There’s a lot of things that can be said about the Pioneer Woman’s recipes but the fact that one actually caused a marital spat is probably not one of them. Until now. You see, I had this great idea to turn her famous cinnamon rolls into a sweet Easter breakfast and decided to try the recipe out early one morning. The idea was to surprise the family with a made from scratch breakfast they could enjoy together.
Instead, it started an argument.
Yeah, my thoughts exactly.
So I got up while everyone slept in to enjoy the extra hour or so to snooze. I followed the step-by-step instructions for making the cinnamon rolls, twiddled my thumbs while the dough was rising, cut all the little pieces and baked this little masterpiece.
Then they all started climbing out of bed and stumbled into the kitchen. The kids … they were excited. Who doesn’t love finger food? My husband .. not so much. He took a bite, said “it’s alright” … “what are we having for lunch?”. Lunch?!? I just spent an hour of my morning making this awesome pull-apart bread and he wanted lunch. When I pointed out the pull-apart bread and reminded him we were having breakfast he got moody and proclaimed … “well, I didn’t want cinnamon rolls for breakfast.” … you can imagine my shock and well, the rest of that morning went as you might expect.
However, it doesn’t change the fact that the bread is full of awesomeness with a hint of citrus in the glaze. You can top it off with some pastel sugar sprinkles for a sweet Easter breakfast …. just make sure everyone wants cinnamon rolls first. :P
- 2 cups milk
- ½ cup vegetable oil
- ½ cup sugar
- 2-1/4 tsp active dry yeast (1 packet)
- 4 cups flour + ½ cup flour set aside
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ tablespoon salt
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 stick butter, melted
- ⅓ cup brown sugar
- 1 juice of 1 lemon
- powdered sugar (1-3 cups)
- Preheat oven to 200 degrees then promptly turn off the oven.
- Heat the milk, vegetable oil and sugar to 110 degrees F over medium heat in a large pot. Remove from heat and sprinkle yeast over the liquid. Let rest for 1 minute.
- Add flour to the warm liquid, stirring gently until combined.
- Cover the pot with a damp towel and place in the warm oven (with heat turned off) for 45 minutes.
- Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir until it forms a ball of dough.
- Roll the dough into a large log about an inch thick. You may need to divide the dough in half and do it in portions.
- Using a knife, cut the dough into inch cubes and place into a large bag with the cinnamon and sugar. Shake until coated.
- Spray a bundt pan with non-stick cooking spray and drop the dough pieces in even layers.
- Combine the melted butter and brown sugar and pour it over the dough.
- Bake at 375 for 20 – 25 minutes until golden brown.
- While the bread is cooling, whisk together the lemon juice and as much or as little powdered sugar as you like to create a glaze.
- Remove the pull-apart bread from the pan onto a rimmed plate and pour the glaze over the top. Decorate with pastel colored sugar and serve warm.