Dollywood’s Famous Cinnamon Bread is legendary for a reason. Warm, soft, pull-apart loaves drenched in buttery cinnamon sugar and finished with a sweet vanilla glaze, this bread is one of the most iconic theme-park treats in America. Baked fresh at Dollywood’s Grist Mill, it’s gooey, fragrant, and impossible to resist—and now you can recreate it at home.
Why Everyone Will Love This Recipe
- Soft, fluffy yeast bread with a gooey cinnamon coating
- Classic pull-apart texture
- Sweet glaze for drizzling or dipping
- Perfect for breakfast, brunch, or dessert
- Tastes just like the Dollywood original
What Makes Dollywood Cinnamon Bread So Special?
Unlike typical cinnamon rolls, this bread is baked as a loaf, deeply slashed, and completely coated in a buttery cinnamon-sugar syrup before baking. The cuts allow the mixture to seep into every crevice, creating a caramelized exterior and tender, fluffy interior. It’s rustic, indulgent, and meant to be torn apart by hand.
Baking Tips for Success
- Use bread flour for the best structure and chew.
- Let the dough rise fully—this ensures a soft, airy crumb.
- Don’t worry when the loaves deflate after slashing; that’s normal.
- Coat generously with butter and cinnamon sugar—this is not the time to hold back.
- Serve warm for the ultimate Dollywood experience.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives the loaf a better rise and chewier texture.
Can I make this ahead of time?
You can bake the bread earlier in the day and rewarm it in the oven before serving.
Is corn syrup necessary?
It helps create the signature sticky coating, but you can substitute honey if needed.
How close is this to the real Dollywood version?
Very close. Many fans say this homemade version tastes just like the Grist Mill classic.
How to Store
Store leftover cinnamon bread tightly wrapped at room temperature for 1 day, or in the refrigerator for up to 3 days. Reheat gently before serving.
How to Freeze
Freeze baked, unglazed loaves tightly wrapped for up to 2 months. Thaw at room temperature and warm in the oven, then glaze.
Ingredients
Dough
- ½ cup warm water
- ¾ tsp active dry yeast
- 1 tbsp plus a pinch white sugar, divided
- 1½ cups bread flour
- ½ tsp salt
- 2 tbsps unsalted butter, melted and cooled
- Cooking spray
Cinnamon Topping
- ¼ cup white sugar
- ¼ cup packed light brown sugar
- 1 tbsp ground cinnamon
- 6 tbsps unsalted butter, melted
- 2 tbsps light corn syrup
Glaze
- 1¼ cups confectioners’ sugar
- 2 tbsps unsalted butter, melted
- 3–5 tbsps milk
- Pinch of salt
How to Make Dollywood’s Famous Cinnamon Bread
- Activate the yeast: In a small bowl, whisk together warm water, yeast, and a pinch of sugar. Let sit 5–8 minutes until foamy.
- Make the dough: In a stand mixer, combine bread flour, remaining sugar, salt, and melted butter. Add the yeast mixture and knead with the dough hook on medium speed for 8 minutes, until smooth and elastic.
- First rise: Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled, about 90 minutes.
- Shape the loaves: Punch down the dough, knead briefly, then divide in half. Gently shape into two 3×6-inch loaves.
- Second rise: Place loaves on a parchment-lined baking sheet, cover, and let rise until puffy, 30–60 minutes.
- Prepare the coatings: In one dish, mix white sugar, brown sugar, and cinnamon. In another, whisk melted butter with corn syrup.
- Preheat and slash: Preheat oven to 350°F (175°C). Line two loaf pans with parchment. Cut four deep slashes across each loaf (they will deflate slightly).
- Coat the loaves: Dip each loaf completely in the butter mixture, then roll in cinnamon sugar, pressing it into the cuts and crevices.
- Bake: Place loaves in prepared pans, drizzle with remaining butter and sugar, and bake 25–30 minutes, until golden brown.
- Glaze and serve: Whisk glaze ingredients until smooth. Drizzle over warm loaves or serve on the side for dipping.
Serving Suggestions
- Serve warm with coffee or hot cider
- Pull apart and share family-style
- Add vanilla ice cream for a dessert twist
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