Category Archives: Breakfast

Cream Biscuit Pecan Sticky Buns

Cream Biscuit Pecan Sticky BunsSome recipes I’m posting during this time are going to be super pared-down and simple, and others are…well…not. What can I say? Bakers gonna bake.Cream Biscuit Pecan Sticky BunsThese Cream Biscuit Pecan Sticky Buns came to be because I went into this time of quarantine with a ton of heavy cream in my fridge. It’s usually reserved for making buttercream for the various layer cakes I make every month, but there are no cakes on my calendar for…who knows how long.Cream Biscuit Pecan Sticky BunsSo, what to do with all that cream? Whip it, make ice cream, make biscuits, and—oh yeah—combine it with the giant bag of pecans in my pantry and roll it all into super soft, tender sticky buns. Yesssss.Cream Biscuit Pecan Sticky BunsThis is not the first time I’ve used biscuit dough to make sweet rolls on here, but it is certainly the prettiest (forgive those photos—I was a baby blogger). Assembly is super simple and, aside from the lack of rise, pretty similar to regular sweet rolls. Make a dough, make a filling, roll it all up, slice, arrange, bake over a lake of sticky pecan stuff, invert, eat. Boom, done.Cream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsI’ve designed this recipe to be for just nine rolls. I figure most of us don’t need more than that sitting around to taunt us from the kitchen counter. If nine still seems like too many, know that these keep remarkably well in the fridge for a few days and can be reheated on demand.Cream Biscuit Pecan Sticky BunsNow for the social distancing swaps so you don’t have to go to the store.

-Have nuts that aren’t pecans? Use ‘em.

-Don’t like nuts? Leave ‘em out entirely. Nothing terrible will happen.

-Don’t have honey for the topping? Use maple syrup, agave, light corn syrup, or golden syrup.

-Use any milk you like for the topping. I went with almond. In a pinch, you can swap the milk for 2 tablespoons of cream and 3 of water.

-Don’t have cream at all? You can use another biscuit dough. I’d be careful about making sure the dough stays cold and probably give the sliced & arranged rolls a good chill before baking.

-Feel like making traditional yeasted sticky buns? Click here. (You can leave out the bananas.)Cream Biscuit Pecan Sticky Buns

Even with all those swaps, these buns may not quite qualify as quarantine-friendly for some, but they do for me. In an effort to stay home, I’m baking with things that are already in my pantry and fridge, as we all should be. To see more social distancing bakes, click here. And if you’re more inclined to cook than bake right now, head over to my Instagram. I’m posting easy dinner recipes over there a few times a week.

For now though, have a great weekend, and for the love of yourself and everyone else, stay home and make yourself a special breakfast. You’ve earned it! We all have.Cream Biscuit Pecan Sticky Buns

Cream Biscuit Pecan Sticky Buns
makes 9 medium-large buns

Topping:
1 1/2 cups chopped pecans, divided
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup light or dark brown sugar, packed
1/3 cup milk of choice
2 tablespoons honey
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract

Filling:
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup light or dark brown sugar, packed
1 tablespoon ground cinnamon
pinch of Kosher or sea salt

Biscuits:
3 cups all-purpose flour
2 tablespoons light or dark brown sugar, packed
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
1 pint (2 cups) heavy cream, cold

Preheat oven to 400F. Grease an 8- or 9-inch square pan with butter. Set aside.

Make the topping. Place pecans on a dry baking sheet. Toast for 5-7 minutes, or until fragrant. Let cool for a few minutes. Chop finely. Set aside 1/2 cup pecans for the filling.

Combine butter, brown sugar, milk, honey, and salt in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Stir constantly while mixture boils for 3 minutes. Remove from heat and stir in vanilla. Pour mixture into prepared pan—it will seem thin. Tilt pan slightly to coat evenly. Scatter 1 cup chopped pecans evenly over the topping. Refrigerate full pan while you prepare the rolls.

Make the filling. In a small mixing bowl, use a fork to whisk together butter, brown sugar, cinnamon, and salt, until it’s completely combined. Set aside.

