Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

  Monkey bread has long been a favorite recipe of mine, with its warm, gooey, cinnamon goodness.  It’s one of those foods you savor in your childhood and long crave into your adulthood and the rest of your life, but never find yourself enjoying it as often as you would like.  As a child, it was a rare treat; my mom didn’t really bake many things outside of muffins, cookies, or birthday cake.  Cinnamon rolls almost always came from a can and homemade doughnuts weren’t a thing until I began to bake for fun.  Although this pull-apart cinnamon grapefruit bread with earl grey lavender glaze isn’t monkey bread, it closely resembles it (sans the gooeyness) in way of the process.

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

  I recently realized there aren’t any recipes on my site with grapefruit as an ingredient.  I thought it best I post at least one including grapefruit before the season runs out, which is when I decided on this pull-apart cinnamon grapefruit bread with earl grey lavender glaze.  When it comes to grapefruit Florida ruby red is the best(in my opinion) and it’s what I used for this recipe.  Though it’s only the zest you need for the bread, still, I’ve found that that variety is what holds the flavor in the peel the best.

  I wish this bread had lasted longer than it did.  It was taken rather well by my family, my mom especially.  Which is surprising because she doesn’t like lavender and this had dried lavender sprinkled all over the top to add more flavor.  In any case you don’t have lavender on hand, just make a trip to your local garden center.  Most stores where plants are sold have small pots of lavender growing as of now and you can find them rather cheap as I did.  Once you have one, pluck as many buds off as you can and set them out to dry, then use.

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze


PULL-APART CINNAMON GRAPEFRUIT BREAD WITH EARL GREY LAVENDER GLAZE

 bread

1 tablespoon active dry yeast

3/4 cups whole milk

1/4 cup heavy cream

1 egg yolk

1/4 cup coconut palm sugar

zest from 1 grapefruit

3 1/2 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon kosher salt

7 tablespoons unsalted butter, softened and cut into cubes

 sugar, cinnamon, and butter coating

4 tablespoons butter, melted

1 cup granulated sugar

1 teaspoon cinnamon 

 earl grey + lavender glaze

tea:

1 cup water

2 earl grey tea bags

1 sprig of fresh lavender

glaze:

1 1/2 cups powdered sugar

2 tablespoons of the tea you made

dried lavender buds (optional)

 method:

 for the dough

  1. In a small saucepan, heat the milk and heavy cream until warm.  In the bowl of an electric mixer, add the yeast and pour in 1/2 cup of the warm milk, stir slightly and let it sit until the yeast dissolves and is foamy(5-7 minutes).  Meanwhile, whisk together the flour, salt, and cinnamon in a separate bowl, set aside.  Once the yeast has dissolved, add the egg yolk, sugar, and remaining milk and whisk until just combined.  Sprinkle in 1 cup of flour, the grapefruit zest, and the soften cubed butter; mix on medium-low speed with the dough hook attached and slowly pour in the remaining flour.  Continue to mix until the dough begins to wipe the sides of the mixing bowl clean.  It should be very soft, but not sticky.  Remove from mixing bowl and place in a lightly buttered bowl.  Cover with a thin towel and let it rise in warm, dry place until doubled in size, about 1 hour and 20 minutes.
  2. 10 minutes before the dough has finished its rising process, preheat the oven to 350°F / 177°C.  Butter well the sides and bottom of an 8-inch by 4-inch loaf pan.  Line the bottom of the pan with a piece of parchment paper, lightly buttering this as well.  Melt the 4 tablespoons of butter in a small bowl and set aside.  On a plate, combine the sugar and cinnamon.  
  3. Once the dough has finished rising, turn out onto a lightly floured surface and knead with your hands for 1 minute.  Begin to tear various sized pieces (medium to small sizes) of dough in your hands and roll into a ball.  Dip the dough ball into the melted butter and cover with the sugar mixture, lastly place the dough ball in the pan.  Continue this process until all the dough is used and is evenly distributed in the loaf pan.  Place the pan on the lowest rack in the oven and bake for 55 minutes to an hour, until nicely browned.  Cool 10 minutes in the pan.  Using a sharp knife, carefully loosen the bread from around the edges of the pan.  Invert onto a plate and drizzle generously with the glaze.  Top with dried lavender and enjoy warm!

  for the glaze:

  1. Bring the water to a boil with the lavender sprig, then remove from heat and add the two tea bags.  Steep for 10 minutes then remove the lavender sprig and the tea bags.  Cool the tea completely before using.
  2. In a medium sized bowl, sift the confectioner’s sugar.  Add two tablespoons of the cooled tea to the sugar and whisk until smooth, it should drizzle thick and not runny.  If it’s runny, add a 1/4 more of powdered sugar.  if it is to thick, add 1/2 teaspoon more of tea.  Drizzle onto the bread when it’s still warm and top with dried lavender buds.

