Description
This Maple Pecan Cinnamon Pull Apart Bread is a delightful, sweet, and buttery treat perfect for breakfast or brunch. Layers of cinnamon sugar and chopped pecans are stacked and baked into a soft, fluffy bread with a luscious maple glaze drizzled on top. The bread is easy to pull apart into individual pieces, making it ideal for sharing.
Ingredients
Dough
- ¾ cup whole milk (warmed to 110℉)
- ¼ cup unsalted butter (melted)
- 1 large egg
- ¼ cup granulated sugar
- 2¼ tsp instant yeast (1 packet)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
Filling
- ½ cup light brown sugar (packed)
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup finely chopped pecans
- ¼ cup unsalted butter (melted)
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons maple syrup
Instructions
- Prepare the dough: Add the warmed milk, melted butter, egg, granulated sugar, instant yeast, all-purpose flour, and kosher salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until the mixture becomes shaggy, then increase the speed slightly and beat for 3-5 minutes until a smooth dough forms.
- First rise: Lightly grease a large mixing bowl with butter or oil. Turn out the dough ball into the greased bowl and cover with plastic wrap. Place it in a warm area to rise for about 1 hour or until doubled in size.
- Prepare for assembly: Grease a 9×5” loaf pan and line it with a parchment paper sling, allowing for easy removal later. In a separate bowl, combine the brown sugar, granulated sugar, ground cinnamon, and finely chopped pecans.
- Roll out the dough: Lightly flour a clean work surface and turn the risen dough out onto it. Pat it into a rectangle, then use a floured rolling pin to roll it into a 12×20” rectangle. It does not need to be perfectly shaped.
- Apply filling: Brush the melted butter evenly over the entire surface of the rolled-out dough, reaching all the edges. Sprinkle the cinnamon sugar and pecan mixture evenly over the buttered dough, covering it completely.
- Cut and stack: Using a sharp knife or pizza cutter, cut the dough into thirds along the short side and then into sixths along the long side, creating 18 rectangular pieces. Stack the pieces in groups of six, then stand each stack on its long side in the prepared loaf pan, nestling them closely together.
- Second rise: Cover the assembled loaf pan with plastic wrap or a clean kitchen towel. Let the dough rise again for 30-45 minutes until it has puffed up noticeably.
- Bake: Preheat the oven to 350℉. Bake the bread for 30-35 minutes until the top is lightly golden brown. Remove from the oven and transfer to a wire rack to cool for 15-20 minutes.
- Remove from pan: Use the parchment paper sling to lift the bread out of the loaf pan and place it on a serving platter or board.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and maple syrup. Add a small amount of water if needed to achieve a thick but drizzle-able consistency.
- Glaze and serve: Drizzle the maple glaze generously over the warm bread. Serve immediately for the best flavor and texture.
Notes
- Make sure the milk is warmed to approximately 110℉ to activate the yeast without killing it.
- If you don’t have a stand mixer, you can knead the dough by hand for about 8-10 minutes until smooth.
- The parchment paper sling helps to easily remove the bread from the pan without damaging its shape.
- For extra flavor, toast the pecans lightly before chopping.
- The bread is best enjoyed the same day but can be stored in an airtight container for up to 2 days; reheat slightly before serving.
- You can substitute pecans with walnuts or almonds if preferred.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
