This Orange Pull-Apart Bread is light and soft with a sweet orange and cinnamon filling and an easy cream cheese glaze.
Equipment: 9″ x 5″ Loaf Pan*
Pull-Apart Bread Dough
- 3/4 cup whole milk, warmed to 105°-110°F
- 7g (1 packet) active dry yeast
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 56g unsalted butter, softened
- 75g granulated sugar
- 3/4 teaspoon salt
- 390g – 420g (3 1/4 – 3 1/2 cup) all-purpose flour, plus more for dusting
- Zest of 2 oranges
- 99g granulated sugar
- Zest of 2 oranges
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 56g unsalted butter, melted and cooled
- 1/4 cup heavy cream, slightly warm
Orange Cream Cheese Glaze
- 56g cream cheese, softened
- 2 tablespoons unsalted butter, softened
- Zest of 1 orange
- 113g confectioners’ sugar, sifted
- 3 tablespoons orange juice
- 2 teaspoons vanilla extract
- To make dough in a stand-mixer: Place warmed milk in the bowl of a stand-mixer. Sprinkle yeast on top and a pinch of the sugar. Let stand for 5 minutes until frothy. Add in eggs, butter, remaining sugar, and salt and mix with a dough hook until combined. Add smaller amount of flour and orange zest and mix on medium-high for 8-10 minutes until smooth and elastic. Only add more flour if needed, dough should be sticky.
- To make dough by hand: Place warmed milk in a large bowl. Sprinkle yeast on top and a pinch of the sugar. Let stand for 5 minutes until frothy. Add in eggs, butter, remaining sugar, and salt and mix with a wooden spoon until combined. Add smaller amount of flour and orange zest and mix until dough comes together with spoon, transfer to a floured board and knead until smooth and elastic. Only add more flour if needed, dough should be sticky.
- Place dough in a greased bowl and cover lightly with clean towel. Let rise until doubled, about 1-2 hours depending on temperature.
- To make filling: While dough is rising, place sugar in a small bowl and add orange zest and rub together with finger tips to release the oils. Stir in cinnamon and cardamom and set aside.
- Filling & slicing dough: Once dough is doubled, tip onto a floured surface and roll into a 12″x20″ rectangle. Brush dough from edge to edge with melted butter. Sprinkle evenly with spiced sugar mixer. Slice into 15 – 4″x4″ squares: 3 rows and 5 columns.
- Working one square at a time, fold in half, sugared sides together, and place folded edge in the bottom of a loaf pan sprayed with non-stick spray. Repeat with each square, placing in a row across the pan. Cover with plastic wrap and let rest in fridge overnight.
- In the morning, pull loaf out of fridge and let come to room temperature, about 45 minutes.
- Baking: Meanwhile, preheat oven to 350°F. Once ready to bake, pour heavy cream over the top of the loaf.
- Bake 40-50 minutes, until golden brown and a knife comes out clean, or 190°F. Keep an eye on the loaf, if it browns too quickly, cover lightly with aluminum foil after 15 minutes.
- Let cool in pan, then turn out onto cooling rack.
- To make glaze**: Whip together cream cheese and butter. Add orange zest and confectioners’ sugar. Add orange juice and vanilla extract. Drizzle over cooled loaf.
- *If you have a smaller 8 1/2″ x 4 1/2″ loaf pan, you may not need all the dough. When placing squares of dough into the tin, they should loosely fit to allow for rising. Leave 1-2 squares out of a smaller pan.
- **This is enough glaze for a drizzle on top, plus some extra for serving on slices.
- To make same day: Do not place filled loaf pan in fridge. Cover in plastic wrap and let rise on counter for 45 minutes – 1 hour. Continue with step 7 as above.
- Store glazed loaf covered in the fridge. Unglazed loaf can be stored in an airtight container on counter, or wrapped and frozen for up to 2 months.
- To adjust glaze consistency: add more confectioners’ sugar to thicken, add more orange juice to thin.
Keywords: Citrus, brunch