Dollywood’s Cinnamon Bread Recipe is one of those recipes that is fun to make with your kids and/or grandkids. My first trip to Dollywood was when i was six years old, and I’ve been almost every year since then. Although there are many delicious dishes to eat inside the park, cinnamon bread is a treat that I always go back for each year. If you’ve ever been to Dollywood, you’ve probably already had this delicious and doughy dessert. Situated inside the Old Mill, park guests line up to enjoy this delicious treat. Living in East Tennessee, I’m lucky enough to only be 30 minutes away from this Southern haven. However, if you can’t be there in person, this cinnamon bread recipe will give you an idea of what Dollywood is like. By using frozen bread dough, you cut back on preparation (and dirty dishes) needed to make this delicious dessert. Dollywood’s Cinnamon Bread Recipe is great for family gatherings, picnics, or if you just want some comfort for that sweet tooth. If you don’t want to share, well I’m not here to judge. Stay fabulous!
Looking for more great dishes like Dollywood’s Famous Cinnamon Bread Recipe? Check out these fabulous recipes as well!
dollywood’s famous cinnamon bread recipe
Equipment
- loaf pan
Ingredients
- vegetable oil cooking spray
- ½ cup sugar
- 1½ tbsp cinnamon
- 1 (1-pound) loaf frozen bread dough thawed
- 4 tbsp (½ stick) butter
- 1 cup powdered sugar sifted
- 2-3 tbsp water or lemon juice
Instructions
- Coat two 8½ by 4½ by 2½-inch loaf pans with vegetable oil cooking spray
- Combine the sugar and cinnamon in a shallow dish and set aside.
- Cut the dough lengthwise into two pieces. Make 4 crosswise slits in each piece, taking care not to cut all the way through. Brush the loaves all over with butter, making sure to cover the creases. Roll each loaf in the cinnamon mixture, packing the cinnamon into the creases with your hands. Place the loaves in the prepared pans and set aside in a warm place to rise for 30 minutes. Wile the bread is rising, prehead the oven to 300°F.
- Bake the bread, turning the pans around once, for 35 minutes, or until the top is golden and a tap on the bottom of the pan yields a hollow sound.
- Meanwhile, make the glaze. In a small bowl, vigorously stir together the posdered sugar and water until the mixture is smooth and free of lumps. Turn the breads out onto a rack while they're still warm and drizzle with the glaze.
Published by