Description
Dollywood Cinnamon Bread is a sweet, soft bread perfect for sharing. Made with thawed bread dough coated in a cinnamon-sugar butter mixture, this pull-apart loaf is baked to golden perfection and topped with a smooth, milky icing that adds extra sweetness. Ideal for breakfast or dessert, this recipe yields a deliciously fragrant and tender bread that melts in your mouth.
Ingredients
Scale
Bread Dough and Coating
- 1 lb frozen bread dough, thawed
- 4 Tbsp unsalted butter, melted
- 1 Tbsp cinnamon
- 1/4 cup granulated sugar (for cinnamon-sugar mixture)
- 1/4 cup brown sugar, sprinkled on top
Icing
- 1 cup powdered sugar
- 2–3 Tbsp milk
Instructions
- Prepare the Pan for Baking: Lightly spray a loaf pan with cooking spray, then line it with parchment paper. Also spray the inside of the parchment paper to help keep it in place and prevent the dough from sticking during baking.
- Prepare the Dough: Place the frozen bread dough loaf into the prepared pan and thaw it according to the package instructions, typically 4–7 hours, until it is fully softened but hasn’t yet risen.
- Mix Sugar and Cinnamon: In a shallow dish, combine 1/4 cup granulated sugar with 1 tablespoon cinnamon to create the cinnamon-sugar coating. Set this mixture aside.
- Cut the Dough: Using a sharp knife, make 5 to 6 horizontal slits across the top of the dough approximately halfway down. These slits allow the bread to pull apart easily after baking.
- Coat in Butter and Cinnamon Sugar: Generously brush the melted butter over the dough, making sure to get it inside the slits. Then sprinkle the cinnamon-sugar mixture evenly over the dough, especially inside the slits for maximum flavor.
- Top and Let Rise: Place the loaf pan in a warm spot and let the dough rise for 30 minutes until it becomes slightly puffed. Once risen, evenly sprinkle 1/4 cup brown sugar over the top of the dough.
- Preheat the Oven: While the dough is rising, preheat your oven to 350°F (175°C) so it’s ready for baking.
- Bake: Place the risen dough in the preheated oven and bake for 20 to 25 minutes, or until the bread is cooked through and the top is a beautiful golden brown.
- Prepare the Icing: While the bread bakes, whisk together 1 cup powdered sugar with 2 to 3 tablespoons of milk in a small bowl until the icing is smooth. Adjust the milk amount to get your desired thickness.
- Finish and Serve: Remove the bread from the oven and let it cool slightly. Drizzle the prepared icing generously over the warm bread. Serve by pulling apart pieces for a sweet and shareable treat.
Notes
- Make sure the bread dough is fully thawed but not yet risen when you begin working with it.
- The horizontal slits help create the pull-apart effect that makes this bread special.
- You can adjust the amount of cinnamon and sugars to suit your taste preferences.
- Let the bread cool slightly before icing to prevent the glaze from melting too much and becoming runny.
- This bread is best enjoyed fresh but can be stored in an airtight container for 2-3 days and lightly warmed before serving.