Make the biscuit dough. In a large mixing bowl, whisk together flour, brown sugar, salt, and baking powder. Use a silicone spatula or wooden spoon to fold in heavy cream, making sure to scrape the sides and bottom of the bowl. Dough will be shaggy.

On a floured surface, roll half the dough into a 10×14-inch rectangle so that the edge closest to your body is 14 inches. Drop spoonfuls of filling over dough and use an offset knife (or butter knife) to spread it out, leaving a 1/2-inch border at the edge. Scatter on reserved pecans. Starting at the long edge furthest away from your body, tightly roll the dough toward you until you have one large cylinder. Slice into 9 pieces, and place close together in the prepared pan. Bake rolls for 25-30 minutes, until light golden and fully cooked.

Let cooked rolls rest in the pan on a rack for 3 minutes. Run a small, thin knife around the edge of the pan. Place a large serving plate (or cutting board) upside down on top of the pan. Wearing oven mitts, tightly grab the plate and the pan and flip them over, inverting the rolls onto the plate. Remove pan. Nudge any leftover topping onto the rolls and smooth to distribute evenly. Serve warm. If rolls do not release, return pan to the oven for a minute to warm the topping before trying to invert again.

Cream Biscuit Pecan Sticky Buns are best served the day they are made, but may be kept covered in the refrigerator for up to three days.Cream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky Buns

Friday Favorites: Bare-Bones Baking

Oh, hello. Are you social distancing? Good—me too!

I have tons of baking supplies at the moment; I scooped up 20 extra pounds of flour when everything started to go to hell about three weeks ago. Before anyone scoffs, I’m not taking from others, baking is literally my job. I understand, however, that you may not have had a 10 pound bag of chocolate chips from Costco on your list, and even if you did, the likelihood that you actually got it is not great. But. But! You don’t need 20 pounds of flour or a gazillion chocolate chips or even to sacrifice eggs in the name of baking during this pandemic.

Real talk—if there ever were a time to bake, this is it. We’re all going to be home a lot; we are going to need things to do to pass the time. For better or worse, baking is entertainment, a way to redirect your mind, and it results in something delicious for you and your family/significant other/roommate(s). You’re going to need something to do between your Zoom meetings and burning through Love is Blind.

These are some of my favorite bare-bones recipes, meaning that maybe they don’t require eggs or can be made with different fats or use only the smallest quantities of everyday ingredients that are hard to find right now. These are the things you can make when you don’t have much in your pantry. I want you to get the most bang for your baking buck, you know? And in that spirit, all the recipes I post (and I will continue to post) for the foreseeable future will fit into these categories or come with substitutions.

We’re all in this together.Friday Favorites: Bare-Bones Baking

Oatmeal Blender Pancakes

These excellent pancakes just happen to be vegan and gluten-free, so you won’t need hot-ticket items like flour, butter or eggs to make ‘em. As long as you have oats, oil and some form of milk (plant or dairy)—oh, and a blender—you can make a shortstack in record time. Heads up that these freeze well and can be microwaved for pancakes on-demand.Friday Favorites: Bare-Bones Baking

Buttermilk Biscuits

I am happy to eat a biscuit any time of day. They take just a few minutes to whip together and can be on your table in about half an hour. Don’t want to sacrifice a whole stick of butter? Swap half for shortening, or try coconut oil biscuits. Cream Biscuits & Cornmeal Biscuits are also great options right now.

One great thing? Biscuits don’t require any eggs. They sure are delicious with them though.Friday Favorites: Bare-Bones Baking

Sour Cream Waffles

I have half a container of sour cream that needs a purpose, so I’m going to make some waffles this weekend. If you’re not in the same position, you can swap in some plain yogurt, or use buttermilk in place of both the milk and sour cream. I won’t be able to eat all the waffles at once, which is wonderful for future me. They can be frozen and reheated in the toaster when the mood strikes. Trust me, the mood will strike.

If you need your waffles to be gluten-free or vegan, try these Cornmeal Waffles.Friday Favorites: Bare-Bones Baking

Chocolate Chip Cookies

No dessert is quite as comforting as a chocolate chip cookie, and chances are that you have some chocolate chips or a bar that can be bashed up, thrown into some cookie dough, and baked. Don’t have cornstarch? Nothing terrible will happen if you leave it out. Same with vanilla. You can also swap all the sugar for brown sugar. I haven’t tried using all granulated sugar in this recipe, but if that’s all you have, you can use this cookie base, minus the sprinkles.

