Dollywood Cinnamon Bread Recipe
This Dollywood cinnamon bread recipe brings a true Southern classic into your own kitchen.
Known for its soft, buttery texture and thick coating of cinnamon sugar, Dollywood’s cinnamon bread is one of the park’s most talked-about treats—and now you can recreate it at home.
Can You Buy Dollywood Cinnamon Bread?
Yes, you can buy Dollywood cinnamon bread directly at the park, specifically at the Grist Mill. It’s one of the most popular food items at Dollywood, often selling out by the afternoon because visitors can’t get enough of it. Some stores near the park also offer take-home versions, especially around the holidays.
Who Makes Dollywood Cinnamon Bread?
Dollywood cinnamon bread is famously made at the park’s Grist Mill, where it’s baked fresh throughout the day. The team there follows a closely guarded recipe that produces the soft, pull-apart bread coated heavily in melted butter, cinnamon, and sugar.
What Are the Key Ingredients in Dolly Parton’s Cinnamon Bread?
The key ingredients that make Dollywood cinnamon bread so special include:
- Soft yeast dough (often a simple bread dough enriched with butter)
- Plenty of melted butter
- A thick coating of cinnamon sugar
- Sometimes a light powdered sugar glaze drizzled over the top
It’s this combination that gives the bread its signature tender pull and sweet, spiced crust.
Should You Refrigerate Dollywood Cinnamon Bread?
It’s best not to refrigerate Dollywood cinnamon bread if you plan to eat it within a day or two. Refrigeration can dry out the bread. Instead, keep it tightly wrapped at room temperature. If you want to keep it longer, freezing is a better option.
Storage Instructions
- Room Temperature: Store cinnamon bread tightly wrapped in foil or in an airtight container for up to 2 days.
- Freezing: Wrap the bread tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature, and reheat gently in a low oven if desired.
- Reheating: To bring back its soft texture, wrap the bread in foil and warm it in a 300°F oven for about 10–15 minutes.
Equipment
- 10 – 12 in Cast iron skillet or a standard loaf pan
Ingredients
- 1¼ tbsp active dry yeast
- ⅔ cup warm water
- 2 tsp salt
- 2½ cups all purpose flour
- ¼ cup granulated sugar
- 1 egg
- ¼ cup softened unsalted butter
For the Cinnamon Sugar filling
- 1 cup unsalted butter 2 sticks
- 2 tsp cinnamon
- ⅔ cup Brown sugar
- ½ tsp salt
For the Icing
- ¾ cup powdered sugar sifted
- 2 tbsp milk of choice
Recipe Instructions
For the Dough
- In a large bowl, combine the water and yeast. Next, add in the salt, flour, sugar, and egg. Use a rubber spatula to mix until all the ingredients are almost fully combined.
- Once they're almost combined, add in butter 1 tbsp at a time to incorporate.
- Transfer to a lightly floured surface and knead until soft, about 8 minutes. Transfer to a bowl and cover. Let rise until it doubles in size, about 1 hour.
Prepare the Filling
- Place butter in a cast iron skillet over medium heat. Melt until it begins to foam and then cook 4 – 5 minutes. (It should brown and begin to smell nutty). Dump into a heat safe bowl. (No need to clean the cast iron if using for the bread).
- Whisk in the cinnamon, sugar, and salt.
- Once mixture has cooled and thickened some, spread ⅓ of it in the bottom of your cast iron (or bread pan if using).
Back to the Dough
- After the first proof, lightly flour a surface and roll out the dough into a large rectangle, roughly 1 cm thick. (Doesn't have to be exact). Spread another ⅓ of the cinnamon mixture over the dough.
- Grab the two ends and fold into the center of the rectangle. Bring the other two sides in and fold over, encasing the cinnamon mixture. Use a bench scraper to cut into 1 inch thick strips. Place the strips in half into the cast iron or bread loaf pan, folding in half if you need to.
- Cover and let rise for an hour. Preheat oven to 400℉. Once risen, spread remaining cinnamon mixture on top.
- Bake for 25 minutes. While this is baking, whisk together powdered sugar and milk to form icing.
- Remove from the oven and cool until safe to touch. Drizzle with the icing and enjoy.
