Cinnamon Pull-a-parts – An Easy Sweet Bread
Our family is filled with, ahem, larger than life individuals and a lot of really good cooks. Today’s recipes are for two simple breakfast sweet breads that have been knocking around the family for ages and I don’t really know where either of them came from originally. I do know that they are awfully good and very simple to make.
The first dish is what the ladies at church called pull a parts. These are made with a variation of really flaky biscuit dough and topped with a little bit of love.
To start with it’s extremely important that the butter used for the dough is ice cold. If it isn’t then the whole thing goes south.
Ingredients for dough
- 2 cups unbleached plain flour sifted
- 6 ounces ice cold butter cubed 1/4 inch
- 1/2 cup sugar
- 3/4 cup buttermilk
- 2 T baking powder
- 1 tsp salt
- 1 tsp baking soda
To make the dough the easiest way is to use a food processor. First put the dry ingredients in and pulse about 4 times to mix thoroughly. Add the butter and pulse until it’s the consistency of a coarse meal.
Pour flour mixture into a bowl, stir in the buttermilk and stir with a wooden spoon until dough forms a ball. Knead a little but just until the dough begins to be pliable. Over working the dough will make the end product tough. Set it aside for a minute so you can prepare the pan and topping /filling mix.
Butter the bottom and sides of a 9 by 13 inch baking pan.
Topping and filling mix ingredients
3 cups dark brown sugar
1 stick butter
3 T cinnamon
1/4 tsp cloves
1 cup chopped pecans (reserve 1/2 for topping)
Put the brown sugar, 1/2 the nuts and the spices into the food chopper. Cut the butter into the mixture and pulse to blend. The mixture should be loose like a streusel. Set aside in a small bowl.
Take the dough and gently roll out on a floured cutting board to 1/4 inch thickness. Sprinkle the brown sugar mix on top and gently roll into a log. Chop off in 1 inch pieces.
Before putting the dough in the pan sprinkle the bottom of the pan lightly with sugar mixture. Place the dough balls into the pan and make sure they are touching each other. Top with remaining sugar mix and nuts.
Bake at 400F for 18-25 minutes checking frequently after 15 minutes as ovens vary. Remove from oven when golden brown and gooey. Let rest for 15 minutes and then serve with whipped cream for a delicious breakfast or brunch treat!
Cinnamon Raisin Biscuits
This recipe is a southern staple. Cinnamon raisin biscuits are perfect for a quick snack on the go or for Sunday morning before church. Here’s how I make them.
- 2 cups self rising flour
- 3/4 stick butter (cold!)
- 1 cup sugar
- 1 cup buttermilk
- 1 cup raisins
- 2 tsp cinnamon
- 1 cup powdered sugar
- 1 tsp milk
Mix the powdered sugar and milk to form a glaze.
Mix flour, sugar, cinnamon and raisins together in the food processor. Add the ice cold butter and blend until the consistence of a coarse meal. In a large bowl mix flour mixture and buttermilk to for a dough. Knead until smooth and roll out to 1/2 inch thickness.
Cut biscuits out and place on baking sheet. Bake them for 10-15 minutes at 450 F and remove from oven when golden brown. After removing from oven arrange in a single layer on a serving plate and drizzle glaze made with the powdered sugar and milk on top. Serve hot and watch them disappear!