Heads up that cookie dough can be rolled into balls, placed on a parchment-lined baking sheet and frozen. Once they’re frozen-through, put the dough balls in a freezer bag. You can bake the cookies from frozen at a later date, adding a minute or so to the baking time.

Don’t want to make a whole batch of cookie dough? You can make just enough to make one cookie!

Need your cookies to be vegan or gluten-free? Try these—you can swap in peanut butter in a pinch.Friday Favorites: Bare-Bones Baking

Vanilla Wafers

This was the recipe that got me into this whole baking racket. The ingredient list is short and sweet, but the recipe makes a ton of cookies and they keep forever.Friday Favorites: Bare-Bones Baking

Boterkoek {Dutch Butter Cake}

This was almost a list without a cake—most require a lot of ingredients, including several suddenly-precious eggs. Boterkoek, however, requires just one lone egg and the remaining ingredients are almost all pantry staples, which is a win. Oh, and nothing terrible will happen if you leave out the almond extract and ginger.Friday Favorites: Bare-Bones Baking

Blondies

These are super easy and require just six ingredients (in small amounts!) at their most basic. Throw in whatever mix-ins you have or try one of the options in my archives.

My peanut butter blondies are super popular and can be made with regular chocolate chips and without the Oreos. Oh, and if you’re looking for the recipe that’s pictured, it’s not on the site quite yet—next week.Friday Favorites: Bare-Bones Baking

Brownies

Everyone loves brownies! Make ‘em with a gorgeous, glossy, and gluten-free, or swap out the dry ingredients for flour if you’re in a pinch. No chocolate for melting? Make cocoa brownies—feel free to simplify them by using all granulated or brown sugar. Heads up that brownies freeze incredibly well and are super delicious when ice cold.Friday Favorites: Bare-Bones Baking

Easy Raspberry Jam Squares

These squares require minimal ingredients (no eggs!) and you can make them any flavor you want. They’re somewhere between a blondie, an oatmeal cookie, and a linzer—a great recipe to have in your back pocket.Friday Favorites: Bare-Bones Baking

Magic Bars

I love a magic bar. They’re incredibly easy to make and can be made with damn near anything you have in your pantry, permitting that one of those things is sweetened condensed milk.

Don’t have cookies to crumble? Use crackers and a few tablespoons of brown sugar or try a blondie base. Only have one sort of topping? This is not a problem—just go with it! Magic bars are sort of…magical…that way.Friday Favorites: Bare-Bones Baking

Cornbread

Cornbread goes with everything. My recipe is naturally gluten-free, as it contains no flour, but if you’re running low on cornmeal, feel free to swap flour in for half the dry ingredients. Want to jazz it up? Add chorizo or jalapeños and/or cheese or herbs or bacon or…you get the point.

Friday Favorites: Bare-Bones Baking

Pizza Dough

Pizza dough requires minimal ingredients and can be used for way more than just pizza. Brush it with oil and sprinkle with za’atar for za’atar bread. Top it with everything bagel seasoning for something to snack on or use with a dip or spread or under runny eggs. Brush it with butter and sprinkle it with cinnamon and sugar for dessert pizza. As for pizza, use what you have. Barbecue sauce and cheddar? Throw some chicken on it. Pesto and mozzarella? YUM. Really, your only limitation is your imagination.Friday Favorites: Bare-Bones Baking

Got any bare-bones baking questions? Hit me up on here or social media! I’ll be keeping it simple around here for the duration of this thing. I hope you and your loved ones are all okay.

