Description
This Dollywood Cinnamon Bread with Icing is a delightful homemade treat featuring a soft, fluffy cinnamon bread swirled with a rich cinnamon and brown sugar filling, topped with a sweet, creamy vanilla icing. Perfect for breakfast, brunch, or a comforting snack, this bread combines warm spices and a luscious glaze for an irresistible flavor experience.
Ingredients
Scale
Bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Filling
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
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
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. In another bowl, combine the milk, melted butter, eggs, and vanilla extract, mixing well. Gradually add the wet ingredients to the dry ingredients and stir until you have a smooth, thick batter.
- Make the cinnamon filling: In a small bowl, mix the brown sugar and ground cinnamon together until combined.
- Assemble the bread: Pour half of the batter into a greased loaf pan, spreading evenly. Sprinkle half of the cinnamon filling over the batter. Pour the remaining batter on top, then sprinkle the rest of the cinnamon mixture. Use a knife or skewer to gently swirl the cinnamon filling through the batter, creating a marbled effect.
- Bake the bread: Preheat your oven to 350°F (175°C). Bake the loaf for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare 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 creamy. Adjust the consistency by adding more milk if needed.
- Glaze the bread: Once the bread is completely cooled, drizzle the icing over the top, spreading lightly to cover the surface. Allow the icing to set for a few minutes before slicing.
- Serve: Slice the bread into 12 pieces and enjoy! This bread is perfect warm or at room temperature, great for breakfast or as a sweet snack alongside coffee or tea.
Notes
- You can substitute milk with a plant-based milk for a dairy-free version.
- For a richer icing, use heavy cream instead of milk.
- The swirling technique should be gentle to keep the layers distinct but blended.
- Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Reheat slices briefly in the microwave or toaster oven for a fresh-baked taste.
