Copycat Dollywood Cinnamon Bread

Copycat Dollywood Cinnamon Bread
4.8 from 4 ratings
The historic grist mill at Dollywood produces wheat for one of the park's most popular souvenirs: cinnamon bread. The warm yeasted bread is covered in a cinnamon-rich topping before baking and a delectable glaze before serving. It's a little bit like a big cinnamon bun, but without any rolling and slicing.Want a video instructional that walks you through the recipe? Click here.
Prep Time
Cook Time
Copycat Dollywood Cinnamon Bread recipe
Total time: 2.57 hours
  • 3/4 cup sugar, divided
  • 3/4 cup warm milk, divided
  • 1/2 cup warm water
  • 1 (1-ounce) package active dry yeast (2 1/4 teaspoons)
  • 3 cup all-purpose flour
  • 14 tablespoon unsalted butter, divided
  • 1 teaspoon salt, plus a pinch
  • 2 tablespoon cinnamon
  • 1 cup powdered sugar, sifted
  1. In a large bowl combine 1/4 cup sugar, 1/2 cup warm milk, 1/2 cup warm water and 1 package yeast. Set aside for 10 minutes.
  2. Add 3 cups flour, 4 tablespoons softened butter and 1 teaspoon salt and stir.
  3. Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes.
  4. Place the dough in a greased bowl, cover tightly with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour.
  5. Meanwhile, in a small bowl, combine remaining 1/2 cup sugar, 2 tablespoons cinnamon and 8 tablespoons (1 stick) melted butter to make the topping.
  6. Remove dough from bowl. Knead dough into a bread-shaped log and place in a lightly greased 9-by-5-inch loaf pan (alternatively, do not grease and line the loaf pan with parchment paper). Make 4 crosswise slits in the dough log.
  7. Brush the loaf with the topping, making sure that the topping makes its way into the slits.
  8. Set aside in a warm place, uncovered, to rise for 30 more minutes. While the bread is on its second rising, preheat the oven to 350F.
  9. Bake for 35 minutes, or until golden brown.
  10. Meanwhile, make the glaze: Whisk together 1 cup sifted powdered sugar, remaining 1/4 cup warm milk, remaining 2 tablespoons melted butter and a pinch of salt until smooth. Drizzle the glaze on the warm loaf before serving.