🍞 Dollywood Cinnamon Swirl Bread with Sweet Icing 🍯
Ingredients
For the Bread:
1 cup whole milk, warmed to 110°F (43°C)
2¼ teaspoons (1 packet) active dry yeast
¼ cup granulated sugar
1 large egg, at room temperature
3 tablespoons unsalted butter, melted and slightly cooled
½ teaspoon salt
3½ to 4 cups all-purpose flour
For the Cinnamon Filling:
½ cup packed light brown sugar
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, softened
For the Icing:
1 cup powdered sugar
2 to 3 tablespoons milk (or heavy cream for richness)
½ teaspoon pure vanilla extract
Instructions
Activate the yeast: In a large mixing bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5–7 minutes until foamy.
Make the dough: Add the remaining sugar, egg, melted butter, and salt to the yeast mixture. Stir until well blended. Gradually add 3½ cups of flour, mixing until a soft dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes, adding more flour as needed (only if the dough is overly sticky). The dough should be smooth and elastic.
First rise: Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
Prepare the filling: While the dough rises, mix brown sugar and cinnamon in a small bowl. Set aside.
Shape the loaf: Punch down the risen dough and roll it out on a lightly floured surface into a 16x10-inch rectangle. Spread softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture uniformly on top.
Roll and place: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Place seam-side down into a greased 9x5-inch loaf pan.
Second rise: Cover loosely and let rise again for 30–45 minutes, until the dough crowns about 1 inch above the rim of the pan.
Bake: Preheat oven to 350°F (175°C). Bake the loaf for 30–35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent loosely with foil.
Cool and glaze: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cool, whisk together powdered sugar, milk (or cream), and vanilla to make the icing. Drizzle evenly over the loaf.
#fblifestyle