Description
A homemade recreation of the famous Dollywood cinnamon bread, featuring a rich, yeasty dough with generous cinnamon swirls and a bright, tangy lemon glaze.
Ingredients
Scale
- 3 cups (375g) All-Purpose Flour
- 2 ¼ teaspoons (1 packet) Instant Yeast
- ½ cup (100g) Granulated White Sugar
- ½ cup (113g) Unsalted Butter, melted
- 1 cup (240ml) Warm Milk
- 1 large Egg, room temperature
- 1 teaspoon Salt
- ½ cup (113g) Softened Butter (for swirls)
- ½ cup (100g) Brown Sugar (for swirls)
- 2 tablespoons Cinnamon (for swirls)
- 1 cup Powdered Sugar (for glaze)
- 2–3 tablespoons Milk (for glaze)
- 1 teaspoon Lemon Juice (for glaze)
Instructions
- In a small bowl, mix warm milk with 1 tablespoon of sugar and the yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour, salt, and remaining sugar. Add melted butter, egg, and the foamy yeast mixture. Mix until a shaggy dough forms.
- Knead the dough (by hand or with a mixer dough hook) for 5-10 minutes until smooth and elastic. It should pass the windowpane test.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.
- While dough rises, mix softened butter, brown sugar, and cinnamon for the swirls.
- Punch down the risen dough and roll it out into a 12×16 inch rectangle on a floured surface.
- Spread the cinnamon butter mixture evenly over the dough, leaving a small border at the edges.
- Roll the dough tightly from the long side into a log. Slice the log in half lengthwise to expose the swirls.
- Twist the two halves together loosely and place them seam-side down in a greased 9×13 inch baking pan.
- Let the bread rise again for 30-45 minutes.
- Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown.
- While the bread cools slightly, whisk together powdered sugar, milk, and lemon juice to make the glaze.
- Drizzle the glaze over the warm bread to allow it to set into the cracks.
Notes
Ensure milk is warm, not hot, to avoid killing the yeast. Bring eggs and milk to room temperature before starting. For clean slices, use a sharp serrated knife and saw gently. The glaze should be thick enough to coat the back of a spoon but pourable. Can be stored at room temperature for 2 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 32
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 58
- Fiber: 2
- Protein: 6
Keywords: Dollywood cinnamon bread, cinnamon swirl bread, glazed cinnamon bread, homemade park food, brunch recipe, yeast bread