Bread Recipes

#StayHome & Make Dollywood’s Famous Cinnamon Bread | Anyone Can Bake This | SL from Home

In the parks, the bread is made right in front of (a usually very long line of) guests. The bakers cut slits into each uncooked loaf, then dip it in butter and a cinnamon-sugar mixture before sending it into the oven. The result is a perfectly gooey, delicious snack that tastes like it was made with love (and of course, lots of sugar and butter).

INGREDIENTS

For the Dough:
• ½ cup warm water (100 to 110 degrees Fahrenheit)
• ¾ tsp. active dry yeast
• 1 tbsp. plus a pinch of granulated sugar
• 1 ½ cups bread flour
• ½ tsp. salt
• 2 tbsps. unsalted butter, melted and cooled
• Cooking spray

For the Topping:
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 tbsp. ground cinnamon
• 6 tbsps. unsalted butter, melted
• 2 tbsps. light corn syrup

For the Glaze:
• 1 ¼ cups confectioners’ sugar
• Pinch of salt
• 2 tbsps. unsalted butter, melted
• 3 to 5 tbsps. milk

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#Dollywood #HowToBake #StayHome

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Video Transcription

hey y’all who’s born in the house and inthe house boardand bacon bread at home this recipe fordollywood’sfamous cinnamon bread is amazing this ishow you make it[Music]to get started on the bread you firsthave to bloom your yeaststart with a half cup of warm water warmmeans like anywhere from 100 to 110degreesbasically if you stick your finger inthere and it feels pretty warm but notlike scorching hotit’s a good temperature then active dryyeast which is notinstant yeast sometimes it’s sold in theyellow packet sometimes it comes in ajar use whatever you canfind three quarters teaspoonput it into your warm waterwith a pinch of granulated sugarand then whisk this up until it’sfoamy and let it sit for about five toeight minutesthe sugar acts as yeast food so theyeast will actually starteating the sugar which is what makes itthick and kind of foamy so just let itsit off to the side for about five toeightminutes while you’re waiting on thatin your stand mixer you’re going to wantto mixbread flour one and a half cups redflour has a higher gluten content thanall purpose flour which makeshelps create like a stronger breadstructure but if you can’t find breadflour you can easily substitutefor all-purpose flour you’re just goingto need to knead it a little bit longerso the gluten will developwith the red flour a tablespoon ofgranulated sugar half teaspoon of koshersalt[Music]and then melted butter this is twotablespoons that i’ve melted and thenletcool mixall of this in yourmixer and then continue to wait for fiveor eight minutes until your yeastmixtureis foamy all right when your yeastmixturelooks like this it’s bubbly on the topand you can seeactive bubbles forming and it’s a littlebit thicker you’re ready to add it toyour mixerso if you’ve made breads in the past oranything with yeast a lot of timesthe yeast to water ratio is higher thanwhat is in this bread so it’s not goingto besuper active and foamy and thick likeyou’re used tobut as long as you can see active bubbleswarming you know your yeast is workingand you’re ready to use itso fit your mixer with the dough hookattachment which is the one that’s likeweird shape that you never useexcept for breads add your yeast mixturetoyour mixer mix it on medium speed untilit’s smooth and elastic which is goingto take about eight minutes or soall right my tiny ball of dough islookingvery smooth and elastic soi’m going to it’s not very sticky whichis goodtake it off of the dough hook this iswhat it’s looking like[Music]really small but very smoothi’m going to transfermy ball of dough to a lightly greasedbowl with my yi friend pamelalike so and then cover it with plasticwrapand let it sit in a warm place untilit’s doubled in size which is going totake about an hour and a halfa warm place in this instance usuallymeans around like75 to 80 degreesthe warmer the better i like to keepmine kind of like on top of the stovethat’s the warmest area in my housethat’s it see y’all in an hour to anhour and a halfmy dough is looking really good it’sdoubled in sizeit’s risen it’s puffy knead it just acouple timesi am going to cut itin half and it saysshape it to a three by sixinch loaf then i’m going to place itontoa parchment lined baking sheetall right and then cover it with plasticwrap and let it rise again until it’spuffy this time it’s not going to takeas long so i’m going to check it inabout 30 minutes to anhour okay it has been an hour and myloaves are looking verypuffy i’m still slightly concernedabout them not being super hugebut hopefully the oven will take care ofthat i’m going tomix together the cinnamon sugar mixtureso i have two separate baking dishes umif you have smaller ones in these youcould use those this is just what i haveso in one of the baking dishes i’mputtinglight brown sugar cinnamon andgranulated sugar it’s a quarter cup ofeach of the sugarsand then a tablespoon of the cinnamonwhisk this together this step right hereis the secret to the dollywood cinnamonbreadthey take the loaf after it’s proofedanddip it in butter and corn syrup and thenthey dip it in thiscinnamon