Dolly Parton is beloved for the legendary music she has released throughout her career, but she has taken over the entertainment world in other ways, including through her theme park, Dollywood, in Pigeon Forge, Tenn. Visitors to the park may know of the mouth-watering cinnamon bread made fresh everyday at The Grist Mill, and now fans of the irresistible dish have the chance to make it at home.
Pinned on Pinterest by the legend herself, and originally shared on AllRecipes, we now know the official recipe for Parton's famous Dollywood Cinnamon Bread. According to the website, the pull-apart bread is made fresh, in front of park-goers, every single day. The bread is made at the grist mill, which was built in 1982 and is a fully operational mill. Therefore, the dough used in the famous cinnamon bread comes straight from the source. Once made, the bread is topped with icing or hot apple butter. The park reportedly sells more than 210,000 loaves of cinnamon bread per year.
With the exception of being available at Dollywood's DreamMore Resort and Spa in 2018, Parton's cinnamon bread was previously only available for purchase within the park, itself. Now, however, everyone can recreate the famous treat. The only negative is the at-home versions won't include the freshly ground flour found at the park. Bearing that in mind, the bread is the still perfect sweet treat for all seasons, especially fall and winter.
The country icon, who recently released her new album Rockstar, is known for her love for southern cooking. She partnered with Duncan Hines to launch her own line of cornbread, biscuits, and brownie mixes.
Official Dollywood Cinnamon Bread Recipe via AllRecipes:
Dough:
- 1/2 cup warm water (100 to 110 degrees F, or 40 to 45 degrees C)
- 3/4 teaspoon active dry yeast
- 1 tablespoon plus a pinch white sugar, divided
- 1 1/2 cups bread flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- Cooking spray
Topping:
- 1/4 cup white sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 2 tablespoons light corn syrup
Glaze:
- 1 1/4 cups confectioners' sugar
- Pinch salt
- 2 tablespoons unsalted butter, melted
- 3 to 5 tablespoons milk
Instructions
- Combine warm water, yeast, and a pinch white sugar in a small bowl and whisk. Then let it sit until foamy, about 5 to 8 minutes.
- Meanwhile, in a stand mixer, whisk bread flour, remaining 1 tablespoon white sugar, salt, and melted butter.
- Once yeast mixture is foamy, add it to the stand mixer.
- Using the dough hook, knead on medium speed until the dough is smooth and elastic, about 8 minutes.
- Transfer dough ball to a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place (about 75 to 80 degrees F, or 25 degrees C) until doubled in size, about 1 1/2 hours.
- Punch it down, then transfer dough to a work surface and knead a few times. Cut it in half and gently shape into two 3x6-inch loaves (be careful not to overwork the dough).
- Place the loaves on a parchment-lined baking sheet and cover with plastic wrap. Let rise in a warm place until puffy, about 30 minutes to 1 hour.
- Make the topping by whisking white sugar, brown sugar, and cinnamon in a small baking dish. Whisk melted butter and corn syrup in a separate small baking dish.
- Preheat the oven to 350 degrees F (175 degrees C) and line two 9x5-inch loaf pans with parchment paper, leaving an overhang on both sides.
- Cut four deep slashes across the top of each loaf (the loaves will deflate).
- Dip each loaf in the butter-corn syrup mixture, coating it completely, then coat with the cinnamon-sugar mixture, making sure the mixtures get in all the crevices.
- Place loaves in prepared loaf pans and drizzle with any remaining butter and cinnamon sugar.
- Bake until golden brown, 25 to 30 minutes.
- Lift the bread out of the loaf pans and let cool, about 15 minutes.
- Meanwhile, make the glaze by whisking confectioners' sugar, salt, melted butter, and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk, if needed to thin out the glaze.
- Drizzle the glaze on the warm loaves or serve on the side for dipping.
