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Mini Cinnamon Pull-Aparts

These irresistible cinnamon pull-aparts are perfect with your morning coffee!

By: Tara Noland from noshingwiththenolands.com
Updated April 12, 2020
Mini Cinnamon Pull-Aparts
Mini Cinnamon Pull-Aparts
This image courtesy of noshingwiththenolands.com

These delicious Mini Cinnamon Pull-Aparts will be the star of your Easter breakfast table!

If you like cinnamon rolls, then you will love these scrumptious cinnamon pull-aparts. They are made from a fluffy, buttery brioche dough and flavored with rich cinnamon and a gooey sugar glaze. You will have a hard time eating just one!

We can imagine serving these delicious cinnamon pull-aparts with a side of coffee for a simple Easter breakfast. Or they can be the sweetest part of a spread of scrambled eggs, bacon, fresh fruit, and more. This delicious recipe is perfect no matter what your Easter plans are.

Enjoy!

See this recipe where it was originally published on Noshing with the Nolands!

Serves12

Preparation Time22 hr

Cooking Time20 min

Ingredients

  • 1 tablespoon dry yeast
  • 1/4 cup sugar
  • 2 1/2 teaspoons salt
  • 5 cups flour
  • 1 cup hot water
  • 6 eggs
  • 1 cup butter, cut into pieces and softened
  • Sugar Coating
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon each nutmeg and ginger
  • Glaze
  • 3 tablespoons icing sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon water or to desired consistency

Mini Cinnamon Pull-Aparts Recipe

Instructions

  1. In a standup mixer with a paddle attachment add yeast, sugar, salt and 1 cup flour. Add hot water and mix at medium speed for 2 min. or until smooth. Add eggs one at a time and beat well after each. Add 2 more cups of flour slowly and mix well. Add butter, a few pieces at at time and mix well until completely incorporated. Add the remaining flour, dough will still be sticky.

  2. Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6-18 hours. Dough can be frozen at this point if desired. Thaw before proceeding.

  3. Line a 12 cup muffin tin with cupcake liners. Turn out dough onto a floured surface. Do not use more than ½ cup of flour. Gently knead the dough and form into a ball. Cut dough in half and reserve the other half to make a braid or loaf later, covering the unused portion with a towel or plastic wrap. Mix the sugar coating ingredients together. Nip off small pieces of dough, roll into a balls about 1" in diameter each and toss in the sugar coating. Place in the muffin tin filling them to ¾ full. Cover lightly and allow to rise in a warm draft-free spot for 30-40 minutes.

  4. Preheat the oven to 400 degrees F and bake for 20 min. until golden brown. Let cool and mix glaze ingredients and drizzle.

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