I’ve baked bread and I’ve baked BREAD and then I’ve baked BREAD and then some. But, I’ve never gotten tired of baking bread. Karen from Karen’s Kitchen Stories suggested the Babes bake Dollywood Cinnamon Bread. It’s bread but it’s also Cinnamon Bread but then it’s Cinnamon Bread like you’ve knot known it before. Oh and it’s not a knot! It’s more pull apart log but different even so.
Karen found this recipe in a beautiful new book – and yes I succumbed and now have a copy in my library. I love all the stories Anne Byrn has, one for each recipe. And I’ve bookmarked too many to ever get them all baked but life should be full of challenges one chooses!
I used two rolling pins about the same size so I could cut without going through to the bottom.
I did observe the overnight rest in the fridge. I will make it again with double the topping and open those slices more to allow that topping further in if that’s at all possible.
Karen’s got her adaption of Anne Byrn’s recipe on her site but I’d encourage you to check out the book and the other Babes baking this month.
Elizabeth’s Blog from Our Kitchen
There truly is an endless number of breads out there to discover so I really can’t imagine ever getting tired of baking bread.
Bake On.
MyKitchenInHalfCups 
April 16, 2025 at 8:23 pm
I love that trick with the rolling pins! I need to try that. And, I agree, the best pieces are the end pieces with all of the crunchy caramelized butter/cinnamon sugar topping goodness.
April 17, 2025 at 12:02 pm
How could we bake this one and get say 10 ends? 😉
April 17, 2025 at 10:02 am
Sigh. I’ll try this again… (I’m challenged with remembering my password so my comment disappeared.)
Of course you observed the overnight rest in the fridge. Your bread looks wonderful! I, on the other hand, didn’t notice the instruction to proof the shaped unslashed loaf overnight until we had eaten 3/4 of our bread.
Good, isn’t it? Especially the outside edges, and the parts that oozed out onto the bottom of loaf to become like toffee.
April 17, 2025 at 11:57 am
Like I said: the ends are the best. How could we bake this and get only ends?!
April 18, 2025 at 12:56 pm
I suspect that the way to do it is to turn it into buns. But then it wouldn’t be a pull-apart loaf, would it. Hmmm. There’s always a tradeoff!
April 18, 2025 at 4:35 pm
Trade off: only after you eliminate all other possibilities. I’m going for mini loaf pans and Kelly’s going for the brownie edge pan.
April 17, 2025 at 11:08 am
The ends were definitely supreme!
April 17, 2025 at 12:03 pm
Can you tell me how to bake this and get only ends??
April 17, 2025 at 3:14 pm
I wonder if you could make a super long rolled mini version and fit it into one of those brownie all edges pans… (That would mean something like a 36″ long roll!) Now I want one of those pans to try out.
April 17, 2025 at 3:52 pm
Genius: yes that would give many more edges/ends OR how about taking that 36” long log and cut pieces to fit in those mini loaf pans. I think it would be a terrific ‘bread research’ project!! Worth the cost of two new pans 🙃
April 17, 2025 at 6:56 pm
Jumbo muffin pan… (Although I do have a few loaf minis already!) But I also have a jumbo muffin tin…
April 17, 2025 at 8:29 pm
We suddenly have some very promising ideas. I just sent you an email with some photos. The one that looks excellent to me is one with an insert that cuts dough into small squares…maybe that would do it? But the mini loaf pans idea seems very viable and jumbo muffin pan, I wonder if I still have mine.
April 18, 2025 at 1:58 pm
That looks fabulous! I will definitely have to make it again!
April 18, 2025 at 4:38 pm
Can’t hurt! Certainly not if you tack on an extra mile for a couple of days.
April 18, 2025 at 2:30 pm
Double Stuff – I’m all for that! I always put too much butter, cinnamon, and sugar on my toast as a kid!
April 18, 2025 at 4:36 pm
I always double cinnamon and butter, however I often cut the sugar…even sometimes in half.
April 19, 2025 at 4:58 pm
I cut the sugar in half for the filling, but uncharacteristically for me, put in the whole amount of sugar into the dough itself. I’m making the bread again today.
I – gleeps!! – added a little more cinnamon. …but still not the full amount called for in the recipe. It smells pretty cinnamony!
I also added a few raisins. Because, why not?
April 20, 2025 at 6:47 am
I really want to bake this again. The dough was so like silk. I just have to plan when I can give half away.
Sugar…just so much sugar, I’ll still cut it for the dough.
One of my favorite things to do with an oatmeal cinnamon bread I used to bake was add rum soaked dried blueberries.
I’ve also decided there is really no need to not cut to the bottom of this, I’m just going to stack the slices in as I cut…it’ll really be a pull apart!
Would that I could come for tea when you take this next loaf out of the oven!
June 15, 2025 at 11:13 pm
I just realized that you posted this! I’m sorry I didn’t come by and comment. Your loaf looks amazing! I love that you succumbed to getting the book too!