Dollywood Cinnamon Bread
Dollywood Cinnamon Bread is soft, fluffy, gooey and sweet and is made with only 5 ingredients. Just like you get at the park but straight from your oven instead!
A SWEET AND SIMPLE BREAD LOAF
Have you ever been to Dollywood? It’s such a cute, fun little park and who doesn’t adore Dolly?! Dollywood Cinnamon Bread is our favorite thing ever to get at the park! As soon as we get in the park gates, we make a beeline for the bread. It’s so warm and gooey. This shortcut bread recipe is a super easy recipe to whip up and you don’t even need to make a trip to the park!
Love this so much! My family devoured it. Thank you for sharing.
– Jason
FREQUENTLY ASKED QUESTIONS:
Other glaze that would be good, a cream cheese glaze or even cream cheese frosting on top would be amazing. Or no glaze at all – up to you!
Yes. You can use a homemade bread dough recipe instead of the frozen loaves for this Cinnamon Bread.
Keep any leftover slices of Dollywood Cinnamon Bread at room temperature for up to 5 days in an airtight container or wrapped with plastic. You can freeze slices individually or freeze a full loaf for up to 3 months.
It is best served a little warm, so I like to put a slice in the microwave for 15 seconds to reheat it.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- granulated sugar
- ground cinnamon
- frozen bread dough – you will usually find the bread dough in the freezer section of your grocery store near the other breads and rolls. It usually comes in a plastic bag (see my ingredient image below)
- salted butter – I like to use salted butter because it cuts a bit of the super sweetness from the other ingredients.
- powdered sugar
- milk
HOW TO MAKE DOLLYWOOD CINNAMON BREAD:
Spray a 9×5-inch loaf pan with baking spray and set aside. Place the sugar and cinnamon in a medium bowl and stir to combine. Place the thawed bread dough into a shallow dish, like a baking dish. Note: you could try and do this right in the bread pan but I find it much easier to do it this way. I want to make sure that butter and cinnamon sugar can really get into each section.
Make 5 deep slits through the bread; try not to cut through the bread. Generously brush with some of the melted butter.
Add about ⅓ of the cinnamon sugar over the bread, concentrating on the slits. Pat it in. Turn it over and again generously butter this side; use about ⅓ more of the cinnamon sugar on this side, rubbing it in.
Flip it over again, drizzle on top with more butter and about half of the remaining cinnamon sugar.
Place the bread cut side up into the baking dish. Sprinkle any remaining cinnamon sugar on top. Moisten it with the remaining butter; you want as little dry sugar on top as possible.
Cover with plastic wrap and allow it to rise for 30 minutes. Preheat the oven to 300°F. Bake the bread for 40 minutes, turning it 180° halfway through. Place a sheet tray on the bottom rack to catch any spills, if there are any. Allow to cool in the pan for 10 minutes. Run a butter knife along the edge to help get the bread out. Place it on a wire rack.
While the bread is still warm, whisk together the powdered sugar and milk until smooth. Pour all over the warm bread.
Allow it to cool slightly before enjoying.
CRAVING MORE RECIPES?
Dollywood Cinnamon Bread
Ingredients
- ¾ cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1 pound frozen bread dough, thawed
- 6 Tablespoons salted butter, melted
- 1 cup powdered sugar
- 2 Tablespoons milk
Instructions
- Spray a 9×5-inch loaf pan with baking spray and set aside.
- Place 3/4 cup granulated sugar and 1 Tablespoon ground cinnamon in a medium bowl and stir to combine.
- Place the 1 pound frozen bread dough, thawed into a shallow dish, like a baking dish. Note: you could try and do this right in the bread pan but I find it much easier to do it this way. I want to make sure that butter and cinnamon sugar can really get into each section.
- Make 5 deep slits through the bread; try not to cut through the bread.
- Generously brush with some of the 6 Tablespoons salted butter, melted (enough to coat the insides – you'll use the rest for the topping.)
- Add about ⅓ of the cinnamon sugar over the bread, concentrating on the slits. Pat it in.
- Turn it over and again generously butter this side; use about ⅓ more of the cinnamon sugar on this side, rubbing it in. Note: you can do this in whatever order is easiest for you. The main thing is that you coat the bread throughly with the cinnamon sugar mixture and in between the slits.
- Flip it over again, drizzle on top with more butter and about half of the remaining cinnamon sugar.
- Place the bread cut side up into the baking dish.
- Sprinkle any remaining cinnamon sugar on top. Moisten it with the remaining butter; you want as little dry sugar on top as possible.
- Cover with plastic wrap and allow it to rise for 30 minutes.
- Preheat the oven to 300°F. Bake the bread for 40 minutes, turning it 180° halfway through. Place a sheet tray on the bottom rack to catch any spills, if there are any.
- Allow to cool in the pan for 10 minutes.
- Run a butter knife along the edge to help get the bread out. Place it on a wire rack.
- While the bread is still warm, whisk together 1 cup powdered sugar and 2 Tablespoons milk until smooth. Pour all over the warm bread.
- Allow it to cool a bit before enjoying (if you can manage to wait that long!)
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This sounds so good and easy to make, too. I will try it soon.
This as outstanding! I wouldn’t change a thing in this recipe. It’s so good!
Love this so much! My family devoured it. Thank you for sharing.