- Prep Time: 20 minutesCook Time: 25 minutesTotal Time: 55 minutesServing Size: 4
Prepare the Pan for Baking: Spray a loaf pan lightly with cooking spray and then line the pan with parchment paper. Lightly spray the inside of the parchment paper as well. *Spraying the pan with non-stick spray before adding the parchment is a little trick I use to help keep the parchment in place!
Prepare the Dough: Place your frozen bread dough loaf in the parchment covered loaf pan and thaw according to the package instructions. Usually between 4-7 hours.
Mix Sugar and Cinnamon: In a shallow dish, mix together the 1/4 cup of sugar and 1 tablespoon of cinnamon. Set this cinnamon-sugar mixture aside.
Cut the Dough: Slice 5-6 horizontal slits across the top of the dough horizontally about ½ the depth of the dough so this will allow the bread to pull-a-part after being baked.
Coat in Butter and Cinnamon Sugar: Melt the butter and generously brush on the top and inside slits of the bread dough. The liberally sprinkle on the cinnamon-sugar mixture until completely coated. Make sure that the butter and cinnamon-sugar evenly coat the inside of the slices in the loaf as well.
Top and Rise: Place the loaf pan in a warm place to rise for 30 minutes. After risen, sprinkle ¼ cup of brown sugar over the top.
Bake: Place in a preheated oven and bake for about 20-25 minutes, or until the bread is cooked through and the top is golden brown.
Prepare the Icing: While the bread is baking, prepare the icing. In a small bowl, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk. Adjust the milk to get the icing to your desired consistency.
Finish and Serve: Once the bread is done, remove it from the oven and allow it to cool slightly. Drizzle the icing over the warm cinnamon bread. Serve the Dollywood Cinnamon Bread warm, pulling apart each piece for a delicious, sweet treat.
INGREDIENTS INSTRUCTIONS- Prepare the Pan for Baking: Spray a loaf pan lightly with cooking spray and then line the pan with parchment paper. Lightly spray the inside of the parchment paper as well. *Spraying the pan with non-stick spray before adding the parchment is a little trick I use to help keep the parchment in place!Prepare the Dough: Place your frozen bread dough loaf in the parchment covered loaf pan and thaw according to the package instructions. Usually between 4-7 hours.Mix Sugar and Cinnamon: In a shallow dish, mix together the 1/4 cup of sugar and 1 tablespoon of cinnamon. Set this cinnamon-sugar mixture aside.Cut the Dough: Slice 5-6 horizontal slits across the top of the dough horizontally about ½ the depth of the dough so this will allow the bread to pull-a-part after being baked.Coat in Butter and Cinnamon Sugar: Melt the butter and generously brush on the top and inside slits of the bread dough. Liberally sprinkle on the cinnamon-sugar mixture until completely coated. Make sure that the butter and cinnamon-sugar evenly coat the inside of the slices in the loaf as well.Top and Rise: Place the loaf pan in a warm place to rise for 30 minutes. After risen, sprinkle ¼ cup of brown sugar over the top.Preheat the Oven: Preheat your oven to 350°F.Bake: Place in a preheated oven and bake for about 20-25 minutes, or until the bread is cooked through and the top is golden brown.Prepare the Icing: While the bread is baking, prepare the icing. In a small bowl, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk. Adjust the milk to get the icing to your desired consistency.Finish and Serve: Once the bread is done, remove it from the oven and allow it to cool slightly. Drizzle the icing over the warm cinnamon bread. Serve the Dollywood Cinnamon Bread warm, pulling apart each piece for a delicious, sweet treat.
