How to make cinnamon sugar pull-apart bread

In a large mixing bowl whisk together 2 cups of the flour, plus the sugar, yeast, and salt. Set aside.

Whisk together the eggs and set aside.

In a small saucepan, melt together milk & butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two to cool to about 120F.

Pour the milk mix into the flour mix and stir with a spatula.

Then add the eggs. The mixture will look a bit lumpy like this but keep mixing...

...until it looks like this!

Add the last 3/4C of flour and mix for 2 minutes. It gets really sticky as you can see here.

Grease another bowl and transfer the dough into it. Cover with a clean kitchen towel and leave to sit in a warm spot until doubled in size (about 1hr).

Here it is, all risen and ready. Now deflate the dough and knead in the last 2 Tbsp of flour. Cover again and leave to sit for 5 minutes.

This is my little dough bundle ready to stand for 5 minutes.

Meanwhile, grease the loaf pan in preparation. Mix the sugar, cinnamon & nutmeg for the filling in a bowl and set aside. Melt the remaining 2 oz of butter until browned and set this aside too.

Roll out the dough on a lightly floured surface until it is about 12" x 18".

Brush the melted butter over the surface of the dough then sprinkle the sugar mix on top. This is an extreme amount of sugar but Ewa says it's ok so I'm going with it.

Slice the dough into 6 strips then layer them in a stack. Slice the stack into 6 squares like I have in the picture.

Lay these little stacks in your loaf pan in two rows. You could get fancy with it if you'd like but I think this will look good. Now cover the pan and leave it to rise for another 30-45 minutes.

Ta da! This is what it should look like after rising again. Preheat your oven to 350F then put the loaf pan in to cook for 30-35 minutes.

The loaf should be a dark golden brown when you bring it out. If it isn't, the center may not be fully cooked. I had to leave mine in a little longer.

Leave the loaf to rest in the pan for 20 minutes before running a knife around the edge to release it. Serve immediately while still warm. De-licious!!