RECIPE: Dollywood Cinnamon Bread
Skip the line and make the famous Dollywood Cinnamon Bread recipe at home! Fluffy and buttery, with just the right amount of sweetness. Image: America's Test Kitchen / Steve Klise
This recipe was graciously provided by America’s Test Kitchen from their cookbook, When Southern Women Cook. Copyright © 2024 by America’s Test Kitchen. Photography © 2024 America’s Test Kitchen / Steve Klise.
Dollywood Cinnamon Bread
Equipment
- 8 1/2 by 4 1/2-inch loaf pan
Ingredients
Dough
- 3 Tbsp unsalted butter divided (1 Tbsp softened, 2 Tbsp melted)
- 1 2/3 cups all-purpose flour 8 1/3 ounces
- 1 1/4 tsp instant or rapid-rise yeast
- 1/2 cup + 3 Tbsp warm water 110 degrees
- 2 Tbsp granulated sugar
- 1 tsp table salt
Sugar Coating
- 1/2 cup light brown sugar packed, 3 1/2 ounces
- 1/4 cup granulated sugar 1 3/4 ounces
- 4 tsp ground cinnamon
- 1/4 tsp table salt
- 8 Tbsp unsalted butter melted, divided
Glaze (Optional)
- 1/2 cup confectioners' sugar 2 ounces
- 1 Tbsp milk
Instructions
- For the dough: Grease 8½ by 4½-inch loaf pan with softened butter. Whisk flour and yeast together in bowl of stand mixer. Add water. Fit mixer with dough hook and mix on low speed until dough comes together and no dry flour remains, about 2 minutes, scraping down bowl and dough hook frequently. Turn off mixer, cover bowl with plastic wrap, and let dough rest for 15 minutes.
- Add sugar, salt, and melted butter to dough and knead on medium-low speed until incorporated, about 30 seconds. Increase speed to medium and knead until dough is elastic and pulls away cleanly from sides of bowl, 6 to 8 minutes longer. Transfer dough to greased large bowl. Cover tightly with plastic and let rise until doubled in volume, about 1 hour.
- For the sugar coating: Meanwhile, mix brown sugar, granulated sugar, cinnamon, and salt together in shallow dish, breaking up any clumps of brown sugar. Set aside 6 tablespoons cinnamon sugar mixture. Place 4 tablespoons melted butter in second shallow dish.
- Press dough into rough 8 by 4-inch rectangle on lightly floured counter, with long side parallel to counter edge. Using bench scraper or sharp knife, cut dough crosswise into 5 equal rectangles (about 1½ by 4 inches each). Working with 1 rectangle at a time, coat rectangles in melted butter, then coat in cinnamon sugar mixture in shallow dish. Lay crosswise in prepared pan, arranging in single layer. Cover pan loosely with greased plastic and let rise until puffy, about 1 hour (cinnamon sugar may crack during this time).
- Adjust oven rack to middle position and heat oven to 350 degrees. Bake until top is deep brown and center of bread registers 205 to 210 degrees, about 30 minutes, rotating pan halfway through baking.
- Meanwhile, whisk reserved 6 tablespoons cinnamon sugar mixture and remaining 4 tablespoons melted butter together. Remove loaf from oven and immediately brush with butter mixture (use all of it). Let loaf cool in pan for 15 minutes.
- For the glaze: If desired, whisk sugar and milk together until smooth.
- Carefully transfer bread to platter. Let cool for 15 minutes longer. Drizzle with glaze, if using. Serve warm.
Nutrition
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Kate Feinberg
Kate Feinberg is a professional writer based in Nashville. She has more than 14 years of freelance writing experience covering travel, wellness, and lifestyle. A certified meditation teacher, RYT-200 yoga instructor, and integrative nutrition health coach, she brings a strong wellness perspective to her work. Kate is also a marathon runner and the creator of a plant-based food blog, Chef Kate F, where she shares nourishing recipes and mindful living tips. When she’s not writing, you’ll likely find her on the golf course, exploring new destinations, or combining both with golf-focused travel. She enjoys lake life on Percy Priest Lake.
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A classic!