Potato Flake Sourdough Dollywood Copycat Cinnamon Bread Recipe
This Potato Flake Sourdough Dollywood Copycat Cinnamon Bread is inspired by that classic Dollywood cinnamon bread using a potato flake sourdough starter. The dough is soft and slightly sweet, then it’s cut with deep slits, dipped in a buttery corn syrup mixture, packed with cinnamon sugar, and baked until warm and gooey.
Ingredients
Dough
- 2 cups bread flour 250 grams
- 1/3 cup potato flake sourdough starter 87 grams
- 2 1/2 tablespoons melted unsalted butter 35 grams
- 1 teaspoon salt 6 grams
- 2 1/2 tablespoons sugar 31 grams
- 1/2 cup warm water 118 grams
Cinnamon Sugar
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Butter Mixture
- 6 tablespoons butter
- 2 tablespoons corn syrup
Icing
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 3 tablespoons whole milk
Instructions
- In the bowl of a stand mixer, combine bread flour, potato flake sourdough starter, melted butter, salt, sugar, and warm water.
- Using the dough hook, mix until the dough comes together and becomes smooth and elastic.
- Cover the dough and allow it to rise until doubled. This will take about 6-10 hours. Don't let it rise more than double.
- After the first rise, shape the dough into a loaf.
- Cut five deep slits across the top of the dough, being careful not to cut all the way through. Make sure you use a really sharpe knife or scoring blade.
- In a shallow dish, mix together white sugar, brown sugar, and cinnamon.
- In a separate dish, melt the butter. Add corn syrup. Stir until combined.
- Dip the shaped dough into the melted butter mixture. Use your fingers to gently open the slits and work the butter down into the cuts.
- Transfer the dough into the cinnamon sugar mixture and coat as much of the dough as possible. Opening the slits to coat inside with the cinnamon sugar mixture.
- Place the coated dough into a parchment-lined loaf pan.
- Sprinkle about half of the remaining cinnamon sugar mixture down into the slits. Reserve the remaining butter and cinnamon sugar mixture for after the second rise.
- Cover the pan with plastic wrap and allow the dough to rise until doubled and puffy.
- Before baking, pour the remaining butter mixture over the top of the dough.
- Sprinkle the rest of the cinnamon sugar mixture over the top.
- Bake at 350°F for 25 minutes.
- Loosely cover with foil and bake for about 6 more minutes, or until the bread is baked through (200℉ internal temperature.)
- While the bread bakes, mix together powdered sugar, vanilla, and whole milk until smooth.
- Allow the bread to cool slightly, then drizzle about half of the icing over the top.
- Serve the remaining icing on the side for dipping, if desired.
Notes
If the dough is too sticky, add about 2 tablespoons of flour at a time until you get a workable dough. Be aware that the more flour you add the more dense the loaf can become.