This Brown Sugar Cinnamon Pull-Apart Bread recipe will easily become a breakfast favorite.
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!
• 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.
2. In a saucepan, melt 1 tablespoon of the butter over medium-low heat, then add the milk. Warm, and then add this to the dry ingredients, beating until moistened. Add the egg, and beat on medium speed for 4 minutes. The dough should be forming a nice ball, and it should be pulling away from the sides of the bowl. (You may need to add a bit of additional flour to make this happen.) Flour a flat surface, and place the dough on it, kneading the dough for at least 5 minutes.
3. In a microwave, melt the remaining butter in a measuring cup. Add the brown sugar and cinnamon, and mix well. Divide the dough in half. Make 8 balls out of this part, and place them in 2 rows on a greased 9-inch by 5-inch by 3-inch bread pan. Pour about one-third of the butter mixture over the dough balls. Take the remaining one-half of the dough, and divide it into 6 balls. Dip the balls of dough in the butter mixture, and place them butter-side down in 3 rows of two (in the creases between the dough that you have placed in the bread pan). Pour the remaining butter mixture over them. Cover this with a towel, and let it rise in a warm place for 30 to 45 minutes until it is doubled in size. Bake it at 375 degrees for 30 minutes or until golden brown. Remove it from the bread pan, and allow it to cool a bit on a wire plate. (It is too gooey for a wire rack.) Pull it apart to eat, and enjoy! Brown Sugar Cinnamon Pull-Apart Bread recipe makes 1 loaf.
This excerpt has been reprinted with permission from The Spices of My Life: A Culinary Collection of Recipes, Memories and More, published by BQB Publishing, 2012. Buy this book from our store: The Spices of My Life. To learn more about Tiffany Moen and her book, visit tiffanymoen.com or BQB Publishing.
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