cinnamon cranberry pecan pull apart bread

Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyEmail this to someone

This cinnamon cranberry pecan pull apart bread = CHRISTMAS.

cinnamon cranberry pecan pull apart bread | Appetites Anonymous



cinnamon cranberry pecan pull apart bread | Appetites Anonymous

Yesterday = tacos

Today = THE BEST CHRISTMAS PULL APART BREAD

Balance yo.

It’s soft, gooey cinnamon dough stuffed with butter, brown sugar, dried cranberries, chopped pecans, and more cinnamon then baked to perfection THEN drizzled with the most bomb-tastic vanilla bourbon glaze.

OMG I KNOW RIGHT?!

The dough is super easy to make so don’t fret. It does take a few hours though because there are two rising times but it’s well worth it. I promise.

This cinnamon cranberry pecan pull apart bread is seriously perfect for Christmas morning/brunch. You can prep it the day before then pop it in the oven Christmas morning. Your family will love you for it (well… love you more than they already do tehehe). My family always eats cinnamon rolls on Christmas morning but I may have to whip up this pull apart bread once they read this post…

Ready for the recipe?! I thought so.

cinnamon cranberry pecan pull apart bread | Appetites Anonymous



cinnamon cranberry pecan pull apart bread | Appetites Anonymous

Print

cinnamon cranberry pecan pull apart bread

Course Breakfast, Dessert
Total Time 3 hours
Servings 1 loaf

Ingredients

cinnamon bread

  • 3 cups all-purpose flour, divided
  • 1/3 cup sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup unsalted butter (aka 4 tablespoons or half a stick)
  • 1/3 cup milk (I used almond milk)
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup plain greek yogurt
  • 1 tablespoon cinnamon

cranberry pecan filling

  • 6 tablespoons unsalted butter, melted
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2-1 cup dried cranberries
  • 1/2-1 cup roughly chopped roasted pecans

vanilla bourbon glaze

  • 1/2 cup bourbon
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • healthy pinch of sea salt
  • 1/2 cup roughly chopped roasted pecans

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together 2 cups flour, sugar, and yeast. Melt butter and milk together in a small saucepan over low heat. Once butter is melted, remove pan from heat and let cool for 2 to 3 minutes then mix in the water and vanilla extract. With the dough hook attachment still on your mixer, stir the milk/butter/vanilla mixture into the flour mixture until combined. Next, add salt, yogurt, and cinnamon then beat until all the ingredients are incorporated (and the dough is very sticky)! Finally, add in the remaining 1 cup flour then beat/knead for another 2-3 minutes or until the dough comes together again (it will still be very sticky!!). Place the dough ball in a well-oiled bowl, cover with a damp towel then let rise in a warm place for about one hour.
  2. Make the filling while the dough is rising: In a small bowl, whisk the melted butter together with the brown sugar and cinnamon until well combined. In a separate bowl, mix together dried cranberries and chopped pecans.
  3. After one hour, pour the dough out onto a floured work surface then punch it down using your fist. Using a rolling pin, roll it into a large rectangle (about 12×20 inches). Brush the dough with the melted butter/sugar/cinnamon mixture then sprinkle it with the dried cranberries and pecans. Using a pizza cutter or knife, slice the dough into five strips from top to bottom (aka lengthwise). Stack the five strips together then slice them into six sets of five squares.
  4. Coat a loaf pan with cooking spray or butter. Place the dough squares vertically, cut side down, into the loaf pan, pressing them together. Cover with plastic wrap and let rise in a warm place again for 45 minutes.
  5. Preheat the oven to 350F. Place the loaf pan in the oven and bake for 35 to 40 minutes or until the top is golden brown and set. Remove from oven and let cool for 10 minutes then very gently turn the bread out onto a flat surface.
  6. Make the glaze while bread is cooling: Heat bourbon in a small saucepan over medium-low heat. Cook until it reduces by about half (should be left with 1/4 cup of bourbon). In a small bowl, whisk together the reduced bourbon, powdered sugar, vanilla extract, and sea salt until smooth.
  7. Cover bread with vanilla bourbon glaze and pecans the EAT your heart out!

Recipe Notes

To toast the pecans (you can totally do this ahead of time), add the pecans to a non-stick skillet over medium heat. Stir and toss occasionally for 5 to 6 minutes or until the pecans are golden and fragrant. Remove pecans from heat, place them on a cutting board then roughly chop.

cinnamon cranberry pecan pull apart bread | Appetites Anonymous



cinnamon cranberry pecan pull apart bread | Appetites Anonymous

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your cinnamon cranberry pecan pull apart bread in action. Peace out, friends!

– a

p.s. more brunch-y/Christmas morning recipes here.

RELATED POSTS

2 Comments

  1. Reply

    Natalie

    December 9, 2017

    WOW!!! This pull apart bread is simply stunning and I love the flavors combo with the cranberries and pecans. Can’t wait to try this for Christmas ♥

    • Reply

      Adrienne

      December 10, 2017

      Ahhhh thanks so much!!! And agreed – I love cranberries and pecans together! Hope you enjoy 🙂

LEAVE A COMMENT

8c47d60c3a045be0b72b9d0a1974ab2363bce4cf8db43f3fe1