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    Home » Recipes » Breakfast & Brunch » Dollywood Cinnamon Bread

    Dollywood Cinnamon Bread

    Published: Nov 13, 2021 · Modified: Apr 15, 2022 by Barbara Curry · This post may contain affiliate links.

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    Loaves of Dollywood Cinnamon Bread.

    There’s nothing quite like the iconic Dollywood Cinnamon Bread. Coated in butter and brown sugar and cinnamon, this soft pull-apart bread is a must try. Your family will love this gooey breakfast treat.

    Two loaves of Dollywood cinnamon bread.

    While cinnamon rolls are my all time favorite weekend brunch treat, this gooey, light as a feather Dollywood cinnamon bread is a close second. The girls just love this stuff and I even had my “not sweet eating” husband digging in. The hardest part is waiting for it to cool long enough so that you don’t burn your mouth.

    Don’t take my word for it, this recipe gets more visits than any other recipe on Butter & Baggage!

    Try serving it with a savory quiche or a ham and potato breakfast casserole, the sweet and savory are a great combination.

    This recipe came about because of a trip we had to cancel to Dollywood. Natalie is my roller coaster loving daughter but somehow she was born into a family that doesn’t like roller coasters. I have bad motion sickness so over the years, I just stand at the bottom and wave. She and my husband had a trip planned to Dollywood over the past year that they had to cancel.

    She was so disappointed on missing out on the roller coaster but also she wouldn’t get to try the famous Dollywood Cinnamon bread. So of course I had to try to recreate it.

    There are “official” recipes out there that have been sanctioned by Dollywood, so I started there and made a few changes here and there. We ended up with an amazing cinnamon bread that is coated with butter and then brown sugar and cinnamon.

    The super soft dough is light as can be, you can eat a loaf by yourself before you even realize it! 🙀

    A piece of cinnamon bread being pulled off the loaf.

    This cinnamon pull-apart bread is different from the Dollywood version in that theirs is topped with a powdered sugar glaze and served with apple butter. We tried it with both of these additions, and preferred this version much better.

    The cinnamon bread is pretty sweet and adding a frosting on top was too much for even my sugar lovers. Apple butter, while delish, was just lost on this bread and we didn’t like the combination.

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      The texture is so light and fluffy, nothing like a hearty apple cinnamon bread made with oatmeal. It makes smallish loaves so if you have a crowd, double the recipe.

      Where can you find Dollywood Cinnamon Bread

      Dollywood is a theme park located in Pigeon Forge Tennessee in the Smokey Mountains. The area is a popular tourist attraction due to its beautiful location and this theme park. The park boasts the world’s fastest wooden roller coaster and of course cinnamon bread. It’s made daily and can be purchased at The Grist Mill within the theme park.

      Why you’ll love it

      • Gooey brown sugar and cinnamon glaze.
      • It’s coated in butter!!
      • The dough is light and soft.
      • It’s easy to make
      • You can make the dough the night before

      While this might sound like a cinnamon roll just baked in a loaf pan, it is very different. The dough itself is much softer than cinnamon roll dough. This is what makes it so easy to pull off sections. Also the topping is not just brown sugar and cinnamon, it has a little corn syrup which makes it gooier than a cinnamon roll. You’ll need a napkin!

      What you’ll need to make it

      Ingredients for cinnamon bread.
      • Bread Flour – with its higher protein content, it gives it a better texture. You can substitute All Purpose flour if you need to.
      • Yeast – Rapid or Active will work, you only need half of packet so you might as well double the recipe. What are you going to do with half a packet of yeast.
      • Butter – You will use a whole stick.
      • Corn syrup – This comes in either light or dark, you want light corn syrup. Light just refers to the color, not the calorie content.
      • Brown sugar and cinnamon – this is what you’ll coat the dough in before baking.

      What is unique about Dollywood cinnamon bread is the way it’s formed after the dough has risen. In order to achieve gooey topping in each bite, slits are cut deep into the dough and then the dough is dipped into butter and then into a brown sugar cinnamon mix. The slits allow not only glaze on every bite, but it makes it easy to pull off a section of the bread to eat.

      How do you make Dollywood Cinnamon Bread

      Step 1: you need some yeast

      Let the yeast proof for a couple of minutes in some warm water and then add it to the dry ingredients with some melted butter.

      Yeast proofing in a bowl of water.
      Let the yeast get nice and foamy.

      Step 2: knead

      Knead for about 5 minutes with a dough hook in a stand mixer, cover and let it rise in a warm place. When you poke your finger in, it should leave an indentation.

      Yeast for cinnamon bread before it has risen.
      Find a warm place for it to rise.
      Dough after it has risen in a glass bowl.
      If you poke your finger in, it should leave a hole.

