I’m always looking for the next great breakfast recipe – and if it’s portable, it’s even better.  I know I just posted about this fabulous NY crumb cake: perfectly portable in and of itself, right?  However, while it pairs like peanut butter and jelly with a cup of Joe in the morning, I see crumb cake as the “can we stop by this afternoon?” sort of cake sort of cake.  But I digress. 

This cinnamon pull-apart bread is the sort of thing that makes you excited to get out of bed on a Saturday morning.  It’s butter, cinnamon, and sugar sandwiched between horizontally stacked pieces of yeasted bread.  Needless to say, it’s amazing.  And aside from being totally portable (cool, remove from pan, place on a plate, and wrap it up), you can whip up the dough the night before you need the bread and let it sit in the fridge overnight.  I love getting up early on a weekend morning and working with dough that’s ready to go – no fussing with measurements through bleary, sleepy eyes is always a plus! I ended up bringing this loaf to my girlfriend’s busy newborn- and toddler-filled house for breakfast along with a fruit salad a couple of weekends ago and it was a really nice way to catch up with a great friend.

Note: The instructions below may seem a little complicated as you read them so be sure to check out either Annie’s or Joy’s tutorials in case you need a visual!