Pecan Pie Kolaches

Pecan Pie KolachesHello! Everything is upside down here in New York, but I’m trying to make the best of it and blog anyway (because I love it). I know that baking is probably the last thing on anyone’s mind these days, but it’s a great way to relax and put your focus elsewhere for a little while. And it just so happens that tomorrow is one of my favorite food holidays: Pi Day!Pecan Pie KolachesIf you don’t know what I’m talking about, it’s the calendar date 3/14, which corresponds to Pi, the ratio of a circle’s circumference to its diameter, enumerated as 3.14159265359 aka “π.” Whew MATH.Pecan Pie KolachesIt’s not technically a food holiday (National Pie Day was January 23), but it’s the unofficial day to celebrate math by making pie. And why not? Pie is circular, requires math (fractions/ratios) to make, and has the perfect name. Also, it’s delicious.Pecan Pie KolachesPecan Pie Kolaches Pecan Pie KolachesAll that said, I did not make a pie for Pi Day this year. I did, however, mix up a batch of the filling from my Pecan Pie Brownies and put it in a bunch of kolaches. In case you haven’t noticed, they are also circular(-ish), require math to make, and have “pi(e)” in the name. Also, they are reeeeeally delicious.Pecan Pie KolachesThey’re super soft, buttery, filled with sticky nutmeg-scented pecan filling, and topped off with a big pinch of posypka (crumble). Oh my lord.Pecan Pie KolachesPecan Pie Kolaches, y’all. They’re something to celebrate.Pecan Pie Kolaches

Pecan Pie Kolaches
makes about 1.5 dozen kolaches

Kolache Dough:
1/2 cup (1 stick) + 3 tablespoons unsalted butter, divided
1/2 cup whole milk
1/2 cup full-fat sour cream
1/3 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 1/4 cups all-purpose flour
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
2 large eggs, room temperature

Pecan Pie Filling:
1 1/3 cup pecan halves
2/3 cup maple syrup or light corn syrup
1/3 cup dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt
3 tablespoons unsalted butter

Posypka (Crumble):
1/4 cup all-purpose flour
1/4 cup granulated sugar
pinch of ground nutmeg (optional)
1 tablespoon unsalted butter, melted

The night before you want to eat kolaches, make the dough. Cut 1/2 cup (1 stick) butter into 8 pieces. Combine butter, whole milk, and sour cream in a small saucepan over medium-low heat. Melt together, stirring occasionally, until mixture is warm to the touch (about 115F). Pour into a large mixing bowl and stir in sugar. Sprinkle yeast over the top and allow to prove for 5 minutes. Mixture will have just a few small bubbles.

Add 1 cup of the flour, nutmeg and salt to the wet ingredients. Fold together. Fold in beaten eggs, followed by 2 1/4 more cups of flour. Dough will be very soft and a bit sticky.

Turn dough onto a floured surface and knead 5 minutes before forming into a ball. Dough will be very soft and sticky—use a bench scraper for easiest kneading. Grease a mixing bowl with oil. Place dough ball in the bowl, being sure to grease it on all sides. Press plastic wrap to the surface of the dough. Refrigerate overnight, about 8-12 hours.

Make the filling. Scatter pecans on a dry rimmed sheet pan. Roast 5-7 minutes, or until fragrant. Cool completely and then chop finely.

In a medium saucepan, whisk together maple syrup (or corn syrup), brown sugar, eggs, vinegar, vanilla, nutmeg, and salt. Add butter. Whisk constantly over medium-low heat, just until bubbles are beginning to form at the edges. Mixture will barely thicken.

Set a mesh strainer over a heatproof bowl. Pour filling mixture through to remove any bits of cooked egg. Fold pecans into filling. Let cool overnight.

In the morning, line two rimmed baking sheets with parchment. Remove dough from refrigerator and discard plastic wrap. Into two pieces. On a lightly floured surface, roll dough until it’s 1/2-inch thick. Use a 2 1/2-inch round cutter to cut kolaches, rerolling as necessary. Place 3 inches apart on prepared pans.

Melt 2 tablespoons of butter. Brush on the tops of cut kolache dough. Flour the back of a tablespoon and press it into the center of one kolache to make a well. Immediately fill with 1/2 tablespoon (1 1/2 teaspoons) of pecan filling. Flour the tablespoon again and repeat process with all remaining kolaches on the baking pan. Repeat process with remaining baking sheet.

Loosely cover with plastic wrap (or greased foil) and allow to rise in a warm, draft-free place for 30 minutes, or until puffy.

Make the posypka (crumble). Combine all ingredients in a small bowl. Stir with a fork until crumbly.