      Step 3: form into loaves

      Form the dough into two loaves, spray with cooking spray and let them rise for about 30 minutes. (If you want to refrigerate, do so as soon as you form the dough into loaves)

      Dough formed into loaves on a cookie sheet.
      Gently form into a rectangle.
      Loaves of dough once they have risen.
      Let it rise a 2nd time.

      Step 4: make it sweet

      Combine brown sugar and cinnamon in one dish and melted butter and corn syrup in another.

      Step 5: make it buttery

      Cut 4 deep slashes across each loaf, and then dip both sides into the butter/syrup mixture.

      A loaf of dough in butter.
      Gently dip in butter mixture, coating both sides.

      Step 6: coat the loaves

      Coat each loaf in the brown sugar/cinnamon mixture making sure you get into each of the cuts you made in the dough.

      Dough being dipped in brown sugar and cinnamon.
      The dough is soft, so gently coat it on both sides.

      Step 7: make it gooey

      Place the loaves in parchment paper lined loaf pans and drizzle the remaining butter over the top, then sprinkle with remaining brown sugar mixture.

      Unbaked loaves of bread in parchment paper lined pans.
      Drizzle the rest of the butter mixture over the top.

      Step 8: bake

      Bake for about 30 minutes and then let cool for about 15 minutes if you can.

      Two loaves of Dollywood cinnamon bread.
      It needs to cool for a few minutes if possible!

      Why should you use bread flour when making a cinnamon bread recipe

      Bread flour has a higher protein content than All Purpose flour which will result in a higher gluten formation. In addition, it will absorb more liquid. The bread flour will give your loaf more structure. That doesn’t mean you can’t use All Purpose flour for this or any bread recipe. The texture may be a little different but it’s not significant enough to notice once all the gooey topping is added.

      FAQs and tips

      Can you substitute All Purpose flour for Bread flour?

      You can substitute All Purpose flour in this cinnamon bread recipe. The texture might be slightly different but not enough to make a difference in the final outcome.

      Is Dollywood cinnamon bread like Amish cinnamon bread?

      An Amish Cinnamon bread, is more bread like with cinnamon swirls while Dollywood cinnamon bread is more like a cinnamon roll than a bread.

      Can you double the recipe?

      Yes, this recipe makes two small loaves, so if you’re feeding a crowd, double the recipe.

      Can you freeze cinnamon pull-apart bread?

      If you happen to have any left over or made an extra loaf, you can freeze it and re-warm in the oven once thawed. It will not be quite as good as fresh out of the oven, but still delcious.

      Can you refrigerate the dough overnight?

      Yes, once you have formed the dough into rectangle shapes, cover it tightly with plastic wrap and refrigerate. Let it sit at room temperature for about 20 minutes and then cut and coat the loafs.

      Cinnamon bread with a section removed.

      If you’ve had the cinnamon bread at Dollywood, let me know how this one compares.

      More sweet breakfast ideas

      • Strawberry Cinnamon Rolls
      • Peach Cake with Cinnamon Streusel
      • Dutch Baby Recipe with Peaches
      • Pumpkin Cream Cheese Muffins

      If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

      Loaves of Dollywood bread baked in parchment paper.

      Dollywood Cinnamon Bread

      Author: Barbara Curry
      There's nothing quite like the iconic Dollywood Cinnamon Bread. Coated in butter and brown sugar and cinnamon, this soft pull-apart bread is a must try. Your family will love this gooey breakfast treat.
      5 from 17 votes
      Print Pin
      PREP: 2 hours
      COOK: 25 minutes
      Servings: 6

      Ingredients
       

      DOUGH

      • ¾ teaspoon yeast
      • 1 ½ cups bread flour
      • ½ teaspoon salt
      • 2 tablespoons butter melted
      • cooking spray
      • ½ cup water

      TOPPING

      • ¼ cup sugar
      • ¼ cup brown sugar
      • 1 tablespoon cinnamon
      • 6 tablespoons butter melted
      • 2 tablespoons light corn syrup
      Prevent your screen from going dark

      Instructions
       

      • Dough: Add yeast to a bowl with ½ cup of warm water, add a pinch of sugar and let it sit until it starts to foam, about 5 minutes. If it doesn’t get foamy, throw it out and try a new pack of yeast.
      • In a stand mixer, combine the flour and salt and add the melted butter and yeast. Make sure the butter is not hot. Knead with the dough hook for 5-8 minutes, until it is smooth. Place it in a bowl sprayed with cooking spray and cover. Place in a warm area and let rise for about an hour until double in size.
      • Place a sheet of parchment paper on a cookie sheet and spray with cooking spray. Punch down the dough and cut it in half. Shape each half into a three by six inch rectangle. And place on a baking sheet. Spray some plastic wrap with cooking spray and cover the dough. Let it rise until it is about double, 30 minutes.
      • Topping: In a pie dish, whisk the melted butter and corn syrup together. In a separate dish, whisk together the sugar, brown sugar and cinnamon.
      • Preheat the oven to 350º and line two nine by five inch loaf pans with parchment paper.
      • Cut 4 deep slashes across the top of each loaf, cutting about half way through. The dough will be very soft and will deflate as you work with it. Dip each loaf into the butter mixture, turning to coat both sides. Then place it in the brown sugar mixture making sure it is completely coated and the topping has gone into the slashes. Place in the loaf pans.
      • Pour the remaining butter mixture over each loaf. Sprinkle the remaining brown sugar mixture over the top. Bake until lightly brown, about 25 minutes. Lift the bread out of the pans and let cool on a baking rack for about 15 minutes.

