your dough rise for 1 hour in a warm place or until it is doubled in size. Brush a loaf pan with melted butter.
6. Roll out your dough on a clean surface. Try to roughly roll it out into a rectangular shape of about 1/2″ thickness.
7. Brush your dough with the melted butter and spread out your brown sugar mixture.
8. With a sharp knife or pizza cutter (I used my ravioli cutter), cut your dough in half, lengthwise. Do the same to the halved pieces.
9. Carefully place one piece of the dough on top of another so that you are left with two stacks of dough.
10. With your cutter, cut your dough (roughly) into squares.
11. Prop your loaf pan on it’s side and start layering your squares. Be gentle so that the sugar doesn’t all fall off.
12. Set your dough to rise for another hour in a warm place.
13. Preheat your oven to 350 degrees F.
14. Bake your bread for about 45 minutes.
15. Allow to cool and drizzle warmed dulce de leche on top. Enjoy!




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