Mini Bundt Cinnamon Sugar Pull-Apart Bread
This homemade cinnamon sugar pull-apart bread is made using mini bundt pans and has a cream cheese glaze.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Servings: 4 mini bundts
- 1 cup milk warm
- 1 1/2 tsp dry yeast
- 2 1/2 tsp sugar
- 1 tsp salt
- 3 1/2 tbsp butter unsalted
- 1 egg
- 3 cups all-purpose flour
- 3/4 cup butter melted
- 1 cup brown sugar
- 3 tbsp cinnamon
Cream Cheese Glaze
- 4 oz cream cheese softened
- 1/4 cup butter melted
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 2 tbsp milk
Preheat oven to 350° and grease 4 mini bundt pans.
Combine 1 cup of warm milk, dry yeast, sugar, and salt in large bowl. Stir ingredients to combine.
Let sit for around 10 minutes, the mixture should become frothy. Make sure it is not cold in your house or it will not rise.
After the yeast mixture is ready, add in the butter, egg. Mix.
Gradually add in 3 cups of all-purpose flour. Knead dough until it no longer sticks to your hands and bounces back when touched.
Cover and let rise for 1 hour. It should double in size.
Once the dough is ready, roll the dough into balls and roll into butter and cinnamon mixture.
Make all of the balls and dip into mixture. Set aside.
Layer the balls in pan and drizzle half of the remaining butter and cinnamon mixture over top of the balls.
Fill each bundt pan until about halfway full.
Bake for about 25 minutes or until browned and a toothpick in the center comes out clean.
Let bundts cool for about 10 minutes and then using a cookie sheet, cover pans and flip.
Let cool for additional 5 minutes and remove bundt pans.
Drizzle prepared glaze over mini bundts and serve.
To Prepare Glaze
Beat together the cream cheese, butter, powdered sugar, and vanilla.
Add in the 2 tbsp of milk. If the glaze isn't creamy enough, add in 1 tsp of milk at a time until it is the desired consistency.