Recipes and Cooking Overnight Pull-Apart Cinnamon Loaf 4.4 (34) 3 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 30 mins Cool Time: 30 mins Total Time: 90 mins Servings: 12 Jump to Nutrition Facts Ingredients ¾ cup milk 1 package active dry yeast ¼ cup butter, melted 2 tablespoon granulated sugar 1 egg, lightly beaten ½ teaspoon salt 3 cup all-purpose flour ¼ cup butter, melted ¾ cup granulated sugar 2 teaspoon ground cinnamon Chopped pistaschio nuts (optional) 1 cup powdered sugar ½ teaspoon vanilla 1 - 2 tablespoon milk Directions In a small saucepan heat the milk until just warm (105°F to 115°F). Pour into a large mixing bowl, then add the yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy. With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double). Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4-inch strips. Stack strips, then cut six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up. Let rise in a warm place for 45 minutes or until nearly double in size. Preheat oven to 350°F. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve. QUICK GLAZE In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency. Print Nutrition Facts (per serving) 296 Calories 9g Fat 50g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 296 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 37mg 12% Sodium 180mg 8% Total Carbohydrate 50g 18% Total Sugars 25g Protein 5g Calcium 30.3mg 2% Iron 1.6mg 9% Potassium 74mg 2% Folate, total 76.6mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.