How to Make an Easy Overnight Pull-Apart Bread Recipe

Ingredients:

• 1 1/2 cups warm water (about 110°F)

• 1 tablespoon granulated sugar

• 2 1/4 teaspoons active dry yeast

• 1/4 cup unsalted butter, melted

• 1 large egg

• 1 teaspoon salt

• 4 cups all-purpose flour, plus more for shaping

• 1 cup (2 sticks) unsalted butter, melted

• 1 cup (packed) light brown sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

Instructions:

1. In the bowl of a stand mixer fitted with the dough hook, combine the warm water, granulated sugar, and yeast. Let sit for 5 minutes, until the yeast is foamy.

2. Add the melted butter, egg, and salt to the bowl and beat on low speed for 30 seconds, or until combined.

3. Add 4 cups of flour, 1 cup at a time, and beat on medium speed for 2 minutes, or until the dough comes together and forms a ball.

4. Grease a large bowl with cooking spray. Transfer the dough to the bowl and turn to coat in the grease. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

5. Punch down the dough and divide it in half. Roll out each half into a 12x9-inch rectangle.

6. In a small bowl, combine the melted butter, brown sugar, cinnamon, and nutmeg. Brush half of the mixture over each rectangle of dough.

7. Roll up each rectangle of dough tightly, starting from the long side. Pinch the edges to seal.

8. Cut each roll into 12 pieces. Place the pieces in a greased 9x13-inch baking pan, cut side up.

9. Cover the pan with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.

10. Preheat the oven to 350°F.

11. Bake the pull-apart bread for 25-30 minutes, or until golden brown.

12. Let cool for 10 minutes before serving.

Tips:

• For best results, use a dough hook when mixing the dough. This will help to develop the gluten and give the bread a chewy texture.

• If you don't have a stand mixer, you can also make the dough by hand. Just be sure to knead it for at least 5 minutes, until it is smooth and elastic.

• You can add any desired mix-ins to the bread, such as chopped nuts, dried fruit, or chocolate chips.

• The bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months. To freeze, wrap the bread tightly in plastic wrap and then place it in a freezer bag. Thaw the bread overnight in the refrigerator before serving.