A close copycat of the Dollywood Cinnamon Bread purchased from The Grist Mill in the park, this buttery pull apart bread is coated generously with cinnamon and sugar and is a delicious substitute for the real thing!
Why You Should Make This Bread
If you've ever visited The Grist Mill at Dollywood, no doubt you have come into contact with their world famous cinnamon bread. The strong aroma of cinnamon, sugar, and yeast dough is impossible to miss as soon as you step inside. The bakers behind the camera are in plain sight, coating loaf after loaf with melted butter and cinnamon sugar before pushing giant pans of unbaked bread into the ovens. It's undeniably one of the park's most popular food options with over 200,000 loaves of Dollywood cinnamon bread being sold each year!
The bread is tender, elastic, buttery, and absolutely covered in a crunchy shell of cinnamon and sugar. Some folks choose to drizzle it with a simple powdered sugar glaze, and others eat it plain while it's still warm (I recommend the latter).
This copycat recipe is so close to the original and it's pretty simple to prepare in your home kitchen.
Where Did This Recipe Come From?
A recipe for the Dollywood cinnamon bread was published in Dolly's Dixie Fixin's, a cookbook published years ago with all proceeds benefiting Dolly's Imagination Library program.
The recipe calls for using a pound of frozen bread dough, thawed out, but I really wanted that homemade taste and so I crafted this recipe using a simple from-scratch yeast bread that worked amazingly!
If you aren't familiar with working with yeast and want a shortcut, please feel free to use the pre-made bread dough and skip to the "topping" section of the recipe instructions (just ignore the part about punching down the dough).
Ingredients and Substitutions
- Warm water - it should be very warm to the touch, but not so hot that you can't hold your finger in it. This will help activate the yeast.
- Sugar & melted butter - mixed into the water to help feed the yeast.
- Active dry yeast - I buy the jars of yeast and used 1 ⅛ teaspoons. If you buy the packets instead, use half of the packet.
- Bread flour - bread flour is higher protein and will produce more gluten, resulting in a nice high rise and desirable texture in yeast breads. However, you can use all-purpose in this recipe as well.
- Salt - a bit of salt makes every dough a little tastier. If you choose to use salted butter, reduce the amount of salt and just use a pinch.
- Even more melted butter - the dough takes a big bath in melted butter, because of course the secret to Dollywood cinnamon bread is a ton of butter, right?
- Ground cinnamon and sugar - a match made in heaven, the butter-soaked dough gets a thick coating of this stuff for that unbeatable sugary crunch.
Make It Authentic
It's been over a year (thank you, COVID) since we've visited Dollywood, so I watched a couple of YouTube videos (like this one) to study the footage of the bakers in the grist mill creating Dollywood cinnamon bread.
In the videos, you can see that the bakers are using 8-inch disposable aluminum pans lined with plenty of parchment paper. Once the bread is baked, the loaves are transferred into classic red checked deli paper.
If you don't have those things, you can use regular loaf pans and grease them with oil or butter - it'll work fine!
Tips For Success
Here are a few tips to keep in mind to make sure your bread is the best it can be!
- Watch the flour! Start with less flour than is called for in the recipe and add it to the dough a little at a time, stopping just when a nice elastic texture is achieved. You want to be able to handle it without it being overly sticky, but you definitely don't want it too dry.
- Don't skimp on the butter. Use all of the melted butter to coat the two loaves. If you have any leftover, drizzle it down the sides of the dough in the pan before baking it. This recipe is all about that buttah!
- Don't overbake. This tip should be added to every baking recipe in the history of ever, but it's no less important here. Pull those loaves out of the oven when they're nice and golden but not too dark or dry.
Dollywood Cinnamon Bread
- Total Time: 2 hours +
- Yield: 2 loaves 1x
Description
A close copycat of the delicious, buttery pull apart cinnamon bread from the Grist Mill in Dollywood.
Ingredients
Bread Dough
- ½ cup + 2 TBS warm water
- 1 tsp sugar
- 1 TBS butter, melted
- 1 tsp + ⅛ tsp active dry yeast
- ½ tsp salt
- Up to 1 ½ cups bread flour
Topping
- 6 TBS butter, melted
- ⅔ cup sugar
- 2 TBS ground cinnamon
Instructions
Make the Dough
- Mix the warm water, sugar, and melted butter in a small bowl. Sprinkle the yeast on top and let sit for 5-10 minutes or until foamy.
- In the bowl of a stand mixer, combine ¾ cup of bread flour with the salt. Add the foamy yeast mixture to the dry ingredients and mix to form a sticky dough.
- Add additional flour 2 tablespoons at a time, mixing after each addition. Stop adding flour when the dough begins to feel elastic and does not readily stick to your fingers. You might not use all of the flour.
- Turn dough out onto a lightly-floured surface and knead for 6 to 8 minutes (you can also use the dough hook attachment on the stand mixer for this step). Poke the dough with your finger to create a deep dimple. If the dimple fills back in quickly, you have kneaded long enough. If not, keep kneading and repeat the poke test after another couple of minutes.
- Lightly oil a clean bowl, using just enough to coat the surface. Place the dough inside and cover with a damp towel.
- Place the bowl in a warm area and let the dough rise until doubled in size, about 1 hour.
Prepare Topping and Assemble the Bread
- Line two 8.5 inch x 4.5 inch light metal or aluminum loaf pans with parchment paper, letting the paper stick out over the top of the pan.
- When dough has doubled in size, punch it down and turn it out onto a lightly-floured surface. Cut into two equal pieces and shape into loaves. Let rise for about 30 minutes or until dough has puffed up.
- While the loaves are rising, preheat oven to 300F.
- Pour the 6 tablespoons of melted butter into a medium-sized container with a wide, flat bottom. In a second, similar container, stir together the ground cinnamon and ⅔ cup sugar.
- Use a sharp knife to make 4 deep cuts crosswise into a loaf. Dip loaf into the butter, turning it over once to make sure it is fully coated and that the butter gets inside of the cuts.
- Dip the loaf into the cinnamon sugar on all sides, making sure it gets all the way down into the cuts.
- Place the coated loaf into one of the prepared pans. Repeat steps 5 and 6 with the second loaf.
- Bake on center rack for 30-35 minutes, rotating once, until golden.
- Let bread loaves cool for 5 minutes and then remove them from the pans using the parchment paper.
Make the Glaze
- In a bowl, whisk together the powdered sugar with lemon juice and water until smooth. Add additional water a teaspoon at a time if glaze is too thick. Serve with warm cinnamon bread.
Notes
See post above for suggestions and tips.
- Prep Time: 15 mins
- Cook Time: 35 minutes + 90 minutes for rising
- Category: Bread
- Method: Method
Keywords: dollywood cinnamon bread, copycat, cinnamon sugar
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Can you give more detail on the glaze, how much powdered sugar, how much lemon juice, how much water? I may have missed this but I do not see this info. Thanks!
Sorry about that! Try a cup of powdered sugar with 3 tablespoons of fresh lemon juice, then thin with water as desired.
OMG, this tastes exactly like the cinnamon bread at Dollywood! I'm doubling the recipe next time to make larger sections of dough for my slightly larger loaf pans. THANK YOU!!!
★★★★★