Position oven racks near the center. Preheat the oven to 350F.

Remove plastic wrap from one baking sheet of dough. Top each kolache with a big pinch of posypka. Bake kolaches uncovered for 18-20 minutes, rotating pans front to back at the 10 minute mark. They will be light-golden when they are done. Brush baked kolaches with 1 tablespoon melted butter.

Let kolaches cool slightly on the pans. Serve warm.

Kolaches are best the day they are made, but may be refrigerated for a couple of days. Warm before serving.Pecan Pie KolachesPecan Pie KolachesPecan Pie KolachesPecan Pie Kolaches

Brown Butter Nutella Swirl Muffins

Brown Butter Nutella Swirl MuffinsUntil a few weeks ago, I hadn’t put a muffin recipe on here in about 2.5 years—it’s been even longer for cupcakes. If you had asked why, I would have said it’s because I hate cleaning muffin pans, which is the absolute truth. Too many corners for stuff to get stuck.Brown Butter Nutella Swirl MuffinsAnd while muffin/cupcake liners are the obvious solution to that problem, there was another to contend with: I was not terribly confident in my base muffin recipe. But then I went and tested the crap out of my Lemon Poppy Seed Muffins and found a formula that works every time and can be adjusted easily without disaster and, well, I made you some Brown Butter Nutella Swirl Muffins. You’re welcome.Brown Butter Nutella Swirl MuffinsYou read that right: Brown Butter. Nutella Swirl. Muffins. Basically every good thing in the world in a handheld treat that is somehow suitable for consumption at breakfast.Brown Butter Nutella Swirl MuffinsThe recipe for these muffins has a few adjustments from the Lemon Poppy Seed version, but not many. Besides the obvious flavor difference, there’s a little more flour and I swapped some of the milk for sour cream, making the batter a little thicker so the Nutella swirls don’t sink.Brown Butter Nutella Swirl MuffinsAnd speaking of Nutella swirls, they are applied in two phases. Basically, you add half the batter to the muffin cups, then swirl in some Nutella, then top with the remaining batter and swirl in remaining Nutella.Brown Butter Nutella Swirl MuffinsY’all, these are so good. The interiors are feather soft and the Nutella swirls make every bite extra decadent, as all things with Nutella should be. Also, there’s a little variance in each bite—you could have a little Nutella or you could have a lot! The brown butter is subtle, as it is in my Brown Butter Strawberry Shortcakes and Chocolate Chip Scones, but brings a little nuance that you wouldn’t get with regular melted butter. Not that making these will regular melted butter would ever be a bad idea.Brown Butter Nutella Swirl Muffins

Brown Butter Nutella Swirl Muffins
makes 12 muffins

1/2 cup unsalted butter, cut into 8 pieces
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
3/4 cup whole milk, room temperature
1/4 cup full-fat sour cream
1 teaspoon pure vanilla extract
2/3 cup Nutella

Preheat oven to 400F. Line a 12-cup standard muffin pan with cupcake liners. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl.

In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

In a small-medium mixing bowl (or large measuring cup), whisk together brown butter, eggs, milk, sour cream, and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined—no more than 15-20 strokes.

Add 2 tablespoons batter to each muffin cup. Drop 1 teaspoon Nutella into each muffin cup and use a toothpick (or thin knife) to swirl it around. Divide remaining batter among muffin cups (about 1 1/2-2 more tablespoons each). Top each with another teaspoon of Nutella and swirl again. Muffin cups will be very full.

Carefully tap the pan on the counter a few times to release any large air bubbles. Bake for 5 minutes, then turn the oven temperature down to 350F and bake for an additional 14-15 minutes.

