Dollywood Cinnamon Bread Recipe
If you love the smell of fresh-baked cinnamon bread, then this recipe is going to knock your socks off! This sweet and spicy dough is topped with a warm glaze that will have everyone asking for seconds. It’s great comfort food that doesn’t require an oven or a lot of fussing, and it’s a great way to use up any leftover bread from other meals.
Ingredients
For The Dough:
- 1/2 cup Warm water
- 3/4 tsp Active dry yeast
- 1 tbsp Granulated sugar 1 tablespoon + 1 pinch
- 1 1/2 cups Bread flour
- 1/2 tsp Salt
- 2 tbsp Unsalted butter melted and cooled
- Cooking spray
For The Topping:
- 1/4 cup Granulated sugar
- 1/4 cup Packed light brown sugar
- 1 tbsp Ground cinnamon
- 6 tbsp Unsalted butter melted
- 2 tbsp Light corn syrup
For The Glaze:
- 1-1/4 cups Confectioners’ sugar
- 1 pinch Salt 1 pinch
- 2 tbsp Unsalted butter melted
- 3 - 5 tbsp Milk
Instructions
For The Dough:
- Add warm water, yeasts, and a pinch of sugar to a small bowl and let sit for 5 to 8 minutes until foamy.
- In a stand mixer, combine bread flour, the remaining tablespoon of granulated sugar, and salt.
- Mix the flour mixture with the yeast mixture and butter. Using the dough hook, knead the dough on medium speed for eight minutes or until it’s smooth and elastic.
- Pour into a bowl sprayed with cooking spray. Make sure that the dough is tightly covered with plastic wrap and placed in a warm place until it has doubled in size, about one and a half hours.
- Prepare a baking sheet by lightly spraying it with cooking spray. Knead the dough a few times after punching it down. Divide the dough in half and shape it into two 3-by-6-inch loaves.
- Prepare the pan by placing the loaves 3 inches apart. Cover with plastic wrap after lightly spraying each loaf with cooking spray. Allow rising in a warm place for 30 minutes to an hour.
For The Topping:
- In a small baking dish, mix the brown sugar, granulated sugar, and cinnamon together. In another small baking dish, whisk the butter and corn syrup together.
- Set the oven to 350 degrees. Line two 9-by-5-inch loaf pans with parchment paper, leaving an overhang of 2 inches on all sides. Slice each loaf deeply four times with a sharp knife.
- Using a spoon, dip each loaf into the butter-corn syrup mixture, turning to coat, then coat with cinnamon sugar. Arrange the loaves in the prepared pans. Sprinkle with any remaining cinnamon sugar and drizzle with the remaining butter mixture.
- Bake for 25 to 30 minutes, or until light brown. Transfer the bread to a rack using the parchment overhang from the loaf pan. Allow cooling for 15 minutes.
For The Glaze:
- Combine the confectioners’ sugar, salt, butter, and three tablespoons of milk in a bowl and mix well.
- Stir in as much milk as needed to loosen. Pour over the warm loaves or serve with a side of dipping sauce.
Nutrition
Calories: 289.7kcalCarbohydrates: 40.8gProtein: 3.6gFat: 14.8gSaturated Fat: 9.2gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.8gTrans Fat: 0.6gCholesterol: 39mgSodium: 41.4mgPotassium: 58.8mgFiber: 1.2gSugar: 19gVitamin A: 450.5IUVitamin C: 0.1mgCalcium: 32.4mgIron: 0.4mg