Dollywoods Famous Cinnamon Bread Recipes

CINNAMON BREAD

Steps:

• Make the dough: Combine the warm water, yeast and a pinch of granulated sugar in a small bowl and let sit until foamy, 5 to 8 minutes. Meanwhile, whisk the bread flour, remaining 1 tablespoon granulated sugar and salt in a stand mixer.
• Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until the dough is smooth and elastic, about 8 minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two 3-by-6-inch loaves (do not overwork the dough). Place the loaves 3 inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour.
• Make the 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 F. Line two 9-by-5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to coat, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.
• Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.

DOLLYWOOD'S FAMOUS CINNAMON BREAD

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Prepare 2 8x4-inch loaf pans with a baking spray that has flour in it.
• 3. Combine the sugar and cinnamon in a shallow dish.
• 4. Cut the dough lengthwise into two pieces (do this while the bread is still very cold and has not started to rise).
• 5. Make 4 crosswise slits in each piece, taking care NOT to cut all the way through.
• 6. Brush the loaves all over with butter, making sure to cover all four sides and the inside of the slits.
• 7. Roll each loaf in the cinnamon mixture, packing the cinnamon in the the creases with your fingers.
• 8. Place the loaves in the prepared pans and set aside in a warm place to rise for 30 minutes or doubled in size (I had some some of the cinnamon-sugar mixture and melted butter left...sprinkle the cinnamon-sugar over the top of the loaves and then finish them by drizzling remaining butter over them, then let them rise).
• 9. Bake the bread, turning the pan around once, for 35 minutes, or until the top is golden and a tap on the bottom of the pan yields a hollow sound.
• 10. Meanwhile, make the glaze.
• 11. Vigorously stir together powdered sugar and water or lemon juice until the mixture is smooth and free of lumps.
• 12. Turn the bread out onto a rack while it's still warm and drizzle with the glaze.
• 13. Pat's Notes: Thaw loaf of bread on a sheet of waxed paper that has been sprayed with Pam. Lightly spray top of loaf with Pam. Cover with another sheet of waxed paper. I baked mine for almost 40 minutes. Cool them in pans for 5 minutes and then flip them out onto a rack. Let cool (right side up) for another 5 minutes, then grab a napkin and dig in. I did not glaze mine and it was great without glaze.