Whole Wheat Cinnamon Sugar Pull-Apart Bread Many of you may not know this, but Cinnamon Sugar Pull-Apart Bread was the very first post I made on this blog on June 22 of last year. Since Dudes Cook Too is turning one year old Friday, I thought it would be interesting to reinvent this recipe.

This time, I made a whole wheat version that is so moist and delicious, it'll make you weak in the knees! You start out with a biscuit-like dough, cut it in half, and then roll it out flat on a cutting board. Sprinkle cinnamon and sugar on top, and cut into squares. The squares don't have to be perfect... that's the beauty of it! It's rugged! And to top it all off, I topped the bread with a vanilla glaze.
I hope you like it!

**adapted from Joy the Baker

For the Dough:
3 cups all-purpose
1 cup whole wheat flour
2 sticks butter
1 1/4- 1 1/2 cups milk
1 tablespoon granulated sugar
2 tablespoons vanilla extract

For the filling:
1/2 cup granulated sugar
1/4 cup brown sugar
1 tablespoon cinnamon

Preheat oven to 400*.

Begin by cutting two sticks of butter into cubes. Next, with a stand mixer, with the paddle attachment, begin to blend the flour, sugar, and baking powder. Next, add the butter and blend until the mixture becomes the texture of coarse sand.

Add the milk and and vanilla with your stand mixer on low until you get the consistency of a thick dough.

Roll dough out onto a floured surface, and form into a ball. Cut dough in half, and store half in the refrigerator while you prepare the other half. Roll the first half out until about 1/4 of an inch thick. Then, in a bowl, combine the granulated sugar, brown sugar, and cinnaon in a bowl. Sprinkle cinnamon sugar mixture on top of the dough, and cut into (approximately) even squares. Stack the squares, and place into a buttered bread pan. Next, remove the other half of the dough from the refrigerator and repeat the process.

Bake at 400* for 25-30 minutes until done.

Vanilla Glaze:
2/3 cup powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract
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