CINNAMON BREAD
The smell of cinnamon is impossible to miss at Dollywood. It gets stronger as you approach the Grist Mill Bakery, where visitors line up to taste the famous cinnamon bread, sold at the rate of 200 loaves an hour! Some fans top it with apple butter, others prefer a drizzle of glaze, but Dolly Parton is known to simply slather hers with butter while it's warm.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Make the dough: Combine the warm water, yeast and a pinch of granulated sugar in a small bowl and let sit until foamy, 5 to 8 minutes. Meanwhile, whisk the bread flour, remaining 1 tablespoon granulated sugar and salt in a stand mixer.
- Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until the dough is smooth and elastic, about 8 minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two 3-by-6-inch loaves (do not overwork the dough). Place the loaves 3 inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour.
- Make the topping: Whisk the granulated sugar, brown sugar and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish.
- Preheat the oven to 350 degrees F. Line two 9-by-5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to coat, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.
- Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
CINNAMON ROLL BREAD
This stunning bread is made from 16 small cinnamon rolls that are arranged in a loaf pan, creating a swirled pattern that's surprisingly easy to achieve. The bread is delicious served slightly warm, but if you want to see precise spirals in your slice, let it cool completely before slicing. The icing is meant to be quite thick; if you apply it while the loaf is still warm, it will remain soft and gooey. If you apply it once the bread is fully cooled, it will harden to a thick, glossy frosting. Both are equally delicious, and which one you choose may depend entirely on how patient you can be once the aroma permeates your kitchen.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, snack, breads
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 18
Steps:
- Grease a 9-inch loaf pan with nonstick cooking spray and line with a parchment paper sling, leaving a 2-inch overhang on the long sides.
- Pour the milk into a small pot and heat over low until it's just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
- While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk, butter and egg and mix on low speed until the dough comes together, about 3 minutes. Scrape the bowl well, and mix on medium speed for another 3 minutes.
- Transfer to a lightly greased medium bowl and cover with plastic wrap. Let rise until puffy and almost doubled in size, 45 minutes to 1 hour.
- While the dough rises, make the filling: In a medium bowl, whisk the butter and brown sugar until well combined. Whisk in the flour, cinnamon, vanilla and salt until well incorporated.
- When the dough has risen, roll it out into into a rectangle (about 12 by 20 inches) on a lightly floured surface using a lightly floured rolling pin. Spread the filling over the dough in an even layer all the way to the edges. Starting on one of the long sides, tightly roll up the dough crosswise into a 20-inch log. Gently stretch the log to make it about 24 inches long.
- Use a sharp or serrated knife to cut the dough into 16 1 1/2-inch-thick pieces. Arrange the cinnamon rolls in the loaf pan: Place two rows of six pieces each at the bottom of the pan, side-by-side, seam-side down and tightly packed with the swirls facing the ends of the pan. Arrange the remaining four pieces in the center on top of those on the bottom.
- Loosely cover the loaf with plastic wrap and let rise until the dough comes about 1 inch over the top edge of the pan, about 1 hour (it can be more if your room temperature is cooler). Toward the end of the rise time, heat the oven to 350 degrees.
- Make an egg wash by lightly beating 1 egg and 1 tablespoon water together. Brush the loaf with the egg wash, then bake until the loaf has an internal temperature of 200 degrees, about 50 to 55 minutes. The loaf will brown quickly; tent it with foil after 20 to 25 minutes for the remainder of baking time.
- While the loaf bakes, make the glaze: In a medium bowl, whisk the confectioners' sugar, cream and vanilla to combine. The mixture should be thick, more like a frosting than a glaze. Add more cream if needed to achieve a smooth texture. Cover with plastic wrap, pressing the wrap into the surface of the frosting so the surface doesn't harden.
- Let the bread cool in the pan for 15 minutes. Use a small offset spatula to loosen the loaf from the short edges of the pan, then lift out the loaf using the parchment paper and cool for at least 30 minutes on a cooling rack before applying the frosting. Spread the frosting in an even layer over the surface of the loaf.
CINNAMON BREAD I
This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
- Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
- Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.4 g, Cholesterol 31.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 368.5 mg, Sugar 19.9 g
CINNAMON QUICK BREAD
Make and share this Cinnamon Quick Bread recipe from Food.com.
Provided by Theresa P
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Filling: Mix and set aside.
- Mix flour, baking soda, sugar, cinnamon and salt together, add all wet ingredients and mix well.
- Pour 1/3 of batter into a greased loaf pan and sprinkle 1/3 of sugar/cinnamon topping over this.
- Repeat twice more with layers of batter and sugar/cinnamon.
- Bake at 350°F for 50-60 minutes.
- Cool for 5 minutes in pan then turn out to cool completely.
EASY CINNAMON BREAD
This bread is a cross between a typical baking powder-leavened quick bread and a yeast bread. The result: a cinnamon coffee cake-tasting loaf that's wonderful served plain and incredible toasted.-Taste of Home Cooking School
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together milk, butter and egg. Add milk mixture to flour mixture; beat until smooth. Cover and let rest for 1 hour. , Stir baking powder and cinnamon chips into batter. Spoon into a greased 8-in x 4-in. loaf pan. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough.
- Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be.
- If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
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