Brown Sugar Cinnamon Pull-Apart Bread Recipe

This Brown Sugar Cinnamon Pull-Apart Bread recipe will easily become a breakfast favorite.

| April 2013

While most mothers don’t usually cook meals for 10 or more people, that is the regular setting at Tiffany Moen’s dinner table. Inspired by her eight children—five who were adopted from various countries—and a stressful time when her husband was unemployed, The Spices of My Life (BQB Publishing, 2012) is the story of Moen’s diverse family and her experience incorporating her children’s varied ethnic heritage to “stretch the dollars, feed the stomachs and rejuvenate family meals.” This warm, gooey Brown Sugar Cinnamon Pull-Apart Bread is a breakfast-table favorite from Moen. This excerpt is taken from the section “Breads.”

You can purchase this book from the Mother Earth Living store: The Spices of My Life.

When working with yeast dough, it’s a bit more work, but the results are worth it! This recipe really needs a free-standing mixer to help you with the work. Just follow the steps and learn as you go, if this is a new experience for you.

I’ll get up a bit early on a Saturday morning and have this bread in the oven by the time my kids wake up. How heavenly for them to wake up to the smell of cinnamon bread baking in the oven!

Brown Sugar Cinnamon Pull-Apart Bread Recipe

• 1 1/2+ cups all-purpose flour, divided
• 1 cup whole wheat flour
• 2 1/4 teaspoon yeast, or 1 envelope of yeast (It may say “For bread maker,” or “active dry yeast.”)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup milk
• 6 tablespoons unsalted butter, divided
• 1 egg
• 1/2 cup firmly packed brown sugar
• 1 tablespoon cinnamon

1. In a large mixing bowl, combine 1 1/2 cups of the white flour, the wheat flour, yeast, sugar, and salt. Blend well.

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