This bread offers the best of everything in a baked good: well-spiced with fragrant cinnamon, crispy ends, soft and tender middles, and a crunchy sugar topping.
My love of scones is well-published on this site. It all started with the cinnamon crunch scones from Panera; I used to be obsessed! Until they started putting that weird glaze on top, then I was over it. This is everything I loved about those scones but in pull-apart bread style.
You will essentially make a scone dough specked with cinnamon bits, but roll it out, layer it with copious amounts of streusel, cut into rectangles and layer together into a loaf pan. The layering process sounds harder than it is; check out the detailed instructions on Food 52’s post (scroll through the pictures for a rough idea). I made mine a little differently by adding the streusel mix onto the entire dough, instead of alternating as seen in the photos. I also highly recommend seeking out cinnamon bits; you can order them from King Arthur Flour. Cinnamon chips can definitely be substituted if that’s easier!
I love that crunchy, crackly sugar topping on this bread so much that I obviously couldn’t stop taking pictures of it.
This bread is best warm right out of the oven, so gather lots of hands around to pull this baby apart.
[tasty-recipe id=”31175″]
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