Description
This Dollywood Cinnamon Bread is a delightful homemade sweet bread featuring a soft, tender crumb infused with warm cinnamon and brown sugar swirls. Finished with a luscious vanilla icing, this loaf makes for a perfect breakfast treat or an indulgent snack anytime.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Wet Ingredients
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Icing
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 2 tablespoons milk (or heavy cream for a richer flavor)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
- Combine Wet Ingredients: In another bowl, whisk the milk, melted unsalted butter, eggs, and vanilla extract until smooth and thoroughly blended.
- Make the Cinnamon Mixture: In a small bowl, combine the packed brown sugar and ground cinnamon; this will be used to swirl through the batter.
- Prepare the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. Be careful not to overmix to keep the bread tender.
- Layer the Batter and Cinnamon Filling: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon and brown sugar mixture evenly over the batter. Pour the remaining batter on top, then finish by sprinkling the remaining cinnamon mixture over the top. Use a knife or skewer to gently swirl the cinnamon sugar through the batter for a marbled effect.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 45-55 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on your oven, so start checking around 45 minutes.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf onto a wire rack to cool completely before icing to prevent the glaze from melting off.
- Make the Icing: In a small bowl, whisk together the powdered sugar, melted butter, milk or heavy cream, vanilla extract, and a pinch of salt until smooth and pourable.
- Apply the Icing: Once the bread is completely cooled, drizzle the icing evenly over the top of the loaf. Allow the icing to set for about 15-20 minutes before slicing and serving.
Notes
- For a richer bread, substitute whole milk with buttermilk or add an extra tablespoon of butter.
- Heavy cream in the icing makes it creamier but milk works fine for a lighter glaze.
- Ensure the bread is fully cooled before icing to avoid the glaze melting off.
- This bread is best eaten within 2-3 days when stored in an airtight container at room temperature.
- Reheat slices gently in a toaster oven or microwave for a warm treat.
- You can add chopped nuts like pecans or walnuts for additional texture.
