Copycat Dollywood Cinnamon Bread Recipe

Add the warm water, yeast, and a pinch of the sugar to the bowl of a stand mixer. Let the mixture stand for about 5 minutes.
Add the remaining sugar, bread flour, salt, and softened Butter Flavor Crisco.
Fit the mixer with the dough hook and mix on low speed until the ingredients come together. Increase to medium-low speed and knead for 5 to 7 minutes. The dough should look smooth and elastic and should pull away from the sides of the bowl. It can still feel slightly tacky.
Transfer the dough to a lightly greased bowl. Cover it with plastic wrap and place it in a warm spot until the dough has approximately doubled in size, about 60 to 90 minutes.
Line a 9 x 5-inch loaf pan with parchment paper, leaving some parchment extending over the sides. Lightly coat the parchment with cooking spray.
Turn the risen dough onto a lightly floured surface. Gently shape it into a loaf approximately the length of your pan.
Use a sharp knife to make 5 or 6 deep crosswise cuts in the loaf. Cut almost all the way through the dough, leaving approximately ½ inch connected along the bottom.
Melt the Butter Flavor Crisco in a small saucepan over low heat or in short bursts in the microwave.
Combine the granulated sugar, brown sugar, and cinnamon in a shallow dish.
Coat the loaf generously with the melted shortening. Make sure the top, sides, bottom, and inside of each deep cut are coated.
Roll and press the loaf in the cinnamon-sugar mixture. Gently separate the sections and press additional cinnamon sugar into the cuts.
Transfer the loaf to the prepared pan. Sprinkle any remaining cinnamon-sugar mixture over the top and around the sides.
Cover the loaf loosely with plastic wrap and allow it to rise for another 30 to 45 minutes. The dough should look noticeably puffy and the sections should begin expanding toward one another.
Preheat the oven to 350°F.
Bake for 30 to 35 minutes. The loaf should be deep golden brown and the center should register approximately 190°F to 200°F on an instant-read thermometer.
If the top begins browning too quickly, loosely cover it with foil while the center finishes baking.
Let the bread rest in the pan for about 10 minutes. Lift it out using the parchment paper and transfer it to a wire rack.
To make the icing, whisk together the confectioners’ sugar, vanilla, and 2 tablespoons of water. Add additional water a little at a time until the glaze is thick but pourable. Stir in the lemon juice, if using.
Drizzle the vanilla icing over the warm bread or serve it alongside the loaf with apple butter.
Pull the loaf apart into warm sections and serve.

Copycat Dollywood Cinnamon Bread Recipe

Ingredients

Bread Dough

Cinnamon-Sugar Coating

Vanilla Icing

Instructions

Notes