Twice a year during LDS General Conference, 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!
These are my husband’s favorite breakfast “treat” besides french toast, and my kids gobble them up. I have been using my Challah recipe for the dough, but any sweet dough will work. The first time I adapted these using all honey, and the flavor was overpowering for me. I like this version much better.
Every six months my family looks forward to this tradition. I love spending this special weekend with them and enjoying good food along the way!
- 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
- For the sauce:
- ⅓ c butter
- ¼ c raw honey
- ¼ c pure maple syrup
- 1 c coconut sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- After the long rise of the Challah dough (or other sweet 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.
- 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.
- When the sauce reaches a full boil, boil for 2-3 minutes over medium heat, stirring constantly.
- Remove from heat and add vanilla. Stir well.
- Pour into the bottom of a 9x13 pan.
- Take the squares of dough and carefully place them on top of the caramel, layering them 2 layers deep, overlapping. Try to cover up the caramel.
- Bake for 25 minutes.
- While baking, line a cookie sheet with foil.
- When the pull aparts are finished baking, invert the pan onto the cookie sheet.