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lemon cinnamon pull apart loaf

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

You can make many sweet things with this yeast recipe. Here it is used to make this delicious lemon loaf- you can make it with cinnamon top or frosted with lemon frosting drizzled on top.This is similar to making "fan tans" only on a larger scale.Fan tans" are made in muffin tins which are also excellent for individual servings. This recipe makes 1 loaf of bread or 18 fan tans. Fleischmann's Yeast recipe book "When you Bake-with yeast"- 1957

(1 rating)
yield 1 loaf or 18 fan tans
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For lemon cinnamon pull apart loaf

  • 1/2 c
    milk, scalded
  • 1/2 c
    granulated sugar
  • 1 1/2 tsp
  • 1/4 c
  • 1/2 c
    tepid lemon juice or tepid water
  • 3 pkg
    yeast, active dry or compressed
  • 2 lg
  • 5 c
    all purpose flour
  • butter, melted or very soft
  • 1 1/2 c
    dark brown sugar,packed
  • 1 Tbsp
  • spread dough with butter. combine brown sugar and cinnamon

How To Make lemon cinnamon pull apart loaf

  • 1
    Scald milk and remove from heat and add the sugar, salt and shortening, stirring to melt shortening. Cool to lukewarm. Sprinkle the yeast over the warm lemon juice or water. When dissolved stir into the lukewarm milk mixture and add the eggs and 3 cups of the flour.Beat until smooth- then add the remaining flour.
  • 2
    Knead dough on a lightly floured surface until smooth and elastic. Place in a greased bowl, brush top with soft shortening. Cover and let rise in warm place, free from draft until doubled in bulk, 45 minutes only.Punch down and place on a lightly floured board.
  • Recipe from Fleischmann's Yeast.
    Roll dough in a 20x12 rectangle. Spread with soft butter. Cut dough crosswise into 5 strips 12x4-inches in size with a pizza cutter or sharp knife. Dredge each buttered piece with the cinnamon/sugar mixture and stack each piece on top of each other-being sure to generously sprinkle with the cinnamon/ sugar. Until all 5 rectangles are stacked.
  • Recipe from Fleischmann's Yeast
    Now slice the stack of rectangles crosswise through all layers. You now should have 6 stacks of 4x2-inch stacks. Turn your 9x5-inch loaf pan on the 5-inch end and carefully lift and stack the pieces into the pan cut side up-so they stand up straight. Sprinkle top of bread with cinnamon sugar.
  • 5
    Cover pan lightly and let rise for 45 minutes. Preheat oven to 350^ and bake for 35 to 40 minutes or until lightly browned. Let cool 6 minutes then remove from pan.When cool Frost if desired. Store in a covered container for freshness.
  • 6
    For "fan tans" in muffin tin: Divide dough into 3 equal parts. Roll out each piece into an oblong 11x9-inches. Brush with melted butter and sprinkle generously with cinnamon sugar. Cut into 7 equal strips that are 1 1/2 inches wide. Pile strips one on top of other. Cut into 6 equal pieces that are 1 1/2 inches long. Place cut side up in greased muffin pan. Cover. Let rise for 30 minutes. Brush with melted butter and sprinkle with cinnamon sugar. Bake in 400^ oven for 20 minutes. Makes 18.