Remove muffins from the oven and let cool in the pan for at least five minutes before removing to prepared rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.Brown Butter Nutella Swirl MuffinsBrown Butter Nutella Swirl MuffinsBrown Butter Nutella Swirl Muffins

Cinnamon-Sugar Pull-Aparts

Cinnamon-Sugar Pull-ApartsOne of the great things about yeast doughs—aside from the fact that they’re way easier than they’re made out to be—is that they all seem to have multiple uses. My Kolache dough makes kickass Cinnamon Rolls, my Babka dough is really just a filled brioche, and my quickest sweet roll dough can be used for King Cake, Monkey Bread and these Cinnamon-Sugar Pull-Aparts!Cinnamon-Sugar Pull-ApartsLove a multitasker ❤ ❤ ❤ Cinnamon-Sugar Pull-ApartsIf you’ve never heard of pull-aparts, they’re basically a loaf of bread made of individual pieces layered with a filling (sweet or savory) and baked so that the whole can be pulled apart with your fingers instead of sliced with a knife.Cinnamon-Sugar Pull-ApartsAchieving this is really simple. The process begins like you’re going to make cinnamon rolls. Make a dough, make a cinnamon-brown sugar filling. Roll that dough out and top it with the filling. Nothing you haven’t (probably) done before.Cinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsThen, though, things get a little wacky. Instead of rolling the filled dough into a cylinder, it’s sliced into 36 squares, which are then piled into six stacks of six and arranged in a line(-ish thing) down the center of a loaf pan. The assembled loaf is allowed to rise for about an hour and then baked for 40 minutes, until deeply browned on top and cooked through in the center.Cinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsLet your pull-aparts cool for 20 minutes or so before removing them from the pan. Put the loaf on a serving platter and then blow it a kiss goodbye because it’s going to be quite literally pulled apart in front of your eyes. And it will be glooooorious.Cinnamon-Sugar Pull-ApartsI mean, it’s basically the center of a cinnamon roll’s swirl cut into squares and baked into a loaf shape so that it’s soft and gooey on the inside and crisp and brown on the outside and how could that be anything but glooooorious?Cinnamon-Sugar Pull-Aparts

Cinnamon-Sugar Pull-Aparts
makes one 9×5” loaf

Dough:
2 2/3-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
1 cup whole milk
4 tablespoons unsalted butter
2 large eggs, beaten, room temperature

Filling:
3/4 cup light or dark brown sugar, packed
2 tablespoons ground cinnamon
pinch of Kosher or sea salt
4 tablespoons unsalted butter, melted

Grease a 9×5-inch loaf pan. Line with parchment, leaving overhang on the long sides for easy removal. Grease again. Set aside.

In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan, heat whole milk and butter until hot to the touch, about 110F.

Use a silicone spatula or wooden spoon to fold milk mixture into dry ingredients , followed by beaten eggs. Add more all-purpose flour until dough starts to pull away from the sides of the bowl. Knead 5-6 minutes before forming into a ball. Cover with plastic wrap and let rest for 10 minutes (you may do this in a bowl, but I just do this on my surface).

Prepare the filling. In a small bowl, whisk together brown sugar, cinnamon and salt.

On a lightly floured surface, roll dough into a 14×14-inch square. Drop filling over the dough by the spoonful. Brush exposed dough with melted butter, leaving a 1/4-inch border on all sides. Sprinkle with cinnamon-sugar mixture. Roll floured rolling pin lightly over filling to adhere.

Use a pizza cutter or sharp chef’s knife to cut square in 6 strips. Then slice it in 6 strips in the opposite direction, resulting in 36 squares. Pile squares, filling-side-up, in stacks of 6 (you’ll have six stacks of six).

To assemble, take one stack and place in the pan with the plain side (the bottom of the stack) against one of the small ends of the pan. Place 4 more of the stacks in the same position against each other. Turn the remaining stack in the opposite direction so that its plain side (bottom of the stack) is against the remaining small end of the pan.

Cover pan with a clean, dry tea towel (not terrycloth) and let rise in a warm, draft-free environment for 60-90 minutes, until doubled in bulk. You know it’s ready when you poke it with your finger and it doesn’t “bounce back.”

Preheat oven to 350F. Place pan on a rimmed baking sheet. Bake for 35-40 minutes or until well-browned. If you are concerned about it being done in the center, a thermometer should register at 190F.

Let cool 15-20 minutes. Run a thin, flexible knife around the edge of the pan to release, then use the parchment to lift the loaf onto a surface. Peel off parchment, set on a serving platter and enjoy.

Cinnamon-Sugar Pull-Aparts are best served warm or room temperature on the day they are made. Leftovers will keep covered at room temperature for up to 48 hours.Cinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-Aparts