Elwanda’s Sunday Morning Cinnamon Sugar Pull-Apart Bread

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Sure! Here’s a rich, creative, and nostalgic recipe inspired by the kind of dish Elwanda might’ve made on sweet Sunday mornings. I’ll weave in an introduction, ingredients, instructions, methods, a bit of fictionalized history, formation of the recipe, a warm conclusion, and even a nod to “lovers” — both of the dish and those who share it. Let’s call it:

Elwanda’s Sunday Morning Cinnamon Sugar Pull-Apart Bread

Introduction

There’s something sacred about Sunday mornings — the hush before the world stirs, the warm scent of something baking, and the quiet joy of family gathering around the table. For Elwanda, it was the day she made her famous cinnamon sugar pull-apart bread. Sweet, sticky, comforting — this was more than a breakfast treat. It was a love letter to her family, baked fresh each week.

If you have a sweet tooth in the morning, or just want to fill your home with the scent of cinnamon and nostalgia, this is the recipe to fall in love with.

Ingredients

For the Dough:

  • 4 cups all-purpose flour (plus more for kneading)
  • 2¼ tsp active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • ¾ cup warm milk (about 110°F)
  • 2 large eggs, room temperature
  • 1 tsp salt
  • ⅓ cup unsalted butter, melted

For the Filling:

  • ¾ cup light brown sugar, packed
  • 2 tbsp ground cinnamon
  • ½ tsp nutmeg (optional)
  • ½ cup unsalted butter, softened

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • ½ tsp vanilla extract

Instructions & Methods

1. Activate the Yeast

  • In a small bowl, combine warm milk, sugar, and yeast.
  • Let it sit for 5–10 minutes until foamy. That’s the sign the yeast is alive and working.

2. Make the Dough

  • In a large mixing bowl (or stand mixer), combine the yeast mixture, eggs, and melted butter.
  • Gradually add the flour and salt. Mix until a dough forms.
  • Knead for 8–10 minutes until the dough is smooth and elastic.
  • Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–2 hours, or until doubled in size.

3. Prepare the Filling

  • Mix the brown sugar, cinnamon, and nutmeg in a bowl.
  • Have your softened butter ready for spreading.

4. Roll and Slice

  • Punch down the risen dough and roll it out into a large rectangle (about 12×20 inches).
  • Spread the butter all over the surface.
  • Sprinkle the cinnamon sugar mixture generously on top.

5. Stack and Cut

  • Slice the dough vertically into 5 long strips.
  • Stack the strips on top of each other, then cut into 6 squares.
  • Place these stacks vertically into a greased 9×5-inch loaf pan.

6. Final Rise

  • Cover the pan and let the dough rise for 30–45 minutes.

7. Bake

  • Preheat oven to 350°F (175°C).
  • Bake for 30–35 minutes or until golden brown and cooked through.
  • Let cool slightly.

8. Glaze and Serve

  • Whisk together powdered sugar, milk, and vanilla to make the glaze.
  • Drizzle over the warm bread.
  • Serve warm, pulling apart layers and savoring the sweetness.

History & Formation

This pull-apart bread has its roots in Eastern European babka and the American cinnamon roll — a union of immigrant traditions and Southern sweetness. Elwanda, born in 1928 in rural Georgia, learned this from her mother, who adapted a Polish yeast bread with the sugar-rich methods of Southern baking.

She didn’t follow recipes — she followed her senses. “When it smells like a hug,” she used to say, “it’s done.”

Over time, the loaf became less about ingredients and more about intention — made only on Sundays, always shared with a full table, and never rushed.

Conclusion

Elwanda’s Sunday Morning Cinnamon Sugar Pull-Apart Bread is more than a recipe. It’s a ritual. A way to slow down and savor both the sweetness on your tongue and the warmth of memories shared. It’s for anyone who’s ever closed their eyes at the first bite of something familiar, and smiled.

For the Lovers

This bread is for lovers of breakfast and lovers of each other. For those who believe in holding hands while the coffee brews. For those who linger at the table a little longer. For those who know that baking something from scratch is its own kind of love poem.

For the Methodical Lovers

Yes, even lovers of detail and precision will find joy here. Measuring flour, watching yeast bloom, slicing symmetrical layers — it’s all an act of gentle care. Love can be spontaneous, but sometimes, it rises slowly, with patience.

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