When I posted a picture of this cinnamon pull apart bread on my Instagram stories, a LOT of people asked for the recipe so here it is. Fluffy bread with cinnamon and nutmeg sugar, caramelized to perfection.

I used Every Little Crumb's recipe adjusting a bit the sugar quantities and trying to optimize the process. It's not a light pastry, it's caramelized, sweet, generous. So yes, there's an undecent amount of sugar and butter.

Cinnamon pull apart bread :

For the dough :

• 400g flour
• 50g white sugar
• 2 eggs
• 1 package dry active yeast (7g)
• 56g butter
• 60ml water
• 80ml milk
• 1/2 tsp salt
• 1/2 tsp vanilla extract

For the filling :

• 170g (3/4 cup) white sugar
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 40g butter

In a big bowl, add 200g flour, yeast, sugar (50g) and salt.

Add butter, milk and water in a small saucepan. Heat until the butter is melted, turn the heat down and let it cool for a few minutes. Add vanilla extract to it.

Whisk the eggs in a small bowl.

Add the milk mixture to the flour and mix with a wooden spoon or spatula. Add beaten eggs and keep mixing until it's well incorporated. It can take some time and some elbow grease but keep going.

Add 100g of flour and keep mixing with the spatula a few minutes. The dough is very sticky at that point but it's okay.

Transfer to a lightly oiled bowl and cover with a clean wet towel. Let it rise for an hour.

While the dough is rising, prep the cinnamon sugar for the filling. Mix together sugar, cinnamon and nutmeg in a bowl.

Add the butter (for the filling) in a pan and let it heat gently until it browns and smells like hazelnut. Turn the heat off.

Punch down the dough, add 80g of flour and knead a few minutes.

Use the 20g left of flour to flour your work surface and rolling pin.

Roll out the dough in a rectangle shape as big as possible until it's about 2cm thick.

Brush the browned butter on the dough with a pastry brush.

Sprinkle all of the cinnamon sugar on top of the butter.

Cut your rectangle in 6 equal sized stripes. Stack them on top of each other, sugar side up. Once it's all stacked, cut them in 4 rectangles.

You end up with 4 stacks of 6 rectangles.

Preheat the oven at 160°C/320°F.

Put parchment paper in a cake pan. Add the rectangles into the pan so they're on their sides and accordeon like (picture above). Let the dough rest for 30-40 minutes covered with a wet towel.

Bake for 25-30, it must be golden brown on top.

Let it cool for 10 minutes before taking it out of the pan. Leftovers are delicious reheated in the oven.