I love a good breakfast pastry. We name them as such so we can excuse having dessert upon waking. These adorable, individual pull-aparts bring a classic cookie to the table and they look absolutely charming. You can even prep them overnight, so they’re fresh and yeasty the next morning. Soy or hemp milks are best for this recipe.
INGREDIENTS
1/3 cup warm non-dairy milk of choice
1 (1/4-ounce) packet active dry yeast
1/2 cup evaporated cane sugar, divided
6 tablespoons non-dairy margarine, melted, divided
1/3 teaspoon salt
2-1/4 cups unbleached all-purpose flour, plus additional for dusting
1 tablespoon ground cinnamon
Makes 6 pull-aparts
DIRECTIONS
In a large bowl, place the milk, yeast, and 2 tablespoons of the sugar and let the yeast proof (become foamy) for about 5 minutes. Add 2 more tablespoons sugar and 4 tablespoons of the melted margarine and whisk. In a small bowl, mix the salt with the flour and begin to incorporate into the milk mixture, in two parts, until a soft dough comes together. Gently knead the dough on a floured surface until it is smooth and elastic, 5 to 7 minutes. Place it back in the bowl, cover with a dish towel, and let it rise until doubled in size, about 1-1/2 hours.
Combine the remaining 1/4 cup sugar and the cinnamon in a small bowl and set aside. Lightly grease 6 half-pint canning jars and set on a rimmed baking sheet.
Lightly flour a work surface. Punch down the dough and turn out onto the surface. Roll out the dough into an approximately 10 × 12-inch rectangle. Brush the top with the remaining 2 tablespoons melted margarine, then sprinkle the cinnamon-sugar mixture evenly over the top of the pastry. Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares, creating 30 squares of dough. Stack them on top of each other, 5 slices high, to create 6 stacks of 5 slices. Carefully tip the stacks sideways and slide them into each prepared jar, like you are filing the slices of dough.
Cover with a towel and let them rise until doubled, about 45 minutes. Conversely, if you are making these the night before, cover with a dish towel and place in the fridge. Be sure to remove them from the fridge 1 hour before baking the next morning.
Preheat the oven to 375°F. Bake the pull-aparts for 23 to 27 minutes, until lightly browned and they are risen and are poking out of the jar tops. Let cool on a wire rack for at least 20 minutes before serving.
NOTE: You can make an optional glaze to drizzle over the top of the finished rolls by combining 1 tablespoon non-dairy milk with 1/3 to 1/2 cup powdered cane sugar. Whisk to combine and adjust to your preferred level of sweetness and thickness, then drizzle over the top of the pastries after they have slightly cooled.