Maddie hovered beside the food table, pretending to mingle.
She had walked into the party so casually, with such grace and ease, but somewhere between her third and fourth vodka tonic she had become somewhat obsessed with the fact that her offering to the party, an asparagus and green onion tart (in a freeform galette pastry that Maddie had been assured would make her look both rustic and elegant) was still completely and utterly untouched. Well, aside from the small square in the corner that Maddie had cut off herself, in a vague attempt to prove that the tart was edible! Oh look, someone took some of the tart, now I can join them and I won’t be the first person to cut into this gorgeous and so thoughtfully-vegetarian dish and look how pretty it is- it’s so, what’s the word, rustic. And yet fancy. Who did this? Who made this? The woman who made this clearly has her shit together, I bet she didn’t even have to take off her rings while putting it together, this rustic and elegant and vegetarian (so thoughtful!) dish, have you tried the asparagus tart? It’s so good. Here take mine, it’s so good. Get some before it’s gone.
Maddie hovered beside the food table, wondering if she should cut another slice of her poor, lonely tart. She cast a baleful eye on the other plates. Brenda’s deviled eggs were going fast. Kyle’s guacamole was a hit, yes, but guacamole was always a hit; Kyle was playing it safe with his monochromatic tie and he was playing it safe with his party offerings. Nan’s coconut kale salad was a towering monstrosity but people dug into it with giant spoons, like they were in the last Whole Foods on earth. Even Tonia’s pathetic contribution of cashew hummus and carrots had attracted the majority of Patty’s book group, who were all on Whole30 and raving about it as they gnawed on carrot nubs and their pale eyes roved over everyone’s small plates as they slid past. But no corner of the table was as populated as the dessert section. Maddie watched with envy at the crowd of laughing, giddy people who were tucked over a plate of brownies, a mountain of thick and chewy bakery cookies and two monstrous cinnamon roll bread loaves.
She leaned over her sad tart and gave in, cutting it into small squares so that it might become more appealing, more accessible, more like the person she was trying to be. She arranged them on the plate and spaced them out, saying good-bye to rustic and elegant and going for ease-of-grab, vowing to make and bake cinnamon bread next time, great big loaves of them.
Do you know how long I have wanted to make pull-apart bread? Do you know how long I have wanted, desired, ACHED to make pull-apart brioche cinnamon roll bread? Way too long. It makes me sad to admit how long. Don’t be like me, kids! Don’t wait! Do it. FOLLOW YOUR DREAMS.
One year ago: Ottolenghi’s Classic Hummus
Two years ago: Sweet Whiskey Lemonade
Three years ago: The Twix Tart
Four years ago: Pretzel Bites with Honey Mustard
Pull-Apart Brioche Cinnamon Roll Bread
*Overnight alert! The brioche dough comes together easily but needs 1-2 hours to rise and then an overnight rise in the fridge.
1/4 Cup of warm water
3 Teaspoons of instant yeast
3 Tablespoon of granulated sugar
1/2 Cup of warm whole milk
1 and 1/2 Teaspoons of salt
3 Eggs, beaten
12 Tablespoons of butter, melted
3 and 1/2 – 4 Cups all-purpose flour
Half a vanilla bean, seeds (optional)
6 Tablespoons of unsalted butter, softened
1/2 Cup of brown sugar
2 Tablespoons of ground cinnamon
Half a vanilla bean, seeds (optional)
Pinch of sea salt
2 Ounces of cream cheese, softened
1 Cup powdered sugar
1-2 Tablespoons of milk or cream, to thin
1 Teaspoon of pure vanilla extract
1. In a large bowl, combine warm water, yeast and sugar and mix until well-incorporated. Allow the mixture to sit for a few minutes.
2. Add the warm milk, salt, eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. (Tip from my bread-making class: add 3 cups of flour and then add the remaining flour in 1/2 or 1/4 cup intervals, gauging the wetness of the dough and its need for flour as you mix it together.)
3. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball for a few minutes (the butter will make the dough very soft but it shouldn’t be overly sticky). Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
4. To make the filling: add the brown sugar, cinnamon, vanilla beans and salt to a bowl and mix well.
5. Lightly dust surface with flour. Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (about 9×24 inches). Spread about 6 tablespoons of the very soft butter evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
6. Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better.
If using the loaf pans: Cut and shape the dough as directed and then use your hands to push the dough together to almost the size of you bread pan. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan.
7. Immediately cover the dough and place in the fridge overnight. (Note from Half-Baked Harvest: do not let the dough sit at room temperature long or it will start to get very big.)
8. The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread log for 20-25 minutes (the bread in the loaf pan needs about 45-50 minutes) or until lightly browned on top- do not over bake.
9. While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your desired consistency is reached.
Serve the warm, gooey, sticky, sweet bread with a drizzle of frosting. Everyone loves you.