Sunday, July 21, 2013

SUMMER MENU-A-DAY FOR JULY ~ Cinnamon Pecan Pull Apart Bread


Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#21 - Cinnamon Pecan Pull Apart Bread
Super yummy for a Sunday morning. I know it's not dinner, but this is certainly a delicious way to start your morning with a cup of coffee and a Sunday paper.

Cinnamon Pecan Pull Apart Bread
1 box Wildtree Sunday Morning Cinnamon Rolls
1 (1/4 ounce) envelope active dry yeast
¾ cup plus 1 tablespoon milk
4 tablespoons butter
1 tablespoon orange zest
2 tablespoons fresh orange juice
½ cup chopped pecans (optional)
1 tablespoon butter, melted

In a large mixing bowl combine about half of the dough mix (doesn’t have to be exact) and the yeast; set aside. In a small saucepan, heat and stir ¾ cup milk and 4 tablespoons butter just until warm (12°F -130 °F) and butter almost melts. Add the milk mixture to flour mixture. Beat with an electric mixer on low for about 30 seconds, scrapping bowl as needed. Beat on high for 3 minutes. Use a wooden spoon or rubber spatula to stir in remaining dough mix. Turn dough out onto a floured surface. Knead until dough is smooth and elastic; dust with flour as needed to keep from sticking to working surface and hands. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rest in a warm place until doubled in size (45-60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Roll dough into a 20x12 inch rectangle. In a small bowl combine the orange zest, orange juice and filling packet. Spread the mixture over the dough. Sprinkle with the pecans. Using a pizza cutter or knife, cut the dough rectangle crosswise in fie 12x4 inch strips. Stack the strips on top of each other, then cut six 4x2 inch pieces. Stager the six pieces, cut sides up, in a greased 9x5 loaf pan. Let rest in a warm place 30-45 minutes or until nearly doubled in size. Preheat oven to 350°F. Bake loaf for 30-35 minutes or until baked through and top is golden. Cool in pan on a wire rack for 10 minutes. Remove from pan and transfer to a serving plate. In a small bowl whisk together the remaining 1 tablespoon milk, 1 tablespoon melted butter, and glaze packet. Drizzle over the loaf.
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