Monday, April 5, 2010

Cinnamon Pull Aparts



First of all . . . you will note the return of pictures! I will not re-tell the camera story now, because I do not have the time to calm myself back down. I will simply say: "Panasonic has NO customer service skills. But I fixed the camera despite them." Sheesh.

So. Spring Break, for me, means time to make fun gluten free breakfast things. I'm going to try to post a fun breakfast recipe every day this week. Considering my track record, though, I make NO guarantees!

About a month ago, I bought a small loaf of cinnamon pull-aparts from a local bakery. I've tried making them gluten free in the past, but the bread batter is so sticky that it was more hassle than it was worth. Well, as I stared at this little loaf of bread, I started thinking about the prepurchased frozen bread dough balls that are sold in grocery stores, and wondered: "Why can't I do that?" Coming up with no good arguments against, I decided to try it. And . . . it worked! One of my 5 year olds helped me make the pull aparts, and there was very little mess to clean up. Definitely a repeater!

Cinnamon Pull Aparts

1/2 a recipe of Gluten Free Bread batter, balled and frozen *
1/2 c. butter or margarine, melted
1 c. white sugar
1 tsp. cinnamon

Combine sugar and cinnamon in a small bowl. Melt butter in another small bowl. Line one large bread pan or several small bread pans with parchment paper. (This keeps the cinnamon sugar from burning onto the pan.) Roll each ball of frozen dough in butter, then in cinnamon sugar. Place into the pan(s). Preheat oven to 350 degrees. Allow pull-aparts to rise while the oven heats. Bake pull-aparts at 350 for about 40 minutes. Top with cream cheese frosting.


*Each recipe of my White Sandwich Bread makes 2 loaves of bread. To make pull-aparts, make a batch of bread, but just bake one loaf. Scoop the remaining bread batter onto a parchment-paper-lined cookie sheet using a small cookie scooper or 2 spoons. Stick the cookie sheet in the freezer. You can keep the frozen balls of dough in the freezer for quite a while, though if you want to put off using them for a long time, you might want to transfer them to a re-sealable bag so they don’t freezer burn.

2 comments:

  1. Betsy, I love visiting your house because, somehow! you always have a gf treat waiting for me. I've been dreaming of these cinnamon pull aparts ever since I stopped by last time. I'm making them myself today - hoping they'll turn out as well as yours!

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  2. Have you ever made this recipe using unfrozen,freshly made dough?

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