I almost feel bad about putting the word Recipe in the title of this post because honestly its SO easy that you can hardly call it a recipe. Maybe ‘Guide to Cheat Your Way to a Cinnamon Pull-Apart’ would be a better title?
I already mentioned it a couple of times, but autumn equals cinnamon flavored everything in my book and lately my Pinterest feed has been overflowing with amazing looking pull-apart breads that don’t just make me hungry but also make me really want to get into baking. But you know how it goes, life is busy and buying 10 different ingredients to spend 5 hours making puffy pastry isn’t really how I planned to spend my time/money. Instead I figured there has to be an easier way. So there I was on my day off, top-knot on, in the supermarket with a basket full of random things (because I was hungry while doing groceries and everyone knows thats not a good timing to do groceries..) when I ran into a roll of croissant dough and the rest, as they say, is history. And a delicious history at that.
> Roll of croissant dough
> Almonds (I used whole ones and thinly sliced ones)
> Ground coconut
> Unsalted butter
> And of course lots and lots of ground Cinnamon
Roll out the dough and try to flatten it out as much as you can with a rolling pin. You can spread out some melted butter on top if you really want to treat yourself but its not necessary as the dough is quite heavy on the butter already ;). Then you just go ahead and sprinkle all the lovely flavors, sugar, coconut, cinnamon on the spread out dough. Don’t be too careful with your sugar and cinnamon, after taking the pictures I decided to put a LOT more on there and in the end I was glad I did because the dough can really handle a lot more flavor than you’d think. Then I crushed the whole almonds, which doubles a great way to release frustrations and anger (I love to multitask) and threw them on there as well. Make sure everything is equally distributed, grab a sharp knife and start cutting the dough into squares. Finally its time to stack the squares on top of each other and put the stack horizontally in the baking mold of your choice (make sure you buttered it first!). I didn’t stack the squares very precisely on top of each other because I love the semi-messy look of some corners sticking out. I would recommend using a bigger mold than you think you’re going to need because puffy pastry expands quite a bit in the oven so you want to give it the space it needs.
I just followed the baking instructions on the packaging and let it cool for a bit, but just a little bit because it really just smelled SO good I couldn’t help myself for too long. Finally I topped it off with some thinly sliced almonds and a little extra cinnamon, just in time before I devoured half the thing in one go with my cup of coffee.
Thats it. A cheat, but a really good one at that I promise!