Sourdough Cinnamon Pull-Aparts
Twice a year I make these Cinnamon Pull Aparts for my family. They started out as a very different version that I have since adapted to make healthier!
- Half of the dough from Sourdough Challah (make the other half into a Challah loaf, or double this recipe for a crowd)
- Organic cane sugar or brown sugar
For the sauce:
- ⅓ c butter
- ¼ c raw honey
- ¼ c pure maple syrup 1 c coconut sugar
- 1 tsp vanilla
Step by Step Instructions
Preheat oven to 350 degrees.
After the long rise of the Challah dough (or dinner roll dough), take half and roll it into a large rectangle, about ¼” thick.
Rub each side of the dough with butter and sprinkle with cinnamon and sugar this gets messy, but it’s worth it
Using a pizza cutter or sharp knife, cut the dough into long strips and then squares. Random sizes work well here, they don’t have to be perfect
In a medium sauce pan, heat the butter, honey, maple syrup, and coconut sugar over medium heat, stirring continuously
Remove from heat and add vanilla. Stir well
Pour sauce into the bottom of a 9×13 metal baking pan
Take the squares of dough and carefully place them on top of the cara- mel, layering them 2 layers deep, overlapping. Try to cover up the caramel and make it random so they aren’t stacked perfectly on top of each other
Bake for 25 minutes or until the dough squares are golden brown around the edges
While baking, line a cookie sheet with foil
When the pull aparts are finished baking, invert the pan onto the cookie sheet