Dollywood Cinnamon Bread Recipe
If you’ve ever strolled through Dollywood with the scent of freshly baked, gooey bread swirling in the air, you know what a treat Dollywood Cinnamon Bread truly is. This beloved pull-apart loaf is sticky, sweet, and fragrant with cinnamon—a cozy indulgence that’s easier to make at home than you might think. With a handful of pantry staples and minimal prep, you can bring the magic of Dollywood’s most famous snack straight to your kitchen.
Ingredients You’ll Need
The beauty of Dollywood Cinnamon Bread is its simplicity. Each ingredient has a special role—don’t overlook any! The bread dough creates the soft, pillowy structure, cinnamon sugar provides warmth and sweetness, and the buttery glaze pulls everything together in a decadent finish.
- Frozen bread dough: This gives you a head start—soft, yeasty layers without hours of rising and kneading.
- Granulated sugar: Essential for that unmistakable sweet crunch and caramelization as it bakes.
- Ground cinnamon: The star of the show—warm, fragrant, and nothing short of comforting.
- Unsalted butter: Melted and drizzled, butter seeps into every crevice for rich flavor and golden crust.
- Powdered sugar: The key to a silky-smooth, sweet glaze that soaks into the warm loaf.
- Milk: Just enough to make the glaze pourable and luscious.
- Vanilla extract: A splash brings depth and that classic bakery aroma to the final drizzle.
How to Make Dollywood Cinnamon Bread
Step 1: Prep Your Pan and Cinnamon Sugar
Preheat your oven to 350°F (175°C) and give a 9×5-inch loaf pan a thorough greasing. This simple step ensures your Dollywood Cinnamon Bread will release easily—no sticking, no mess. Now, whisk the granulated sugar and cinnamon together in a small bowl, and set aside. The scent alone is enough to make your kitchen feel inviting!
Step 2: Roll Out the Dough
Place your thawed bread dough on a lightly floured surface—if it’s a bit sticky, that’s totally normal. Gently roll the dough into a long rectangle, aiming for about 6×20 inches. Don’t stress about making it perfect; a rustic look is part of the fun with Dollywood Cinnamon Bread.
Step 3: Slice and Fill the Dough
Grab a sharp knife or bench scraper and make 4 or 5 deep cuts across the dough, being careful not to slice all the way through. These crevices are where the magic happens! Brush the entire surface, plus inside the cuts, with melted butter. Generously sprinkle the cinnamon sugar everywhere—inside the slits, all over the top, and even the sides if you can. Every bite should ooze with flavor.
Step 4: Shape and Pan the Bread
Loosely gather or accordion-fold the dough so those pockets stay put, then nestle everything gently into your greased loaf pan. Pour over any leftover butter and sprinkle the rest of the cinnamon sugar on top. This ensures your Dollywood Cinnamon Bread will have a golden, caramelized crust when it emerges from the oven.
Step 5: Bake Until Golden
Transfer the pan to the oven and bake for 30 to 35 minutes. The loaf should puff up and turn a beautiful tawny gold. If the top starts browning too quickly, tent with foil for the last 10 minutes. The irresistible smell is your best indicator that it’s ready!
Step 6: Make the Glaze and Serve
While the bread cools just enough to handle, whisk together powdered sugar, milk, and vanilla extract for a smooth glaze. Don’t skimp—drizzle generously over the warm loaf. Serve your Dollywood Cinnamon Bread pull-apart style, and watch it disappear fast!
How to Serve Dollywood Cinnamon Bread
Garnishes
A classic dusting of extra cinnamon or a few toasted pecans really elevate Dollywood Cinnamon Bread. If you’re feeling extra indulgent, add a spoonful of whipped cream or a sprinkle of orange zest for an unforgettable twist.
Side Dishes
This sweet bread pairs perfectly with a hot mug of coffee, a chai latte, or even a glass of cold milk. If you’re serving Dollywood Cinnamon Bread for brunch, try it alongside a simple fruit salad or creamy Greek yogurt for balance.
Creative Ways to Present
For a crowd, serve this bread cut into thick sticks on a wooden board for a rustic, shared centerpiece. Or, slice the loaf and layer pieces in a trifle with whipped cream and berries for a show-stopping dessert. No matter how you present it, Dollywood Cinnamon Bread always steals the show!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Dollywood Cinnamon Bread tightly in plastic wrap or foil and store at room temperature for up to two days. The bread stays soft and moist, though the glaze may soak in for an extra burst of sweetness.
Freezing
Cool the loaf completely, wrap it well in plastic wrap and then foil, and stash in the freezer for up to three months. For best results, freeze without the glaze and add it fresh after reheating.
Reheating
Pop a slice of Dollywood Cinnamon Bread in the microwave for 10–15 seconds for a warm, gooey treat, or warm the whole loaf in a low oven wrapped in foil until heated through. The aroma will make it feel freshly baked all over again.
FAQs
Can I use homemade bread dough instead of frozen?
Absolutely! If you love making bread from scratch, use your favorite yeast dough recipe. Just let it rise once, then proceed with the rolling, slicing, and filling steps for Dollywood Cinnamon Bread.
Can I make this recipe gluten-free?
Yes, you can swap in a gluten-free bread dough, either homemade or store-bought. Just watch the texture—a few brands may bake up denser, but the sweet cinnamon and glaze will still shine.
Can I add nuts or raisins?
Definitely! For extra richness, tuck a handful of chopped pecans or plump raisins between the layers before baking. They add great texture and flavor to Dollywood Cinnamon Bread.
What’s the secret to that perfect pull-apart texture?
Making deep slits in the dough and being generous with melted butter and cinnamon sugar is key. The pockets allow flavor to soak in and encourage the loaf to bake up soft and pull-apart tender.
Can I prepare Dollywood Cinnamon Bread the night before?
Yes—assemble the loaf right up to the baking step, cover, and refrigerate overnight. Bake it off fresh in the morning for warm, bakery-fresh goodness at home.
Final Thoughts
You truly can’t go wrong with Dollywood Cinnamon Bread—it’s comforting, crowd-pleasing, and so simple to make with just a few ingredients. Give it a try, whether you’re feeding family for breakfast or sharing with friends over coffee. Every bite is a reminder of sweet moments and happy gatherings—you’ll want to make it again and again!
Print
Dollywood Cinnamon Bread Recipe
- Total Time: 50 minutes active
- Yield: 1 loaf (8 servings) 1x
- Diet: Vegetarian
Description
Dollywood Cinnamon Bread is a delightful sweet yeast bread that’s perfect for breakfast or dessert. This pull-apart cinnamon loaf is easy to make and offers a comforting blend of cinnamon, sugar, and butter. Enjoy the warm, gooey goodness of this theme park-inspired treat!
Ingredients
Main Bread:
- 1 loaf frozen bread dough, thawed (about 1 lb)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Cinnamon Sugar: Combine granulated sugar and cinnamon in a small bowl.
- Roll and Cut Dough: Roll out thawed bread dough into a 6×20-inch rectangle. Make deep cuts crosswise without cutting through entirely.
- Spread Butter and Cinnamon Sugar: Brush dough with melted butter, sprinkle with cinnamon sugar, and fold into the pan.
- Bake: Bake for 30-35 minutes until golden and cooked through.
- Make Glaze: Whisk powdered sugar, milk, and vanilla for glaze.
- Glaze and Serve: Drizzle glaze over cooled bread and enjoy warm!
Notes
- For added flavor, consider adding chopped pecans or raisins between the layers before baking.
- This bread is best enjoyed warm but can be reheated in the microwave for 10-15 seconds per slice.
- Prep Time: 15 minutes (plus thawing time)
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
