Dollywood Cinnamon Bread Recipe

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Bake until golden brown, 25-30 minutes. Lift the bread out of the loaf pans using the parchment paper overhang and let cool until just warm, about 15-20 minutes. To Make the Glaze: While the bread cools, in a small bowl, whisk powdered sugar, salt, melted butter and 3 tablespoons milk until smooth.

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Melt the butter and whisk with the brown sugar and cinnamon. Pour the mixture onto a plate. Grease your loaf pan by running a stick of butter along the bottom and sides. Make 4 cuts in the top of the dough. Roll the dough in the cinnamon mixture, thoroughly coating it.

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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. Line two nine-by-five-inch loaf pans with parchment paper, leaving a two-inch overhang on all sides.

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This will help to keep the bread moist and prevent it from drying out. You can also store the wrapped bread in an airtight container for added protection. Another option is to freeze the cinnamon bread. To do this, wrap it in plastic wrap and then place it in a freezer bag. Squeeze out as much air as possible before sealing the bag.

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Here's how: Heat a skillet or non-stick frying pan on a medium heat level. Once heated sufficiently place your cinnamon bread slice onto the pan for approximately 2 to 3 minutes on both sides. Remove and let cool before serving. Again, exercise caution when dealing with the stovetop as the wrong oil type can destroy your pastry entirely or.

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Using your hands, pack the leftover cinnamon sugar into the creases of the bread. Place the loaves in the pans and set aside in a warm place to rise for 30 minutes. Preheat the oven to 300° F. Bake for 35 minutes, rotating the pan once. While bread is baking, make the glaze by stirring the powdered sugar and lemon juice together until smooth.

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In the realm of reheating Dollywood Cinnamon Bread, choosing the right method is akin to selecting the brush strokes for a masterpiece. Whether you opt for the traditional warmth of the oven, the expediency of the microwave, or the nuanced crispiness from the toaster, each method contributes to the symphony of flavors that defines this iconic.

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This is, of course, the key element in the Dollywood cinnamon bread recipe, with the frozen aspect of the bread dough offering both convenience and great texture alike. The Buttery Touch : 4 tablespoons of butter will be melted and used to give the bread its moist, rich flavor.

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Cut the thawed dough into four pieces and roll each into a rectangle. Brush each with melted butter, then evenly sprinkle the cinnamon-sugar mix on top. 3. Roll and rest. Roll these sheets into logs and place two in each pan, side by side. Let the dough rest and proof for 30 minutes or until it doubles in size. 4.

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Preheat the oven to 300 degrees F. Bake the bread for 25-35 minutes or until the top is golden brown. Make the glaze. In a small bowl combine the powdered sugar and water until the mixture is smooth. Remove cinnamon bread from the pan and let cool on wire rack. Drizzle with glaze while it's warm.

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Method 1: Reheating in the Oven. Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice: Take out your desired amount of cinnamon bread slices from the freezer or refrigerator. Baking Sheet: Arrange the slices on the prepared baking sheet, making sure they don't overlap.

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Another option for reheating Dollywood cinnamon bread is to use a skillet on the stovetop. Start by preheating your skillet over medium heat, then place the bread slices in the skillet. Cook for about 1-2 minutes on each side, or until the bread is warm and slightly crispy. This method can help to bring back some of the fresh-baked texture and.

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Shape the dough. After 2 hours, shape the bread dough into two rectangles. Make a few cuts on the top of each loaf and leave them to rise on the parchment paper for another 30 minutes. When the time is almost up, preheat the oven to 350°F and grease two 9x5-inch loaf pans with butter. 5.

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Other things you will need to make the bread are a stand mixer with a dough hook, a small bowl, and a small baking dish such as 9-by-5-inch loaf pans or smaller pans for 3-by-6-inch loaves. Most recipes also call for unsalted butter and vegetable oil cooking spray for your pan. Plastic wrap or aluminum foil also come in handy!

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Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Combine sugar and cinnamon; sprinkle over dough to within 1 in. of edges.

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Directions. Coat two 8 ½ by 4 ½ by 2 ½ -inch loaf pans with vegetable oil or butter. Combine the sugar and cinnamon in a shallow dish and set aside. Cut the dough lengthwise into two pieces. Make 4 crosswise slits in each piece, taking care not to cut all the way through.