For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For Nutella Filling:
1 jar nutella
2 ounces unsalted butter, melted until browned

OR

For Cinnamon-Sugar Filling
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

1) Prepare Dough: In a small saucepan, melt butter together with milk. Remove from heat and add vanilla extract and water. Set aside. Let mixture cool till about 115 - 125 F.
2) In a large mixing bowl, add 2 cups flour, sugar, yeast and salt. Mix well.
3) In a small bowl, whisk eggs.
4) Using a electric or hand mixer, add milk mixture to the dry ingredients (from step 2). Mix well. Then add eggs. Keep mixing till the batter is well incorporated. Then add the remaining 3/4 cups of flour. Mix till you see a dough form. It'll be sticky, that's ok.
5) Grease a large bowl with butter. Place dough in it. Cover and place in a warm place to allow it to rest until the dough doubled in size. Takes about 1 hour.
6) While the dough is resting, melt 2 oz of butter till browned. Set aside. Grease and flour a 9x5x3 inch loaf pan. Set aside. If you are making cinnamon-sugar filling, mix sugar, cinnamon and nutmeg in a bowl.
7) Deflate risen dough and knead about 2 tablespoon of flour into the dough. Cover with clean kitchen towel and let it rest for 5 mins.
8) On a lightly floured work surface, roll out dough with a rolling pin. Roll out dough as thin as possible and to a size about 12 inches tall and 21 inches long.
9) Use a pastry brush to spread melted butter across all of the dough.
10) Then spread as much nutella as you can on top of the dough. The more the merrier! If you are using the cinnamon-sugar mixture, sprinkle dough with the sugar mixture.
11) Slice the dough vertically, into 7 equal strips, 3 inches wide for each strip.
12) Stack the strip on top of one another.
13) Then slice the stack into 6 equal slices. Now, you'll have 6 stacks of 7 squares.
14) Place each stack in the loaf pan. Place a kitchen towel over the loaf pan and allow it to rest in a warm place for 30-45 mins. Dough will expand during this time.
15) Place a rake in the center of the oven. Preheat to 350 F. Place loaf pan in oven and bake for 30-35 mins until top is golden brown. It has to be golden brown at the top to ensure the center is cooked and not soggy.
16) Remove from oven. Let it rest for about 20 mins. Run a butter knife around the edges of the pan to loosen the bread and invert into a clean plate. Serve warm.

For Step-by-step photo instructions, click here > https://loveswithfood.com/2011/05/how-to-bake-nutella-layered-pull-away-bread/

Adapted from Joy The Baker: http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/