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Dollywood Cinnamon Bread Recipe
Make this Straight-From-the-Restaurant Dollywood Cinnamon Bread Recipe at home and your Cinnamon Bread will taste just like Dollywood.
Photo by Martin Lewison
Dollywood Cinnamon Bread
A Resort Restaurant Copycat Recipe
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Dollywood Cinnamon Bread Recipe
Make this Straight-From-the-Restaurant Dollywood Cinnamon Bread Recipe at home and your Cinnamon Bread will taste just like Dollywood.
Prep Time45 minutes mins
Active Time30 minutes mins
Rising and Cooling Time2 hours hrs 45 minutes mins
Total Time4 hours hrs
Course: Bread, Breakfast, Dessert, Kid Favorite, Sweet, Sweet Treats
Cuisine: American, Southern
Keyword: Bread, Resort
Yield: 2 Loaves
Ingredients
Dough
- 1/2 cup Warm Water (100 to 110°F)
- 3/4 teaspoon active Dry Yeast
- 1 tablespoon + a pinch granulated Sugar
- 1 1/2 cups Bread Flour
- 1/2 teaspoon Salt
- 2 tablespoons unsalted Butter melted and cooled
- Cooking Spray
Topping
- 1/4 cup Granulated Sugar
- 1/4 cup packed Light Brown Sugar
- 1 tablespoon Ground Cinnamon
- 6 tablespoons unsalted Butter melted
- 2 tablespoons Light Corn Syrup
Glaze
- 1 1/4 cups Confectioners' Sugar (Powdered Sugar)
- Pinch Salt
- 2 tablespoons unsalted Butter melted
- 3 to 5 tablespoons Milk
Instructions
Dough
In a small bowl, add water, yeast and a pinch of granulated sugar. Set aside until foamy, about 5 to 8 minutes.
While waiting, add bread flour, remaining 1 tablespoon granulated sugar and 1/2 teaspoon salt to a stand mixer. Mix using the whisk attachment.
Add prepared foamy yeast mixture and 2 tablespoons melted butter to the flour mixture.
Replace the whisk attachment with the dough hook and knead on medium speed until it is smooth and elastic, about 8 minutes.
Transfer dough to a bowl coated with cooking spray.
Cover bowl tightly with plastic wrap. Place in a warm spot and let rise until doubled in size, about 1 1/2 hours.
When dough has risen, lightly spray a baking sheet with cooking spray.
Punch down dough and transfer to a floured work surface. Knead, by hand, a few times.
Cut dough in half and gently shape into two 3x6-inch loaves (Be careful to not overwork the dough).
Place the loaves three inches apart on the prepared pan.
Lightly spray the loaves with cooking spray and cover with plastic wrap.
Place back in a warm spot and let rise until puffy, about 1/2 to 1 hour.
Topping
Place 1/4 cup granulated sugar, brown sugar and cinnamon in a small baking dish. Whisk to combine. Set aside.
In another small baking dish, add 6 tablespoons melted butter and corn syrup. Whisk to combine. Set aside.
Baking
Preheat oven to 350°F.
Line two 9x5-inch loaf pans with parchment paper, leaving a two-inch overhang on all sides.
Cut four deep slashes across the top of each loaf (the loaves will look deflated).
Dip each loaf in butter-corn syrup mixture, turning to cover.
Then place in cinnamon-sugar mixture, turning and working to coat well, making sure to get the sugar into the slits and crevices.
Place loaves in the prepared pans.
Drizzle with any remaining butter mixture.
Sprinkle with any remaining cinnamon sugar.
Place in preheated oven and bake until light brown, about 25 to 30 minutes.
Remove from oven and lift bread out of the loaf pans using the parchment overhang.
Place on a wire rack, still in the paper, to cool for about 15 minutes.
Remove paper and place on a serving plate or platter.
Glaze
Place confectioners' sugar, pinch of salt, 2 tablespoons melted butter and 3 tablespoons of milk in a bowl. Whisk until smooth. Whisk in up to two more tablespoons of milk as needed to loosen.
Drizzle glaze on the warm loaves or serve on the side for dipping.
Dollywood Cinnamon Bread
A Resort Restaurant Copycat Recipe
To See ALL of Our Resort Restaurant Copycat Recipes - Click HERE
To See ALL of Our Breads, Rolls, Biscuits and Muffins Copycat Recipes - Click HERE
To See ALL of Our Breakfast Copycat Recipes - Click HERE
Dollywood Cinnamon Bread Recipe is a Straight-From-the-Restaurant Recipe
To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HERE
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Photo of “Cinnamon Bread at Dollywood” is by Martin Lewison and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Martin Lewison. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Dollywood and Travel and Leisure Magazine among other places. Additional Information Courtesy of Wikipedia and is used by permission.
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