These CINNAMON PULL-APARTS began from an inspiration when my brother Byron emailed an article from Travel & Leisure magazine…with the title: ”Dollywood Has The Best Cinnamon Bread In America.” My brother often emails me recipes in the hopes that I will make whatever for him to approve. I usually bite.
For me, the Dollywood dough recipe was not to my liking, so I began to tinker. What came about is a QUICK & EASY cinnamon pull-apart that will melt in your mouth – and having you lick your fingers after every single morsel.
As you know by now, I am a purist when it comes to ingredients and making food from scratch, especially breads and desserts. That said, Bridgeford has a frozen Parker House Roll that is perfect for this special bread. You can buy these Bridgeford rolls from any grocery in the frozen bread section. They are a raw yeast product and must rise – but that process is a cinch. Below is my adaptation of the Dollywood Cinnamon Bread recipe. Please let me know what you think.
• 2 Standard Size Bread Loaf Pan
• 1 package Bridgeford Parker House Rolls – (frozen package of 24 rolls)
• Cooking Spray of Choice
THE CINNAMON SUGAR
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 tablespoons cinnamon
Combine in a bowl with a whisk – set aside
THE DIPPING SAUCE
• 12 tablespoons salted melted butter
• ¼ cup Karo light corn syrup
Combine in a different bowl with a whisk – set aside
• 2 cups powdered sugar
• 5 to 6 tablespoons milk (more if necessary)
• 1 teaspoon vanilla
Combine in a bowl with a whisk – set aside
ASSEMBLING STEP ONE
Place frozen rolls on a baking sheet 2” apart so they do not touch. Let them thaw in a warm dry place without rising – this will take about 45 minutes to an hour…they do not need to rise.
ASSEMBLING STEP TWO
Dip thawed rolls in dipping butter corn syrup mixture, then roll in cinnamon sugar and place side-by-side (snugly touching) in loaf pan. Each loaf pan will hold 10 to 12 rolls. Fill each loaf pan. Pour remaining butter syrup liquid over rolls – equal parts in each loaf pan. Sprinkle with remaining cinnamon sugar mixture is any is left over. Let rise for 35 to 45 minutes in warm place. They do not need to double in size totally. Do not let them over rise.
Bake in a pre-heated oven set at 350 degrees on middle rack. Approximate bake time will vary – after the first 10 minutes, rotate the pans, and finish baking. You do this to make sure they bake evenly. If you have a thermometer – bread is done between 190 and 200 degrees – closer to 200. If not, you can always lift a roll out with a knife to check the middle.Once done, let cool on rack for 10 minutes. Turn each pan upside down onto a sheet pan (one with a lip all the way around). If necessary, spoon excess cinnamon butter sauce over the rolls. Let cool for 20 to 30 minutes (if you can stand it that long) – liberally drizzle with powder sugar glaze.
This Sunday wake up to this buttery rich cinnamon toast. My mom would make us cinnamon toast by toasting bread, spreading it with butter and topping with a generous amount of sugar and cinnamon. Good? Yes. But not anywhere near as spectacular as this amazingly gooey delight.
You can make this spread even 2 weeks in advance and keep it in the fridge. Take it out the night before, spread it on some bread that morning – bake for 10 minutes – and you, your family and friends will go ape—- over this luscious heavenly treat.
2 sticks soft salted butter
1 cup sugar
1 tablespoon cinnamon
2 teaspoons vanilla
10 to 16 slices white or wheat bread (I like Pepperidge Farm White Sandwich Bread)
Pre-heat oven to 350 degrees
Combine all ingredients in a mixing bowl and whisk until well blended. Liberally spread end-to-end on bread slice(s). Lay slices on foil or parchment lined baking sheet and bake for exactly 10 minutes. Let cool for 5 to 10 minutes. Slice. Eat. It’s that simple.
Buttermilk biscuits with honey butter. Biscuits with homemade preserves. Biscuits with sausage gravy. OMG, what could be better? Is there much to override the taste of a warm biscuit right out of the oven slathered in butter?
Since the age of three, I fondly remember visiting my dad’s cousin Lorena Platt and her family at their ranch in Melbourne, Florida. It was always a special treat as a young boy to ride horses and dine on Sunday lunch after church, which always included buttermilk biscuits. This is cousin Lorena’s recipe and I know you will enjoy them as much as I do.
This recipe is so easy to make. You will see me holding a baby (not a real baby mind you) in the video…to remind you of the most important thing in making a quality biscuit…DON’T over handle your biscuit dry mix or finished dough. Treat them like a baby’s bottom. Really. For a light, flaky, and delicate biscuit be gentle with your biscuit dough.
Sheet pan – I like light aluminum pans – dark pans conduct too much heat for my taste and have a tendency to burn the biscuit
Parchment Paper to fit sheet pan
Dry measuring cups
Wet measuring cups – usually glass or plastic
Biscuit cutter(s) – buy the tin with various sizes
Dinner knife to level off all dry ingredients
Cuisinart to mix your dry ingredients with butter (optional – you can use a fork or pastry cutter)
Makes 8 – 2.5” biscuits
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon sugar
1 teaspoons salt
1 stick cold salted butter
¾ cup Marburger full fat buttermilk
Melted butter to brush on biscuits before they are baked
IMPORTANT: Level measure all dry ingredients
It is best if you use a Cuisinart but a mixing bowl will do. But we will pretend you have a Cuisinart. Level measure all dry ingredients into Cuisinart…pulse a couple of times. Cut ice cold butter into 8 pieces and add to dry ingredients…pulse until butter is broken into pea size balls.
Put ingredients into bowl, make a well in the middle and pour in cold Marburger buttermilk. Stir gently with a fork until it forms a ball. Turn out onto a floured service…a wooden board, cold marble or stainless steel work well. Gently roll out to desired thickness – at least an 1.5” – cut with a steel edged biscuit cutter. Cut straight through without rocking the cutter back and forth…and never use a glass for cutting biscuits for it presses the dough down and thus they will not properly rise. Place on parchment lined baking sheet…brush with melted butter. Place in fridge for 30 minutes. Bake at 425 for 10 to 20 minutes, depending on the thickness of your biscuit. When they are golden brown, lift one up, if they are light, they are done…brush again with melted butter if desired.
This recipe is perfect for miniature biscuits to make classic hors d’oeuvres. Try these at your next party:
Cranberry mayo (2 parts cranberry sauce and 1 part mayo), fresh turkey and fresh cracked pepper
Lime butter (made with lime zest and soft salted butter), filet of beef tenderloin or sliced Boars Head roast beef – you can substitute creamed horseradish for the lime butter
Cayenne Peach Preserves (add desired cayenne to store bought preserves) and Honey Baked Ham
Or any ham, chicken, or egg salads will make the perfect non-traditional tea sandwich