Official Dollywood Cinnamon Bread Recipe

Ingredients:

For the Dough:

1/2 cup warm water (100 to 110 degrees F, or 40 to 45 degrees C)

3/4 teaspoon active dry yeast
1 tablespoon plus a pinch white sugar, divided
1 1/2 cups bread flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted and cooled
Cooking spray

For the Topping:

1/4 cup white sugar

1/4 cup packed light brown sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, melted
2 tablespoons light corn syrup

For the Glaze:

1 1/4 cups confectioners' sugar

Pinch salt
2 tablespoons unsalted butter, melted
3 to 5 tablespoons milk

Instructions:

Combine warm water, yeast, and a pinch white sugar in a small bowl and whisk. Then let it sit
until foamy, about 5 to 8 minutes.
Meanwhile, in a stand mixer, whisk bread flour, remaining 1 tablespoon white sugar, salt, and
melted butter.
Once yeast mixture is foamy, add it to the stand mixer.
Using the dough hook, knead on medium speed until the dough is smooth and elastic, about 8
minutes.
Transfer dough ball to a lightly greased bowl. Cover with plastic wrap and let it rise in a warm
place (about 75 to 80 degrees F, or 25 degrees C) until doubled in size, about 1 1/2 hours.
Punch it down, then transfer dough to a work surface and knead a few times. Cut it in half and
gently shape into two 3x6-inch loaves (be careful not to overwork the dough).
Place the loaves on a parchment-lined baking sheet and cover with plastic wrap. Let rise in a
 warm place until puffy, about 30 minutes to 1 hour.
Make the topping by whisking white sugar, brown sugar, and cinnamon in a small baking dish.
Whisk melted butter and corn syrup in a separate small baking dish.
Preheat the oven to 350 degrees F (175 degrees C) and line two 9x5-inch loaf pans with
parchment paper, leaving an overhang on both sides.
Cut four deep slashes across the top of each loaf (the loaves will deflate).
Dip each loaf in the butter-corn syrup mixture, coating it completely, then coat with the
cinnamon-sugar mixture, making sure the mixtures get in all the crevices.
Place loaves in prepared loaf pans and drizzle with any remaining butter and cinnamon sugar.
Bake until golden brown, 25 to 30 minutes.
Lift the bread out of the loaf pans and let cool, about 15 minutes.
Meanwhile, make the glaze by whisking confectioners' sugar, salt, melted butter, and 3
tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk, if needed to
thin out the glaze.
Drizzle the glaze on the warm loaves or serve on the side for dipping.

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