Homemade Buttery Cinnamon Bread (Dollywood Copycat)
Coated in butter, brown sugar and cinnamon, this iconic Dollywood Cinnamon Bread is a scrumptious way to start your day. This soft pull-apart yeast bread has been a top-rated recipe for over 4 years among Butter & Baggage readers. Your family will love this gooey breakfast treat - make a double batch, one is never enough!
Equipment
Ingredients
DOUGH
- 1 ¾ teaspoon yeast
- ½ cup water
- 1 ½ cups bread flour
- ½ teaspoon salt
- 2 tablespoons butter (melted)
- cooking spray
TOPPING
- ¼ cup sugar
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons butter (melted)
- 2 tablespoons light corn syrup
Instructions
- Dough: Add yeast to a bowl with ½ cup of warm water, add a pinch of sugar and let it sit until it starts to foam, about 5 minutes. If it doesn’t get foamy, throw it out and try a new pack of yeast.
- In a stand mixer, combine the flour and salt and add the melted butter and yeast. Make sure the butter is not hot. Knead with the dough hook for 5-8 minutes, until it is smooth. Place it in a bowl sprayed with cooking spray and cover. Place in a warm area and let rise for about an hour until double in size.
- Place a sheet of parchment paper on a cookie sheet and spray with cooking spray. Punch down the dough and cut it in half. Shape each half into a three by six inch rectangle. Place on a baking sheet. Spray some plastic wrap with cooking spray and cover the dough. Let it rise until it is about double, 30 minutes.
- Topping: In a pie dish, whisk the melted butter and corn syrup together. In a separate dish, whisk together the sugar, brown sugar and cinnamon.
- Preheat the oven to 350º and line two nine by five inch loaf pans with parchment paper.
- Cut 4 deep slashes across the top of each loaf, cutting about half way through. The dough will be very soft and will deflate as you work with it. Dip each loaf into the butter mixture, turning to coat both sides. Then place it in the brown sugar mixture making sure it is completely coated and the topping has gone into the slashes. Place in the loaf pans.
- Pour the remaining butter mixture over each loaf. Sprinkle the remaining brown sugar mixture over the top. Bake until lightly brown, about 25 minutes. Lift the bread out of the pans and let cool on a baking rack for about 15 minutes.
Video
Barbara's Notes + Tips
- Make sure neither the water nor the butter is too hot or it will kill the yeast, if the yeast does not get foamy, try again with new yeast and cooler water.
- Try placing the dough in a warm microwave to rise. Boil some water in the microwave and then place the dough in the microwave and shut the door.
- You can use all purpose flour instead of bread flour.
- Light corn syrup refers to the color and not the calorie count.
- On doubling the recipe: When you double the recipe, double all the ingredients including the water. The recipe as written makes two small loaves, so doubling gives you four.
- On loaf count: This recipe makes two small loaves. If you want to use one larger loaf pan instead, it works great but you'll get more soft bread and less gooey topping since the sugar mixture won't seep in as much.
Nutrition
Calories: 343kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 336mg | Potassium: 68mg | Fiber: 2g | Sugar: 23g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
