🍰•Pull Apart Cinnamon Bun Cake•🍰

In this video I will be walking you through the steps to make my delicious pull apart cinnamon bun bundt cake and to make this recipe even more interesting, I will be using brioche bread for the buns. Definitely something to be excited about. This recipe is a must try and will probably lead you to eating the entire thing. If you ask me that is always a good thing.
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Recipe:
Brioche Dough:
~ 1/3 Cup Of Warm Milk
~ 1 Tablespoon Of Dried Yeast
~ 5 Eggs
~ 1/3 Cups Of Granulated Sugar
~ 4 Cups Of Flour
~ 2 Teaspoons Of Salt
~ 1 1/4 Cups Of Softened Butter
Cinnamon Bun Filling
~ 1 1/4 Cups Of Brown Sugar
~ 2 Tablespoons Of Cinnamon
~ 1/4 Teaspoon Of Nutmeg
~ 1/2 Teaspoon Of Salt
~ 1 Teaspoon Of Vanilla Extract
~ 1/3 Cup Of Softened Butter
~ 1 Tablespoon Of Flour
Cream Cheese Glaze:
~ 2/3 Cups Of Softened Cream Cheese
~ 2 Cups Of Powdered Sugar
~ 1/3 Cup Of Heavy Cream
~ 1/2 Teaspoon Of Salt
~ 1/4 Cup Of Orange Juice
~ 2 Teaspoons Of Orange Zest
To start this thing off, lets make the brioche dough. In a bowl, mix the yeast, warm milk and the sugar and let it bloom until you start to see little bubbles come to the top. If there are no bubbles, your yeast is dead / too old. You then wanna add in the eggs and make sure they are pre-whisked to prevent big gross clumps of egg in your bread. Followed by that would be the flour which you want to add while you are mixing the eggs and yeast. Followed by that would be the salt which you always want to add later in the process to prevent the yeast from dying. Once it comes together (about 2-3 minutes of mixing), you want to add the butter in 3 trials to ensure there is an even distribution of ingredients and a nice mix in of the butter. You want to let the dough mix until it becomes smooth and elastic (about 6-8 minutes of mixing). If you want to be like me, finish it with your hands which is always the best way to do it. Let the dough rise in the fridge overnight (for at least 12 hours). Next up is the filling. Mix the butter, brown sugar, vanilla, cinnamon, nutmeg, salt, and flour and mix it until it becomes nice and smooth. After that loooooooooooooooong rising time, take the brioche out of the fridge and roll it out into a nice rectangle. You then want to spread the cinnamon bun filling evenly throughout the rectangle. Then roll it up into a nice roll and then cut them using a piece of dental floss. Yes that's right, dental floss. Don't call me crazy for using it for cutting my cinnamon buns but it makes them nice and even and doesn't mes up the beautiful swirl of the buns. Grease a bundt pan with cooking spray and put in the cinnamon buns into it. Spread them out evenly throughout. Let it rise for about 1 hour (or until it reaches the top / doubled in side) then bake it in a 350 degree oven for about 40 minutes. Let it cool when baked. Also your kitchen should smell really, really good. For the cream cheese glaze, whip up the softened cream cheese and the powdered sugar until light, then add the heavy cream, salt, orange juice and zest. Whip this until nice and light. Once it is done, set it aside. Take the cake out of the pan when it is still a bit warm because if you wait until it has cooled, it will get stuck. Spread the beautiful glaze on top of the bundt cake once it has cooled and there you have it. Pull apart the buns from the cake and enjoy. Be sure to use your hands when you eat it. For more creations and recipes, follow me on my social media pages listed down below!!
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