Cinnamon Pull-Apart Bread

Instructions

1. Heat the milk in a small saucepan until it is hot but not scalding.
2. Pour the milk into a stand mixing bowl and add the yeast. Stir until
3. dissolved and let stand for 5 minutes until the mixture gets foamy.
4. Add the egg, melted butter, sugar, and salt to the yeast mixture and mix until combined.
5. Add half of the flour and mix with a dough hook for 3 minutes to combine.
6. Add in the remaining flour and mix until the flour is combined.
7. Shape the dough into a ball and place into an oiled bowl. This is a soft dough and it will not have a smooth finish on it.
8. Cover the bowl and let the dough rise for an hour or until doubled in size.
9. You can refrigerate the dough overnight or up to 2 days in a covered
10. bowl.
11. Making the stacks and strips
12. Butter a 9"x5" bread pan.
13. Roll the dough on a lightly floured surface into a 20"x12" rectangle.
14. With a pastry brush, spread the melted butter over the top of the dough, then sprinkle with ½ cup of sugar and cinnamon.
15. With a sharp knife or a pizza cutter, cut the dough longwise into five 12"x4" strips. Stack the strips on top of each other.
16. Cut the long strip into 4"x2" stacks.
17. Place the stacks in the bread pan, cut side down, cover the pan with a towel, and let rise about 45 minutes.
18. Preheat the oven to 350° F. Bake the bread for about 30 minutes or until golden brown.
19. Let the bread cool in the pan for 10 minutes, and then turn it out onto a
20. serving plate. If the bread is stuck, run a knife around the sides to
21. loosen it.
22. Mix the glaze ingredients until smooth and drizzle over the cooled bread.
23. Store any leftover bread in an airtight container for up to three days.