Dollywood’s cinnamon bread is the comfort food we all need right now.
Add the yeast mixture and melted butter to the flour mixture.
Knead with the dough hook on medium speed until it is smooth and elastic, about eight minutes.
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Transfer to a bowl coated with cooking spray.
Lightly spray a baking sheet with cooking spray.
Punch down the dough and transfer to a work surface; knead a few times.
Courtesy of Dollywood
Cut in half and gently shape into two three-by-six-inch loaves (do not overwork the dough).
Place the loaves three inches apart on the prepared pan.
Lightly spray the loaves with cooking spray and cover with plastic wrap.
Let rise in a warm place until puffy, 30 minutes to one hour.
Make the topping: Whisk the granulated sugar, brown sugar, and cinnamon in a small baking dish.
Whisk the melted butter and corn syrup in another small baking dish.
Preheat the oven to 350 degrees.
Line two nine-by-five-inch loaf pans with parchment paper, leaving a two-inch overhang on all sides.
Cut four deep slashes across the top of each loaf (the loaves will look deflated).
Place the loaves in the prepared pans.
Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar.
Bake until light brown, 25 to 30 minutes.
Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack.
Let cool in the paper, about 15 minutes.
Whisk in up to two more tablespoons of milk as needed to loosen.
Drizzle on the warm loaves or serve on the side for dipping.