Cinnamon Orange and Cardamom Pull-Apart Rolls

  Let’s have a talk about these pull-apart rolls.  They have the prettiest pink glaze(that totally melted away once I got the camera ready).  They’re also super good.  Just think soft, buttery. . .  I almost ate the whole skillet but, my siblings came over and ate it all for me instead.  That is a good thing.

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  I have never made anything with cardamon before.  Well, until now.  I saw this delicious looking earl grey cardamom and orange loaf from Twigg Studios on Pinterest and it gave me the inspiration to make something with orange and cardamom.  I also had cinnamon rolls on my mind so I decided I’ll put all those ingredients together and see how it tastes.  I may never bake regular cinnamon rolls again, these have them beat!

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  These do take a while to make just to warn you.  It’s best to get the dough started and put in the fridge at night so you can finish them in the morning.  It really brings out that yeast flavor(that I love so much) when you let it rise overnight in the fridge!

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Cinnamon Orange and Cardamom Pull-Apart Rolls
Yields 12
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Prep Time
20 min
Cook Time
25 min
Total Time
12 hr
Prep Time
20 min
Cook Time
25 min
Total Time
12 hr
DOUGH
  1. 2 3/4 cups all-purpose flour
  2. 1 teaspoon sea salt
  3. 3 eggs
  4. 3 tablespoons turbinado sugar
  5. 3 teaspoons active dry yeast
  6. 1/4 cup milk + 2 tablespoons
  7. 1 stick(1/2 cup) unsalted butter, room temperature
FILLING
  1. 1/2 cup brown sugar
  2. 1 1/4 tablespoon ground cinnamon
  3. 1/2 teaspoon ground cardamom
  4. zest from 1 blood orange
  5. 2 tablespoons butter, very soft
GLAZE
  1. 1 cup powdered sugar
  2. 2 tablespoons orange juice(freshly squeezed from a moro blood orange)
  3. 1 tablespoon of water + 1 teaspoon
  4. tiny pinch of sea salt + cardamom
Instructions
  1. Heat the milk till warm, it shouldn't be too warm or too cold; lukewarm is perfect. Add it to the bowl of your standing mixer that has a dough hook attached. Add the sugar, salt, flour, yeast, and eggs. Knead on medium-low till it all comes together and pulls the sides of the bowl clean of all dough, about 5 minutes. The dough should be soft and elastic, not crumbly. If it's still crumbly, add a little bit more milk; if it's too wet, add a little more flour. Once it is at the right consistency, add the butter(the butter should be soft, not melted) and knead on low till incorporated. The butter may seem like it will never incorporate, but it will in about 3-4 minutes! Once the dough is smooth and shiny, turn off the mixer and scrape down the sides of the bowl with a spatula to get off any excess butter and add it back to the dough, knead for one more minute until it is incorporated fully. Very lightly flour a large bowl and place the dough inside, cover tightly with plastic wrap or with a thin cloth and let the dough rise in a draft-free warm place till doubled in size, about 1 to 1 1/2 hours. If you boil a pot of water and put it inside the bottom of of your stove, you can let the bowl of dough sit on the rack above it to rise. Once the dough has doubled in size, punch it down with your fist to let the gas bubbles out. Cover again and let it sit over-night in the fridge.
  2. Remove from fridge and once the dough has softened up some, punch down the again to let the gas bubbles out. Turn out onto a lightly floured surface and roll into a large rectangle that is about 1/4 inch thick. Spread on the softened 2 TBS of butter. Sprinkle the sugar filling mixture evenly around the rectangle, now sprinkle on the orange zest. Carefully roll up the dough into a log and pinch the ends shut. Using dental floss, cut out 12 rolls that are about 1 1/4 inches thick. Lightly grease and flour a large skillet and place the rolls inside. Beat 1 egg and with a pastry brush, coat the tops of the rolls. Let them rise for 30 minutes in a warm place, make sure it is not hot or the butter inside will start to melt out. Once risen, preheat oven to 350°F. Cook the rolls for 25-30 minutes until tops are golden brown. Let them cool for 15-20 minutes or till the skillet is cool enough to touch. Loosen the edges using a knife, then flip out of the pan. Pour the glaze all over the tops. Serve warm!
FILLING
  1. Add the brown sugar, cinnamon, and cardamom and whisk together till incorporated.
GLAZE
  1. Sift together the powdered sugar, salt, and cardamom; add the orange juice and the water and stir till smooth. The glaze shouldn't be runny, but thick and pour-able.
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