Dollywood Cinnamon Bread with Icing

I've recreated countless theme park treats over the years, but Dollywood cinnamon bread might be the most requested recipe in my collection. This legendary loaf has people lining up at the park for good reason—it's a perfect storm of soft, buttery bread swirled with cinnamon sugar and drenched in sweet glaze that'll make your kitchen smell like heaven on earth.

I first tackled this recipe after my sister returned from Dollywood raving about this bread. She described it with such passion that I became determined to recreate it at home. After several test batches and tweaks, my version had friends swearing it was even better than what they remembered from the park.

What You'll Need

• All-purpose flour forms the foundation of our soft, fluffy bread
• Active dry yeast gives the dough its beautiful rise and airy texture
• Milk and butter create that rich, tender crumb that melts in your mouth
• Eggs bind everything together while adding richness
• Brown sugar provides deeper flavor than regular sugar in the filling
• Ground cinnamon brings that signature warm spice that defines this bread
• Powdered sugar creates the perfect smooth, sweet glaze

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How I Make It

Wake Up The Yeast

First, I mix warm water (not hot—you'll kill the yeast) with a pinch of sugar, then sprinkle the active dry yeast on top. After about 5 minutes, it gets all foamy and fragrant, which tells me it's alive and ready to work its magic. This step is crucial—if your yeast doesn't foam up, it's likely dead and your bread won't rise properly.

Create The Dough

In a large bowl, I combine flour, sugar, and salt, then add the yeast mixture, milk, softened butter, and eggs. I stir until everything comes together into a slightly sticky dough. Don't worry about it being perfect at this stage—kneading will sort it out. I turn it onto a floured surface and knead for about 5-7 minutes until it's smooth and elastic.

First Rise

I place the dough in a greased bowl, cover it with a clean kitchen towel, and let it hang out in a warm spot for about an hour. During this time, the dough doubles in size as the yeast converts sugars into carbon dioxide, creating those air pockets that make bread so light and fluffy. While I wait, I mix my cinnamon-sugar filling and try not to snack on it by the spoonful.

Shape And Fill

After the rise, I punch down the dough (oddly satisfying) and roll it into a large rectangle on a floured surface. I brush melted butter all over the surface—don't be shy here!—then sprinkle that glorious cinnamon-sugar mixture evenly across. Then comes the fun part: rolling it tightly into a log and pinching the seam to seal it. I place it in a greased loaf pan for its final rise.

Second Rise And Bake

The rolled dough gets another 30 minutes to puff up again before heading into a 350°F oven. After about 25-30 minutes, the kitchen fills with an aroma so good it should be illegal. The top turns golden brown, and a toothpick comes out clean when the bread is done.

Glorious Glaze

While the bread bakes, I whisk together powdered sugar, milk, vanilla, and a touch of melted butter for the glaze. As soon as the bread comes out of the oven, I drizzle this icing generously over the top, letting it seep into all the nooks and crannies while the bread is still warm.

The first time I made this for my niece's birthday breakfast, she took one bite and declared it "better than cake," which is high praise from a 9-year-old sugar enthusiast. My brother-in-law, who claimed to be "watching his carbs," somehow managed to eat three slices when he thought no one was looking.

Serving Ideas

This bread shines brightest when served slightly warm with coffee or milk. For special occasions, I'll sometimes add a scoop of vanilla ice cream to turn it into a proper dessert. It makes an amazing French toast the next day too—if you somehow have leftovers, which rarely happens in my house.

Mix It Up

While the classic version is hard to beat, sometimes I'll add chopped pecans or walnuts to the filling for extra crunch. Around the holidays, a little orange zest in the dough and a splash of bourbon in the glaze takes it to a whole new level. For chocolate lovers, mini chocolate chips scattered with the cinnamon sugar create pockets of melty goodness.

Storing Tips

In the unlikely event that you don't devour this in one sitting, store it in an airtight container at room temperature for up to three days. For longer storage, slice and freeze it, then toast individual pieces as needed. The glaze won't stay pretty after freezing, but you can always add a fresh drizzle before serving.

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Little Tricks I've Learned

• Dental floss (unflavored!) makes perfect clean cuts without squishing the roll
• For extra cinnamon flavor, add a teaspoon to the dough itself
• Let the bread cool for about 10 minutes before slicing, or it may fall apart

There's something magical about recreating famous theme park treats at home. Not only do you save on admission tickets, but you get to enjoy them in your pajamas while binge-watching your favorite show. This Dollywood cinnamon bread has become my signature contribution to family brunches and holiday mornings—the kind of recipe that gets passed down and requested year after year. One bite of those soft, cinnamon-swirled layers, and you'll understand exactly why people line up for it at the park.

Frequently Asked Questions

→ What makes this bread similar to the one from Dollywood?

This recipe captures the essence of Dollywood's famous cinnamon bread with its generous cinnamon-sugar swirl and sweet icing drizzle. While the original is made with a yeast dough, this version uses a quicker quick bread method but delivers the same delicious flavors.

→ Can I make this recipe ahead of time?

Yes! You can prepare the batter and bake the bread a day ahead. For the freshest taste, add the icing shortly before serving. You can also freeze the uniced bread for up to 3 months, thaw at room temperature, and add fresh icing.

→ How can I tell when the bread is fully baked?

Insert a toothpick into the center of the loaf - it should come out clean or with a few moist crumbs, but no wet batter. The top should be golden brown, and the bread should feel firm when lightly pressed in the center.

→ Can I make this recipe into muffins instead of a loaf?

Absolutely! Pour the batter into a lined muffin tin, filling each cup about 2/3 full. Layer and swirl the cinnamon-sugar mixture as directed. Bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean.

→ Why is my bread cracking on top?

A crack on top is actually common for quick breads and nothing to worry about! It happens as the top sets while the inside continues to rise. Some bakers even consider it a sign of a good loaf, as it creates extra texture and a place for the icing to pool.

→ Can I make this recipe dairy-free?

Yes, you can substitute the butter with melted coconut oil or a plant-based butter alternative. Replace the milk with almond milk, oat milk, or another plant-based milk. For the icing, use plant-based butter and milk alternatives.