Detour for Deliciousness

Last year when we were in Smoky Mountains National Park, I shortly considered a stop over to Dollywood, possibly only so I could try the famous Dollywood Cinnamon Bread. I do love Dolly but wow those tickets were not cheap and I wasn't sure my family would be all on board with that, after all, we are more hiking mountains and hotel pool people... so I'll continue to try recipes claiming to be knock offs of her recipe and hope it comes out delicious. The bread was in fact delicious! I thought about making for Sunday breakfast but I've been walking early mornings on the weekends and Andy had to be at church too early, so it ended up being Sunday after dinner snack instead. It was fluffy and the bottom was crunchy. I did like the one I made previously - maybe because it started with a hunk of bread dough to start and very little else. I'll keep at it, cinnamon bread is worth the adventure.

Dollywood Cinnamon Bread
For the Dough:
12 grams active dry yeast 4 teaspoons
165 grams warm water between 80-95°F, a little over 2/3 cup
375 grams all-purpose flour 2 2/3 cups
5 grams Diamond Crystal kosher salt 2 teaspoons
55 grams granulated sugar 1/4 cup
1 medium egg
57 grams softened unsalted butter 1/4 cup
For the filling:
226 grams salted butter 1 cup
2 teaspoons cinnamon
110 grams dark brown sugar 1/2 cup, lightly packed
1/2 teaspoon Diamond Crystal kosher salt
For the icing:
90 grams powdered sugar 3/4 cup, lightly packed
1 tablespoon milk of choice

In the bowl of a stand mixer, whisk together the yeast and the water. Add in the flour, salt, granulated sugar and egg.
Using the hook attachment on the mixer, mix on medium until all the ingredients are combined.
Once the ingredients are just combined, begin adding the softened butter 1 tablespoon at a time. When it is fully mixed in, that's when you know to add the next tablespoon of butter.
Turn the mixer to medium-high and mix the dough for 7-8 minutes or until it is pulling away from the sides. You can also do the gluten test (see note).
When the dough is ready, transfer it to a clean bowl and cover and let it rise for an hour or until doubled in size.
While the dough is rising, prepare the filling. Brown the butter in a cast iron skillet. Do this by placing the skillet over medium heat, adding the butter and letting it melt until it starts to fizz and foam. Cook for 4-5 minutes, or until you see flecks of brown start forming in the bottom of the pan. Then turn off the heat and transfer the butter to a heat-safe bowl. No need to wipe out the cast iron skillet.
Whisk the cinnamon into the brown butter while it's still warm, this will "bloom" the cinnamon's flavor.
Whisk in the brown sugar and salt and set aside. This should form a thick paste during the time the dough finishes rising.
Add 1/3 cup of the filling to the bottom of the cast iron skillet. Spread it around.
When the dough is ready, place it down on a clean, unfloured surface and stretch it into a large rectangle. The dimensions don't have to be specific (mine never are), just make sure your dough is about 1 centimeter thick.
Spread 2/3 cup worth of filling onto the rectangle of dough. (You will have a bit of filling left, save it).
Grab the two shorter sides of the rectangle and fold them to the center of the dough so that their edges line up with each other, encasing the filling in the dough.
From there, use a bench scraper to slice the dough into 1-inch thick strips. Fold the strips in half and nestle them together in the cast iron skillet.
Cover and let this rise for another hour, or until 50% bigger in size.
Preheat the oven to 400°F.
When the dough has risen, spread the remaining filling all over the top of the dough.
Bake for 22-26 minutes, or until the bread is a deep, dark brown on top.
While the bread is baking, whisk together the icing ingredients to make a glaze.
Remove the bread from the oven and let it cool until the cast iron is safe to touch. Then drizzle with the glaze and eat.