Cinnamon Sugar Mini Bundt Pull-Apart Bread

Dana

A homemade cinnamon sugar pull-apart bread baked in mini bundt pans and finished with a creamy cream cheese glaze.

Ingredients

• 1 cup warm milk
• 1 1/2 teaspoon dry yeast
• 2 1/2 teaspoon sugar
• 1 teaspoon salt
• 3 1/2 tablespoons unsalted butter, softened
• 1 egg
• 3 cups all-purpose flour

Filling

• 3/4 cup butter, melted
• 1 cup brown sugar
• 3 tablespoons cinnamon

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1/4 cup butter, melted
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk (plus more to adjust consistency)

Instructions

1. Preheat the oven to 350°F (175°C). Grease four mini bundt pans well so the breads release easily.
2. In a large bowl combine the warm milk, dry yeast, sugar and salt. Stir briefly, then let sit about 10 minutes until the mixture becomes frothy. If your kitchen is cool, place the bowl in a warm spot or use your oven’s proof setting if available.
3. Add the softened butter and the egg to the yeast mixture and mix to combine.
4. Gradually add the flour and knead the dough until it stops sticking to your hands and springs back when touched. This may take several minutes by hand or a few minutes in a stand mixer with a dough hook.
5. Cover the dough and let it rise for about 1 hour, until doubled in size.
6. While the dough rises, prepare the filling by melting 3/4 cup butter and stirring in the brown sugar and cinnamon until smooth. Set aside.
7. Once the dough has risen, divide it into small pieces and roll each piece into a ball. Dip each ball into the butter-cinnamon-sugar mixture so it is well coated.
8. Place a layer of coated balls into each mini bundt pan, then drizzle a little of the remaining butter-cinnamon mixture over the layer. Continue layering the balls and drizzling the mixture until the pans are about halfway full.
9. Bake the mini bundts in the preheated oven for about 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
10. Allow the bundts to cool in the pans for about 10 minutes. Cover each pan with a cookie sheet or plate, invert to release the bundts, and let them cool another 5 minutes before removing the pans completely.
11. Prepare the cream cheese glaze by beating together the softened cream cheese, melted butter, powdered sugar, and vanilla until smooth. Add the 2 tablespoons of milk and whisk to reach the desired consistency; add more milk, 1 teaspoon at a time, if needed.
12. Drizzle the glaze over the warm mini bundts and serve. The glaze sets as it cools, creating a rich, creamy finish.

Notes

The dough needs a warm environment to rise properly. If your house is cool, place the covered dough in a warm spot or use an oven set to a low proof temperature. Filling the pans halfway prevents overflow and promotes even baking.

Nutrition (estimate)

Serving: 1 mini bundt. Calories and nutrition values are estimates based on ingredient quantities and can vary with exact measurements and products used.