If you’ve ever wandered through the fragrant streets of Dollywood or caught that warm bakery breeze at a country fair, you know the pure delight of Dollywood Cinnamon Bread. This pillowy, pull-apart loaf is drenched in cinnamon sugar and finished with a sweet vanilla glaze you’ll want to eat by the spoonful. Whether you’re reliving a favorite theme park memory or discovering this treat for the first time, Dollywood Cinnamon Bread delivers cozy, nostalgic comfort in every melt-in-your-mouth bite.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of everyday staples, this recipe brings together everything you need for a warm, sticky-sweet loaf. Each ingredient plays an essential role in capturing that signature Dollywood Cinnamon Bread flavor and texture—so stick with the basics and don’t skip a thing!
- Frozen bread dough (1 loaf, thawed): The secret shortcut to fluffy, bakery-quality results without all the kneading and waiting.
- Granulated sugar (1/2 cup): Adds sparkle and the right amount of sweetness to balance the spice.
- Ground cinnamon (1 1/2 tablespoons): The aromatic heart of the loaf—don’t be shy with it!
- Unsalted butter (1/4 cup, melted): This rich touch helps the cinnamon sugar stick and keeps the bread tender.
- Powdered sugar (1/2 cup): Makes a dreamy, silky glaze to drizzle over the warm loaf.
- Milk (1 tablespoon): A splash or two thins the glaze to the perfect pourable consistency.
- Vanilla extract (1/4 teaspoon): Adds warmth and complexity to the final drizzle.
How to Make Dollywood Cinnamon Bread
Step 1: Prep and Preheat
Start off by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan—this will make unmolding the bread blissfully easy later. While your oven comes up to temp, let the frozen bread dough finish thawing if it’s still chilly.
Step 2: Roll and Slice the Dough
Dust your work surface with a little flour and roll or stretch the bread dough into a large rectangle, about 16 by 8 inches. Take a sharp knife or bench scraper and cut deep slices across the dough about an inch apart, taking care not to cut all the way through—think of it as creating thick, connected “fingers” that will bake up pull-apart style.
Step 3: Cinnamon Sugar Magic
Whisk together the granulated sugar and ground cinnamon in a small bowl. Now, brush the entire surface of the sliced dough with the melted butter, making sure some seeps between the slices. Sprinkle your cinnamon sugar mixture evenly over the top, pressing a little into the cuts. Don’t be shy: the more it caramelizes, the more irresistible your loaf becomes!
Step 4: Into the Pan and Bake
Gently lift your dressed-up dough and settle it into the greased loaf pan. It might look squished or a little messy, but that’s part of the charm. Bake for 30 to 35 minutes, or until your Dollywood Cinnamon Bread is puffed, golden, and the kitchen smells outrageously inviting.
Step 5: Prepare the Glaze
While the bread is baking, whisk the powdered sugar, milk, and vanilla extract together in a bowl until silky and smooth. Adjust with an extra splash of milk if you want a thinner drizzle. This glaze gets poured over the bread while it’s still warm, sinking into the crevices for maximum gooeyness.
Step 6: Glaze and Serve
Let your Dollywood Cinnamon Bread rest for just a couple of minutes out of the oven. Then, liberally drizzle the vanilla glaze over the top, letting it run down the sides and into the nooks. Pull apart while warm and brace yourself for rave reviews!
How to Serve Dollywood Cinnamon Bread
Garnishes
A classic vanilla glaze is all this loaf truly needs, but you can make it extra luscious with a final brush of melted butter, a dusting of powdered sugar, or even a sprinkle of toasted pecans or walnuts for some crunch. Fresh berries on the side lend beautiful color and a little tartness for contrast.
Side Dishes
Dollywood Cinnamon Bread is decadent enough to star on its own, but it pairs beautifully with fresh fruit, a hot cup of coffee, or even a dollop of whipped cream or vanilla ice cream. For brunch, serve alongside fluffy scrambled eggs or fresh citrus salad to balance the sweetness.
Creative Ways to Present
Turn your Dollywood Cinnamon Bread into a dessert centerpiece by serving it on a wooden board with small bowls of dipping sauces, like caramel or chocolate ganache. For a festive touch, cut the pull-apart loaf into thick “fingers” and arrange them in a circle for grab-and-go enjoyment at any gathering.
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftovers, Dollywood Cinnamon Bread can be kept at room temperature in an airtight container for up to two days. The glaze helps retain moisture, so the loaf stays pleasantly soft.
Freezing
For longer storage, wrap slices tightly in plastic wrap, then foil, and freeze for up to three months. It’s best to freeze without glaze, then add a fresh batch after reheating for a just-baked feel.
Reheating
Bring your Dollywood Cinnamon Bread back to life by microwaving individual slices for about 10–15 seconds, just until warm. Alternatively, a few minutes in a low oven (covered with foil) will make the whole loaf soft and fragrant again.
FAQs
Can I make Dollywood Cinnamon Bread with homemade dough?
Absolutely! If you love making dough from scratch, a soft and slightly sweet yeast dough works beautifully. Just be sure to let it rise fully before rolling, slicing, and filling with cinnamon sugar.
Is there a dairy-free version of Dollywood Cinnamon Bread?
Yes, you can easily substitute plant-based butter and non-dairy milk for a completely dairy-free treat. Be sure your bread dough is also dairy-free if you’re buying a frozen loaf.
Can I add nuts or raisins to the bread?
Definitely! Chopped toasted pecans, walnuts, or a handful of golden raisins can be sprinkled into the sugar filling before rolling up the loaf for extra flavor and texture.
What if I don’t have a loaf pan?
No loaf pan? Shape your dough into a rough oval and bake on a parchment-lined baking sheet. Keep an eye on the baking time, as it may be slightly shorter. The bread will still pull apart and taste amazing!
How do I know when the bread is fully baked?
The loaf should be golden brown on top and sound hollow when tapped. If you have a thermometer, the center should be around 190°F. If unsure, bake a few extra minutes—better a slightly crisp crust than underdone dough.
Final Thoughts
There’s a heartwarming magic in every batch of Dollywood Cinnamon Bread, and making it at home brings a bit of that theme park wonder to your own kitchen. You owe it to yourself—and anyone lucky enough to share your table—to bake up a loaf soon, because the only thing better than the smell of cinnamon bread baking is tearing off a warm piece and enjoying it together.
Print
Dollywood Cinnamon Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes (plus thawing time)
- Yield: 8 servings
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the sweet, cinnamon-spiced goodness of Dollywood Cinnamon Bread with this easy recipe. A pull-apart loaf that’s perfect for sharing and guaranteed to fill your kitchen with delightful aromas.
Ingredients
Bread Dough:
- 1 loaf frozen bread dough (thawed)
Cinnamon Sugar Filling:
- 1/2 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup unsalted butter (melted)
Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Prepare Dough: Roll the thawed bread dough into a rectangle. Cut slits, brush with butter, sprinkle cinnamon sugar, and place in the pan.
- Bake: Bake for 30–35 minutes until golden brown.
- Make Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over the warm bread.
- Serve: Pull apart and enjoy!
Notes
- For extra gooey texture, brush the loaf again with melted butter after baking.
- Homemade yeast dough can be used for this recipe.
- Best enjoyed fresh, but can be reheated briefly in the microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
