Tear-and-Share Cinnamon Bread
Last Updated on May 29, 2023 by Heather Reseck
This tear-and-share cinnamon bread is fun for children to make and bake. It’s a delicious pull-apart bread meant for sharing.
When it’s baking, this pull-apart bread fills the whole house with a tantalizing aroma. Each person pulls off one piece of this sweet loaf at a time.
Belief Bakery
This recipe originally appeared in the June 11, 2022 issue of Guide magazine, a publication for children ages 10-14. It is the fourth in a series of 28 installments called “Belief Bakery” which uses a hands-on cooking project to illustrate each of the 28 fundamental beliefs of Seventh-day Adventists.
This project is in collaboration with my husband, Greg Reseck, an educator, who tests the recipes with the students in his classroom.
We emphasize the love of God and Biblical concepts and tie them into fun cooking projects with healthy plant-based recipes.
Bread of Life
Jesus, the Son of God, came to this earth to demonstrate God’s generous love. He is our Redeemer, Example, and Friend.
Jesus said, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.” John 6:35.
Jesus multiplied the bread from a boy’s lunch to feed a crowd. He took care of their growling stomachs. He is even more concerned about feeding spiritual hunger.
Tear-and-Share Cinnamon Bread
This cinnamon bread can remind us of Jesus. It fills the whole house with a tantalizing aroma when it bakes, and it’s meant for sharing. Watch how the yeast causes the dough to grow. Similarly, let the love of Jesus permeate your life and help you grow more like Him.
Information for Kids
- Adult supervision is recommended for inexperienced junior chefs.
- Difficulty: Beginner
- Safety: Uses the oven
Recipe Tips
- Measure the flour by spooning it into the measuring cup and leveling it off with the straight edge of a spoon handle or table knife.
- The water should be the temperature of dishwater, around 120°F. Use a liquid measure to measure it accurately. Set it on the counter and look at it at eye level to make sure it is exactly at the ¾ cup mark. Then add 1 tablespoon.
- Humidity will affect how the flour absorbs moisture. You may need to add an extra tablespoon of water or 1-2 tablespoons of flour. It’s better to have the dough slightly sticky than too dry.
Variations
- Substitute 1 pound of purchased thawed frozen bread dough. Do not use pizza dough; it’s too chewy.
- Substitute an 8-inch square baking dish or a small casserole dish for the loaf pan.
- To make whole wheat bread: After step 10, cover the dough with a towel and let it rest for 20 minutes. Press out the air bubbles. Form into a ball and place on a pie pan that’s been coated with cooking spray. Cover and let rise until nearly doubled in size, about 30-40 minutes. Bake at 350°F. for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. Remove from the pan and cool on a cooling rack.
- Roll up the dough and bake in a 7½ x4-inch loaf pan.
- You can double the recipe and make two loaves at once.
Health Tip
Whole wheat flour contains important nutrients that refined white flour does not. Whenever possible, choose bread made with whole grains such as whole wheat and oats instead of only white flour. Or make your own!
Tear-and-Share Cinnamon Bread
Equipment
- Measuring cups and spoons
- Liquid measure
- Mixing bowl
- Spoon for stirring
- Clean dish towel
- Timer
- Small saucepan
- 8½ x 4½-inch loaf pan
- Cereal bowl
- Table knife
- Ruler
- Oven
- Cooling rack
- Oven mitts
- Dinner plate
Ingredients
- 1 cup all-purpose flour see tip
- 1 teaspoon quick-rising yeast
- ¾ teaspoon salt
- ¾ cup hot tap water + 1 tablespoon see tip
- 1 tablespoon oil
- 1 tablespoon honey
- 1 cup whole wheat flour see tip
- Extra all-purpose flour for kneading
- vegan butter for greasing the pan
Dough Coating Ingredients
- 3 tbsp vegan butter
- ½ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- [See tip about measuring the flour.] Stir the all-purpose flour, yeast, and salt together in a mixing bowl.
- [See the tip about the water.] Pour in the water, oil, and honey.
- Set a timer for 2 minutes and stir vigorously until the timer goes off.
- Stir in the whole wheat flour until mixed. Set a timer for 5 minutes. Cover the dough with a towel and let the dough rest.
- Meanwhile, melt the 3 tablespoons of butter in a small saucepan over medium-low heat. Remove from the heat and let cool.
- Spread a small amount of butter, about 1 teaspoon, inside of an 8½ x 4½-inch loaf pan.
- Stir the sugar and cinnamon together in a cereal bowl.
- When the timer goes off, sprinkle a tablespoon of all-purpose flour on the counter. Dump the dough on top of the flour.
- Set a timer for 5 minutes. Use both hands to fold the dough in half toward you. Use your palms to stretch the dough away from you. Turn the dough a quarter turn. Continue to knead by folding, stretching, and turning the dough. If the dough or your hands get too sticky, sprinkle with a small amount of flour. The dough should be slightly sticky.
- When the timer goes off, poke the dough with a finger. If it springs back quickly the gluten is elastic and you are done kneading. If not, knead for another 2 to 3 minutes.
- Form the dough into a flat 6×6-inch square. Cut the dough into fourths with a table knife. Cut each fourth into 4 equal pieces. Cut each one of those into two pieces. You should have 32 pieces.
- Set up an assembly line on the counter in this order: dough, melted butter, cinnamon sugar, and the prepared baking dish.
- Dip one dough piece into the melted butter and let the excess drip off. Roll it in the cinnamon sugar and place it in the baking pan. Repeat with half of the dough to fill the bottom of the pan.
- Repeat with the remaining dough to form another layer, staggering them so the dough pieces are not on top of each other.
- Pour any remaining melted butter over the dough in the pan. Sprinkle any remaining cinnamon sugar over the top.
- Cover with the towel and let it rise for 25-35 minutes, until it rises to about 1 inch from the top of the pan.
- Meanwhile, heat the oven to 350°F.
- Remove the towel and place the pan in the oven. Bake for 25-30 minutes, until the top feels firm, and the butter is bubbling around the edges.
- Use oven mitts to remove the pan from the oven. Let cool on a wire rack for 5 minutes. Loosen around the edges with a knife. Center a dinner plate over the pan. Using oven mitts, grip the plate and pan together and quickly and carefully flip the pan upside down. Carefully lift off the pan. Let cool for 15 minutes.
- Wash the dishes and clean up after yourself.
- To serve, pull off a piece of the bread with your fingers. Remember to share it!
- To store, cover with plastic. If it’s sticky, cover.
Video
Notes
- Substitute 1 pound of purchased thawed frozen bread dough. Do not use pizza dough; it’s too chewy.
- Substitute an 8-inch square baking dish or a small casserole dish for the loaf pan.
- Measure the flour by spooning it into the measuring cup and leveling it off with the straight edge of a spoon handle or table knife.
- The water should be the temperature of dishwater, around 120°F. Use a liquid measure to measure it accurately. Set it on the counter and look at it at eye level to make sure it is exactly at the ¾ cup mark. Then add 1 tablespoon.
- Humidity will affect how the flour absorbs moisture. You may need to add an extra tablespoon of water or 1-2 tablespoons of flour. It’s better to have the dough slightly sticky than too dry.
