Source  Our Best Bites

Recipe Added:  5/25/2012

In a large saucepan, combine milk, sugar, and oil. Heat just to boiling, stirring occasionally, and then remove from heat. Pour ice into a clean sink and place pan of scalded milk over ice to cool milk mixture quickly. When milk has cooled to 05-115F, remove from ice and sprinkle yeast over milk mixture. Allow to stand for 5-10 minutes. Stir. Mix in 4 cup flour and cover. Allow to stand for 1 hour.

Mix remaining 1/2 cup flour with baking soda, baking powder, and salt. Sprinkle over dough and mix it in with wooden spoon. Place a sheet of plastic wrap over pan and refrigerate a few hours and up to 24 hours. Grease a 9×5″ loaf pan and set it aside. Turn dough onto lightly floured surface. Roll into rectangle 18 x9 inches. Spread with 6 Tbsp softened butter. Sprinkle with 1/2 cup sugar and even sprinkling of cinnamon.

Using a pizza wheel, cut dough into 6 3″ strips. Stack strips 3 strips high (2 piles). Cut each stack into 3 3″ squares. Place squares, cut side up (not the flat, sugared side) into prepared pan, being careful not to stuff too much dough into pan. Leftover dough can be baked in mini pans or muffin tins. Melt 2 Tbsp butter and drizzle over loaf. Sprinkle with sugar and cinnamon. Cover and allow to rise 30 minutes.

Preheat oven to 350. Bake 25-35 minutes. If loaf is getting too brown on top, lightly place a sheet of aluminum foil over loaf while it finishes baking. Remove from oven and cool completely. Whisk together glaze ingredients until smooth and is desired consistency. Place glaze in Ziploc bag and snip small corner off. Drizzle over loaf.

1. http://www.ourbestbites.com/2012/05/cinnamon-pull-apart-bread/