Dollywood’s Cinnamon Bread. Credit: Julie Tremaine

Dollywood’s Cinnamon Bread

Name: Dollywood’s Cinnamon Bread
Prep time: 900 s
Cook time: 2100 s
Total time: 4800 s
Yield: 8
Cuisine: American
Ingredients: Vegetable oil cooking spray; Sugar: 1/2 cup; Cinnamon: 1.5 tbsp; Frozen bread dough: 1 loaf (1-pound. thawed); Butter: 4 tbsp / 1/2 stick (melted); FOR THE GLAZE; Powdered sugar: 1 cup (sifted); Water or fresh lemon juice: 2-3 tbsp

26 Aug 2026

Julie Tremaine

Writer

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Difficulty

Easy

Total Time

1H 20MIN

Cuisine

American

Ingredients

Vegetable oil cooking spray

Sugar: 1/2 cup

Cinnamon: 1.5 tbsp

Frozen bread dough: 1 loaf (1-pound, thawed)

Butter: 4 tbsp / 1/2 stick (melted)

FOR THE GLAZE

Powdered sugar: 1 cup (sifted)

Water or fresh lemon juice: 2-3 tbsp

The minute you step through the gates of Dollywood, you can smell this delicious bread baking at the Grist Mill. It’s a park favorite–visitors don’t even bother slicing it. Instead, they just rip it off in big pieces while they walk around. I like to put a little sweet glaze on mine, but the bread tastes just as good without it.

How to make Dollywood’s Cinnamon Bread

01.

Prepare the Bread

Coat two 8½ by 4½ by 2½-inch loaf pans with vegetable oil cooking spray.
Combine the sugar and cinnamon in a shallow dish and set aside.
Cut the dough lengthwise into two pieces.
Make 4 crosswise slits in each piece, taking care not to cut all the way through.
Brush the loaves all over with butter, making sure to cover the creases.
Roll each loaf in the cinnamon mixture, packing the cinnamon into the creases with your hands.
Place the loaves in the prepared pans and set aside in a warm place to rise for 30 minutes.
While the bread is rising, preheat the oven to 300°F.

02.

Bake and Glaze

Bake the bread, turning the pans around once, for 35 minutes, or until the top is golden and a tap on the bottom of the pan yields a hollow sound.
Meanwhile, make the glaze.
In a small bowl, vigorously stir together the powdered sugar and water until the mixture is smooth and free of lumps.
Turn the breads out onto a rack while they’re still warm and drizzle with the glaze.