Easy Cinnamon Roll Pull-Apart Bread

Instructions

1. Activate the yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm milk (not hot—around 100–110°F/38–43°C), yeast, and granulated sugar. Stir gently and let the mixture sit for 5–10 minutes, or until it becomes foamy on top. This step ensures the yeast is alive and active, which is crucial for a light and airy dough.
2. Make the dough: Add the melted butter, eggs, salt, and flour to the activated yeast mixture. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or using a dough hook attachment for about 8–10 minutes, or until the dough is soft, smooth, and slightly elastic. If it’s too sticky, add a bit more flour, one tablespoon at a time.
3. First rise: Transfer the kneaded dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size. The dough should spring back gently when pressed with a fingertip.
4. Prepare the filling: While the dough is rising, mix the brown sugar and ground cinnamon in a bowl. Set aside. Make sure the butter is soft enough to spread easily without tearing the dough later.
5. Shape the dough: Once risen, punch down the dough gently to release air bubbles. Roll it out on a lightly floured surface into a large rectangle, approximately 12×20 inches. Spread the softened butter evenly across the surface of the dough, right to the edges. Sprinkle the cinnamon-sugar mixture generously over the buttered dough, pressing lightly so it adheres.
6. Cut and stack: