1" Square Recipe

Activate yeast

In a small bowl, combine warm water (about 110°F / 43°C) and 1 tsp of the sugar. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

In a mixing bowl, whisk together 2.5 cups all-purpose flour, remaining sugar (about 3 tbsp), and 1/2 tsp salt.

Melt 3 tablespoons unsalted butter with the 3/4 cup whole milk until warm (not hot). Let cool slightly, then whisk in the egg. Add the yeast mixture to the milk-butter-egg mixture.

Pour the wet ingredients into the dry and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead by hand for 8–10 minutes (or use a stand mixer with dough hook 5–7 minutes) until smooth and elastic. If dough is sticky, sprinkle up to 2 more tablespoons flour, adding sparingly.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

While dough is rising, prepare the filling: in a bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup packed light brown sugar until smooth. Stir in 1.5 tsp ground cinnamon and 1/4 tsp fine salt.

Once dough has doubled, turn it out onto a lightly floured surface and gently deflate. Using a rolling pin, roll dough into a rectangle about 12 x 10 inches and roughly 1/4-inch thick.

Spread the cinnamon-brown sugar butter evenly over the dough leaving a 1/2-inch border along one long edge. Lightly dust the top with up to 1/4 cup flour if dough is sticky to help handling.

From the long side, tightly roll the dough into a log, sealing the edge with a little water. Using a sharp serrated knife, trim the ends and cut the log into 8 equal pieces. Press each piece flat gently to form 1-inch approximately square rounds (about 1" square once baked settles into a small square bun). Place each square into a greased 8x8-inch baking pan snugly so they will rise and touch, forming a pull-apart block of squares.

Cover the pan loosely with plastic wrap and let the squares proof for 30–40 minutes until puffed and nearly doubled.

Preheat oven to 350°F (175°C). In a small bowl, beat the egg for egg wash and brush lightly over the tops of the squares. Sprinkle each square with a little granulated sugar (about 1 tbsp total) for a slight crunch.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until golden brown on top and an instant-read thermometer inserted in the center reads about 190°F (88°C). If tops brown too quickly, tent loosely with foil for the final 5 minutes.

Remove from oven and let cool in the pan 10 minutes. If using the optional glaze: whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1/4 tsp vanilla extract until smooth. Drizzle over warm squares.

Serve warm — pull apart into individual 1-inch squares. Store leftovers covered at room temperature up to 2 days or refrigerate up to 5 days; reheat briefly before serving.