mixture and it gets all in thecrevices and it’s likeheaven make sure everything is evenlyincorporatedand then in your second baking dish wehave six tablespoons ofmelted butter and then twotablespoons of corn syrupso any kind of sticky ingredient likesyrupcorn syrup honey if you sprayyour measuring spoon with your yea oldfriend pamelacooking spray and then put the stickyingredientinto the measuring cup it will slideright outor the measuring spoon it’ll slide rightout and your measuring spoonwill be clean be sure to spray it inbetween eachuse two tablespoons of coral syrupi’m gonna move these off to the side andthen make some slits with a sharp knifein these bread loaveswe’re gonna cut four horizontal slits ineach one of theseloaves um so use a sharp knife thesharpest one that you haveand you’re gonna cut the loaves prettydeep when you do it thoughyou need to do it with confidence justslit it it doesn’t have to be superstraightthe most important thing is to just getin therewith confidence you can do it all rightone two three here we goand one twothree and fourso i could have gone a little bit deeperin some of these it’s totally fine ifyou have to go back and makedeeper cuts your lows will also deflateyou see howmuch more deflated this one is than thisoneokay now here’s what i’m gonna do i’mgoing to dipmy slitted loavesin the butter mixture first and then inthebrown sugar mixture all sides make sureit gets all in all the crevices andeverythingand then i’m gonna put it into two loafpans i didn’t havetwo of the same size regular like metalloaf pans but i did have thesealuminum loaf pans which honestly iwon’t have to clean loaf pans after thissoi’m pretty pumped about it i sprayedthem with cooking spray and line themwithparchment paper into the meltedbutter flip aroundthis is buttery ain’t no wonder peoplelike these thingsthe secret to all things good is buttery’alli feel like holiday into my firstprepared loaf pan thenthe recipe says to drizzle with anyremaining butterand cinnamon sugar mixture so i’m goingto do just that[Music]my slit making probably could have beenbetteri’m gonna go ahead and admit that buti think it’ll still taste fine i’m gonnaput these in the oven at 350 degrees ithink it says for around 20 to 25minutes and check them and they shouldbe nice and golden brownhere we go i just took my loaves out ofthe oven they’re hotwhile they’re cooling i’m going to maketheglaze which is made kind of like a donutglaze so it has powdered sugarone and a quarter cup two tablespoons ofmelted buttermore butter because we didn’t haveenough alreadyand a pinch of salt and then the recipesaysthree to five tablespoons of whole milkso i’m going to measure threetablespoonswhisk it see what the consistency is ifi need to add more i’ll do thatthis actually looks pretty good to meit’sactually thinner than most powderedsugar glazes usually areso i don’t really feel like i need toadd any more of the milkmy loaves should slide right on outlook at that they’re thin like i thoughtthey would bebut uh they look pretty good it’s kindof like a cinnamon roll in lowform i wish it wasnot as dense and a little bit higherin another life i would have probablyjust put thisentire recipe into one loaf pan so itwould have been super tallit’s gonna taste good regardless i amgoing to drizzlethe glaze on these loaves and they’regonna bedelicious so if we were at dollywoodin the grist mill we would get ass if wewanted it withhot apple butter or with icing i don’thave apple butter so today we’reall getting it with icing but if youhave apple butter at home now is theperfect time to heat it upserve it with your freshly bakedcinnamon pull-apart bread from dollywoodand you can pretend like you’re at thegrist mill right nowgetting you some look at this it’s gonnabe gorgeousand there you have itdollywood’s cinnamon bread just like youcan get at the grist mill exceptyou had to do all the work let’s dig init’s good there is a lot of butter inhere and you can definitely taste itit’s in every layer of the breadand lord have mercydelicious worth every calorieif you like this video be sure to giveus a thumbs up subscribe to southernliving on youtubei’ll be back next week with anotherreally cool recipe maybe one fromanother theme parkwho knows stay tuned and i will seey’all laterbye y’all

4 Replies to “#StayHome & Make Dollywood’s Famous Cinnamon Bread | Anyone Can Bake This | SL from Home

  1. Lordy, this looks so good but I think I couldn’t eat more than a slice per serving before falling asleep from all that butter!

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  4. Appreciate this recipe! A couple of observations for people: (1) dry yeast does not require “food” in order to bloom in warm water… the granules are encapsulated with the nutrition they need to bloom, and (2) if you have instant yeast instead of active dry, you don’t need to bloom it at all, just combine it with your dry ingredients. (3) adding warmth to your ferment will speed it up, but a slower, cooler rise will allow flavors to develop and more enzyme activity. Cheers everyone! There are few things more enjoyable than a good cinnamon bread or rolls! ☺️

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