Cinnamon Bread inspired by Dolly Parton!

I have been wanting to try this famous cinnamon bread from Dollywood since forever and now I have found a recipe and I have to try it. Thanks to eatingwell for posting it up because oh my goodness! This bread is delicious! It may not be the same, but it works for now!

Ingredients:

Directions:

1. Combine warm water, yeast and a pinch of white sugar in a small bowl and whisk. Allow the mixture to sit until foamy, about 5 to 8 minutes.
2. Preheat the oven to 350 degrees F and line two 9×5-inch loaf pans with parchment paper, leaving an overhang on both sides.
3. In a stand mixer, whisk bread flour, remaining 1 tablespoon white sugar, salt and melted butter. Once the yeast mixture is foamy, add it to your stand mixer. Using the dough hook, knead on medium speed until the dough is smooth and stretchy, about 8 minutes.
4. Transfer the dough ball to a bowl lightly greased with cooking spray. Cover with plastic wrap and let it rise in a warm place (about 75 to 80 degrees F) until doubled in size, about 90 minutes. Punch it down, then transfer dough to a work surface and knead a few times. Cut it in half and gently shape into two 3×6-inch loaves—be careful not to overwork the dough.
5. Place the loaves on a parchment-lined baking sheet and cover with plastic wrap. Let rise in a warm environment until puffy, about 30 minutes to 1 hour.
6. 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.
7. Cut four deep slashes across the top of each loaf (the loaves will deflate).
8. 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.
9. 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.
10. 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 of milk if needed to thin out the glaze.

You can drizzle the glaze on top or leave it on the side for dipping. I choose to leave it on the side to dip because in my family we are split on how sweet we like our treats. I served it in a small fall to go box because I dropped it off at all the aunts, uncles, cousins, neighbors, friends and grandmas house. Of course while they were pipping hot because I personally love burning my mouth with deliciousness.

-Dezi