Mini Cinnamon Pull-Aparts
These irresistible cinnamon pull-aparts are perfect with your morning coffee!
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.
See this recipe where it was originally published on Noshing with the Nolands!
Preparation Time22 hr
Cooking Time20 min
- 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
- 3 tablespoons icing sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon water or to desired consistency
Mini Cinnamon Pull-Aparts Recipe
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.
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.
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.
Preheat the oven to 400 degrees F and bake for 20 min. until golden brown. Let cool and mix glaze ingredients and drizzle.
More Easter Recipes!
This recipe is part of our Easter Recipe Hop Along! We're featuring 1 fantastic Easter recipe from our food bloggers each day leading up to Easter Sunday. Here are the other recipes featured so far.
Monday, April 6th - Peeps Mini Cheesecakes from Table for Seven
Tuesday, April 7th - Southern Pineapple Casserole from The Seasoned Mom
Wednesday, April 8th - Easy Lemon Cream Cake from Southern Bite
Thursday, April 9th - Carrot Cake Mix Cookies from Family Cookie Recipes
Friday, April 10th - Bunny Bait from Crayons & Cravings
Saturday, April 11th - Mini Cinnamon Pull-Aparts from Noshing with the Nolands
Sunday, April 12th - Bacon Cheddar Quiche with Rutabaga Crust from Or Whatever You Do
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