Recipe Background
Dolly's Cinnamon Bread: A sweet salute to independence with a zesty icing twist.
There I was, about to commence a new chapter, marking my transition from cozy communal spaces into the unknown territory of solo living. My first night in my very own apartment demanded something special, a promise to myself of sweetness and courage. Dolly's Cinnamon Bread became my culinary muse. With a penchant for comfort, I dug into the thawed bread doughs I had cradled back from the local market, feeling every sprinkle of cinnamon and sugar as if it were confidence dusting over my uncertain heart. Watching the loaves rise, I marveled at their transformation, eager for mine to follow.
As the loaves baked, I learned the joy of turning them halfway, a lesson in balance I've come to treasure in life. The scent of melting butter and cinnamon filled the air, turning an empty space into a home. A whisk through powdered sugar and lemon juice created a cascade of icing, a nod to realizing that sometimes, a little tang enhances the sweetness. Those first, hesitant slices signaled more than just a midnight snack—they marked the beginning of my journey to embrace independence with all its delicious unpredictability.
That evening, the warmth of cinnamon bread met the chill of unfamiliar surroundings, and I relished each moment. From then on, whenever life felt uncertain, Dolly’s recipe reminded me to trust the rise, enjoy the sweetness, and sometimes, turn halfway for even cooking.
Ingredients
For the bread:
- 2 loaves frozen bread dough thawed and risen
- 2 sticks butter melted
- 1/4 cup cinnamon
- 1 1/2 cups sugar
For the glaze:
- 3 cups powdered sugar
- juice of 2 lemons
Directions
- Preheat the oven to 300 degrees F.
- Line two 8x4x2-inch loaf pans with parchment paper or spray with baking spray.
- Once the dough is thawed and doubled in size, using a very sharp knife, cut four deep crosswise slits across the top of the loaves, approximately 1-inch apart. Be careful not to cut all the way through the loaves.
- Place the melted butter in a shallow bowl.
- Mix the cinnamon and the sugar together in a separate shallow bowl.
- Dredge each of the bread loaves, one at a time, in the melted butter and then in the cinnamon sugar mixture, making sure to coat both sides.
- Transfer the coated loaves to the prepared pans.
- Place the pans on top of the preheating oven and allow the loaves to rise again until they've doubled in size, about 45-60 minutes.
- Bake, turning the loaves halfway through for even cooking until they are golden-brown and sound hollow when tapped, about 35 minutes.
- Transfer the loaves from the pans and place them on cake plates.
- Pull the parchment away from the loaves and allow them to cool for 20 minutes.
- Whisk together the powdered sugar and the fresh lemon juice until smooth.
- Generously drizzle the icing over the loaves.
- Slice and serve.
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