Dollywood's Famous Cinnamon Bread

Course Appetizer, Bread, Breakfast

Cuisine American, Southern

Keyword dolly-partons-cinnamon-bread, dollywood-cinnamon-bread-with-icing, dollywoods-famous-cinnamon-bread

Prep Time 25

Cook Time 30

Rise Time 2 30

Total Time 3 25

Servings servings

Calories 177kcal

Ingredients

1/2 cup lukewarm water (110-115°F)
3/4 tsp active dry yeast
1 Tbsp granulated sugar plus a pinch divided use
1 1/2 cups bread flour
1/2 tsp salt
2 Tbsp unsalted butter melted and cooled
cooking spray
Cinnamon Sugar:
1/4 cup white sugar
1/4 cup packed light brown sugar
1 Tbsp ground cinnamon
1/3 cup unsalted butter (6 Tbsp) melted
2 Tbsp light corn syrup
Glaze:
1 1/4 cups powdered sugar
1/8 tsp salt
2 Tbsp unsalted butter melted
3 Tbsp milk or heavy cream (or fresh lemon juice) plus additional as needed to thin

Instructions

To Make the Bread: In a small bowl or measuring cup combine warm water, yeast and pinch of granulated sugar. Allow the mixture to sit until foamy, about 5-8 minutes. (If it doesn't get foamy throw it out and start again.)
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, sift together bread flour, remaining 1 tablespoon sugar, salt and melted butter. Once the yeast mixture has bloomed, add it to the flour mixture in the bowl. Switch to the dough hook, knead on medium speed until the dough is smooth and elastic, about 6-8 minutes.
Spray a large bowl with cooking spray. Transfer the dough ball to the lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for 90 minutes or until doubled in size.
Gently punch down the dough. Turn out onto a lightly floured work surface and knead a few times. Cut dough in half and gently shape into two 3x6-inch loaves, don't overwork the dough. (The shape will be rectangular)
Place the loaves on a parchment-lined baking sheet and cover with plastic wrap. Let rise in a warm place until puffy, about 45-60 minutes.
To Make the Cinnamon Sugar: In a small baking dish or shallow bowl whisk together granulated sugar, brown sugar and cinnamon. In a separate small baking dish or shallow bowl, whisk melted butter and corn syrup until blended.
Line two 8x4-inch loaf pans with parchment paper, leaving an overhang on all sides to lift bread from pan. Uncover bread dough and use a sharp knife to cut four deep slashes (crosswise slits) across the top of each loaf without cutting all the way through. (The loaves will deflate).
Dip each loaf in the butter-corn syrup mixture, coating it completely. Next, coat evenly with the cinnamon-sugar mixture making sure all creases and crevices are completely saturated. Place loaves into the prepared loaf pans. Pour over any leftover butter and sprinkle cinnamon sugar on top.
To Bake: Preheat the oven to 350°F. Place loaves into the oven and bake until golden brown, about 25-30 minutes. (Tap on the bottom of the pan for a hollow sound when done.)
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. (Whisk in up to 2 more tablespoons of milk if needed to thin out the glaze.)
Drizzle the glaze on the warm loaves and serve any extra glaze on the side for dipping.

Notes

Although the original recipe doesn't suggest this, after coating the bread in butter and cinnamon-sugar and placing into the loaf pans (at Step #7) you can cover the pans with a damp towel and let them rest and rise again for 45-60 minutes before baking.
To make Dollywood's Cinnamon Bread with Frozen Bread Dough:
Thaw one pound of frozen bread dough and let rise until doubled in size, per the package directions.
Divide in half, shape into rectangles and begin recipe at Step #4.
Please note: When using frozen bread dough, you may want to allow time for the bread to rise again prior to baking. (Step #7)
Frozen bread dough will result in a fluffier loaf.

Nutrition