I kept seeing various versions of this pretty pull-apart star bread and had to make one for myself. 😉 It’s so pretty and deceptively simple.
There are savory versions out there, but this variation of a classic cinnamon bun was the first choice for my crowd. The recipe is from King Arthur Flour. I weighed the dry ingredients and used fine sea salt. I made the loaf a day in advance and it was still tender, moist, and delicious.
Yield: One Star Loaf, about 8 servings
For the Dough:
- 2 cups (241g) unbleached all-purpose flour
- 1/4 cup (46g) potato flour (I used Bob’s Red Mill) or 1/2 cup (46g) dried potato flakes
- 1/4 cup (28g) nonfat dry milk
- 3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft, smooth dough
- 4 tablespoons (57g) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons instant yeast
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (6g) fine sea salt
For the Filling:
- 1 large egg, beaten
- 1/2 cup (99g) granulated sugar
- 1 tablespoon cinnamon
To Make the Dough:
Posted in Baking, Bread, Coffee Cake, Holiday, Recipes
Tags: bread, breakfast, Christmas, cinnamon bun, cinnamon rolls, cinnamon sugar, coffee cake, King Arthur, New Years, pull apart
I do have a favorite pumpkin loaf but I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.
This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.
Makes: 18 standard muffins or 1 large 9×5-inch loaf
For the Batter:
- 1 15-ounce can (1 3/4 cups) pumpkin puree
- 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
- 3 large eggs
- 1 2/3 (330 grams) cups granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea or table salt
- 3/4 teaspoon ground cinnamon
- heaped 1/4 teaspoon fresh grated nutmeg
- heaped 1/4 teaspoon ground ginger
- two pinches of ground cloves
- 2 1/4 cups (295 grams) all-purpose flour
For the Cinnamon-Sugar Topping:
- 2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
- 2 teaspoons ground cinnamon (use 1 tsp for a loaf)
- Heat oven to 350 degrees F, preferably on convection.
- Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
- In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
- Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
- Add flour and stir with a spoon or rubber spatula, just until mixed.
- Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
- In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
- Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
- Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.
Posted in Baking, Bread, Coffee Cake, Good Sweets, Good Eats (Desserts), Muffins, Quick, Recipes, Thanksgiving, The Piggy Pancake (Breakfast)
Tags: autumn, bread, breakfast, cake, cinnamon, cinnamon sugar, cloves, coffee cake, dessert, fall, ginger, loaf, muffins, nutmeg, pumpkin, quick bread, snickerdoodle
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I love making muffins with my sourdough starter discard. Both of these muffins were very wholesome, minimally sweet, and had a wonderful crumb/texture. I incorporated whole wheat flour into both varieties and also sprinkled the top with cinnamon sugar prior to baking. I think that the sweetness on top was an essential addition.
The Oatmeal Raisin Muffin recipe was adapted from Food.com, contributed by Yankiwi. I weighed the ingredients, incorporated whole wheat flour and cinnamon in the batter, and sprinkled the tops with cinnamon sugar prior to baking. I also reduced the baking time for a convection oven.
Sourdough Oatmeal Raisin Muffins
Yield: 12 muffins
- 90 g (1 cup) rolled oats
- 1 cup milk (I used whole milk)
- 113 g (1/2 cup) sourdough starter, unfed
- 1/3 cup canola oil
- 1 egg, lightly beaten
- 1/2 cup raisins
- 120 g (1 cup) all-purpose flour
- 57 g (1/2 cup) whole wheat or white whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp coarse salt
- 1/2 cup light brown sugar
- cinnamon sugar or turbinado sugar, for sprinkling (see Note)
Whole Wheat Sourdough Apple Cinnamon Muffins
The Whole Wheat Sourdough Apple Cinnamon Muffin recipe was adapted from tastykitchen.com, contributed by baking barrister. I weighed the ingredients, added salt, incorporated brown sugar and reduced the total amount of sugar by half, modified the proportions and baking time, and used a Pink Lady apple. They were very moist and tasty.
Yield: 12 muffins
- 170 g (3/4 cup) sourdough starter, unfed
- 113 g (1 cup) whole wheat flour or white whole wheat flour
- 50 g (1/4 cup) granulated sugar
- 100 g (1/2 cup) light brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp coarse salt
- 1 T ground cinnamon
- 1 egg
- 2 tsp pure vanilla extract
- 4 T (1/4 cup) canola or vegetable oil
- 1 large apple, peeled, cored and cut into 1/4-inch chunks (I used a Pink Lady apple)
- cinnamon sugar, for sprinkling (see Note)
- Preheat your oven to 350F, preferably on convection.
- Thoroughly mix the starter, flour, sugars, baking soda, baking powder, salt, cinnamon, egg, vanilla extract, and oil.
- Fold in the apple chunks.
- Using cooking oil spray, generously grease a muffin tin.
- Divide batter among the 12 cups. (I used a cookie scoop.)
- Sprinkle the tops with cinnamon sugar or turbinado sugar.
- Bake for 17 to 24 minutes, until they pass the toothpick test. Promptly remove from muffin cups.
- Serve warm or at room temperature. Let cool completely before storing.
Note: I usually have leftover cinnamon sugar in my kitchen. Proportions vary, but 2 tablespoons of granulated sugar mixed with 2 teaspoons of ground cinnamon is a nice start. More sugar can be added to taste.
Posted in Baking, Bread, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: apple, breakfast, cinnamon, cinnamon sugar, muffins, oatmeal raisin, oats, quick bread, raisins, rolled oats, snack, sourdough, sourdough discard, starter, turbinado sugar, whole wheat
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This deliciousness was dangerously easy to throw together.
This recipe was adapted from King Arthur Flour. I used a popover pan and modified the baking time for a convection oven. We ate them with rocket soup and green salad but they would also be incredible for breakfast- maybe even with jam.
Instructions for sweet and savory variations are below the recipe.
Yield: 6 popovers
Posted in Baking, Bread, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, cheese, cinnamon sugar, discard, easy, egg, fast, popovers, quick, rolls, sourdough, starter, Yorkshire pudding