I’ve had my share of fancy pastries. But there’s one thing that always takes me back home: the smell of cinnamon bread baking. And the best I’ve ever had is at Dollywood.
It’s gooey, buttery, and just plain perfect.
For years, I thought it was some kind of magic. But it’s not. It’s just a good, honest recipe. And today, I’m sharing my version with you so you can make that magic in your own kitchen.
What You’ll Need
This recipe is all about simple ingredients. Nothing fancy, just the good stuff.
For the Dough
| Ingredient | Amount |
|---|---|
| Active Dry Yeast | 1 1/4 tbsp |
| Warm Water | 2/3 cup |
| All-Purpose Flour | 2 1/2 cups |
| Granulated Sugar | 1/4 cup |
| Salt | 2 tsp |
| Egg | 1 large |
| Unsalted Butter | 1/4 cup, softened |
For the Topping & Icing
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 1/2 cup, melted |
| Brown Sugar | 1 cup, packed |
| Cinnamon | 2 tbsp |
| Corn Syrup | 2 tbsp (optional) |
| Powdered Sugar | 1 cup |
| Milk | 2-3 tbsp |
Tools of the Trade
You don’t need a professional kitchen for this. Just a few basics.
- Large mixing bowl
- Stand mixer (or your hands and some muscle)
- Two 9×5 inch loaf pans
- Parchment paper
- Small bowls for the toppings
- Whisk
- Pastry brush
How to Make Dollywood Cinnamon Bread
This bread is special because of how it’s put together. The slashes in the top let all that buttery, cinnamon goodness sink right in.
Step 1: First, wake up your yeast. Mix it with the warm water and a pinch of the sugar in a bowl. Let it sit for about 5-10 minutes until it gets foamy.
Step 2: In your large mixing bowl, combine the flour, the rest of the sugar, and salt. Add the yeast mixture, the egg, and the softened butter.
Step 3: Mix until a soft dough forms. Knead for about 8-10 minutes on a floured surface until it’s smooth and elastic.
Step 4: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about an hour, or until it has doubled in size.
Step 5: While the dough rises, get your topping ready. In one shallow dish, mix the melted butter and the optional corn syrup. In another, mix the brown sugar and cinnamon.
Step 6: Punch down the dough and divide it in half. Shape each half into a loaf that will fit in your pan.
Step 7: Now for the fun part. Cut four or five deep slashes across the top of each loaf, about halfway through the dough. This creates those amazing pull-apart chunks.
Step 8: Dip each loaf first in the butter mixture, making sure to get it in the cuts. Then, press it firmly into the cinnamon-sugar mix, coating it completely.
Step 9: Place the coated loaves into loaf pans lined with parchment paper. Let them rise again for another 30 minutes.
Step 10: Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, until the tops are golden brown and delicious.
Step 11: While the bread is baking, whisk together the powdered sugar and milk to make a simple icing.
Step 12: Let the bread cool for about 15 minutes before lifting it out of the pans. Drizzle with icing and serve warm.
Pro Tips
After making this a thousand times, I’ve learned a few things.
- Don’t Rush the Rise: The magic is in the yeast. Make sure your dough doubles in size both times. A warm, draft-free spot is your best friend here.
- Get Messy with the Topping: Don’t be shy. Really press that cinnamon-sugar mixture onto the buttered dough. The more that sticks, the gooier your bread will be.
- Parchment Paper is a Must: That sugary topping turns into a wonderful caramel in the oven. Lining your pans with parchment paper makes cleanup so much easier.
Substitutions and Variations
Want to mix it up? Go for it.
- Flour: You can use bread flour for a chewier loaf.
- Spices: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a different flavor.
- Nuts: Sprinkle some chopped pecans or walnuts over the top before baking for a nice crunch.
| Original | Substitution |
|---|---|
| All-Purpose Flour | Bread Flour |
| White Sugar | Coconut Sugar |
| Butter | Vegan Butter |
Make-Ahead Tips
You can prepare the dough the night before. After the first rise, punch it down, cover it tightly, and pop it in the fridge.
The next day, just shape, slash, coat, and let it do its second rise before baking. It might need a little extra time to warm up.
Leftovers and Storage
If you have any left (which is rare), wrap it tightly in plastic wrap or put it in an airtight container. It will stay fresh at room temperature for about 2 days.
You can also freeze it. Wrap it well, and it will keep for up to 3 months. Just thaw it and warm it in the oven for a few minutes.
FAQs
Q1. Why didn’t my dough rise?
Ans: Your yeast might have been old, or the water was too hot or too cold. Yeast is a living thing and needs the right conditions to work.
Q2. Can I use frozen bread dough?
Ans: Yes, you can use a 1 lb loaf of thawed frozen bread dough to save time. Just let it thaw, then start from Step 6.
Q3. My bread is dry. What did I do wrong?
Ans: You might have used too much flour or baked it for too long. Make sure to measure your flour correctly and keep an eye on the bread as it bakes.
Wrapping Up
This recipe is more than just bread. It’s a feeling. It’s the perfect thing for a lazy weekend morning or a special treat for your family.
So give it a try. Get your hands a little sticky and fill your house with the best smell on earth.
When you make it, leave a comment below and let me know how it went. I love hearing your stories from the kitchen.
