Hello friends and Happy Thursday! Mother’s Day is just a few short weeks away, so it’s time to start planning the menu. If you’re a regular follower of the blog, or happen to be one of my girlfriends from college, you know I’m somewhat of a nerd when it comes to planning ahead! I can’t help myself. I like to be organized. Is that a crime? I think not. So let’s be organized together, shall we? And let’s start in logical order (is there any other way??) with what’s up for Mother’s Day breakfast.
Mom is going to LOVE this Easy Cinnamon Raisin Pull Apart Bread! The smell that’s going to come from your oven when you’re whipping this beauty up will be amazing and will put a smile on mom’s face for sure! It’s one of my favorites because I absolutely adore anything with cinnamon and raisins and as an added bonus I’ve also added pecans. If you happen to like walnuts better, feel free to substitute. If you’re not a fan of nuts, just leave them out. The bread will still be irresistible!
What you’re going to love even more than the taste of this bread is how easy it is. I know what you’re thinking…easy? Yeah, right. Is she crazy? The secret is that it’s somewhat of a cheat. I use frozen bread dough instead of making the dough from scratch. Now, I really know what you’re thinking…she’s organized AND smart! Am I right?? It significantly reduces the time you need to put into this recipe and tastes just as good as homemade! The day is going to be busy enough, so if you want to get a chance to spend some time with mom AND still treat her to some delicious food this recipe is perfect!
Get this one on the list my friends! Mom’s gonna love it!!
P.S. Don’t forget to enter the $300 Amazon Gift Card giveaway! There’s still time! Good luck!
- 1 lb. one loaf thawed frozen bread dough (I use Rhodes Bake-N-Serv)
- 1 cup granulated sugar
- 2 Tbsp. ground cinnamon
- 4 Tbsp. butter melted
- 1 cup raisins
- 1/2 cup pecans chopped
Spray a 9x5 inch loaf pan with non-stick cooking spray. Line with parchment paper with an overhang on the two long sides for easy removal. Spray the parchment with non-stick cooking spray. Set aside.
On a lightly floured surface, roll thawed dough into approximately a 14x14 square.
In a small bowl, whisk together sugar and cinnamon. Set aside.
Brush the dough with the melted butter, making sure you brush entire area using all the butter.
Sprinkle the cinnamon sugar mixture evenly on top of the butter, reserving about 2 Tbsp. for sprinkling on top of loaf before placing in the oven to bake.
Sprinkle the dough with the raisins and the pecans lightly pressing into the dough.
Slice the dough vertically into 4 equal strips. Then slice dough horizontally into 4 equal strips. You will have 16 squares total.
Make 4 stacks of four squares each.
Layer the stacks of dough squares on their sides in the prepared pan (see photo). If any raisins or pecans fall out, just carefully replace between the layers.
Cover the loaf loosely with a piece of plastic wrap and a towel and let rise in a warm place for 1-2 hours. (I turn my oven onto warm for five minutes and then turn off. I wait another 5 minutes and then I put the loaf in on a baking sheet to rise. My loaf took 1 hour to rise by half its size).
After the loaf has risen preheat oven to 350 degrees.
Sprinkle loaf with remaining 2 Tbsp. cinnamon sugar mixture.
Bake for 40-45 minutes until lightly browned and loaf is cooked through. Cover loosely with foil if it browns too quickly.
Remove from oven and cool for 15-20 minutes before removing from pan.
I like to enjoy this bread the day it's made. You can wrap it in foil and keep it at room temperature for 2 days.
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