Dollywood Cinnamon Bread with Icing

INGREDIENTS:

For the Bread:

1 cup whole milk (warmed to 110°F/43°C)

2 ¼ teaspoons active dry yeast (1 packet)

¼ cup granulated sugar

3–3 ½ cups all-purpose flour (plus extra for dusting)

1 large egg (room temperature)

¼ cup unsalted butter (melted)

1 teaspoon salt

For the Cinnamon Swirl:

½ cup unsalted butter (softened)

¾ cup brown sugar (packed)

2 tablespoons ground cinnamon

For the Icing:

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

DIRECTIONS:

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let it sit for 5–10 minutes , or until frothy. This ensures your yeast is alive and ready to work its magic.

Step 2: Make the Dough

In a large mixing bowl, whisk together 3 cups of flour and the remaining granulated sugar. Add the activated yeast mixture, egg, melted butter, and salt. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes , adding small amounts of flour as needed to prevent sticking. The dough should be smooth, elastic, and slightly tacky but not sticky.

Step 3: First Rise

Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.

Step 4: Prepare the Cinnamon Swirl

While the dough rises, prepare the cinnamon swirl. In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth and spreadable.

Step 5: Shape the Bread

Punch down the risen dough to release any air bubbles. Turn it out onto a lightly floured surface and roll it into a rectangle about 12×16 inches . Spread the cinnamon mixture evenly over the dough, leaving a small border around the edges.

Step 6: Roll and Slice

Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 12 equal slices and arrange them in a greased 9×13-inch baking pan, leaving a little space between each slice …