Cinnamon roll pull-apart bread: it’s a beautiful thing. Karen of Karen’s Kitchen Stories chose that for our bake this month. If you like cinnamon roll centers, this is a winner! 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 to have you try out this treat of a loaf with us this
month and share how it turned out! Check out our Facebook group to see
the participants’ baking results. If you would like to
post your results with a Buddy badge on a blog, let us know in the
comments or on the Facebook page.
Dollywood Cinnamon Bread
makes one loaf
1 cup whole milk plus one tablespoon
4 tbsp (½ stick/57 g) salted butter, room temperature
1½ tsp instant yeast
3 cups (360 grams) bread flour
2 tbsp granulated sugar
1 tsp sea salt
For the Topping:
4 tbsp unsalted butter
¼ cup (50 grams) granulated sugar
¼ cup (48 grams) lightly packed light brown sugar
1 tbsp ground cinnamon
For the Dough:
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 125º F or less.
In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. 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.
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. Dough may also rise at room temperature for about 90 minutes, until doubled.
Line a 9×5-inch loaf pan with parchment paper. (I chose to use an 8×4-inch pan.) Remove the shaped parchment and set aside on a baking sheet. Lightly butter the pan.
Allow the dough to come to room temperature. Deflate the dough and press it into an 8½x7½-inch rectangle. Beginning with the long side, roll up the dough into a loaf and place it seam side down onto the parchment.
For the topping: melt the butter and add the sugars and cinnamon. Stir with a fork until well combined and there are no lumps.
With a serrated knife, slit the loaf eight times, almost to the bottom, then stuff the slits with spoonfuls of the cinnamon sugar mixture. Transfer the loaf along with the parchment into the pan and cover with the remaining cinnamon sugar mixture.
Let rise until doubled, about 45 minutes.
Heat the oven to 350ºF. Bake for 30 to 35 minutes, until the internal temp reaches 190ºF. Cool on a wire rack for 10-15 minutes, then use the parchment to lift the loaf carefully out of the pan.
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| I suggest baking on a sheet pan with the smaller loaf pan, in case of spills. |
Best served slightly warm!
The rest of the Bread Baking Babes