      Video

      Barbara’s Tips + Notes
      • Make sure neither the water or the butter is too hot or it will kill the yeast, if the yeast does not get foamy, try again with new yeast and cooler water.
      • Try placing the dough in a warm microwave to rise. Boil some water in the microwave and then place the dough in the microwave.
      • You can use all purpose flour instead of bread flour.
      • Light corn syrup refers to the color and not the calorie count.

      Nutrition

      Calories: 343kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 336mg | Potassium: 68mg | Fiber: 2g | Sugar: 23g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Comments

      1. Taylor says

        April 16, 2022 at 2:42 pm

        5 stars
        Can’t wait to try this

        Reply
        • Barbara Curry says

          April 16, 2022 at 5:00 pm

          You’re going to love it!

          Reply
      2. Tom says

        April 16, 2022 at 10:02 pm

        5 stars
        This is similar to what they call elephant ears at cedar point amusement park Ohio Only they deep fry theirs Will try yours thanks Tom

        Reply
        • Barbara Curry says

          April 20, 2022 at 7:53 pm

          Elephant ears sound amazing! This cinnamon bread is a little easier than frying and I think it’s pretty amazing.

          Reply
          • Ella says

            December 02, 2022 at 10:37 pm

            5 stars
            Love this recipe!!! What is a good ratio of substituting AP flour for bread flour in this recipe?

          • Barbara Curry says

            December 03, 2022 at 7:50 am

            You would use the same amount of all purpose flour. The bread flour gives it a little more structure, but all purpose flour will work great for this recipe.

      3. Robin LaDuc says

        April 30, 2022 at 11:52 am

        Hello I have one question there is no water in the recipe except for when you proof your yeast is that correct
        Thank you
        Robin LaDuc

        Reply
        • Barbara Curry says

          May 02, 2022 at 5:31 am

          That’s correct, it doesn’t need any more water than what you need to proof the yeast. You’re going to love this bread!

          Reply
      4. Caldwell Price says

        July 15, 2022 at 1:23 pm

        If I am doubling the recipe, will I need more water to proof the yeast? Thank you!

        Reply
        • Barbara Curry says

          July 15, 2022 at 2:36 pm

          Yes you will need to double the water. The dough needs the liquid. Let me know how it turns out, I always double mine, one’s just not enough!

          Reply
      5. Donna @ Modern on Monticello says

        July 19, 2022 at 4:13 pm

        5 stars
        I can taste these right now. I live less than 20 miles from Dollywood so I am very familiar with the delicious food on the park. Sorry you had to cancel the trip but hopefully your daughter gets a chance to enjoy the rollercoasters soon. Thanks for sharing the recipe and this post will be a feature this week. #HomeMattersParty

        Reply
        • Barbara Curry says

          July 20, 2022 at 8:18 pm

          Thanks Donna, it’s an honor to be featured.

          Reply
      6. Jen says

        September 27, 2022 at 2:45 pm

        Just so you are aware, when you double the recipe, it does not change that you say a half a cup of water to proof the yeast in the directions. My flour wasn’t coming together and so I added another half a cup. I was puzzled for a while until I figured it out.

        Reply
        • Barbara Curry says

          September 28, 2022 at 8:17 am

          I figured out that it was because I didn’t list water as an ingredient. Thanks so much for pointing that out. I have added it so it should adjust in the future. I hoped yours still turned out good, this is such a a yummy recipe.

          Reply
      7. Kate says

        October 22, 2022 at 10:30 am

        Can I make the dough in my bread machine?

        Reply
        • Barbara Curry says

          October 22, 2022 at 2:30 pm

          I don’t have a bread machine, so I can’t advise. However, you might want to try this blog, her recipes are very reliable. https://www.thespruceeats.com/bread-machine-recipes-4162744

          Reply
      8. Ella says

        November 13, 2022 at 11:59 am

        5 stars
        Love this recipe! Can I freeze it for a week after baking?

        Reply
        • Barbara Curry says

          November 13, 2022 at 8:05 pm

          Yes, you can freeze after backing.

          Reply
      9. CY says

        November 25, 2022 at 12:23 pm

        Can I substitute the butter for oil?

        Reply
        • Barbara Curry says

          November 27, 2022 at 5:18 pm

          I don’t think this recipe would work with oil. You can reduce the amount of butter you dip the bread in before baking.

          Reply

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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