Cinnamon Pull-apart Bread Made with Sourdough Starter

• total time: 8 hours 12 minutes

Ingredients

Fluffy, gooey layers of butter and cinnamon sugar, topped with vanilla bean icing. It’s like a cinnamon roll but on another level—too good not to share! 🫶🏻 If you want a shortcut recipe, just use puff pastry as your dough! Recipe below ⬇️

Dough:

125g active sourdough starter

240g milk🥛

25g sugar + 25g brown sugar

1 egg 🥚

4 tbsp softened butter 🧈

445g all-purpose flour

1 tsp salt 🧂

Cinnamon Sugar Filling:

150g sugar

175g brown sugar

2 tbsp cinnamon

1/2 cup softened butter 🧈

Icing:

1 cup powdered sugar

1 tsp vanilla

1 tbsp butter (melted) 🧈

1/2 tsp salt 🧂

Milk/cream to desired consistency 🥛

Directions

Mix Dough: Combine starter, milk, and sugars into a stand mixer with the dough hook attachment (or large bowl if doing by hand). Mix until just combined. Add flour, butter, egg, and salt. Mix until a dough forms. It should be almost a sticky consistency (if not, add small amounts of flour at a time until it is).

First Rise: Cover the bowl and let rise at room temperature for about 4-8 hours or overnight. The dough is ready once it’s doubled in size.

In a separate bowl, mix sugars, butter, and cinnamon. Set aside.

On a floured surface, roll out the dough into a rectangle (about 1/2 inch thick). Spread 1/2 cup softened butter evenly over the dough. Pour the filling mixture over the dough, spread evenly throughout.

Cut the dough into squares the size of your baking dish, then stack the strips on top of each other.

Place the squares in a greased loaf pan lined with parchment paper. Cover and let rise for about 1-2 hours, or until puffy.

Preheat oven to 350°F. Bake for 30-35 minutes or until golden brown/cooked through.

Mix powdered sugar, vanilla, melted butter, and salt in a bowl. Add milk/cream until you reach your desired consistency.

Once the bread is out of the oven, let it cool for about 10 minutes, then drizzle with the icing. Enjoy! ✨