This cinnamon bread is the ultimate comfort bake—perfectly soft on the inside with a caramelized cinnamon-sugar crust on the outside. It’s incredibly easy to make with just a few pantry staples and can be served for breakfast, dessert, or as a sweet snack. The aroma alone is enough to make your kitchen feel like a cozy bakery. Whether you’re reminiscing about a trip to Dollywood or trying it for the first time, this recipe delivers that nostalgic flavor at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Active dry yeast
Granulated sugar
Salt
Whole milk
Unsalted butter (melted and softened)
Eggs
Brown sugar
Ground cinnamon
Powdered sugar (for optional glaze)
Vanilla extract (for glaze)
Water or milk (for glaze)
Directions
In a small bowl, activate the yeast in warm milk with a bit of sugar. Let sit until foamy, about 5–10 minutes.
In a mixing bowl, combine flour, salt, sugar, and eggs. Add the activated yeast mixture and softened butter.
Knead the dough until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, mix brown sugar and cinnamon in a small bowl.
Once risen, divide dough into two loaves. Make several deep slits across the top of each loaf.
Brush each loaf generously with melted butter and pack the cinnamon-sugar mixture into each slit and over the top.
Place loaves into greased loaf pans and let rise again for 20–30 minutes.
Bake at 350°F (175°C) for 30–35 minutes or until golden brown and cooked through.
Optionally, drizzle with a simple powdered sugar glaze once slightly cooled.
Servings and timing
This recipe makes 2 loaves, each serving about 6 people. Prep time: 20 minutes Rise time: 1.5 hours Bake time: 30–35 minutes Total time: About 2.5 hours
Variations
Quick version: Use store-bought bread dough or frozen dinner rolls to skip the dough-making step.
Glazed finish: Add a vanilla glaze or cream cheese icing for a bakery-style touch.
Filled version: Add chopped nuts or raisins in the slits with the cinnamon-sugar.
Mini loaves: Make individual mini loaves or muffin-sized versions for grab-and-go treats.
Savory twist: Try a savory pull-apart version with garlic butter and herbs.
Storage/Reheating
Store leftover cinnamon bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in the microwave for 10–15 seconds or in the oven at 300°F until soft and warm. Add extra glaze or butter before serving if desired.
FAQs
Can I make this recipe without a stand mixer?
Yes, you can mix and knead the dough by hand. It just takes a bit more effort and time.
What kind of yeast should I use?
Active dry yeast is recommended, but instant yeast can also be used. Adjust rise times accordingly.
Can I prepare the dough the night before?
Yes, refrigerate the dough after the first rise and bring it to room temperature before baking the next day.
Is the glaze necessary?
No, it’s optional, but it adds a sweet finishing touch similar to what you’d get at Dollywood.
Can I use non-dairy milk?
Yes, almond milk, oat milk, or soy milk can be substituted for whole milk.
How do I know when the bread is done baking?
The top should be golden brown, and it should sound hollow when tapped. You can also check for an internal temperature of 190°F (88°C).
Can I make this gluten-free?
You can try using a 1:1 gluten-free flour blend, though texture and rise may vary.
What’s the best way to shape the bread?
Form into loaves, make deep slits across the top, and stuff with cinnamon-sugar for the signature pull-apart effect.
Can I use a bread machine?
You can use a bread machine to make and knead the dough, but baking is best done in the oven for the correct texture.
Can I double the recipe?
Yes, this recipe doubles easily if you need to make more loaves for a crowd or to freeze.
Conclusion
Dollywood Cinnamon Bread is a nostalgic, crowd-pleasing bake that’s as fun to pull apart as it is to eat. With its buttery, cinnamon-sugar coating and soft, fluffy interior, it’s no surprise this bread is a theme park legend. Now, with this simple homemade version, you can enjoy that same magical experience right from your own kitchen—no ticket required.
Dollywood Cinnamon Bread is a legendary pull-apart loaf coated in buttery cinnamon sugar, capturing the nostalgic flavor of the famous treat from Dollywood’s Grist Mill. Soft, fluffy, and drizzled with a sweet glaze, it’s a comforting bake perfect for breakfast, dessert, or snacking.
Author:Catherine
Prep Time:20 minutes
Cook Time:30–35 minutes
Total Time:2.5 hours
Yield:2 loaves (about 12 servings total)
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups all-purpose flour
2 1/4 tsp active dry yeast (1 packet)
1/4 cup granulated sugar
1/2 tsp salt
1 cup whole milk (warmed)
1/4 cup unsalted butter (softened)
2 large eggs
1/2 cup brown sugar
1 tbsp ground cinnamon
1/4 cup unsalted butter (melted, for brushing)
1 cup powdered sugar (for glaze, optional)
1/2 tsp vanilla extract (for glaze)
1–2 tbsp milk or water (for glaze)
Instructions
In a small bowl, activate the yeast by mixing it with warm milk and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, granulated sugar, salt, and eggs. Add the activated yeast mixture and softened butter.
Knead the dough by hand or with a stand mixer until smooth and elastic, about 8–10 minutes.
Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
In a small bowl, mix together the brown sugar and cinnamon.
Punch down the risen dough and divide it into two equal portions.
Form each portion into a loaf shape and place in greased loaf pans. Cut several deep slits across the top of each loaf.
Brush the tops generously with melted butter and pack the cinnamon-sugar mixture into the slits and over the top of the loaves.
Let the loaves rise again for 20–30 minutes.
Preheat the oven to 350°F (175°C). Bake the loaves for 30–35 minutes, or until golden brown and cooked through.
Let the bread cool slightly. For the optional glaze, whisk together powdered sugar, vanilla extract, and milk or water until smooth. Drizzle over the loaves.
Serve warm and enjoy.
Notes
You can use store-bought dough to save time.Brush extra melted butter on top after baking for added richness.Store at room temperature for up to 3 days or freeze for up to 2 months.Optional glaze enhances sweetness but is not required.Use dairy-free milk if needed—almond, oat, or soy all work well.
