Easter Cinnamon Pull-apart
Easter Cinnamon Pull-apart

Easter Cinnamon Pull-apart

Oh I really do like Easter! It’s a stress free holiday, you buy a few chocolates, warm some Eater buns in the oven and enjoy a four day weekend. There isn’t the stress of “Santa coming” or worse still… the in laws and extended families (although we do love them dearly).

Easter recipes

Easter Bun Pull Apart

Easter bids summer goodbye.  It’s the last chance to spend a day at the beach with the family, go for a picnic in the park, or just enjoy the outdoors…. Because before we can say “Lindt Chocolate Bunnies” we will be in for cooler weather and even cooler evenings.

With this in mind I have prepare a delicious  Easter Cinnamon Bun. It’s rolled and served like a pull-apart.  I can imagine having this fresh out of the oven on Easter morning… perhaps it would be good as a lining on the children’s stomach before the chocolate onslaught.

Glazed Cinnamon scrolls

Glazed Scrolls

Check out my gorgeous St Alaban blankies in the pics… these are perfect for cuddling up on an oversized lounge with a book, cup of tea and a warm cinnamon bun.

Cinnamon Pull apart

Glazed Easter Scrolls

 Ingredients:

Walnut Praline

  • 1 cup walnuts
  • ½ cup caster sugar
  • ¼ cup water

Pull -apart Bun

  • 510gm Bakers Flour
  • 9 gm yeast
  • ¼ cup caster sugar
  • 310gm water
  • 4gm salt
  • 1 tsp vanilla paste
  • ½ tsp cinnamon
  • ½ tsp allspice

Filling

  • 40gm butter (melted)
  • 1 cups caster sugar
  • 3 tsp cinnamon

Glaze

  • 1 cup icing sugar
  • Water to mix
 *Extra melted butter to brush the dough

 Method:

Place all the ingredients for the Pull-apart buns into a breadmaker. Set the cycle to “dough”.  Say a silent thank you to whoever purchased the breadmaker for you, because otherwise you would be spending the next hour mixing the bread dough the old fashion way… “by hand”.

While the machine does all the hard work you can make the praline walnuts.

Place baking paper on a tray and add the walnuts.

Place the water and sugar a sauce, stir over a low heat until all the sugar is dissolved.

Making toffee for Praline

Making toffee for Praline

Turn the heat up to high and allow the toffee to boil.  Use a pastry brush and water to brush down the sides of the saucepan to prevent the sugar crystalising.

Once the toffee changes colour, pour the mixture over the nuts, ensuring all the walnuts are well coated.

recipe for walnut praline

Walnut Praline

Leave to cool.

Once the dough is prepared.

Flour a bench and place the dough in the centre.  Gentle teases the dough into a rectangle.  You can use a rolling pin very gently to get the desire shape without flattening the dough.

Recipe of Making Cinnamon Dough

Making Cinnamon Dough

Once a long rectangle has been formed, used the butter to liberally brush the dough. Combine the cinnamon and sugar in a bowl and sprinkle the mixture over the dough.  Ensure that there is an even spread of the cinnamon all the way to the edges.

Easter buns

Cinnamon Sugar Scroll, Anais helping with the sugar!

Roll the dough longways to make a log.  Brush the log with butter.

Preheat the oven to 170 degrees.

Prepare a pizza tray with baking paper.

Slice the log into 1.5cm intervals and lay the dough on the prepared tray. Ensure that there is an overlap and the dough is resting on the preceding bun by about ¼.  Once complete, brush the tops of the buns with more melted butter.

Scrolls ready for proofing

Scrolls ready for proofing

Cover the buns with a clean tea towel and allow then buns to proof in a warm place for 20 mins or until slightly puffy.

**If you would like to serve this the following day for  Easter, cover the dough at this point with a clean tea towel and place the tray in the fridge.  It can stay in the fridge 12 -24 hours before baking.
Easter Cinnamon Scrolls after proofing

Easter Cinnamon Scrolls after proofing

Place the buns in the middle of the oven and cook for 20 mins or until golden and cooked through.

While the buns are cooling make the glaze by combining the ingredients.

Once cooled, drizzle the glaze over the buns and garnish with the walnut praline.

Easter Bun Recipe before praline

Easter Bun Recipe before praline

These buns would also be lovely served warm for dessert with custard.

WOW!!

What a long recipe!

Easter Buns

Old Fashion Cinnamon Scroll for Easter

So after all those shenanigans it’s time to enjoy these delicious warm Cinnamon Buns with a cup of tea… Oh dear… Did I say shenanigans?? For a moment I thought we were back at St Patricks Day sharing a pint.  Anyway, the year is disappearing so quickly, before I know it I will be putting up the mistletoe toe, and the inlaws will be visiting…

Is the year disappearing for you? Do you have your firewood ready for Winter.

