{"id":187603,"date":"2025-04-16T07:53:47","date_gmt":"2025-04-16T07:53:47","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/dollywood-cinnamon-bread-bbb\/"},"modified":"2025-04-16T07:53:47","modified_gmt":"2025-04-16T07:53:47","slug":"dollywood-cinnamon-bread-bbb","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=187603","title":{"rendered":"Dollywood Cinnamon Bread #BBB"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

Cinnamon roll pull-apart bread:\u00a0 it’s a beautiful thing.\u00a0 Karen of Karen’s Kitchen Stories chose that for our bake this month.\u00a0 If you like cinnamon roll centers, this is a winner!\u00a0 Some recipes call for an icing as well, but I think it’s plenty sweet and I love the crunch of the coating.<\/p>\n

<\/a><\/div>\n

We would love to have you try out this treat of a loaf with us this
\n month and share how it turned out!\u00a0 Check out our Facebook group<\/a> to see
\nthe participants’ baking results.\u00a0 If you would like to
\n post your results with a Buddy badge on a blog, let us know in the
\ncomments or on the Facebook page.<\/p>\n

Dollywood Cinnamon Bread<\/span><\/i>
makes one loaf<\/p>\n

1 cup whole milk plus one tablespoon
4 tbsp (\u00bd stick\/57 g) salted butter, room temperature
1\u00bd tsp instant yeast
3 cups (360 grams) bread flour
2 tbsp granulated sugar
1 tsp sea salt<\/p>\n

For the Topping:
4 tbsp unsalted butter
\u00bc cup (50 grams) granulated sugar
\u00bc cup (48 grams) lightly packed light brown sugar
1 tbsp ground cinnamon<\/p>\n

For the Dough:<\/p>\n

Scald the milk in a saucepan over medium heat for 3 to 4 minutes, (bubbles will form on the edges but do not boil). Remove from heat, add the butter, and stir to melt. Let cool to 125\u00ba F or less. <\/p>\n

In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt.\u00a0 Add the cooled milk mixture and mix with the dough hook on low until the flour is hydrated. If it is too dry, add milk by the tablespoon. <\/p>\n

Increase mixer speed to medium and knead for about 4 to 5 minutes, until the dough is fairly smooth and elastic. Place the dough into a bowl or dough bucket, cover, and let rise in the refrigerator overnight.\u00a0 Dough may also rise at room temperature for about 90 minutes, until doubled. <\/p>\n

Line a 9×5-inch loaf pan with parchment paper.\u00a0 (I chose to use an 8×4-inch pan.)<\/i> Remove the shaped parchment and set aside on a baking sheet.\u00a0 Lightly butter the pan.<\/p>\n

Allow the dough to come to room temperature.\u00a0 Deflate the dough and press it into an 8\u00bdx7\u00bd-inch rectangle.\u00a0 Beginning with the long side, roll up the dough into a loaf and place it seam side down onto the parchment. <\/p>\n

For the topping: melt the butter and add the sugars and cinnamon.\u00a0 Stir with a fork until well combined and there are no lumps.\u00a0<\/p>\n

<\/a><\/div>\n

With a serrated knife, slit the loaf eight times, almost to the bottom, then stuff the slits with spoonfuls of the cinnamon sugar mixture.\u00a0 Transfer the loaf along with the parchment into the pan and cover with the remaining cinnamon sugar mixture.
<\/p>\n

<\/a><\/div>\n
<\/a><\/div>\n

Let rise until doubled, about 45 minutes.\u00a0<\/p>\n

<\/a><\/div>\n

Heat the oven to 350\u00baF.\u00a0 Bake for 30 to 35 minutes, until the internal temp reaches 190\u00baF.\u00a0 Cool on a wire rack for 10-15 minutes, then use the parchment to lift the loaf carefully out of the pan.\u00a0\u00a0<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
I suggest baking on a sheet pan with the smaller loaf pan, in case of spills.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Best served slightly warm!<\/p>\n

The rest of the Bread Baking Babes
\n<\/span>
<\/span><\/p>\n

\u00a0<\/p>\n

<\/a><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Cinnamon roll pull-apart bread:\u00a0 it’s a beautiful thing.\u00a0 Karen of Karen’s Kitchen Stories chose that for our bake this month.\u00a0 If you like cinnamon roll centers, this is a winner!\u00a0 Some recipes call for an icing as well, but I think it’s plenty sweet and I love the crunch of the coating. We would love […]<\/p>\n","protected":false},"author":1,"featured_media":187604,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[26311,14675,4100,73557],"dealstore":[],"offerexpiration":[],"class_list":["post-187603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bbb","tag-bread","tag-cinnamon","tag-dollywood"],"yoast_head":"\nDollywood Cinnamon Bread #BBB - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=187603\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dollywood Cinnamon Bread #BBB - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Cinnamon roll pull-apart bread:\u00a0 it’s a beautiful thing.\u00a0 Karen of Karen’s Kitchen Stories chose that for our bake this month.\u00a0 If you like cinnamon roll centers, this is a winner!\u00a0 Some recipes call for an icing as well, but I think it’s plenty sweet and I love the crunch of the coating. 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