Bread
Dollywood Cinnamon Bread Recipe 
... from Aunt Sandy's Kitchen
Aunt Sandy's Easy Dollywood-Inspired Pull-Apart Cinnamon Bread
- Serves: 2 small loaves
- Prep Time: About 15 minutes
- Rise Time: 30-60 minutes
- Bake Time: 20–25 minutes
- Total Time: 1 hour 40 minutes
- Calories: Calories: 320 per serving (Serving: ¼ of one loaf)
If you have ever visited Dollywood in Pigeon Forge, Tennessee, chances are you have heard about the famous cinnamon bread served warm from the Grist Mill. This easy Dollywood-inspired Cinnamon Bread brings those comforting cinnamon-sugar flavors home using frozen bread dough, melted butter and a simple sweet glaze.
Aunt Sandy's version keeps things simple. One thawed loaf of frozen white bread dough makes two small pull-apart loaves. Deep cuts in the dough give the melted butter and cinnamon sugar plenty of places to settle, creating sweet, caramelized edges and soft pieces of bread that are easy to pull apart and share.
Serve it warm for breakfast, brunch, dessert or alongside a hot cup of coffee. You can drizzle the glaze over the bread or serve it on the side so everyone can add as much as they like.
🛒 Cinnamon Bread Ingredients
🛒 Sweet Glaze Ingredients
How to Make Dollywood-Inspired Cinnamon Bread
-
Prepare the loaf pans.
Grease two 8½ x 4½ x 2½-inch loaf pans with butter. -
Make the cinnamon sugar.
Combine the granulated sugar and ground cinnamon in a shallow dish. Set aside. -
Score the bread dough.
Cut the thawed loaf of bread dough into two equal pieces. Make 3 deep crosswise slits across each piece of dough. Do not cut completely through the dough; cut no more than about ¾ of the way through. -
Add the butter and cinnamon sugar.
Brush the dough generously on all sides with the melted butter, making sure some of the butter gets down into each cut. Generously pack the cinnamon-sugar mixture into the cuts and creases and coat the outside of each loaf. -
Let the bread rise.
Place each loaf into a prepared loaf pan. Set the pans in a warm, draft-free place and allow the dough to rise for approximately 30 to 60 minutes. The exact proofing time will vary depending on the temperature and humidity in your kitchen. -
Preheat the oven.
While the dough finishes rising, preheat the oven to 350°F. -
Bake the cinnamon bread.
Bake for approximately 20 to 25 minutes, or until the tops are golden brown and caramelized. When removed from the pan, the bottom of the bread should sound hollow when gently tapped. -
Make the glaze.
While the bread is baking, whisk the sifted powdered sugar with 2 tablespoons of milk until smooth. Add additional milk a little at a time, if needed, until the glaze reaches your preferred consistency. -
Serve warm.
Allow the bread to cool slightly before removing it from the loaf pans. Drizzle the glaze over the warm cinnamon bread or serve the glaze on the side for dipping.
Enjoy!
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Recipe Notes
- Thaw the dough completely. Frozen bread dough should be fully thawed before cutting and shaping so it can rise properly.
- Do not cut all the way through. The cuts create the pull-apart sections while leaving enough dough intact to hold each loaf together.
- Get the cinnamon sugar into the cuts. Those pockets of butter, cinnamon and sugar are what create the flavorful caramelized sections throughout the loaf.
- Proofing time can vary. A warm kitchen may require only about 30 minutes, while a cooler kitchen can require closer to an hour.
- Watch the bread near the end. Because cinnamon and sugar caramelize quickly, begin checking the loaves around the 20-minute mark.
- Use the hollow-tap test. A fully baked loaf should sound hollow when gently tapped on the bottom.
- Glaze consistency is adjustable. Begin with 2 tablespoons of milk. Add more milk a teaspoon at a time for a thinner glaze or additional powdered sugar for a thicker glaze.
- Serve the glaze either way. Drizzle it over the warm bread or place it in a small bowl for dipping.
- Best served warm. The bread is especially good while the cinnamon-sugar coating is warm and slightly caramelized.
Recipe Note: This is Aunt Sandy's homemade Dollywood-inspired version and is not presented as an official Dollywood recipe. Dollywood is the property of its respective trademark owner and is not affiliated with or sponsoring this recipe.
Frequently Asked Questions
Can I make Dollywood Cinnamon Bread with frozen bread dough?
Yes. Frozen white bread dough is an easy shortcut for making this style of cinnamon pull-apart bread at home. Make sure the dough is completely thawed before cutting, coating and proofing it.
How long should frozen bread dough rise?
After the cinnamon bread is assembled, allow it to rise in a warm place for approximately 30 to 60 minutes. Kitchen temperature, humidity and how thoroughly the dough was thawed can all affect the rising time.
Why do you cut slits in the cinnamon bread?
The slits create pull-apart sections and allow melted butter and cinnamon sugar to get deeper inside the loaf. Do not cut completely through the dough or the loaf may separate before baking.
How do I know when the cinnamon bread is done?
The bread should be golden brown and caramelized on top. When removed from the pan, the bottom should sound hollow when gently tapped.
Can I serve the glaze on the side?
Absolutely. You can drizzle the powdered sugar glaze over the warm bread or serve it separately for dipping.
Can I make the glaze thicker or thinner?
Yes. For a thicker glaze, add a little more powdered sugar. For a thinner glaze, add milk about one teaspoon at a time until it reaches the consistency you prefer.
Can I make this cinnamon bread ahead of time?
This bread is best served warm and fresh, but it can be baked ahead of time and reheated gently before serving. Add fresh glaze after reheating for the best appearance and texture.
How should I store leftover cinnamon bread?
Store cooled leftovers tightly covered at room temperature for about 1 to 2 days. For longer storage, refrigerate the bread and gently warm individual portions before serving.
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