 

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Comments

  1. I’m so impressed with this!!!
    Can’t wait to try it 🙂
    Xxx

  2. Stunning bread! I love how you made scrolls…I will be trying your technique one day…beautiful !!!

  3. I love how beautiful this bread and love how you shaped it perfectly in the pan. So pretty! I have to agree that maybe a little cinnamon before eating all those chocolate bunnies might help coat the belly for the days events. Let the sugar high begin!

  4. Oh, this looks so good!! I like Easter because we usually stay home…lol! Not that I mind get togethers. It’s the 2 hour drive that I do mind. If I had this though I could keep occupied in the car 😉

  5. Those look terrific. Too good!! You know, I haven’t used yeast in baking since approx 1981… could be time to try again. We’ve been making bread so we have got yeast… I used to love making Danish pastries when I was a girl. Think I’d rather have these than chocolate egss in fact… better not have both.

  6. I love that beautiful pattern Julie! And I agree, Easter is great-there are no big family dinners and we get four whole days off! Four whole days!!! Yippeee!! 😀

  7. This is incredibly impressive. What a professional looking result!

  8. These are beautiful and look so tasty. I love cinnamon rolls as does the rest of my family. These wouldn’t last long in my home. Thanks for the step by step instructions.

  9. Oops I must have entered my blog address incorrectly. Now it’s correct. My post was above, but love this recipe and look forward to trying it. It will be great for Easter which falls on my birthday this year.

  10. Oh my!!These look divine and I love the sweet flavors in them!!Would love to try these right now 🙂 So so delicious!!

  11. You did such a good job with these. They look just gorgeous!

  12. Those are the most beautiful pull apart cinnamon buns I’ve seen. What a wonderful way to start the day.

  13. This is the most incredible looking pull apart bread I have come across. And praline makes everything better. So pretty, inviting and totally ‘pull apart’!

  14. You are incredible my friend, bread for Easter just got even more appetising 😀

    Cheers
    CCU

  15. You’ve described my perfect day GG – cup of tea, a blanket and now these. Thanks for the recipe!

  16. Bless you for providing a recipe where I can actually use my bread maker. It is a heaven-sent gift. While I greatly admire all those who knead, rise and wait, it is so nice to save a bit of time.

    Your Easter Cinnamon Pull Apart is exquisite. In addition to saving the recipe, I’m pinning your lovely photo onto my Pinterest board =)

  17. Such a brilliant recipe! I’d pull it apart and have my right hand fight with the left for the first taste!

  18. I sure would like to be going to the beach on Easter. We are nowhere close to beach weather here:( So your cozy blanket and warm cinnamon buns would be perfect for us too. I love the way you made them into a pull-apart. Thanks for sharing Julie!

  19. Oh my gosh Julie these looks AMAZING!!! Cinnamon buns have been on my list for the LONGEST TIME but i have never had the courage to make anything at home that requires yeast or kneading because I always think that I will make a mess out of it all and that I’ll fail 🙁 But you have just given me serious cinnamon bun cravings! Maybe I can convince Ricky to bake with me during Easter and we can make these together hehe

  20. This looks so gorgeous indeed! Perfect for Easter Brunch 🙂

  21. Oh wow, these look amazing! Haha I’m a bit like Daisy, I’m a bit of a wuss when it comes to trying to bake stuff that requires kneading etc as I’ve never done it before. I should brush my nerves aside and just do it, hey 🙂

  22. This looks so amazing, and I bet it tastes even better – kudos on a job very well done!

  23. Unlike typical way of placing the cinnamon rolls, I love how you place each pieces and went around – SO pretty! Perfect for having guests or bringing to a party etc. I enjoy looking at the step by step too so I will know what I’m doing along the way.

  24. YUM! Anything that involves eating with your hands and having a big plate to share is right up my alley. What a fun twist to the classic favourite. You’re seriously talented Juls, no kidding =)

  25. OH THIS IS AMAZING! I love scrolls. I love pulling them apart. I love cinnamon. You’ve made it look absolutely gorgeous! I wouldn’t want to take the first piece as it would ruin it haha

  26. You are so right, it is a stress free holiday! .. except my to do list is jam packed cos I want to try so many million things in the kitchen!

    Hope you all have a great Easter! x

  27. Hi Julie.
    I made this for everyone at work on good friday- they loved it! I ended up cooking it the night before and heated it in the microwave before serving!
    I think I may have been heavy handed with the sugar 🙂 Still tasted amazing
    HIGHLY RECCOMEND
    xx

  28. Mmmm… I can almost smell them thru the screen! What a fantastic way to enjoy a cup of coffee!

  29. Oh boy, I could enjoy this every month of the year. Fabulous.
    🙂 Mandy

Trackbacks

  1. […] L to R) Cinnamon Pull-Apart Rolls by Julie, Easter Peeps Centerpiece by Vicki, Chocolate Shortbread Easter Treat by Tania, Mazanec or […]

  2. […] to start Easter morning but why not up the taste factor and bake this delicious Easter Treat.   Glazed Cinnamon scrolls are the perfect combination of bun, fruit and nut, with a decadent praline topping.  Just a glass […]

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