This is a sponsored post written by me on behalf of RumChata. All opinions are 100% mine.
When my friends heard that my pull-apart bread was flavored with RumChata, their eyes lit up. “I love RumChata!!” they said, pretty much in unison – except for my one friend who had never tried it; she didn’t know what she was missing. But, as soon as my RumChata-virgin friend tore into the bread, she completely understood what the hype was about. “You don’t expect to have any leftovers, do you?” I had hoped that I would have some pull-apart bread left over to snack on the next morning, but I wasn’t going to stop anyone from eating as much as they wanted. I could always make more – I created the recipe. :)
RumChata, for the uninitiated, is a creamy cinnamon and vanilla rum drink that tastes like a cross between rum and horchata. I’ve heard tales of people who use it instead of milk in their cereal (I wouldn’t go that far), but it is certainly easy to drink – straight up or in blended drinks for any occasion. You can also replace some of the milk in your baked goods with RumChata for a serious flavor boost. You can find tons of recipe ideas on RumChata’s YouTube and RumChata’s Facebook Page.
My RumChata pull-apart bread tastes like a rummy version of cinnamon toast. The fact that it is so easy to pull pieces off – no knife required – makes the bread all the more enticing. “I’ll just grab one more little piece!”
RumChata Pull-Apart Bread
Bread Dough Ingredients
- 3 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons rapid-rise yeast
- 1/2 cup RumChata
- 1/2 cup whole milk
- 1 large large egg
- 1/4 cup unsalted butter melted
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons cinnamon
- 3/4 cup brown sugar
- 3/4 cup powdered sugar sifted
- 3 teaspoons RumChata
- 3 1/2 teaspoons whole milk
- In a medium-sized mixing bowl, whisk together, flour, sugar, baking soda, salt, and yeast.
- In a small saucepan on medium-high heat, warm RumChata and milk to 100 degrees. (If you don't have a candy thermometer, test with your finger for a temperature that feels just slightly warm, not hot.)
- Remove liquid from the heat and whisk in egg, butter, and vanilla.
- Add liquid ingredients to dry ingredients and stir until they start to come together. Then, either knead in a stand mixer fitted with a dough hook for about four minutes or turn out to a board and knead by hand for about ten minutes until the dough is smooth and elastic.
- Place the dough ball in a greased bowl covered in plastic wrap. Set in a warm place to rise for about 90 minutes or until doubled in size. (I like to set the bowl in the microwave with a glass of steaming water.)
- Roll out the dough to a rectangle about about 18" x 12".
- Mix melted butter and vanilla and brush over dough.
- Mix cinnamon and brown sugar and spread evenly on top of the butter-coated dough.
- Use a knife or a pizza cutter to cut the dough down the shorter side into six strips.
- Stack the strips on top of each other and cut into six stacks of squares.
- Grease a 9" x 5" loaf pan and arrange the squares in the pan as shown below.
- Cover bread pan with plastic wrap and place in a warm spot to rise for an hour.
- Heat oven to 350 F.
- Bake for 40 minutes or until the bread is a golden brown.
- Cool for ten minutes and then turn out onto a cooling rack.
- Mix powdered sugar, RumChata, and milk until fully combined. Add more liquid or powdered sugar as necessary to create a glaze that drips slowly off of a spoon.
- Drizzle over cooled bread.