If you’ve ever been to Dollywood you have no doubt have passed by the Dollywood Grist Mill. Wofting from the building you can smell the wonderful smell of Cinnamon Bread. This amazing bread is made hot and fresh every single day that the park is in operation. You can be dainty and slice pieces off…or you can be like the native black bear and rip it apart. Either way, it’s worth it. Dolly included the recipe for the bread in her 2006 cookbook Dolly’s Dixie Fixin’s: Love, Laughter and Lots of Good Food. The cookbook’s proceeds go to benefit Dolly Parton’s Imagination Library. You can also search for it on ebay and amazon, but prices are generally marked way up.
Yield: 2 loaves
- 1 1-pound loaf of frozen bread dough, thawed
- 4 tbs (1/2 stick) butter, melted
- 1/2 cup sugar
- 1 1/2 tbs cinnamon
- For the glaze
- 1 cup powdered sugar, sifted
- 2 to 3 tbs water or fresh lemon juice
- For the glaze
- Preheat the oven to 300 degrees.
- Prepare 2 loaf pans with vegetable oil.
- Combine the sugar and cinnamon in a shallow dish and set aside.
- Cut the dough lengthwise into two pieces. Make 4 crosswise slits in each piece, taking care NOT to cut all the way through.
- Brush the loaves all over with butter, making sure to cover the creases.
- Roll each loaf in the cinnamon mixture, packing the cinnamon in the the creasses with your hands.
- Place the loaves in the prepared pans and set aside in a warm place to rise for 30 minutes.
- Bake the bread, turning the pan around once, for 35 minutes, or until the top is golden and a tap on the bottom of the pan yields a hollow sound.
- Meanwhile, make the glaze. Vigorously stir together powdered sugar and water or lemon juice until the mixture is smooth and free of lumps. Turn the bread out onto a rack while it’s still warm and drizzle with the glaze.