Mini Cinnamon Pull-Aparts

Ken is in the kitchen again with these amazing Mini Cinnamon Pull-Aparts. He decided to make these little cupcakes and they were an instant hit here. So cute, sooooo delicious!! They sure didn’t last long.

He used a Classic Brioche recipe but just made enough for 12 cupcakes and then another loaf that I will show you tomorrow. The dough really rose lovely and Ken was amazed at the volume!!

A little-known fact about bread is that more men make bread than women and more cookbooks about bread are sold to men. I guess with all the bakers out there we get outnumbered ladies.

I do say I love to make homemade bread but maybe this will be Ken’s territory just like the pies.

Anyway, they were fabulous and you have to try them!! Enjoy!!

Mini Cinnamon Pull A Parts

Tara Noland

Amazing little pull a parts using a classic Brioche recipe.

5 from 4 votes

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Prep Time 22 hours hrs

Cook Time 20 minutes mins

Total Time 22 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 + bread loaf

Calories 239 kcal

Ingredients

 

• 1 Tbsp. dry yeast
• 1/4 cup sugar
• 2 1/2 tsp. salt
• 5 cups flour
• 1 cup hot water
• 6 eggs
• 1 cup butter cut into pieces and softened

Sugar Coating

• 1 cup of sugar
• 1 Tbsp. cinnamon
• 1/4 tsp. each nutmeg and ginger

Glaze

• 3-4 Tbsp. icing sugar
• 1/2 tsp. cinnamon
• 1 Tbsp. water or to desired consistency

Instructions

 

• In a standup mixer with a paddle attachment add yeast, sugar, salt, and 1 cup flour.
• Add hot water and mix at medium speed for 2 min. or until smooth. Add eggs one at a time and beat well after each. Add 2 more cups of flour slowly and mix well.
• Add butter, a few pieces at a time, and mix well until completely incorporated. Add the remaining flour, dough will still be sticky.
• Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6-18 hours. The dough can be frozen at this point if desired. Thaw before proceeding.
• Line a 12 cup muffin tin with cupcake liners. Turn out dough onto a floured surface. Do not use more than 1/2 cup of flour. Gently knead the dough and form into a ball.
• Cut the dough in half and reserve the other half to make a braid or loaf later, covering the unused portion with a towel or plastic wrap. Mix the sugar coating ingredients together.
• Nip off small pieces of dough, roll into balls about 1" in diameter each, and toss in the sugar coating. Place in the muffin tin filling them to 3/4 full. Cover lightly and allow to rise in a warm draft-free spot for 30-40 minutes.
• Preheat the oven to 400 degrees F and bake for 20 min. until golden brown. Let cool and mix glaze ingredients and drizzle.

Nutrition

Serving: 1Calories: 239kcalCarbohydrates: 35gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 67mgSodium: 322mgFiber: 1gSugar: 14g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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Recipe adapted from Classic Brioche by Canadian Living