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.

Step 7: Second Rise

Cover the pan with a towel and let the rolls rise again for 30–45 minutes , or until they’re puffy and touching each other.

Step 8: Bake

Preheat your oven to 350°F (175°C) . Bake the rolls for 20–25 minutes , or until golden brown and cooked through.

Step 9: Make the Icing

While the bread bakes, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (for thinner icing) or powdered sugar (for thicker icing).

Step 10: Drizzle and Serve

Once the bread is baked, let it cool slightly. Drizzle the icing generously over the top. Serve warm and enjoy the gooey, cinnamon-sugar bliss!