I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face.

It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread.

You don’t deserve this sort of torture.

This bread hits all the comfort spots in my soul. It’s yeasty and soft. It’s filled with cinnamon and sugar. AND! You pull it apart in sheets. And you eat it… all. Eat it all. Make this. Make it and eat it all. Make it and eat it all all all all all… then the torture will be done.

I’m sorry and you’re welcome and I love you.

Let’s start at the beginning. We’re making a yeasted dough, rolling it out flat, covering it in butter, cinnamon and sugar, and slicing it into little squares. The squares are then stacked into a loaf pan and baked.

I did this all without the use of a stand mixer and dough hook. I stirred and kneaded by hand… it was way easy.

This dough can be made and left to rise , then refrigerated overnight for use in the morning. The cold dough is a bit easier to roll out than room temperature dough… but I made this recipe without chilling the dough overnight, and I had success.

This is the dough just before it’s left to rise. It looks a little wet, right? Yea… this is a bit of a sticky dough. Try to resist loading the dough up with a ton of flour… it should be sticky.

After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. It’s soft, and no longer sticky… and just a little pillow of heaven.

This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. Once you’re ready to work with it, let the dough sit on the counter for about 30 minutes before rolling out.

I worked with my dough right away. I rolled it 12-inches tall and about 20-inches long. Then I slathered it with browned butter, cinnamon, and sugar.

I can’t even deal.

I sliced the dough, vertically, into six long strips. I stacked em. I sliced em into six little stacks of dough squares. I drooled a little.

This is the dough stacked into a greased and floured 9×5-inch loaf pan… then I prayed for the patience to wait for this dough to rise again.

After 30 minutes in the oven… oh man…. bread heaven.

I carefully took the bread out of the pan while still warm. It sunk and oozed just a bit, but it was so delicious warm. Incredible. Warm pull-apart yeasty sugar dough. I don’t know what other words you want me to say.