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A Warm Embrace in Every Bite: The Story of Cinnamon Honey Croissant Pull-Apart Bread

Flaky, buttery croissant dough meets the warm embrace of cinnamon and honey in this pull-apart bread. With its golden layers and irresistible aroma, this treat is perfect for breakfast, brunch, or an indulgent snack. Every bite is a harmony of soft, buttery layers swirled with cinnamon sweetness. Simple to make and even easier to devour!
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Prep Time 2 hours
Servings: 2 loaves (20 servings)
Course: Bread
Cuisine: French-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups whole milk warmed (102-110°F)
  • 2 tablespoons honey
  • 2 ¼ teaspoons active dry yeast or 1 packet
  • 4 ½ - 5 cups all-purpose flour plus extra for rolling
  • 2 teaspoons salt
  • 4 tablespoons room-temperature butter
For the Butter Layers:
  • 2 sticks 1 cup thinly sliced cold butter
For the Filling:
  • 6 tablespoons room-temperature butter divided
  • ½ cup sugar
  • 1 tablespoon ground cinnamon
For the Finishing Touch:
  • 1 egg whisked (for brushing)

Method
 

Activate the Yeast:
  1. Warm the milk to 102-110°F.
  2. Whisk in honey and stir in yeast. Let sit for 10 minutes until foamy.
Prepare the Dough:
  1. In a stand mixer, combine 4 ½ cups flour and salt.
  2. Pour in the yeast mixture and knead for 5 minutes.
  3. Add 4 tablespoons of butter, mix for 2 more minutes.
  4. If sticky, add flour 1 tablespoon at a time until dough pulls away from the sides.
  5. Cover and let rise in a warm place until doubled (1-2 hours).
Layer the Butter:
  1. Roll the dough into a 12×18-inch rectangle.
  2. Place thin slices of cold butter down the middle third.
  3. Fold one-third over the butter, then fold the opposite third over it.
  4. Roll out again to 12×18 inches and repeat the folding.
  5. Wrap in plastic and freeze for 20 minutes.
Second Butter Fold:
  1. Roll out to 12×18 inches, fold again.
  2. Wrap and freeze for another 20 minutes.
Cinnamon Sugar Infusion:
  1. Roll out to 12×18 inches.
  2. Spread 2 tablespoons of butter over the surface.
  3. Mix sugar and cinnamon, then sprinkle evenly.
  4. Roll into a tight log, pinch edges to seal.
Shaping the Bread:
  1. Cut the log in half, then slice each half into 10 rolls.
  2. Butter two bread pans and arrange rolls in alternating layers.
  3. Cover and let rise for 35 minutes.
Baking to Perfection:
  1. Preheat oven to 350°F.
  2. Brush tops with whisked egg.
  3. Bake for 40-45 minutes until golden brown.
  4. Let cool for 10 minutes before serving.

Notes

  • Ensure the butter remains cold during layering for the best flakiness.
  • Let the dough rise in a warm, draft-free environment for optimal texture.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat in the oven at 300°F for a fresh-baked feel.

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