It just wouldn’t be Christmas morning without a warm ring of gooey cinnamon pull-apart bread drenched in caramel sauce at my house. Cinnamon makes the whole house smell wonderful and there’s something about putting a platter of sweet decadence in the center of the dining table and everyone reaching in and taking a piece, sharing and smiling. This recipe is similar to, but more decadent and rich than, my other Cinnamon Pull-Apart (aka Monkey Bread) Recipe here on the site. Take your pick and you can see me make this version at the Ingles Table!
Gigi’s Christmas Morning Cinnamon Pull-Apart Bread with Caramel Sauce
For the dough:
1/2 cup light brown sugar, lightly packed
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons melted butter
4 ounces cream cheese, cold and cut into cubes
3/4 cup milk
For the cinnamon sugar coating for dough:
1/2 cup granulated white sugar
1 tablespoon ground cinnamon
For the caramel glaze:
1 cup light brown sugar
1/2 cup half-and-half
1/4 cup butter
Dash of salt
1 teaspoon pure vanilla extract
Oven: preheat to 350F.
Pan: Lightly grease a Bundt pan (or other tube pan).
In a large mixing bowl, combine flour, sugar, baking powder and salt; whisk to blend.
Drizzle melted butter over dry ingredients, then add cream cheese and cut in with a fork until mixture resembles coarse crumbs.
Add milk and stir with spoon until dough is uniform. It will be sticky, but will firm up while you prepare the cinnamon sugar coating.
In a small bowl, combine sugar and cinnamon coating ingredients; stir to blend.
Set up your work area by having the bowl with dough, a tablespoon (measuring spoon) or small ice cream scoop, the coating mixture and your greased baking pan lined up. (This will keep the process moving along and keep the mess to a minimum
Dip scoop or tablespoon in water and scoop dough in tablespoon portions, give each dough ball a good coating with the cinnamon sugar mixture, then place in the prepared pan. You will make a complete circle in the bottom of the pan, then begin again with an inner, then an outer circle of coated balls of dough. No need to press the dough together.
Evenly sprinkle leftover cinnamon sugar over the top of dough in the baking pan.
Place the pan in your preheated oven and bake 25 minutes.
While the bread bakes, whip up the caramel glaze by combining all ingredients except vanilla extract in a medium saucepan over medium heat. Stir until mixture bubbles, then cook about 5 minutes. Removed from heat; set aside.
When bread is baked, remove from oven, pour about ⅓ of the glaze over the top and allow it to cool in the pan for about 15-20 minutes.
After cooling time, invert bread carefully onto a serving plate. Pour remaining glaze over the top of the bread and serve.
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