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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.