Break Us off a piece of that! Everyone associates Dolly Parton with her epic roster of songs, including “Jolene” and “I Will Always Love You,” but for die-hard devotees, another more unexpected connection comes to mind this time of year: ooey-gooey cinnamon bread. Served at Dollywood – her theme park in Pigeon Forge, Tennessee – the treat is equally beloved by Parton, 70, and her family, including her husband, Carl Thomas Dean.
“You’ve got to have cinnamon bread with tons and tons of butter at Christmas,” says the singer, who narrates NBC’s movie Dolly Parton’s Christmas of Many Colors (available on DVD December 20). “Especially if you can make it with your family.”
Whether you’re whipping up the recipe solo or with your own loved ones, the indulgent loaves make a sweet addition to a holiday dinner or breakfast. (And if you expect Santa to stop by, it might not be a bad idea to leave him some, too.)
Here’s the recipe.
Dolly Parton’s Cinnamon Bread
Serves 8; makes 2 loaves
Vegetable oil cooking spray
1/2 cup sugar
1 1/2 tbsp cinnamon
1 1-lb loaf frozen bread dough, thawed
4 tbsp (1/2 stick) butter, melted
1 cup powdered sugar, sifted
2 tbsp water or fresh lemon juice, plus more as needed
1. Coat two 8 1/2 x 4 1/2 x 2 1/2–inch loaf pans with vegetable oil cooking spray. In a shallow dish, combine the sugar and cinnamon and set aside.
2. Cut the dough lengthwise into two pieces. Make four shallow, crosswise slits in each piece. Brush the loaves all over with butter. Roll each loaf in the cinnamon mixture, packing it into the creases. Place loaves in the prepared pans and set aside in a warm place to rise for 30 minutes.
3. As the bread rises, preheat oven to 300 degrees.
4. Bake the bread, turning the pans around once, for 35 minutes or until the top is golden and a tap on the bottom of the pan yields a hollow sound.
5. Meanwhile, make the glaze. In a small bowl, vigorously stir together the powdered sugar and water (or lemon juice), adding more liquid as needed, until the mixture is smooth. Turn the breads out onto a rack while they’re still warm; drizzle with the glaze.
