Cinnamon Sugar Pull-Apart Bread

Another cinnamon experiment... ^^;
hope you are not bored with cinnamon yet...
Like people say...'practice makes perfect' ^^;

Layers of cinnamon goodies

I already saw this pull-bread style few times in foodgawker. Upon seeing the detailed explanation on Joy the Baker, I finally got the courage to try it (and since she said 'it was way simple' ;p ). Be prepared for quite long steps ahead ^^;

Dough
2 3/4 cups All Purpose Flour (250 gr + 94 gr) + 2 tbsp (15 gr)
1/4 cup granulated sugar (50 gr)
2 1/4 tsp active dry yeast (7 gr)
1/2 tsp salt
2 ounces unsalted butter (56 gr)
1/3 cup whole milk (80 ml)
1/4 cup water
2 large eggs, room temperature
1 tsp pure vanilla extract

Filling
1 cup granulated sugar (I used less...100 gr brown sugar already give me enough sweetness)
2 tsp ground cinnamon
1/2 tsp ground nutmeg (I don't have this)
2 ounces unsalted butter, melted (I didn't melted it, instead I leave it in room temp until softened)

Method

1. In large mixing bowl, whisk 2 cups of flour, sugar, yeast, salt and then set aside
2. Whisk together eggs in smaller bowl
3. Melt butter with milk (can use microwave and let it cool down a bit), then add water and vanilla. Let the mixture stand for 1 - 2 minutes.
4. Add the liquid to the dry ingredients and mix with spatula or mixer with hook attachment.
5. Add the eggs and mix until it is incorporated into the batter. The eggs will be bit difficult to mix, but just keep stirring it.
6. Add the remaining 3/4 cups flour and stir with spatula about 2 minutes. The mixture will be sticky.
7. Place the dough in a large greased bowl. Cover with plastic wrap and place it in warm place. Allow to rest until doubled in size (about 1 hour)
8. While dough rise, whisk sugar, cinnamon, nutmeg and set aside.
   
9. Grease and flour 9x5x3 inch loaf pan and set aside
10. Deflate the risen dough and knead about 2 tbsp flour (somehow, i still need to add more T_T"). Let it rest for 5 minutes.
11. On lightly floured surface, roll the dough out about 12 inch tall and 20 inch long (30cm x 50 cm)
12. Use pastry brush to spread the softened butter then sprinkle with cinnamon sugar mixture
13. Slice the dough vertically into 6 equal vertical strips. Then stacks them on top of another.Then slice horizontally into 6 equal size so that you will have 6 stacks of 6 squares. (if you don't know what I mean...see the pictures at the original blog post)
14. Layer the dough squares into loaf pan like flip book. Place kitchen towel over the pan & allow the dough to rest about 30-45 mins or almost doubled in size.
15. Preheat the oven to 350F and prepare middle rack. Bake the dough 30-45 mins, until the top is very golden brown. The top may be lightly brown, but the centre may still be raw.
16. Remove from oven and let to rest 20-30mins then run a butter knife around the edges of the pan to loosen the bread and invert into clean board. Place cake plate on top of the upside down loaf and carefully invert it so that it is right side up.

Pardon on the burnt part > <"

The bread is best eaten while still warm. It can be keep at room temperature up to 2 days.