Ingredients:
– 1 loaf of brioche or challah bread
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1 tablespoon ground cinnamon
– 1/4 teaspoon ground nutmeg (optional)
– 1/2 teaspoon vanilla extract
– 1 cup powdered sugar
– 2-3 tablespoons milk or heavy cream
– 1/2 teaspoon vanilla extract (for glaze)
– Optional: chopped pecans or walnuts for topping
Instructions:
1. Preheat Oven:
– Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Prepare the Bread:
– Slice the brioche or challah bread into thick slices, about 1 inch each. Do not slice all the way through the bottom; leave the base intact to keep the loaf together.
3. Make the Cinnamon Butter:
– In a bowl, combine the softened butter, brown sugar, ground cinnamon, ground nutmeg (if using), and 1/2 teaspoon vanilla extract. Mix until well combined and smooth.
4. Spread the Cinnamon Butter:
– Carefully spread the cinnamon butter mixture between each slice of the bread, making sure to get it into all the nooks and crannies.
5. Bake the Bread:
– Place the prepared loaf into the greased loaf pan. Cover the pan with aluminum foil and bake for 20 minutes.
– After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the bread is golden and the cinnamon butter is bubbly.
6. Prepare the Glaze:
– While the bread is baking, prepare the glaze by combining the powdered sugar, milk or heavy cream, and 1/2 teaspoon vanilla extract in a bowl. Whisk until smooth and adjust the consistency as needed by adding more milk or cream.
7. Glaze the Bread:
– Once the bread is done baking, remove it from the oven and let it cool for a few minutes. Drizzle the glaze over the top of the bread, allowing it to seep into the slices.
8. Serve:
– Optional: Sprinkle chopped pecans or walnuts on top for added crunch.
– Pull apart the slices to serve and enjoy your warm, gooey Cinnamon Roll Pull-Apart Toast!
