A great dish to share, this warm cinnamon pull-apart loaf is perfect to serve for afternoon tea for those weekend visitors. It results in soft, fluffy, and doughy rolls that are just bursting with buttery cinnamon flavour.
Although traditional recipes call for each ball of dough to be dipped in butter before adding it to the cake pan, this one will only have you brush the butter on each layer, reducing the saturated fat content so it’s better for you too!
1. Grease a 25-cm round cake tin or a loaf tin with butter or cooking spray.
2. Combine 1 1/4 cups flour, half the white sugar and the salt in a large mixing bowl.
3. In the microwave, warm milk with 4 tablespoons of butter until lukewarm. Sprinkle yeast in to dissolve then stir into the flour mixture. Mix in the egg and add more of the flour until you’ve formed a soft dough.
4. Knead dough on a lightly floured surface until elastic and add remaining flour to keep the dough from sticking.
5. Melt remaining butter, and mix remaining white sugar, brown sugar and cinnamon in a bowl.
6. Roll pieces of dough into small balls and arrange in a layer in the cake tin and brush with half the melted butter, then sprinkle over half the sugar and cinnamon mixture. Repeat for a second layer. Cover the dough with a damp tea towel and leave it to rise in a warm place until it doubles in size (approximately 30 minutes).
7. Preheat oven to 190C.
8. Bake for about 35 minutes or until golden. Serve warm.